Red, White and Blueberry
We had a fantastic 4th of July!I whipped up these Red, White and Blueberry tarts in one hour. ONE HOUR! One hour to make everything - the crust, the filling, and the presentation.In the mean time, have you made yourself a batch of raw ice cream yet?That's beautiful! And festive. The closest thing we did to celebrating the fourth is staring into the fire pit for four hours. Which was actually quite lovely. We did have some home made blueberry icecream as well!
Thursday, October 30, 2008
Do Humans ‘Meat’ the Right Anatomy?
Do Humans ‘Meat’ the Right Anatomy?
Take a long look in the mirror and smile. Gorgeous, right? Now take a look at your teeth—they’re attractively glistening, pearly white, and, well, not sharp and covered in blood. Abruptness aside, there is a very biological and painfully accurate reason for this: we’re not carnivores.The human is a gentle being. Our teeth are predominately blunt and flat, making consumption ideal for plants and nuts. Now take into consideration a carnivore’s teeth. Think about a tiger, a lion, or even your own pet dog—their teeth are sharp and pointy, ideal for tearing the flesh of their prey. Granted, our own bodies are proof of the types of foods we were meant to eat.Meat is Grumbly in Your TummyMeat is easy to digest... for carnivores. After hunting their prey and killing them with their bare paws, animals get ready for a deliciously bloody meal. They eat their meats raw and fresh, absorbing all of the flesh’s available nutrients and allowing the food to pass quickly through the intestines. Can you imagine doing this? In contrast, food takes anywhere from 12 to 19 hours to move through our own systems. And when we eat our meats, the dead animal carcasses decompose and rot inside of our intestines for just that long. Does that five-pound hamburger still look so appetizing?We Aren't Vampires, or DogsIn spite of the strong advocacy of a plant-based diet, we mustn’t ignore the two anomalies in our mouths that appear to be fang-like. Yes, our mouths do boast an evolution that allows us to consume meat more efficiently. In the days of the hunter-gatherers, cavemen would pursue wild animals all day in search of a meal. In the days of the microwave dinner, however, we simply hop over to the nearest supermarket and purchase our meats by the pound. Moreover, we have access to meat every day. Cavemen only had access to meat whenever they caught something, which was not too frequently.Our lifestyles are inarguably sedentary compared to the incessant huffin’ and gruffin’ of our pre-historical ancestors. In weight-loss language, we don’t burn off anywhere near the amount of calories that our sometimes-meat-eating ancestors did while hunting. Meat consumption would ideally be limited to once a week (at most).Sausage is DangerousHowever, giving up meat altogether is a difficult task. People believe that meat is delicious. Meat is filling. Meat is meant for humans to enjoy. Sometimes, even fatal diseases related to eating meat prove insufficient to convince people to take better care of their health. According to an article in Health Insurance Carriers, certain meats can cause “cancer in the bowels, stomach, breast, colon, pancreas and prostate.” When choosing a plant-based diet is undergone with the right reasons, you will feel more motivation towards it.If you do choose to take the road towards vegetarianism or veganism, try it in small steps.Here are some great tips for making the transition:
Let go of meat for just one meal. If you absolutely love meat, try going without it for one meal. Just see what it is like to not eat meat for one meal. We assure you that you will survive.
After a success with one meal, try going without meat for one day. Then two days.Then longer.Eventually you will feel satisfied and more energetic without a taste-dependence on our animal friends.
Try meat substitutions. There are many options out there. The options that simulate meat sometimes taste better than the real thing!
Read labels. Just look at what you are eating and you may be surprised. That soup may actually have chicken stock in it. That salsa may have beef broth. You never know. And once you start looking at labels you will notice other ingredients like extra salt or high fructose corn syrupChristian Flores is a part-time freelance writer and has recently moved to the beautifully gloomy city of San Francisco. He is lactose intolerant and he keeps a picture of a baby calf on his desktop to serve as a constant reminder of the innocence of animals. He freely admits that he never went to college. Instead of stressing out on final exams, he was out enjoying the glorious foods of the Mediterranean and experiencing culture in its rawest form. He prides himself in being a part-time freelance writer and full-time superhero. He plans to make it big one day.
Take a long look in the mirror and smile. Gorgeous, right? Now take a look at your teeth—they’re attractively glistening, pearly white, and, well, not sharp and covered in blood. Abruptness aside, there is a very biological and painfully accurate reason for this: we’re not carnivores.The human is a gentle being. Our teeth are predominately blunt and flat, making consumption ideal for plants and nuts. Now take into consideration a carnivore’s teeth. Think about a tiger, a lion, or even your own pet dog—their teeth are sharp and pointy, ideal for tearing the flesh of their prey. Granted, our own bodies are proof of the types of foods we were meant to eat.Meat is Grumbly in Your TummyMeat is easy to digest... for carnivores. After hunting their prey and killing them with their bare paws, animals get ready for a deliciously bloody meal. They eat their meats raw and fresh, absorbing all of the flesh’s available nutrients and allowing the food to pass quickly through the intestines. Can you imagine doing this? In contrast, food takes anywhere from 12 to 19 hours to move through our own systems. And when we eat our meats, the dead animal carcasses decompose and rot inside of our intestines for just that long. Does that five-pound hamburger still look so appetizing?We Aren't Vampires, or DogsIn spite of the strong advocacy of a plant-based diet, we mustn’t ignore the two anomalies in our mouths that appear to be fang-like. Yes, our mouths do boast an evolution that allows us to consume meat more efficiently. In the days of the hunter-gatherers, cavemen would pursue wild animals all day in search of a meal. In the days of the microwave dinner, however, we simply hop over to the nearest supermarket and purchase our meats by the pound. Moreover, we have access to meat every day. Cavemen only had access to meat whenever they caught something, which was not too frequently.Our lifestyles are inarguably sedentary compared to the incessant huffin’ and gruffin’ of our pre-historical ancestors. In weight-loss language, we don’t burn off anywhere near the amount of calories that our sometimes-meat-eating ancestors did while hunting. Meat consumption would ideally be limited to once a week (at most).Sausage is DangerousHowever, giving up meat altogether is a difficult task. People believe that meat is delicious. Meat is filling. Meat is meant for humans to enjoy. Sometimes, even fatal diseases related to eating meat prove insufficient to convince people to take better care of their health. According to an article in Health Insurance Carriers, certain meats can cause “cancer in the bowels, stomach, breast, colon, pancreas and prostate.” When choosing a plant-based diet is undergone with the right reasons, you will feel more motivation towards it.If you do choose to take the road towards vegetarianism or veganism, try it in small steps.Here are some great tips for making the transition:
Let go of meat for just one meal. If you absolutely love meat, try going without it for one meal. Just see what it is like to not eat meat for one meal. We assure you that you will survive.
After a success with one meal, try going without meat for one day. Then two days.Then longer.Eventually you will feel satisfied and more energetic without a taste-dependence on our animal friends.
Try meat substitutions. There are many options out there. The options that simulate meat sometimes taste better than the real thing!
