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Re: Making a homemade pizza [Re: abltsandwich]
    #16637910 -

WTF, that's radical, i've never... *rabble rabble*

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Re: Making a homemade pizza [Re: abltsandwich]
    #16637915 -

abltsandwich said:
I like a "cold prep" sauce.
The idea is that you get the best tomatoes (Escalon 6-in-1) but cooking them only reduces the bright, sweet flavor so what you do is put dried herbs and spices in 160*F water in the microwave for a few minutes to extract the natural essential oils without boiling them off, then add the flavored water to the tomatoes.  The sauce is uncooked, until it goes into the oven, maintaining the natural, bright flavor of the tomatoes.


:header:

That sounds pretty damn good. I've never made sauce with fresh tomatoes, only tomato paste. Will definitely try this.

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Re: Making a homemade pizza [Re: PatrickKn]
    #16637924 -

PatrickKn said:
abltsandwich said:
I like a "cold prep" sauce.
The idea is that you get the best tomatoes (Escalon 6-in-1) but cooking them only reduces the bright, sweet flavor so what you do is put dried herbs and spices in 160*F water in the microwave for a few minutes to extract the natural essential oils without boiling them off, then add the flavored water to the tomatoes.  The sauce is uncooked, until it goes into the oven, maintaining the natural, bright flavor of the tomatoes.


:header:

That sounds pretty damn good. I've never made sauce with fresh tomatoes, only tomato paste. Will definitely try this.


If you wanna try it, read this thread.
http://www.pizzamaking.com/forum/index.php/topic,3735.msg31887.html#msg31887

Guy's name is November, start reading at reply #4.  The guy's a pro food scientist that has been in the industry.  Pretty interesting shit.

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Re: Making a homemade pizza [Re: abltsandwich]
    #16637930 -

abltsandwich said:
I like a "cold prep" sauce.
The idea is that you get the best tomatoes (Escalon 6-in-1) but cooking them only reduces the bright, sweet flavor so what you do is put dried herbs and spices in 160*F water in the microwave for a few minutes to extract the natural essential oils without boiling them off, then add the flavored water to the tomatoes.  The sauce is uncooked, until it goes into the oven, maintaining the natural, bright flavor of the tomatoes.
As for sounding snobby or pretentious about it it's not really that.  It's that if I'm going to bother with it at all and take the time to do it, and its not as good or better than my favorite pizza place it seems kinda pointless when I can go drop $12 on a pizza and have it done really well.
As for not accepting a subpar pizza, it's not that I'm not willing to falter along the way.  It's a pursuit.


If you go that far you should go full bore and get fresh spices. Its not really that hard to find fresh basil and oregano, and everything else you can buy in any supermarket. It does make it taste much brighter. What you said is pretty pretentious but its ok cause im a cooking snob too. Like, if you want your steak well done, I have a cock you can suck or a door you can use, its up to you.


--------------------


A cautious young fellow named Lodge / Had seat belts installed in his Dodge. / When his date was strapped in / He committed a sin / Without even leaving the garage. That's clever, isn't it?-A boy and his dog

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