I would like all of you pizza folks to try something. I believe you will be pleasantly surprised. Divide a 15 oz can of your favorite tomatoes, DOP's, crushed, chopped whole...whatever you use, make your sauce your usual way...cooked, uncooked...seasoned, unseasoned, and add 3 chopped anchoivies to one of the sauces...mix thoroughly....Now, make two Margherita Pizzas, one with each sauce, serve to several people, not telling them the difference (people hate anchoivies), and ask them which one is better...I think you will be pleasantly surprised...Let us know, RJelli
Recently, I have seen chopped chix livers used to up the flavor in a tomato sauce...Does anyone have experience using livers in this way? RJelli
For the owners of Soda Stream, do you like it, what are the drawbacks and if you had it to do all over again, would you purchase a Soda Stream? RJelli
Today I heard about using pork ribs as a base for roasted turkey. Just remove the membrane, salt and pepper ribs and place in the bottom of the pan...Roast a turkey, however you do it, on top of the ribs...It is supposed to be delicious...Has anyone else heard of this being done before?...Personally, I would not eat the ribs until Sunday, --Leftovers---, but the ribs would have a special flavor...Also, your gravy would have pork fat in it! RJelli
All of us have learned techniques from pizziaolas around the world. Which pizzaiola style has affected the way you make a pizza or which pizzaiola style has dictated why you like a pizza (if you do not cook)? And lastly, if known, name the pizzaiolas who you think are the best. RJelli
I am making pickled herring from salted herring and I cannot get a real fishy taste out of the salted herring...Have soaked in water for up to two days (which makes the herring too soft, no texture), have soaked less time, have soaked in milk and still cannot remove the off taste...Does anyone have any ideas on what to do to solve this problem? Appreciate your feedback, RJ
You do good things...how about a tab on BBQ?
I know that Chris took a sabbatical, does anyone know his current status...We miss the #1 pizzaiolo in the world...RJelli
I live in Idaho, and would like to know how Paulie is doing...I hope he is knocking them dead! Randy
Welcome to our brand new pizza index! Over the years, our staff and readers have worked to build a treasure trove of pizza recipes and techniques, ranging from regional classics to home kitchen adaptations and twists. Have we covered it all? Absolutely not—that would take all the fun out it! One of pizza's greatest qualities, at least in our humble opinion, is how difficult it is to pin down or define. Ideally, this list will continue to grow and evolve indefinitely. In the meantime, we've done our best to organize our existing pizza resources to make things a little easier for all the home cooks and aspiring pizzaoli out there. Have at it, Slice'rs!
Talk about set it and forget it: The only skill culturing your own buttermilk requires is patience.
This recipe for Ricotta Cheese adapted from Alana Chernila's The Homemade Pantry may very well have you forgoing the store stuff for good. It's a dead simple process, gradually bringing milk, cream, and lemon juice up to temperature so that curds and whey form. The separated mixture is then strained through cheesecloth and voila! Ricotta, smooth, creamy, totally awesome ricotta.
What about sauce, the oft-forgotten or rarely mentioned pizza element? Sauce is most often mentioned as an unabashed negative. Canned pizza sauce is of course a no-no. But what is the yes-yes of pizza sauces? What makes good pizza sauce good? Is there only one truly righteous pizza sauce? What do the pizza gods say about sauce?
These days, everybody and their grandmother has heard of brining, and more and more folks are doing it at home before Turkey Day. But it's not all pie and gravy. There are a few distinct and definite downsides to wet-brining, and many folks are making the switch to dry-brining (A.K.A. extended salting). The question is, which method works best?
Ever since I was a wee little cook ripping up my first chives, burning my first steaks, and toughening up my first squid, I'd dreamt of poultry-stuffed-poultry-stuffed-poultry. The idea of a Turducken—a chicken stuffed into a duck stuffed into a turkey—is just so damn appealing. How could three such glorious birds not taste all the more glorious together? My goal for the last few years has been to try and perfect the ultimate Thanksgiving roast. This year, I finally succeeded, producing what is perhaps the finest roast to ever emerge from my oven. Turkey meat gave its juice away freely to anyone who asked. Perfectly rendered duck fat, tender to the teeth. And flavors that blended as harmoniously robotic lions joining forces to save the universe. Here's how it's done.