Read labels. Just look at what you are eating and you may be surprised. That soup may actually have chicken stock in it. That salsa may have beef broth. You never know. And once you start looking at labels you will notice other ingredients like extra salt or high fructose corn syrupChristian Flores is a part-time freelance writer and has recently moved to the beautifully gloomy city of San Francisco. He is lactose intolerant and he keeps a picture of a baby calf on his desktop to serve as a constant reminder of the innocence of animals. He freely admits that he never went to college. Instead of stressing out on final exams, he was out enjoying the glorious foods of the Mediterranean and experiencing culture in its rawest form. He prides himself in being a part-time freelance writer and full-time superhero. He plans to make it big one day.
Recipe Type: Beverage Serving Size:
Recipe Type: Beverage Serving Size:
Two to Four peopleIngredients: Almonds, water, agave nectar (and a few other minor things)Approximate Time to Make: About 10 minutes (soaking took at least 4 hours).The first sip was a superb treat. Creamy. Just like milk, but much much better. I love this recipe. I have made it more than once. This is my favorite nut milk recipe right now! I love to put this recipe in smoothies, especially banana smoothies. This recipe makes me want to stay on raw food. I think every restaurant should be serving fresh nut milk!Justin's Thoughts: We have made many almond milk recipes in the last two years. This is one of the best. The only reason I did not give it 5 stars is because I can still taste the almond skins in this recipe. I am going to try an experiment to blanch the almonds first in hopes that that particular flavor will be avoided. The dash of cinammon that we added at the end (which was not a part of the recipe) made the perfect touch to this creamy beverage.Justin & Heidip.s. PLEASE PLEASE if you are going to make almond milk, go and get yourself a nut milk bag. Trying to make any kind of nut milk using cheesecloth is just a pain. There are multiple places to buy nut milk bags.
Produce: The Roots of Good Health
Produce: The Roots of Good Health
Even if we roll our eyes when we hear it, "Eat your veggies" is a maxim that we'd be well advised to heed. Our mothers and grandmothers instinctively knew that fresh fruit and vegetables were good for us, and science has reinforced the value of fresh produce in keeping our bodies in peak condition. Nevertheless, we often skimp on eating root vegetables, either because they seem boring or we don't know how to best prepare them. These nutrition-packed powerhouses are worth a second look, though. Here's an overview that will hopefully inspire you to reach for the roots when you're in the produce section of your grocery store. Captivating Carrots Oh, the ubiquitous carrot. Baby carrots are peeled, washed, and sealed in plastic bags for a no-fuss, no-muss snack. But carrots aren't given credit for their variety or versatility. For example, not all carrots are orange. The next time you want to experiment, be on the lookout for white, yellow, red, and even purple carrots. They can be used in recipes, or to add vibrant color to your plates. Speaking of recipes, carrots can be more than an afterthought for a salad or to enrich and add flavor to broths. Carrots give breads, muffins, and cakes a wonderful moistness, texture, and flavor, and cold carrot soup can be a refreshing taste treat on a hot summer day. Throw grated carrots, cream cheese, and grated onion into a food processor and spread on toast points for a delicious appetizer. Step into the future with a carrot mousse or flashback to the past with pickled carrots. Let your imagination fly and you'll rediscover these colorful treasures. Radical Rutabagas and Tasty Turnips Although the Finns and Swedes cook rutabagas with aplomb, the rutabaga and turnip aren't in most Americans repertoires when it comes to cooking vegetables. Sure, turnip greens are a staple of the delicious cuisine of the South, but what to do with the root? Rutabagas are actually a cross between turnips and cabbages, although they are most often used like a turnip in cooking. Either rutabagas or turnips can be cooked and added to mashed potatoes to enhance their flavor and nutrition. Try turnip custard, or combine apples and rutabagas for a delicious baked casserole. Use rutabagas in a spice cake or bread, or make a seasoned puree and serve it with a meat dish. Hearty Jicama Like the carrot, the jicama is often relegated to the salad bar. But this sweet, starchy, and refreshing root vegetable is a wonderful addition to stir-fry or potato salad. Much of jicama's appeal is its unique crunchy texture, so grate it, cube it, or julienne it to add zazz to cold dishes. Toss jalapeno with vinegar, cilantro, and jalapeno, and then place grilled shrimp over a bed of jicama. Delectable! Other Nutrition-Packed Roots When visiting the fresh produce section of your grocery store, don't overlook other roots that have taken a back seat to other fresh fruit and vegetables. Beets, parsnips, and radishes also offer culinary delights, so embrace their versatility and their ability to get you excited about eating your veggies!
Loving Food And Digesting It
Loving Food And Digesting It
Firstly, Easterner like eating hot food. For example, on the morning, Chinese often eat hot porridge, clay oven rolls, fried bread stick, noodles, soybean milk and other Chinese food. All of these are hot. On the other hand, People in the west usually eat bread, milk, orange and coffee which are cold commonly. Secondly, An Easterner like drink hot water whenever it is winter or summer. If you go to a Chinese home, they will give you a cup of tea, and the tea always is hot unless you demand for cold water. But in the west, People like drinking cold water or beverage, they even can drink a bottle of cold water in winter, this is inconceivability in an easterner's eyes. Thirdly, It is different altogether between Easterner and Occidental in dinner. We often see a round table in a Chinese family, then, a whole family can sit together to eat dinner. They like share all dishes with other families, round table is convenient for a family. On the other hand, In a occidental family, a square table is familiar. A family eats in each different dish. Why dose a Chinese family use a round table? Because they think a whole families sharing all food represent reunion and "warm". All of this are traditional. In modern life, Chinese also like square table, because it is popular. We’ve always been known for our love of food, but for most people, that hearty appetite comes at a price. With our increasingly hectic lifestyles, there’s hardly any time to exercise or get fit. Add to that the fact that Filipino cuisine tends to be high in fat and calories. Yes, it’s great food, but you have to admit it’s not exactly healthy. But before ditching that adobo or taking out those South Beach cookbooks, here’s some good news: there is such a thing as low-fat Filipino food. In fact, you can make any dish diet-friendly with just a few simple tweaks—without giving up any of the flavor. If all that eating is taking a toll on your waist, start eating healthier with these tips and low-fat Filipino food recipes. One of the secrets to low-fat cooking is replacing common ingredients with low-fat alternatives. Start with your oil: most people use regular cooking oil, which is made from animal fat and very high in cholesterol. Use vegetable-based oils such as corn, canola, sunflower, or if you can afford it, olive oil. When making salads, replace mayonnaise with mustard or vinaigrette, and use fresh instead of canned ingredients. A common problem with substitution is that they don’t always work. You can’t expect them to taste the same as the original, but they don’t have to taste bad. It takes some practice and experience to know which ingredients will work together and which ones will not. Feel free to experiment—you’ll learn from your mistakes and get the hang of it in no time. Fish is a favorite replacement for meat dishes. Try this low-fat recipe in place of steak and meat chops.
