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Questions and answers about the kitchen
Questions and answers about the kitchen
Q: What are the best apples for baking?
R: Cortland, Ida Red or regild Paula. Want a big apple that will hold its texture (and flavor) during the long cooking process. Apples are good for applesauce, and Macintosh, are useless for cooking, as they become mush.
Q: Can you substitute baking soda and baking powder for each other?
A: Not directly. However, baking soda, baking Sodium is a good baking cakes that contain acid such as buttermilk, sour cream or yogurt. If there is little or no acid in a recipe and you want to use bicarbonate sodium (or you've run out of baking powder), mix 1 teaspoon of baking soda and 2 teaspoons cream of tartar. This works because the cream of tartar is acidic and eliminates the need for additional acid in the dough. You can use this as a replacement for commercial Baking powder, on a one-to-one basis, but must work quickly once they are combined wet and dry ingredients.
Why? Because this Homemade Baking powder Baking powder is a single action and start doing their work at the moment when it is combined with the liquid. commercial baking powders are double action, but in part, to begin working when exposed to liquid, but some only work when exposed to heat. You can see this: small bubbles form between the time the ingredients are combined and move the mixture to the pan, but the mass continues to rise in the oven.
commercial baking powder, therefore, is more effective than homemade. But it is not necessarily more desirable, since it has a distinctive flavor. (This is especially true of those containing aluminum.) Also becomes less effective over time. You should replace your baking powder even if not consumed at least once a year.
Q: What kind of training do I need to become a professional chef?
A: If you want to train to be a chef practice, the type of person who operates a restaurant, a restaurant in which part of a chain operation major restoration, or any company, it's best to go to an accredited cooking school. Exist in almost all metropolitan cities and in many universities.
If wants to be a famous chef, however, all you need is ambition, personality, creativity, talent, about 15 years of hard work and good luck. Best to start is to apprentice under a chef fashion and stick with it.
Q: When roasting a whole chicken, which is the best way to check if it is completely cooked?
A: Certainly, you need two methods: the first is an instant-read thermometer inserted in the meatiest part of thigh but should read at least 155 degrees (some say 165 or more to ensure maximum security). The second is to make sure that juices from the cavity and the bone joints transparent, not the blood (a touch of pink is probably good). In general, the thermometer is enough, and the second method only a precaution but depends on your level of paranoia. Over time, you'll know when a chicken is to the naked eye and touch.
Q: If a cake recipe need three cake pans 8-2-inch okay to use three pans 9-by-2-inches instead?
A: Yes, as long as you keep eye on things, the cooking time is much shorter, but no cooking times are ironclad should be fine.
Q: burning a large cut of meat like loin before roasting really 'seal' the juices and flavor?
A: Absolutely not. You can not seal the juices into a piece of meat more than you can seal the blood in your body (sorry, but it's the best analogy.) If you make a hole, some of the juices and burning will not do anything change that. (On the other hand, make a hole is not the same as popping a balloon, but more as a cut, and some juices out, but overall the damage will not be noticeable.)
However, sharp or roasting, a more understandable word, adds flavor to food, through the creation of complex flavors. So there are still a good reason to do so, if time permits. If the weather is fine, is a step that can usually be ignored.
Q: If a recipe calls for sugar dark brown, I can substitute "light brown sugar? Is there an actual difference?
A: Of course you can replace the only difference is the amount of molasses that contains each. The dark brown sugar flavor is more complex (and bitter at the way in which the molasses is bitter), but not significantly in most recipes. Remember that usually it is just one of many ingredients in a given preparation.
Q: Is there an advantage to use a cast iron skillet instead of a regular or nonstick skillet?
A: The cast iron is cheap and lasts forever, it is virtually indestructible. It has a couple of drawbacks, however: One is heavy, and especially when loaded with food, requires strength to handle. Two, you do not stick up that develops a patina that comes with use. (You can encourage this nonstick surface to develop washing cast iron pans with soap and wiping little or no dry wiping them with a little oil from time to time also helps.) But in general remains an excellent material for pans and saute pans.
