Curing Time Again......day 4....No More Curing

I'm done curing. The Casa  2G 32" oven is done. Technically I'm supposed to cure it another day, but if it's not ready now it never will be. I've had it up to 700 degrees, and there's no cracks. The whole inside is a deep iron kettle black. To prove my point I made some dough for the Thursday night hoot-n-nanny rock-n-roll jamboree.  I had a small 8.5 oz. piece of dough left over so I made a quick pie. I just wanted to see if it wouldn't stick, and it cooked just fine.  The dough wasn't ready, and the temp was low, 400 degrees,  but it was pretty tasty none the less. It had that take me back to the East Coast taste, where you take a bite, close your eyes, and you're back at the family restaurant.

When I cook pies the oven temp will be 650 degrees.

I let my dough proof in the fridge for 3 days, then the day I'm cooking pies, I punch it down an hour before cooking time, let it rise again, and there you have it. They's ready to roll, construct,  and cook.

This pie had red sauce, sharp Irish cheddar cheese, Molinari Genoa salami, and herbs of Provence. 

I closed the door to the oven at about 8:30 PM tonight, and no more curing. I'm done, I'm cured of curing.  

When I went and opened the door to the oven this morning the temperature gauge read 350 degree after sitting all night. This oven holds heat.

 I could do a commercial for this oven, no problem. Stayed tuned for more Lovin' My Oven posts.

Peace,

Maske Food, Not War