A Guide To Refrigeration Equipment
A Guide To Refrigeration Equipment
No restaurant today can get away without purchasing or leasing some sort of refrigeration equipment. But what kinds of refrigeration do you really need? * In the simplest small restaurant setup, like snack stands, a standard home kitchen refrigerator dedicated to restaurant business is adequate providing you use thermometers to measure temperatures instead of counting on the equipment to work properly. All others need something a little more complex. * Refrigerators are the first and simplest. While stainless steel is the standard for an ordinary reach-in refrigerator, you can get away with anything that can be kept clean over the course of a normal business day. Be aware of what you need to store, and purchase a refrigerator with shelves that are strong enough to hold the weight of your products and that are easy to get to. Storing items in the door is a bad idea, as this part of the fridge stays warmer than the rest in a frequently-opened appliance, so don't count on that for a lot of your storage. * If you have a medium to large restaurant, you'll probably have to consider a walk-in refrigerator. These are all industrial, so you won't have to worry so much about temperature control. Pay close attention when the salesperson tells you how much storage space you need; even though you may think you can get away with less, you're better off counting on needing more than you expect. This also allows for expansion if you branch into other things, like catering. * If you go for a walk-in, consider whether this will be a permanent install or something you can take with you if you have to change locations. If you have a lease you may not be keeping long on your current space, it might be better to just be tough and purchase multiple movable refrigerators rather than go for a permanent install. Also, make sure your walk-in has an easy means for opening it from inside. This is generally only an issue with older units. * In some cases, you may be better off going with a refrigerated display case, like the ones you see in delis. Examine your menu offerings before deciding. *Freezers have approximately the same considerations as refrigerators, but ease of access is generally not quite as important. With freezers, it's even more important than with refrigerators that you are certain you want a walk-in before you get one; there are few standalone walk-ins on the market. * A different type of refrigerated unit is an icemaker. This is totally different; before purchasing one, you should be clear about whether you want cube, nugget, or flaked ice for your business. You should also be aware of the space needed; an air-cooled icemaker requires a lot of space to function efficiently, while a water-cooled icemaker needs much less space, but also wastes a lot of water. Also, if you use an icemaker to fill ice dispensers or transport ice in buckets to other locations, you have to be very aware that it must be kept sterile. Food poisoning is often caused by unsanitary ice bin conditions when employees assume that the cold will kill any bacteria. Before purchasing any refrigeration equipment, know your restaurant, your needs, your space, and your customers. Making the right choices will save you more money in the long run.
No restaurant today can get away without purchasing or leasing some sort of refrigeration equipment. But what kinds of refrigeration do you really need? * In the simplest small restaurant setup, like snack stands, a standard home kitchen refrigerator dedicated to restaurant business is adequate providing you use thermometers to measure temperatures instead of counting on the equipment to work properly. All others need something a little more complex. * Refrigerators are the first and simplest. While stainless steel is the standard for an ordinary reach-in refrigerator, you can get away with anything that can be kept clean over the course of a normal business day. Be aware of what you need to store, and purchase a refrigerator with shelves that are strong enough to hold the weight of your products and that are easy to get to. Storing items in the door is a bad idea, as this part of the fridge stays warmer than the rest in a frequently-opened appliance, so don't count on that for a lot of your storage. * If you have a medium to large restaurant, you'll probably have to consider a walk-in refrigerator. These are all industrial, so you won't have to worry so much about temperature control. Pay close attention when the salesperson tells you how much storage space you need; even though you may think you can get away with less, you're better off counting on needing more than you expect. This also allows for expansion if you branch into other things, like catering. * If you go for a walk-in, consider whether this will be a permanent install or something you can take with you if you have to change locations. If you have a lease you may not be keeping long on your current space, it might be better to just be tough and purchase multiple movable refrigerators rather than go for a permanent install. Also, make sure your walk-in has an easy means for opening it from inside. This is generally only an issue with older units. * In some cases, you may be better off going with a refrigerated display case, like the ones you see in delis. Examine your menu offerings before deciding. *Freezers have approximately the same considerations as refrigerators, but ease of access is generally not quite as important. With freezers, it's even more important than with refrigerators that you are certain you want a walk-in before you get one; there are few standalone walk-ins on the market. * A different type of refrigerated unit is an icemaker. This is totally different; before purchasing one, you should be clear about whether you want cube, nugget, or flaked ice for your business. You should also be aware of the space needed; an air-cooled icemaker requires a lot of space to function efficiently, while a water-cooled icemaker needs much less space, but also wastes a lot of water. Also, if you use an icemaker to fill ice dispensers or transport ice in buckets to other locations, you have to be very aware that it must be kept sterile. Food poisoning is often caused by unsanitary ice bin conditions when employees assume that the cold will kill any bacteria. Before purchasing any refrigeration equipment, know your restaurant, your needs, your space, and your customers. Making the right choices will save you more money in the long run.
Preschool Lunch Ideas-Mimi Pizzas For Kids
Preschool Lunch Ideas-Mimi Pizzas For Kids
A yummy quick lunch that is sure to please everyone's tummy is mini pizzas. What you will need: English Muffins (pre-sliced) Whole Wheat preferred if available. Store Bought Tomato Sauce for Pizza Pepperoni Mozzarella Cheese (already grated) Spoon Baking Sheet Popsicle Sticks Ready to Serve Cut up Veggies (carrots, celery, and cucumber-all three, or just one or two kinds.) Ranch Dressing This is a lunch that everyone can help prepare. It is fun to make, quick to cook, and everyone can enjoy it. Split the English muffins in half. Give each child two halves (one whole English muffin). Go around and put one spoonful of sauce on each English muffin half for each child. Allow the children to spread the sauce with the popsicle sticks provided. Give each child 5-6 pieces of pepperoni and allow them to arrange them however they like on top of the sauce. Next, give each child a handful of cheese that they can sprinkle on each English muffin halve. Put the English muffins on a baking sheet and place them in a preheated 350ºF oven until the cheese is melted and just starting to turn golden. While the pizzas are cooking you can sing some of the preschool children's favorite songs and read a book or two, being aware of how the pizzas are doing at all times though. When they are ready, with oven mitts, take out the pizzas and allow to cool for 3-5 minutes. Then place the pizzas on plates for the children with some ready to eat cut up veggies and ranch dressing for dipping. This great preschool lunch idea is great served with milk or juice. Enjoy!
A yummy quick lunch that is sure to please everyone's tummy is mini pizzas. What you will need: English Muffins (pre-sliced) Whole Wheat preferred if available. Store Bought Tomato Sauce for Pizza Pepperoni Mozzarella Cheese (already grated) Spoon Baking Sheet Popsicle Sticks Ready to Serve Cut up Veggies (carrots, celery, and cucumber-all three, or just one or two kinds.) Ranch Dressing This is a lunch that everyone can help prepare. It is fun to make, quick to cook, and everyone can enjoy it. Split the English muffins in half. Give each child two halves (one whole English muffin). Go around and put one spoonful of sauce on each English muffin half for each child. Allow the children to spread the sauce with the popsicle sticks provided. Give each child 5-6 pieces of pepperoni and allow them to arrange them however they like on top of the sauce. Next, give each child a handful of cheese that they can sprinkle on each English muffin halve. Put the English muffins on a baking sheet and place them in a preheated 350ºF oven until the cheese is melted and just starting to turn golden. While the pizzas are cooking you can sing some of the preschool children's favorite songs and read a book or two, being aware of how the pizzas are doing at all times though. When they are ready, with oven mitts, take out the pizzas and allow to cool for 3-5 minutes. Then place the pizzas on plates for the children with some ready to eat cut up veggies and ranch dressing for dipping. This great preschool lunch idea is great served with milk or juice. Enjoy!