Q: What exactly is "deglaze" and how?
A: If you made the sauce after roasting a turkey, which has' Deglaze.
When cooking meat, fish or vegetables in oil or butter fat, usually some flavor (and if you're not using a nonstick pan, some meat, fish or vegetables) is left in the pan. This taste can be recovered and converted into a sauce by adding a little liquid, usually wine or stock, but really any liquid, such as juice, coffee or even water to the skillet and stir over high heat until the liquid reduces its volume a bit. (Another term for deglazing is "to make a reduction.") The resulting sauce can be enriched by stirring in a bit of butter or olive oil, but not necessary. Here's a recipe, with lots of options (the minimalist cooks at home):
Basic Reduction Sauce
Time total: 20 minutes
Makes about 2 cups
2 tablespoons minced shallot, onion, scallions or
3 cups of broth or water
2 tablespoons soft butter or olive oil (optional)
Salt and pepper to taste freshly ground black
1. Remove any meat, fish or poultry you've cooked in the pan or skillet and pour all but 1 or 2 tablespoons of fat for cooking (if there is no fat juices in the pan or roasting pan leave them there). Place pan over high heat (use two burners if the pan is large). Add the shallot and cook, stirring, until softened, about 1 minute.
2. Add the liquid and cook, stirring and scraping to loosen brown bits on the bottom of the pan. Let the liquid simmer for 5 minutes, or until a third of it evaporates. (This is a good time to carve the meat, if necessary, as the boiling liquid does not require shaking, except on rare occasions.)
3. Reduce heat to medium low and add the butter and oil, a little at a time, stirring well after each addition to incorporate it. Taste and season with salt if necessary and pepper and serve with meat.
There are several ways to add weight to a reduction of:
Reduce 1 / 2 to 1 cup of wine, fortified wine, or fruit or juice of vegetables at only a couple of spoonfuls before adding the broth or water.
Make even stronger flavor by stirring in a teaspoon or more mustard prepared horseradish, soy sauce or other seasonings.
Add the chopped fresh or dried herbs to the mixture along with scallions: a few tablespoons small quantities of parsley or sage, tarragon, thyme are all good. You can also add capers, anchovies, chopped peppers, garlic o
Q: What kind of consistency I can wait for the sauce if I use the flour and butter? Cornstarch?
Starch Corn is the easiest: One or two tablespoons of cornstarch mixed with one or two tablespoons of cold water and stir in a cup of hot liquid, it swell immediately (the more you use corn flour, the heavier you get) and smooth. Butter and flour is more difficult, because the flour does not lump. There are ways around that, but it is much more complicated than using cornstarch. Or skip the thickening of all, because it is cosmetic, if it's the flavor you want, simply add a little butter.
Q: What are some tips to buy fish?
A: It may be simple: good fish looks and smells fine. If it smells bad, not good taste. Some sellers of fish at supermarket seafood counters not let you smell the fish before buying. If this is the case, but the fish apparently passes the test, you might consider buying it, open the package in place, and, if the smell is absolutely out of hand over back.
Fillets and steaks are best cut to whole fish. Whole fish keep better than precut fillets and steaks. In addition, the court order allows you to dictate the size and the thickness of the meat, as well as to request the fish fillets best. The quality is probably a priority for a store that offers this service.
Without But most of the fillets of meat and even fish are cut before they reach the fish counter. So here is a general rules:
* Start Eye: The surface of the fish shine, but should be bright, clear, thoughtful, and almost translucent. In general, you do not want any fish whose surface is brown, matte, opaque, or clay. Remember, fillets and steaks are not to be on the ice, and there should be no puddles.
* Use your fingers: the majority fishmongers will not stop playing the fish-usually is against local health standards, and reasonably so. But you can ask the counterperson to pressure your finger into the flesh of fish, it should appear firm and elastic. If it seems soft, or if the finger leaves a lasting impression, move on.
* End Nose: As mentioned above, if the fish does not smell sweet, if not smell like the sea, turn your nose up.