As we neared the front of the line in the ice cream area of the visitor's center, I spotted it, and our real purpose for the visit became clear. The Ice Cream Adventure. For a mere $25.95, you can have not just some ice cream, but all the ice cream. Every flavor they've got, in what they call "a golf ball sized scoop" (traditional scoops are, well, a bit bigger than that) stacked in one platter-sized bowl. I'm not sure Erin and I even needed to speak to agree on the mission.
There's nothing else like buttery, impossibly light brioche. This recipe, which has been only slightly adapted from Joanna Chang's book Flour, is a particularly awesome version of the fluffy dough that's the main ingredient in so many delectable treats.
Learning to make brioche dough has allowed me to delve into all kinds of new frontiers, but I think this decadent recipe for monkey bread is my crowning achievement with the dough. I've added a caramel to the mix, and turned up the spice with ginger and nutmeg. It's definitely not diet food, and it's highly addictive. It's a perfect sweet for serving at brunch with lots of people around. Making it alone is too dangerous.
[Photograph: Chichi Wang] Notes: Dried shiitake and wood ears can be found at most Asian grocers. You can feel free to omit one, making up the difference with more of the other. If you can't find dried mushrooms, use fresh...
Although these chicken thighs may involve more work than backyard barbecue, the recipe shows exactly how competition pitmasters pack as much flavor into their meats as possible, along with a strong focus on presentation.
Step into Serious Eats and get ready to forget everything you know—or thought you knew—about what should and shouldn't go in the refrigerator. Ed's number one rule? Never, ever refrigerate fresh mozzarella. It ruins the texture. My question this week: can anything be done to rescue it?
Knowing how to properly hard-boil an egg is a life skill you should always keep in your back pocket, especially this time of year when you need to make perfectly un-crackled Easter eggs. If you want to go au natural with dyes (no offense Paas—we had many good years together on the kitchen countertop), all you need are a couple beets, some ground turmeric, and a head of red cabbage.
This recipe was a lesson on the complexity of the loaded term "Canadian-bacon," where the maple-cured and smoked pork loin I made is just one of many possible interpretations.
A sourdough starter is a simple concept—let some flour and water hang around for a while, and almost magically, the correct combination of yeast and bacteria will take up residence. Over the next many days, I'll be posting daily updates on a new sourdough starter that I've got growing. Today is Day Zero, i.e., your materials list. Read this, gather your supplies (most of which you probably already have), and then come back tomorrow!
This is basically an awesome, tropical crème brûlée that's reminiscent of a pina colada, in tart form.
The seasoning in these fresh pork sausages delivers a wildly delicious link—juicy and spicy with an earthy quality that ensures every single bite is a powerhouse of flavor.
Cheap sour mixes are made from artificial lemon and lime flavoring along with corn syrup, coloring, preservatives, and stabilizers. Higher-end mixes are made with juice from concentrate, citric acid, and sugar. Despite its appearance, commercial sour mix is not made with radioactive citrus and will not give you super powers. (Though if it did, you would be able to thwart criminals by shooting a mildly irritating yet pleasant-smelling acid into their eyes.)
This candied bacon stands meaty as its saltiness combines with the rich sweetness of caramelized sugar, with just a touch of spice that may not be wholly apparent, but creates a little bite within the sea of sugar.
Hoisin was always a bit of a mystery, but some tinkering in the kitchen came up with a pretty spot on replica that's sweet a first, then mixes with the tang of vinegar, while having the familiar deep Asian flavors throughout.
Choosing which "classic" bread recipes to make this week from The Fundamental Techniques of Classic Bread Baking was difficult. There were just too many possibilities. I decided on Kaiser rolls because I was intrigued (and slightly confused) by the folding technique.
Char Siu doesn't refer to a sauce particularly, but the final product after this "Chinese barbecue sauce" is applied to pork that is hung onto fork skewers and roasted. Still, there's a fairly common base set of ingredients including hoisin, honey, soy sauce, sherry, Chinese five spice powder that imparts the ubiquitous flavor and glossy sheen to Char Siu.
These crumbly, buttery cookies are filled with pecans and rolled in confectioners' sugar.