Wednesday, October 29, 2008
Baking Versus Cooking
Baking Versus Cooking
We're all different. No two individuals are exactly alike; however, there are some general categories that seem to hold true. For instance, there are the Morning People and the Night People. I am definitely of the latter variety. About 9:00 p.m. something kicks into gear—a burst of energy, creativity, and feeling totally alive—and I could work until daylight, and have done so many times. Mornings are an entirely different story—for the first 30 minutes of the day I hardly know which planet I'm on. There are some Morning People in my family. They awake with the birds, happy, cheerful, and ready to meet the day with a smile—it's disgusting! Suffice it to say, we just don't understand each other. In the culinary category there are also two basic classes of people as I see it: the Bakers and the Cooks. Baking is a very precise science. Flour, sugar, salt, baking powder, soda, milk, buttermilk, flavorings, shortening, oil, butter or other ingredients are used in a variety of ways in baked goods recipes, but they interact with each other in very specific ways. Measurements have to be precise or it's disasterville in the kitchen. Commercial bakers even weigh their ingredients to assure they're using just the right amount. Cookbooks have recipes that are tested and re-tested until the directions shown, if followed, will result in a tasty dish. There is very little room for personal variations unless the baker has a great deal of experience. When we see a famous chef on TV appearing to simply mix in this and that in a somewhat carefree manner, it's just because he or she has put in a great deal of time learning basic measurements and techniques that yield that mouth-watering masterpiece. Although I can turn out a good cake or pie when I have to, it's not what I enjoy most. A few of my baking experiments have yielded some "interesting" results, like the time I thought I'd vary a mini-chocolate cupcake recipe. I added some extra chocolate, filled the cupcakes with raspberry jam to which I had added raspberry liqueur, and just knew I had created little masterpieces. What I took out of the oven was a pan full of mini-disasters that resembled lumps of coal! So much for baking innovation. Apart from my creative baking experiments, there's the whole other category of baking blunders. Recently, I prepared a batch of cranberry-orange muffins to thank a friend for his help with a computer problem. When he took the first bite, I knew something was definitely amiss by the scrunched up look on this face. He ran for the kitchen garbage can, spit out the offending mouthful and said, "Sorry, but that tasted terrible!" As I looked at the recipe again it dawned on me that in my haste to get the muffins in the oven before he arrived I had forgotten one very vital ingredient—sugar! This was another reminder to me that baking is a precise science that requires careful attention. If one ingredient isn't measured correctly or, in this case ignored, the result can be completely inedible. On the other hand, there's COOKING, which I love! I'm fascinated with creating new recipes, varying others to make them look and taste just a bit different, or using ingredients in new ways. For instance, take that good old American standby, potato salad. Most of us have our favorite recipe, but have you ever thought of some ways to vary your version? Take potatoes, the main ingredient. Do you go with Russet, Yukon Gold, White Rose, Baby Reds, or some of the more than 40 other less known varieties that are grown? And what about the onion family? We have lots of choices there too: white, sweet, and red onions, scallions, chives, or shallots, to name a few. Dressings are another story. Some people prefer mayonnaise; others, salad dressing, a creamy sour cream mixture, French dressing or a light vinaigrette. Then there are the add-ins, which can vary greatly. Some people don't consider it a real potato salad without the addition of chopped, hard-cooked eggs. Others prefer crumbled bacon bits, chopped pickles, sweet relish, or a variety of crisp vegetables. You get the idea—with cooking, there's room for innovation, and that sparks the creative side of me. I am definitely a Cook as opposed to the esteemed title of Baker. My motto is, "a pinch of this, a smidge of that, a little bit of that spice to kick up the flavor, and don't forget the lemon zest." Which kind of culinary aficionado are you—a Baker or a Cook?
We're all different. No two individuals are exactly alike; however, there are some general categories that seem to hold true. For instance, there are the Morning People and the Night People. I am definitely of the latter variety. About 9:00 p.m. something kicks into gear—a burst of energy, creativity, and feeling totally alive—and I could work until daylight, and have done so many times. Mornings are an entirely different story—for the first 30 minutes of the day I hardly know which planet I'm on. There are some Morning People in my family. They awake with the birds, happy, cheerful, and ready to meet the day with a smile—it's disgusting! Suffice it to say, we just don't understand each other. In the culinary category there are also two basic classes of people as I see it: the Bakers and the Cooks. Baking is a very precise science. Flour, sugar, salt, baking powder, soda, milk, buttermilk, flavorings, shortening, oil, butter or other ingredients are used in a variety of ways in baked goods recipes, but they interact with each other in very specific ways. Measurements have to be precise or it's disasterville in the kitchen. Commercial bakers even weigh their ingredients to assure they're using just the right amount. Cookbooks have recipes that are tested and re-tested until the directions shown, if followed, will result in a tasty dish. There is very little room for personal variations unless the baker has a great deal of experience. When we see a famous chef on TV appearing to simply mix in this and that in a somewhat carefree manner, it's just because he or she has put in a great deal of time learning basic measurements and techniques that yield that mouth-watering masterpiece. Although I can turn out a good cake or pie when I have to, it's not what I enjoy most. A few of my baking experiments have yielded some "interesting" results, like the time I thought I'd vary a mini-chocolate cupcake recipe. I added some extra chocolate, filled the cupcakes with raspberry jam to which I had added raspberry liqueur, and just knew I had created little masterpieces. What I took out of the oven was a pan full of mini-disasters that resembled lumps of coal! So much for baking innovation. Apart from my creative baking experiments, there's the whole other category of baking blunders. Recently, I prepared a batch of cranberry-orange muffins to thank a friend for his help with a computer problem. When he took the first bite, I knew something was definitely amiss by the scrunched up look on this face. He ran for the kitchen garbage can, spit out the offending mouthful and said, "Sorry, but that tasted terrible!" As I looked at the recipe again it dawned on me that in my haste to get the muffins in the oven before he arrived I had forgotten one very vital ingredient—sugar! This was another reminder to me that baking is a precise science that requires careful attention. If one ingredient isn't measured correctly or, in this case ignored, the result can be completely inedible. On the other hand, there's COOKING, which I love! I'm fascinated with creating new recipes, varying others to make them look and taste just a bit different, or using ingredients in new ways. For instance, take that good old American standby, potato salad. Most of us have our favorite recipe, but have you ever thought of some ways to vary your version? Take potatoes, the main ingredient. Do you go with Russet, Yukon Gold, White Rose, Baby Reds, or some of the more than 40 other less known varieties that are grown? And what about the onion family? We have lots of choices there too: white, sweet, and red onions, scallions, chives, or shallots, to name a few. Dressings are another story. Some people prefer mayonnaise; others, salad dressing, a creamy sour cream mixture, French dressing or a light vinaigrette. Then there are the add-ins, which can vary greatly. Some people don't consider it a real potato salad without the addition of chopped, hard-cooked eggs. Others prefer crumbled bacon bits, chopped pickles, sweet relish, or a variety of crisp vegetables. You get the idea—with cooking, there's room for innovation, and that sparks the creative side of me. I am definitely a Cook as opposed to the esteemed title of Baker. My motto is, "a pinch of this, a smidge of that, a little bit of that spice to kick up the flavor, and don't forget the lemon zest." Which kind of culinary aficionado are you—a Baker or a Cook?