Q: What is the best way to cook pasta?
A: The most important thing is to start with a good paste, made from 100 percent durum wheat, the country of origin less important, but you are more likely to find a good pasta at a good price in Italy.
Cook the pasta in a gallon or up to five liters of water or salt per pound. Boil the water, and keep it boiling while the pasta is cooking, stir the pasta to prevent sticking (no oil). Do not cook the pasta, but not undercook either. Drain quickly, but leaves a little water on it, sauce good, but not killed with the sauce, and put it in a hot bowl to keep warm.
Q: What is the best way to cook a turkey?
A: The best way to cook a turkey is fast, as in this recipe:
Roast Turkey (from Minimalist Cooks at Home by Mark Bittman)
Time: 2 hours 30 minutes
For at least 12 servings, with leftovers
12-pound turkey
Salt and pepper to taste freshly ground black
Preheat oven to 500 degrees F. Rinse the turkey and remove giblets, liver to save the the filling of your choice to make. Loosely pack the turkey cavity with stuffing, if desired, then tie the legs and attach to the vent.
Place turkey on a rack in large roasting pan. Add 1 / 2 cup water to the bottom of the pan, along with the turkey neck, gizzard, and any other ornaments. Bake in oven, legs first.
Roast 20-30 minutes or until top begins to brown, then reduce heat to 350 degrees. Continue with the roast, checking every 30 minutes or so, and if the top threatens to coffee too, was a piece of aluminum foil directly on it. If dry bottom out, add water, a cup of half at a time. The turkey is done when an instant-read thermometer inserted in thickest part of thigh measures 165 degrees. If when the turkey is nearly done, the summit was not gold enough, turn heat back to 425 degrees in the last 20-30 minutes of cooking.
Remove turkey from oven. Remove the grill and bread sauce sauce or other, while the bird rests (let sit for about 20 minutes before cutting.)
Q: The good food is more important to be creative or to be more accurate?
A: You must differentiate between cooking and baking. In the kitchen, anyone with a minimum of knowledge and experience, and I thought cooking 50 meals in a period of six months you fall into this category-is enough to start gaining experience to improvise, with the help of the recipes. After five years of constant cooking, few people rely on cookbooks the same way you do when you are starting.
Cooking is another story: It's chemistry. It takes great skill and experience to bake, especially desserts, without following a recipe.
Q: How do you cook an artichoke?
A: You can start by cutting the tips of the artichoke leaves before cooking, but do not have to. It is best to use a paring knife peel around the base and cut the bottom quarter inch and break the most difficult conditions and darker layers of outer leaves.
Artichokes contain an enzyme that makes them fade the moment they are cut and cooked, this will not affect the taste. If you want to retain their color, place them in a mixture 1 tablespoon lemon juice or vinegar per cup of water as they prepare, and add a dash of vinegar or lemon juice to the cooking water. It is also better to use knives and kitchen utensils nonaluminum when working with artichokes.
Steam is the easiest way to cook an artichoke, make sure the pot does not boil dry. Here's a recipe:
Basic Steamed Artichokes
Time: 45 minutes
Makes 4 servings
4 artichokes large or very small 12
tarragon sprigs fresh thyme or more (optional)
Salt and freshly ground black pepper to taste
Using scissors or a large knife, cut the top half inch or less of the artichokes. Using a paring knife, peel around the base and cut the bottom 1 / 4 inches. Break the harshest of the outer leaves.
Place artichokes in a bottom-up steamboat. Cover and cook for 20-40 minutes. Example of a outer leaf, when separated easily and meat is tender, the artichokes are done.
Drain the artichokes upside down for a minute or two before serving Hot, unlike store down whether it will later serve. Serve hot with melted butter at room temperature with vinaigrette, or cold with mayonnaise. Or serve any temperature with lemon or salt.
Q: When I make scones, often collapse, but I doubt continue to add more acids in butter mixture. Can you recommend a low fat muffin recipe?
