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Fire Me Boy! What's For Dinner? Thread
Since the other one got too big, let's keep the food truck rolling. Whacha got?
Vol 2. http://www.chiefsplanet.com/BB/showthread.php?t=285408 Last edited by Buehler445; 03-02-2020 at 09:14 AM.. |
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#961 |
Yum! Buc Marshmellows!
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Okay, I just looked up "block" mozzarella. I haven't seen them before. Not here or NE. Anyhow, this article seems decent on what kind of cheese to look for, thoroughly disses the shredded as having cornstarch or other coatings and improper melting. I thought there was something funky about the shredded. Now I know why. Anyhow, it does recommend blocks of whole milk and brand not as big a factor. Teaches what to look for when it melts to determine best one.
http://slice.seriouseats.com/archive...or-pizzas.html |
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#962 |
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#963 |
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I wasn't going to throw it away. Good will (with a little soap...)
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#964 |
Cast Iron Jedi
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No cornmeal for me. The primary purpose is to make the dough slide easier; if you use parchment paper like I recommended, it's moot.
Block cheese here. ATK recommends whole milk Kraft mozzarella, surprisingly. No roller here, either. Let the dough rise and warm up. If the dough is cold, stretching it will be an exercise in futility. |
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#965 |
Turning the Corner
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#966 |
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How much dough to make a "normal" crust 16" pizza?
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#967 |
Turning the Corner
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#968 | |
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Quote:
I don't think I've ever had a need for bigger than my 7. I think that's about what I paid for mine, too. Also a refurb on eBay. Years and years ago. |
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#969 | |
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What is ATK? |
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#970 |
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How much Whole Foods dough to use to make a 16" pizza. Volume or weight.
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#971 |
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#972 | |
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#973 | |
Cast Iron Jedi
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America's Test Kitchen. Same folks that do Cook's Illustrated. |
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#974 |
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Thanks BEP.
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#975 | |
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