Secrets to Great Homemade Pizza
Secrets to Great Homemade Pizza
A pizza is the sum of its parts; namely, the pizza crust, the pizza toppings and the pizza sauce. Make each one as wonderful as you can make it and you'll be assured of turning out the best homemade pizza possible. Try out the following secrets when you make your homemade pizza. Pizza Crust Secrets Bake your pizza crust separately: It would be best if you can bake your pizza crust first before you add on the toppings and sauce. There's one good reason for doing this. If you bake the lot at one and the same time, you may end up with a pizza that has overcooked toppings, burnt cheese and an undercooked, flat crust. Of course, you should not bake your crust fully the first time so that you won't end up with a pizza that has a burnt crust after your final baking stage. Mixing pizza dough ingredients: Begin by putting in a bowl at least one-tenth of the warm water specified in your homemade pizza recipe. Add yeast gradually to the water, stir and let it stand for a few minutes. Meanwhile, in a separate bowl, put the remaining warm water, stir in the sugar and salt (if your recipe calls for these ingredients) and the other dry ingredients except the flour, add the water and yeast mixture, stir the lot then immediately add the rest of the ingredients. Kneading the pizza mixture: Kneading will let air mix with your pizza dough mixture. You should knead the pizza dough only until it reaches the proper consistency: the dough doesn't stick to the container and individual portions can be stretched without breaking. Over-kneading will result in brittle pizza dough. While kneading the dough, use flour to prevent the mixture from sticking to your hands and the bowl, but use as little flour as possible. Let your pizza dough rise before using it: After kneading your pizza dough, you must give it enough time to rise to your desired thickness. Generally, the longer the fermentation time you allow your pizza, the better the taste of the pizza crust. However, be careful not to use too much yeast if you are going to let the dough rise for hours (say you prepared the dough in the morning and let it relax for the rest of the day in preparation for baking by day end). If speed is of the essence: If you need the pizza dough as quickly as possible, you can let it rise faster by adding more yeast to the mixture or by increasing the temperature of the dough. To do the latter, you can heat your oven for a few minutes, turn it off, cool the oven off a bit by leaving the oven door open for a few seconds, put the dough in a covered bowl, put the bowl in the oven and close the door. Let the mixture stay in the warm oven for at least 30 minutes, take it out, softly press the dough down then repeat the "rising" exercise for another 30 minutes. Another technique that you can apply for a faster fermentation period is to use warm water. The higher the water temperature, the faster yeast action will be. Just a note of caution, however, the pizza dough which has been allowed to ferment longer using minimum amount of yeast generally results into a better-tasting pizza crust so it's best that you mix and knead your dough hours before you actually need it. Frozen homemade pizza dough preparation: If you have prepared pizza dough the night before and left it in the refrigerator for next day's baking, take it out in the morning and let it rise for at least several hours before you use it. Again, the less the yeast used, the longer the rising period required. To make a thin pizza crust: If you are aiming for a thin crust pizza, you will want to use less dough per pan. You can also just stretch your pizza dough more on the pan. Doing this will naturally reduce the crust thickness. To get a thick pizza crust: For a thicker crust, you need to use a pizza pan with a smaller circumference, use more pizza dough per pan or stretch out the dough less. The result would be increased crust thickness. To get a crispy pizza crust: For a crispy pizza crust, it would be best if you reduce the amount of water. Drier pizza dough usually means a crispier pizza crust. Stiffer pizza dough also means crispier crust so it would be best to use flour with high gluten content if you want a crispy crust. For a soft and gooey crust: To get a soft and chewy crust, you need to add more water to your dough mixture or use less flour. More moist pizza dough means softer pizza crust. To achieve better results, use flour with low gluten content. You may make gluten-free pizza dough by using gluten-free flour If you live in a high-altitude location: Be mindful of the effect of high altitude on pizza dough. A higher altitude means less air pressure so the dough will rise faster, and it means a faster rate of evaporation so the dough will dry out faster. Thus, if you are in a high-altitude location, it is generally advisable to use more water and less yeast in your pizza dough mixture than you would normally use if you were in a low-altitude location. Pizza Toppings Simply speaking, the pizza toppings you should use depend on the type of pizza that you want. Fresh mozzarella cheese is necessary if you want to make a New York pizza. New York style pizza is typically minimalist; that is to say, they use as few toppings as possible. On the other hand, a Chicago deep dish pizza is usually loaded with meaty toppings: pepperoni, beef sausage, pork sausage, ground beef, bacon, ham, etc. You will also see bell peppers, mushrooms, and different kinds of cheese on a typical Chicago pizza. Tomatoes, cheese, anchovies, garlic, and herbs like basil and oregano, on the other hand, are typical of Italian pizza. California pizza, on the other hand, is characterized by seasonal vegetable toppings, fruit toppings, chicken pizza toppings, smoked salmon toppings, and other unusual toppings. For great economy: Use pizza toppings that you already have on hand. Bacon, ham and sausages left over from breakfast, for instance, will make great toppings. Innovate depending on what ingredients you have. Naturally, cooked toppings will require less time in the oven so be sure to take this into account when baking your pizza. Fresh toppings: It is recommended that you use fresh ingredients for your pizza toppings. Use fresh mozzarella cheese, if possible. Finger crush herbs: To release the flavor of dried herbs, it is best to finger crush them before you add them to your pizza. Drain and dry toppings: To avoid getting a soggy pizza, especially if you are using lots of canned and moist ingredients, you should drain your toppings of excess moisture before you arrange them on your pizza base. Pizza Sauce Your pizza sauce will give your pizza its distinctive flavor. In the web, you can find a lot of easy pizza sauce recipes to follow. You can even try making your own trademark pizza sauce. Easy pizza sauce recipe: There should be canned, pre-mixed pizza sauces available in your local supermarket. On the other hand, you can use spaghetti sauce as your pizza sauce. Another easy alternative would be to sauté some onions and garlic in extra virgin olive oil, add tomato sauce (chunky tomato sauce is fine or tomato paste/puree diluted with some water), add salt (and crushed pepper if preferred), let the sauce simmer then add basil and oregano. You can even add some balsamic vinegar if you wish. You can also add some cooked ground meat to your sauce if you prefer. Thicker sauce is better: Use thick pizza sauce on your pizza. Too watery pizza sauce means a soggy pizza. If you are using canned pizza sauce, evaluate the thickness. If too thin, let the sauce simmer before using it on your pizza. Pizza sauce on top: When cooking your pizza, it is advisable to put the sauce on top. This will prevent your cheese and other ingredients from burning.