A: Scones are rich muffins, cookies or ultra-rich: You can not do without eggs, and that best is with cream or butter. You can substitute oil for butter (although that does not reduce fat, cholesterol only) and skim milk for cream, but if you take things beyond that there is a bun more!
Here is a recipe for Cream Scones I like (of How to cook everything, Hungry Minds Publishing, 1998):
2 cups (about 9 ounces) of general purpose or cake flour, and more as needed
1 teaspoon low salt
4 teaspoons baking soda
2 tablespoons sugar
5 tablespoons cold butter
3 eggs
3 / 4 cup heavy cream
1 / 3 cup currants or raisins
1 tablespoon water
1. Preheat oven to 450 degrees F.
2. Mix dry ingredients in a bowl or food processor, reserving a tablespoon of sugar. Cut butter into small pieces and either pulse in food processor (this is the easiest method) or take a bit of dry ingredients, rub the butter between your fingers, and repositioning. All butter should be thoroughly mixed before moving to the next step.
3. Beat 2 eggs with the cream, with a few quick strokes, combined with dry ingredients. Use only a few more blows to stir in the currants.
4. Place the dough on a lightly floured surface and knead ten times, but nothing more. If too sticky, add a little flour, but very little, do not worry if the dough sticks to your hands a little.
5. Press dough into a 3/4-inch-thick rectangle and cut in 2-inch rounds with cookie cutter or glass. Place the rounds on an ungreased baking sheet. Gently reshape the remaining dough and cut again.
6. Beat the remaining egg with 1 tablespoon water and brush this mixture on top of each bun. Sprinkle each with remaining sugar a little.
7. Bake 7-9 minutes, or until the scones are a beautiful golden brown. These buns be better than cookies, but still should be eaten the same day they are made.
Yesterday 10 14 scones
Time: 20 minutes
Q: Do you have a good recipe for macaroni and cheese?
A: I think so:
Baked macaroni and cheese (from How to Cook Everything by Mark Bittman, 1998).
This is macaroni and cheese for adults, not Children do not like it but is far from sweet and sticky. Rather, it is most fragrant and strong, thanks to Laurel and parmesan.
Time: 45 min
Makes 4-6 servings
2 1 / 2 cups milk (low fat is fine)
Two bay leaves
1 pound elbow, shell, ziti or other pasta court
4 tablespoons (1 / 2 stick) butter
3 tablespoons flour
1 1 / 2 cups grated cheese, like sharp cheddar or Emmenthal
1 / 2 cup freshly grated Parmesan cheese
Salt and pepper to taste freshly ground black
1 / 2 cup or more bread crumbs, preferably fresh
Preheat oven to 400 degrees F. Bring a large pot of water to boil.
Boil the milk with the bay leaves in a small saucepan over medium-low. When small bubbles appear along the sides, about 5 minutes then turn off the heat and let stand. Salt the boiling water and cook pasta to the point where which is almost done but still need one or two minutes to become tender. Drain, rinse quickly to stop cooking and place in a bowl large.
In a small saucepan over medium-low heat, melt 3 tablespoons butter, when foaming, add the flour and cook, stirring, until the mixture browns (about 5 minutes). Remove bay leaves and add milk 1 / 4 cup milk to the hot flour mixture, stirring all the time with a wire whisk. As soon as the mixture becomes soft, add a little more milk, and continue to do so until all the milk is consumed and the mixture is thick and smooth. Add cheese Cheddar or Emmental and stir.
Pour the sauce over the pasta, stir in the Parmesan and season with salt and pepper. Use the remaining 1 tablespoon butter for greasing one size baking pan 9-by-13-inches and turn the mixture of noodles in it. Top generously with bread crumbs and bake until the crumbs turn brown (about 15 minutes). Serve hot.
Q: What is the difference between a folding mixing ingredients?
A: When a recipe says to mix, can attack the ingredients and combine them as you wish, even using a juicer. Folding is a technique that allows the ingredients that contain large amounts of air most often cream or beaten egg whites in order to preserve its volume when mixed with substances thicker, as a hitter. To fold, spoon the bottom of the pasta on top of the substance can not be beaten with a rubber spatula, wooden spoon, or "the best tool-cupped hand. Overall, the combined mixture should be just enough to integrate not until perfectly smooth.
Q: Is it worth the higher price of organic foods to use for cooking?
A: This is a personal choice more than anything else. Organic foods have become so popular that they are no longer much more expensive than "regular" food. No organic foods taste better? In general, they know nothing better than non-organic food quality. Are they healthier? I think so. Personally, I can buy organic meats, vegetables, grains, legumes and when I can, but I'm not a fan of it.
Q: I have a young daughter, and I am nervous about their consumption of raw eggs because of health risks. Is there a substitute for raw egg whites in recipes for food like cake frosting?
A: Although I am not a health expert, my understanding is that the risk of an individual salmonella egg is 1 in 10,000, so do not worry. The risk is multiplied when a large number of eggs are mixed, as in commercial kitchens because a bad egg will contaminate the whole batch.
However, it must be easier do is avoid the issue altogether, making a meringue that does not contain any eggs. Sweetened whipped cream is the best substitute for eggs. Here's another alternative:
Vanilla Butter Cream Frosting (from How to Cook Everything by Mark Bittman).
Time: 10 minutes
Makes enough frosting and filling with a layer of 9-inch cake or two dozen cupcakes
8 teaspoons (1 stick) unsalted butter, softened
4 cups confectioners 'sugar'
6 tablespoons cream or milk, and a little more if needed
2 teaspoons vanilla
1. Use a fork or electric mixer in a creamy butter. Gradually work in the sugar, alternating with the cream and beat well after each addition.
2. Add vanilla. If the glaze is too thick to spread, add a little more cream, a teaspoon at a time. If it is very thin (unlikely, but possible, especially after the addition of lemon or orange juice as a variation), cool, but is thick like butter hardens.
Q: Can you tell me how make a simple salad dressing that uses only basic ingredients commonly found in the home?
A: It's a breeze, and you have two options. A them is to toss the salad with extra virgin olive oil and good vinegar (sherry vinegar, balsamic vinegar or good wine vinegar), just for fun, take it easy in the vinegar. Lemon juice, which is less acidic (strain out the seeds) is another alternative. Or something like this:
Basic Vinaigrette
Time: 5 minutes
For about 3 / 4 cup
1 / 2 cup extra virgin olive oil
3 tablespoons wine vinegar or more
Salt to taste
Just black pepper to taste
1 heaping teaspoon Dijon mustard
1 large shallot (about 1 ounce), peeled and chopped, optional
Combine all ingredients except the shallot in blender. A creamy emulsion will form within 30 seconds. Taste and add the vinegar, a teaspoon or two at a time, until the balance tastes right.
Add the shallot and turn the machine on and off several times until the shallot is minced in the dressing room. Taste, season and serve. (This is best made fresh but will keep in the refrigerator for a few days. Return to room temperature and whisk briefly before using.)
Q: Where I can buy a sausage stuffer hand like my dad used for years? It was so simple, but I can not find it anywhere.
A: You can find one in the Cook catalog, but his best option is an old fashion store in the country or market in Italy.
Q: I am looking for a recipe for smoothies. Can you help?
A: The word "beat" means different things to different people, but here are two recipes that I like. The two milkshakes, cold and sweet, are an adaptation of my book How to cook everything.
Banana Yogurt Shake
When over-ripe bananas, peel and wrap in plastic and then freeze them. Use them to make this big shake.
Time: 5 minutes
Serves 2
1 frozen banana
1 cup orange juice, preferably freshly squeezed
1 cup plain or vanilla yogurt
Combine all ingredients in a blender and blend until smooth.
Banana-Vanilla Shake
Time: 5 minutes
Makes 2 servings
1 ripe banana (frozen is fine)
1 cup milk
1 / 2 cup crushed ice
Sugar or sugar syrup to taste
1 / 2 teaspoon vanilla extract, and more if required
1. Combine all ingredients in a blender and blend until smooth.
2. Taste and adjust seasoning, adding more vanilla or sugar syrup if needed.
Instead of vanilla, you can also use a grating of nutmeg and a little cinnamon.