A pizza is the sum of its parts; namely, the pizza crust, the pizza toppings and the pizza sauce. Make each one as wonderful as you can make it and you'll be assured of turning out the best homemade pizza possible. Try out the following secrets when you make your homemade pizza. Pizza Crust Secrets Bake your pizza crust separately: It would be best if you can bake your pizza crust first before you add on the toppings and sauce. There's one good reason for doing this. If you bake the lot at one and the same time, you may end up with a pizza that has overcooked toppings, burnt cheese and an undercooked, flat crust. Of course, you should not bake your crust fully the first time so that you won't end up with a pizza that has a burnt crust after your final baking stage. Mixing pizza dough ingredients: Begin by putting in a bowl at least one-tenth of the warm water specified in your homemade pizza recipe. Add yeast gradually to the water, stir and let it stand for a few minutes. Meanwhile, in a separate bowl, put the remaining warm water, stir in the sugar and salt (if your recipe calls for these ingredients) and the other dry ingredients except the flour, add the water and yeast mixture, stir the lot then immediately add the rest of the ingredients. Kneading the pizza mixture: Kneading will let air mix with your pizza dough mixture. You should knead the pizza dough only until it reaches the proper consistency: the dough doesn't stick to the container and individual portions can be stretched without breaking. Over-kneading will result in brittle pizza dough. While kneading the dough, use flour to prevent the mixture from sticking to your hands and the bowl, but use as little flour as possible. Let your pizza dough rise before using it: After kneading your pizza dough, you must give it enough time to rise to your desired thickness. Generally, the longer the fermentation time you allow your pizza, the better the taste of the pizza crust. However, be careful not to use too much yeast if you are going to let the dough rise for hours (say you prepared the dough in the morning and let it relax for the rest of the day in preparation for baking by day end). If speed is of the essence: If you need the pizza dough as quickly as possible, you can let it rise faster by adding more yeast to the mixture or by increasing the temperature of the dough. To do the latter, you can heat your oven for a few minutes, turn it off, cool the oven off a bit by leaving the oven door open for a few seconds, put the dough in a covered bowl, put the bowl in the oven and close the door. Let the mixture stay in the warm oven for at least 30 minutes, take it out, softly press the dough down then repeat the "rising" exercise for another 30 minutes. Another technique that you can apply for a faster fermentation period is to use warm water. The higher the water temperature, the faster yeast action will be. Just a note of caution, however, the pizza dough which has been allowed to ferment longer using minimum amount of yeast generally results into a better-tasting pizza crust so it's best that you mix and knead your dough hours before you actually need it. Frozen homemade pizza dough preparation: If you have prepared pizza dough the night before and left it in the refrigerator for next day's baking, take it out in the morning and let it rise for at least several hours before you use it. Again, the less the yeast used, the longer the rising period required. To make a thin pizza crust: If you are aiming for a thin crust pizza, you will want to use less dough per pan. You can also just stretch your pizza dough more on the pan. Doing this will naturally reduce the crust thickness. To get a thick pizza crust: For a thicker crust, you need to use a pizza pan with a smaller circumference, use more pizza dough per pan or stretch out the dough less. The result would be increased crust thickness. To get a crispy pizza crust: For a crispy pizza crust, it would be best if you reduce the amount of water. Drier pizza dough usually means a crispier pizza crust. Stiffer pizza dough also means crispier crust so it would be best to use flour with high gluten content if you want a crispy crust. For a soft and gooey crust: To get a soft and chewy crust, you need to add more water to your dough mixture or use less flour. More moist pizza dough means softer pizza crust. To achieve better results, use flour with low gluten content. You may make gluten-free pizza dough by using gluten-free flour If you live in a high-altitude location: Be mindful of the effect of high altitude on pizza dough. A higher altitude means less air pressure so the dough will rise faster, and it means a faster rate of evaporation so the dough will dry out faster. Thus, if you are in a high-altitude location, it is generally advisable to use more water and less yeast in your pizza dough mixture than you would normally use if you were in a low-altitude location. Pizza Toppings Simply speaking, the pizza toppings you should use depend on the type of pizza that you want. Fresh mozzarella cheese is necessary if you want to make a New York pizza. New York style pizza is typically minimalist; that is to say, they use as few toppings as possible. On the other hand, a Chicago deep dish pizza is usually loaded with meaty toppings: pepperoni, beef sausage, pork sausage, ground beef, bacon, ham, etc. You will also see bell peppers, mushrooms, and different kinds of cheese on a typical Chicago pizza. Tomatoes, cheese, anchovies, garlic, and herbs like basil and oregano, on the other hand, are typical of Italian pizza. California pizza, on the other hand, is characterized by seasonal vegetable toppings, fruit toppings, chicken pizza toppings, smoked salmon toppings, and other unusual toppings. For great economy: Use pizza toppings that you already have on hand. Bacon, ham and sausages left over from breakfast, for instance, will make great toppings. Innovate depending on what ingredients you have. Naturally, cooked toppings will require less time in the oven so be sure to take this into account when baking your pizza. Fresh toppings: It is recommended that you use fresh ingredients for your pizza toppings. Use fresh mozzarella cheese, if possible. Finger crush herbs: To release the flavor of dried herbs, it is best to finger crush them before you add them to your pizza. Drain and dry toppings: To avoid getting a soggy pizza, especially if you are using lots of canned and moist ingredients, you should drain your toppings of excess moisture before you arrange them on your pizza base. Pizza Sauce Your pizza sauce will give your pizza its distinctive flavor. In the web, you can find a lot of easy pizza sauce recipes to follow. You can even try making your own trademark pizza sauce. Easy pizza sauce recipe: There should be canned, pre-mixed pizza sauces available in your local supermarket. On the other hand, you can use spaghetti sauce as your pizza sauce. Another easy alternative would be to sauté some onions and garlic in extra virgin olive oil, add tomato sauce (chunky tomato sauce is fine or tomato paste/puree diluted with some water), add salt (and crushed pepper if preferred), let the sauce simmer then add basil and oregano. You can even add some balsamic vinegar if you wish. You can also add some cooked ground meat to your sauce if you prefer. Thicker sauce is better: Use thick pizza sauce on your pizza. Too watery pizza sauce means a soggy pizza. If you are using canned pizza sauce, evaluate the thickness. If too thin, let the sauce simmer before using it on your pizza. Pizza sauce on top: When cooking your pizza, it is advisable to put the sauce on top. This will prevent your cheese and other ingredients from burning.