Q: Do you have a tasty recipe for spaghetti that is easy for teenagers to do?
R: This is a good recipe that is a bit different, and most children like him. (Excerpted How to cook everything.)
Penne with ricotta, Parmesan and Peas
Butter is optional in this recipe, but gives it a nice richness and creaminess. Add a little chopped ham or sauteed mushrooms to the sauce if you like.
Makes about 4 servings
Time: 30 minutes
1 cup freshly shelled or frozen peas
1 pound penne, ziti or other cut pasta
About 1 cup fresh ricotta cheese, available in Italian and specialty food markets
1 tablespoon soft butter (optional)
1 cup freshly grated Parmesan cheese
Salt and pepper to taste freshly ground black
1. Bring a large pot of water boiling.
2. Cook the peas in boiling salted water to cover just until tender, about 3 minutes. Drain and rinse in cold water to stop cooking, drain and reserve.
3. Salt boiling water and cook the pasta. While cooking, mix ricotta cheese, butter, cooked peas and half of Parmesan cheese on the bottom of hot bowl. When pasta is almost done, remove about a cup of pasta cooking water and use as much of it as necessary to soften the mixture of ricotta in a sauce.
4. Toss the pasta with the ricotta mixture, add more water to cook pasta if necessary, and serve, passing the remaining Parmesan cheese on the table.
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About the Author
Does anyone know how to make Chicago-style pizza at home?
i love pizza. I realized eg pizza in Miami is very different from the pizza in New England .. The crust is different and I prefer to Miami, I have also eaten pizza all over the world and most use a fork and a knife .. I once ate a pizza in Venezuela with my hands and I was laughing. pizza is not the label?. I am a plate of deep desire Chicago .. the oven does nothing more than 5oo degrees.also Connecticut slices are cut into small pieces.i pizza snob I am a boy .. I'l eat old, cold, and any way you want to serve information it.any appreciated! MAKE LOVE IN CHICAGO Deep Dish HOME!
I had some computer problems and would not let me post. I see you have more answers but after writing this and save it, I'll add yet your options here! (Only posts I really hope this time!). This is what I've been trying to say, Hello! Pizza varies greatly in different areas. Not one, but two good friends of mine own pizza ... one in Los Angeles in Boston and both swear secrecy (and the problem) is water. That's why the NY pizza is so good! The LA friend trucked water from New York and everybody said (comments included) it was the best pizza outside of New York. But that may be a problem for those who have no access to water lolol NY. I think the key is then to find the best possible mass and some REALLY good cheese and toppings so you will still be delicious! In As for eating it, the only person I've seen used a knife and fork was a European friend of mine. I laughed in his face several times and gave significant pain, so I guess that goes both ways lolol. I have two different (very similar to) to One Chicago pizza recipes bowl that I can post. But be aware of the secret is that they use cooker thick to be held evenly heat and cook the pasta and pizza. So if this is something that will continue to work, you may want to invest in a frying pan. (But if you just want to try I'm sure a loaf of bread will pull starts). In addition, I have a gazillion pizza recipes ebook .... many of different masses, many of the ingredients for all types of pizzas. It is 235 pages of pizza and pasta recipes, including a new mass of deep dish! I will gladly share with you, but I would have to send via email. So pm me if you want a copy and tell me where to send it. I too have been planning to work in the development of a pizza home, but have not had time to work on it much yet. But here are some recipes to boot (I personally could combine elements of the 2 ... the second spells out exactly how much, but the first one especially sounds really good, because the crust I think). The first one sounded like the type I a recipe I know well and do often, so I guess I trust the party, but the choice is yours (and now you have to choose between plenty and not just mine!). I could not cut and paste the first (which is in another pizza recipe program I have - at the same time was determined on this too, so I turned to type out, because I thought it was written by someone who does it often, and that's the kind of people, I like to have recipes:). Take a look and decide what you think ... hope you come through you! BTW the recipe options are the person writing them ... I have not tried em yet. I, personally, sauté onion and coffee and drain the sausage before adding to the pizza. Besides, I would be the addition of other things he also goes here like mushrooms etc; of Pizzaria One Pizza - for 2 2 pk yeast 2 cups warm water 1 / 2 cup salad oil tablespoons olive oil 3 cups flour / 2 cup cornmeal 1 4 (important to use) 2 tsp salt (to adjust the taste) 2 1 / 2 cup flour Sauce: 2 28 oz cans crushed plum tomatoes, drained mozzarella to taste 1 pinch of salt and ground pepper 1 clove garlic, minced; to taste (no details, I'd say a tooth is too small, a head too) Basil chopped, fresh oregano, if available; Fresh minced if you have your choice 1 diced onion to taste Parmesan Romano cheese to taste Mix 2 packages yeast 2 cups warm water and let stand for 10 minutes. Add 1 / 2 cup salad oil. Add the olive oil, 3 cups flour, cornmeal and salt. Knead for about 10 minutes. Add cups flour 2 1 / 2 additional. Knead this for 15 minutes. Let the dough rise to twice its size. Use blackened deep dish baking pans. (When I have mine cured me w / olive oil, and then I just eliminate them when finished. They get black looking with use. I have two pans and make two pizzas at once. Remove the pan with olive oil and sprinkle with cornmeal. Divide dough in half. Spread and cover the bottom of the pot. Roll up the sides. Then let it rise again in the pan. Cover pizza dough with sliced mozzarella. Drain and crush a 28 oz can of tomatoes for each pizza. Drain excess liquid after crush and spread this over the cheese. Smidge of salt and pepper. Sprinkle with chopped fresh garlic, basil and oregano. Add the filling of your choice (I use sliced onion and Italian sausage). Cover with a Parmesan Romano cheese blend. Bake in a preheated oven at 475 degrees for 35-40 minutes. ===================================== = DEEP PAN PIZZA UNO -------- --------------------------- ------------ ----- ----- - ---- CRUST 1 c hot tap water (110-115) 1 t active dry yeast 1 / 2 cup flour 1 / 2 cup coarse cornmeal 1 ground t salt 1 / 4 c vegetable oil 3 ----- FILLING ----- 1 pound mozzarella, chorizo, sliced 1 pound, outside the casing and crumbled 1 can whole tomatoes, drained c Coarsely chopped 2 Cloves, peeled and chopped 3 ts oregano powder or 5 fresh basil leaves, shredded 4 tb freshly grated Parmesan cheese Pour the warm water in large bowl to mix and dissolve the yeast with a fork. Add 1 cup flour, all corn, salt, and vegetable oil. Mix well with a spoon. Continue stirring in the remaining flour 1 / 2 cup at a time, until dough pulls away from sides of bowl. Flour hands and work surface and kneeling the ball of dough until no longer sticky. We let the dough rise in a greased bowl, sealed with plastic wrap, for 45-60 minutes in a warm place until doubled in bulk. Punch-down and knees briefly. Press in an inch deep-dish pizza 15 greased, until it reaches two inches from the sides and even in the bottom of the pan. We let the dough rise 15-20 minutes before filling. Preheat oven to 500 degrees. While the dough is rising, prepare the filling. Cook the crumbled sausage until no longer pink, drain that is excess fat. Drain and chop tomatoes. When the dough has finished its second rising, lay the cheese on the mass of the deposit. Then distribute the sausage and garlic over the cheese. Top with tomatoes. Sprinkle with seasonings and Parmesan cheese. Bake for 15 minutes at 500 degrees. lowering the temperature to 400 degrees and then bake for 25 to 35 minutes more. Lift a section of bark from time to time with a spatula to check its color. The crust is golden brown when done. Serve immediately. PS .... I had to add the 2nd half of the recipe second three times to appear. WTF ??!!! Well, now, but maybe Yahoo agrees to the first is the way forward?!?!