All About Pizza
All About Pizza
The term pizza covers a lot of territory. If you want to learn all about pizzas, then you should have a bit of a background on pizzas: specifically the history of pizza, pizza origin, pizza facts, and even pizza trivia such as who invented pizza. The subject also delves into the different types and styles of pizzas. The varieties currently existing defy any attempts at enumeration. Thus, most people who attempt such a task stop at a broad categorization of pizza types according to certain attributes such as crust thickness, crust elasticity, crust baking and cooking procedures, toppings, etc. Aside from general, historical or trivial information, other things are of interest to the pizza lovers. For instance, homemade pizza enthusiasts would like to know certain tips and tricks for making pizza. This includes pizza making techniques, the best pizza crust recipes, pizza toppings, homemade pizza sauce, etc. Some other interesting topics will be frozen pizza dough and where best to attain them, what are the criteria for choosing the, what are the methods for preparing them, etc. It must be obvious that this article is a mite ambitious for wishing to tackle something entitled "all about pizza." However, an attempt is definitely warranted, so here goes. Some pizza facts and trivia Accounts of pizza history always begin with the origin of pizza. This one might as well follow the same tack. We have to thank any civilization or race that baked flat bread on hot stones or stone ovens for pizza, for almost certainly, bread like the focaccia was the "mother of the pizza crust." However, the invention of the pizza is more properly attributed to the Neapolitans - the people of Naples, Italy who were baking and making pizza crust topped with tomatoes, oil, and Italian herbs, and spices. This rudimentary and traditional Italian pizza was common peasant fare in Naples. If you want an individual originator and inventor of pizzas, however, then you won't be wrong if you cite Rafaelle Esposito - a native of Naples; he modified the basic Neapolitan pizza recipe and came up with three variants that added mozzarella cheese to the rudimentary Italian pizza toppings. Now, if you are looking for some topics for small conversation, then you must remember the following trivia. One note of caution, though; you shouldn't blurt these out just to anybody or you'll sound decidedly corny and geeky. Make sure you're talking to someone interested in pizzas before you use the following trivia as conversational gambits. " Most people in the United States love pepperoni; the least liked toppings are anchovies. " Pizza was called (and is still called) tomato pie and pizza pie in certain parts of the States. " The first pizzeria in the United States was opened in New York. " The pizza industry is worth more than 30 billion dollars in the United States alone and Americans consume around three billion units of pizza every year. " New York pizza is traditionally plain. Supposedly, New York pizza is unique because of the acidity and hardness of the water in New York. New Yorkers therefore claim that only in New York can you make real New York Pizza. (New Yorkers must admit, however, that if water is the unique characteristic of New York pizzas, one who uses water adjusted for hardness and acidity to reflect New York water conditions, adds all the usual New York pizza ingredients and toppings, follows all the procedures strictly but makes the pizza in New Jersey can conceivably make an authentic, New York style pizza. But such an assertion, some would say, is just plain cheek.) Pizza types and pizza styles The first step to a great homemade pizza is determining what type of pizza you wish to make. After all, different types of pizza have different attributes and thus call for different types of pizza base, pizza toppings and cooking techniques. Would you like to make an authentic Italian pizza, a New York style pizza, a California style pizza, or a Chicago style pizza? Italian pizza is generally lean, although when you add cheese, its fat level generally rises in proportion. There are various kinds of Italian pizza, too. There are Neapolitan pizzas, of which there are two general types: the marinara and the Margherita. There are various combinations of these as well. Authentic Italian pizza, moreover, is supposedly baked on wood-fired or even coal-fired, stone ovens. New York pizza, as abovementioned, is generally plain. The mainstay of New York pizza is mozzarella cheese - fresh mozzarella cheese to be precise. One can add garlic, different types of cheeses, anchovies, shrimp, etc but these are usually optional. The pizza dough recipe for traditional New York pizza, on the other hand, calls for high-gluten flour. The result is firm, usually thin, chewy pizza. The California style pizza is generally known for gourmet flavors. You can say the California pizza has countless variations. The pizza crust, in this case, is light, crisp and generally well risen. The toppings can be out of this world - generally California pizza makers experiment a lot with all kinds of meat, sea food, breakfast dishes, and vegetable for the toppings. The Chicago style pizza, on the other hand, is generally crusty and very filling. They are characterized by their raised edges; imagine a pre-baked apple pie crust where you can place the fillings on top. Chicago pizza is usually meaty (some variants come stuffed with cheeses and meat layers) and it is eaten with a knife and fork. You can also start by deciding on the flavor you want. Do you want to make a cheese pizza, a vegetarian pizza or a fruit pizza? Perhaps you want to make a low fat pizza, a low carb pizza, a healthy pizza? Sourdough pizza is also another variant. Take your pick among your many options. Once you have decided, choosing the recipe would be much easier. If you have decided on an Italian pizza, for instance, then find your Italian pizza crust recipe, your Italian pizza sauce recipe and the overall Italian pizza recipe that will give you a list of toppings and pizza preparation procedures for making an authentic Italian pizza. For an easier time of it, you can opt to use Italian-style frozen pizza dough then just follow the Italian pizza recipe that you've found. Some pizza making tips and techniques Hand tossing will help you minimize the lumps in your pizza dough. However, this should be done only after sufficient pizza dough kneading. This process lets your pizza dough develop into the right kind of consistency - that which is suitable for stretching and hand tossing. Hand tossing, however, is not advisable for thick pizza crust varieties. If you want a crisp and firm pizza that retains its structure even when the moist toppings are added, you can bake the pizza crust before you add the toppings and the pizza sauce. However, for thin pizza crusts, baking the crust after the toppings and sauce have been added is sufficient. For uniform baking and crisping of the crust, use a pizza stone or a pizza screen. Finally, remember that the protein content of your flour will influence the end product. High-gluten flour will lead to a crisp but chewy crust. Gluten-free flour, however, may lead to very soft dough; additives may have to be used to give the pizza dough strength. Quick pizza crust recipes and easy homemade pizza recipes of all kinds and style are easily available online. There are tips for baking and preparing frozen pizza dough, making your own pizza dough, preparing the ingredients for the best pizza crust recipe, etc. All you need to start making your very own pizza recipe is an internet connection, a good source of basic pizza recipe, great pizza equipment, your imagination, and lots of time and resources for experimentation.
Loving Food And Digesting It
Loving Food And Digesting It
Firstly, Easterner like eating hot food. For example, on the morning, Chinese often eat hot porridge, clay oven rolls, fried bread stick, noodles, soybean milk and other Chinese food. All of these are hot. On the other hand, People in the west usually eat bread, milk, orange and coffee which are cold commonly. Secondly, An Easterner like drink hot water whenever it is winter or summer. If you go to a Chinese home, they will give you a cup of tea, and the tea always is hot unless you demand for cold water. But in the west, People like drinking cold water or beverage, they even can drink a bottle of cold water in winter, this is inconceivability in an easterner's eyes. Thirdly, It is different altogether between Easterner and Occidental in dinner. We often see a round table in a Chinese family, then, a whole family can sit together to eat dinner. They like share all dishes with other families, round table is convenient for a family. On the other hand, In a occidental family, a square table is familiar. A family eats in each different dish. Why dose a Chinese family use a round table? Because they think a whole families sharing all food represent reunion and "warm". All of this are traditional. In modern life, Chinese also like square table, because it is popular. We’ve always been known for our love of food, but for most people, that hearty appetite comes at a price. With our increasingly hectic lifestyles, there’s hardly any time to exercise or get fit. Add to that the fact that Filipino cuisine tends to be high in fat and calories. Yes, it’s great food, but you have to admit it’s not exactly healthy. But before ditching that adobo or taking out those South Beach cookbooks, here’s some good news: there is such a thing as low-fat Filipino food. In fact, you can make any dish diet-friendly with just a few simple tweaks—without giving up any of the flavor. If all that eating is taking a toll on your waist, start eating healthier with these tips and low-fat Filipino food recipes. One of the secrets to low-fat cooking is replacing common ingredients with low-fat alternatives. Start with your oil: most people use regular cooking oil, which is made from animal fat and very high in cholesterol. Use vegetable-based oils such as corn, canola, sunflower, or if you can afford it, olive oil. When making salads, replace mayonnaise with mustard or vinaigrette, and use fresh instead of canned ingredients. A common problem with substitution is that they don’t always work. You can’t expect them to taste the same as the original, but they don’t have to taste bad. It takes some practice and experience to know which ingredients will work together and which ones will not. Feel free to experiment—you’ll learn from your mistakes and get the hang of it in no time. Fish is a favorite replacement for meat dishes. Try this low-fat recipe in place of steak and meat chops.
Uncover the Secrets of Rich Black Tea
Uncover the Secrets of Rich Black Tea
Mind-Blowing Pizza Sauce
Mind-Blowing Pizza Sauce
The best pizza dough does not necessarily lead to the best pizza. The quality and choice of pizza toppings and pizza naturally have something to do with the final taste of your pizza. Thus, if you want to get great pizza, then you should have the best pizza crust recipe, the best pizza toppings, the best pizza spices, the best ingredients, and the best pizza equipment. You must also have the best pizza sauce. The Best Pizza Sauce The pizza sauce is particularly important to pizza making. It is that which gives the whole dish its unifying flavor. It ties everything up, so to speak. Therefore, the best pizza sauce is relative to the type of pizza dough recipe you are following and the type of pizza toppings that you are using. The best pizza sauce is simply something that sets off your pizza toppings and your pizza crust so well that the untrained palate is only aware of great tasting pizza; the trained palate, on the contrary, will be able to distinguish each ingredient used but will still be impressed by how the specific combination of ingredients lends the pizza its unique taste. Thus, a pizza loaded with all kinds of choice toppings, drizzled liberally with the best homemade pizza sauce that you can find, may give you nothing but a soggy and extremely messy pizza that pales in comparison with a simple cheese pizza or vegetarian pizza topped with sauce made so thoughtfully and carefully that the pizza crust, the toppings and the sauce all balance one another. This talent for combining ingredients so that each one of your pizza spices, for instance, truly complements one another is something developed only through endless trials and experimentation. There's also such a thing as good taste in food - something as innate as good taste in clothes (when you instinctively know which articles of clothing and accessories will result in a phenomenal outfit) or a good ear for music - which a truly great cook must have in order to come up with the best pizza sauce recipe. This skill, in turn, is developed or acquired through experience and training. It is clear, therefore, that you need lots of practice if you want to be a pizza gourmet cook or master who has his own trademark pizza sauce recipe. For now, however, you may have to content yourself with the basic pizza sauce recipes that you will find online and in recipe books. In fact, starting with the basics is good preparation for developing your own homemade pizza sauce recipe. This will give you the experience to determine which ingredients you need to retain, which ones you need to change and which ones you need to add to achieve exactly the taste that you want. The following are some of the pizza sauce secrets and information that you can use for making your own mind-blowing pizza sauce blend. It All Begins with Tomatoes This is not strictly true for there are pizza variants that do not use tomatoes in the pizza sauce. However, tomato-based sauces are the most common types. Now for the best tomato-based sauce, use fresh tomatoes that you have grown yourself. You should avoid supermarket-bought, fresh tomatoes because these are probably ripened through an artificial chemical process. The best type of tomatoes for pizza sauce making is the plum variety. To prepare your tomatoes, you should remove the seeds and cut these into small chunks. Use a blender to reduce fresh tomato into paste. Add some water and grind well to ensure uniform consistency and texture. However there's nothing wrong with a chunky tomato sauce if you prefer this type of sauce; as long as the pieces are more or less similar in size, then cooking problems should not arise. Once you have your tomato base, evaluate its thickness. The best tomato base is a thick one. If you have added too much water during the grinding stage, check now if the sauce is not too thin. Thin pizza sauce will run off and will merely make the dough soggy if so. If you have made an excessively thin tomato base, you should let the lot simmer on low heat to let some of the water to evaporate. Beware that heating your tomato base to get rid of excess water will affect the flavor of your tomato base. If you don't have your own tomato patch, then just use the canned stuff. It is best to use slightly thick tomato sauce - it is thick, has enough moisture level yet hasn't undergone as much heating (if at all) as tomato concentrate products. On the other hand, you can buy canned tomatoes that haven't been converted to sauce or paste yet. You can use your blender to prepare your tomato base, in this case, adding as much water as you need to achieve desired glueyness. Then Come the Pizza Sauce Flavorings and Spices After preparing your tomato base, you should prepare a large, non-stick flat pan for cooking the sauce. To start with, heat some olive oil. Use the extra virgin variety if you want a stronger olive taste; this is especially applicable if you are using olives on your pizza toppings as the olive oil in the sauce will reinforce the flavor of one of the toppings. After heating the oil, you should melt some butter in it. After heating oil and melting butter, you should start sautéing the usual ingredients: onions and garlic. Mince the onions and garlic if you want the best possible flavor. You can even transform your garlic into garlic paste then increase the amount of garlic used if you want a distinctly garlicky taste. When the garlic is mildly brown and the onion transparent, pour in the tomato based that you have made according to the above instructions. Mix everything but don't take too long. After a few seconds of adding and stirring the tomato, onion and garlic mixture, you should add salt, pepper (crushed pepper works best for a hotter pizza sauce recipe) and when nearly cooked, all the other spices. The first ingredient that comes to mind is salt. Another is sugar. The first one is definitely a requirement while the second one is optional; people who love a sweet-tasting tomato pizza sauce can add sugar. Italian style pizza naturally has basil and oregano. If you are using the fresh leaves, chop them into small pieces. If you are using dried herbs, crush them first using your fingers or a mortar and pestle assembly to release trapped flavors. Add the herbs and spices during the last few minutes of simmering. The pizza spices used varies. If you want tasty pizza sauce, use fennel seeds and laurel leaves. If you want an even stronger flavor, use lots of parsley or you can use the laurel bark; however, be sure to remove the laurel bark and the laurel leaves after cooking the pizza. If you want a spicy pizza sauce, however, add some cayenne pepper or some paprika to your pizza sauce mixture. Other pizza sauce ingredients are cheese, beef stock (or the instant variety if you have no time to make beef stock), and mushrooms. Basalmic vinegar and alcoholic beverages, moreover, are great for imparting a slightly piquant taste to your sauce. The same thing can be achieved with pure fruit juice such as lemon juice. Do not forget that you have the option of adding as many ingredients and spices to your pizza sauce. It's all a matter of taste, anyway. And here's one final tip: if you like a dish so much - say creamy carbonara pasta - try recreating the sauce and using it on your pizza. If it doesn't work, then use it the way it has always been used (e.g. prepare some pasta to use with your carbonara sauce).
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