Posts: 33,877
Threads: 126
Joined: Jan 2006
04-17-2012, 08:54 AM
Re: (...)
There are two schools of thought on using a tomato based pizza sauce versus sliced fresh tomatoes on a Margharita pizza. Yesterday, I made both to decide for which I preferred.
(I was going to post a poll, but can't remember how to work the darn thing, so just give your opinions....
)
By a huge margin, we prefer fresh sliced (with skins removed) tomatoes over the tomato based sauce.
How about you pizza makers??
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
Posts: 5,119
Threads: 0
Joined: Apr 2006
I like the fresh ones, usually use cherry/grape tomatoes cut in half.
Practice safe lunch. Use a condiment.
Posts: 3,955
Threads: 0
Joined: Mar 2003
We've prefer sauce but it has to be the just the right combination of sweet and salty. I often wind up putting fresh tomatoes on it anyway.
Cis
Empress for Life
Posts: 33,877
Threads: 126
Joined: Jan 2006
Both, interesting, Cis.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
Posts: 2,611
Threads: 0
Joined: Jun 2004
I like fresh tomatoes best, too, unless the tomatoes aren't worth eating...
By the way, I just read an interesting article on Serious Eats about
fried pizza. Have you every given this a try? It sounds really tasty!
Posts: 33,877
Threads: 126
Joined: Jan 2006
I did read about this somewhere - BUT, adding liquid smoke to the mozzarella...what an interesting idea!
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
Posts: 4,387
Threads: 1
Joined: Dec 2005
Quote:
I did read about this somewhere - BUT, adding liquid smoke to the mozzarella...what an interesting idea!
I like it either way as long as the fresh tomatoes have flavor. What about smoked Spanish paprika instead of liquid smoke?
"He who sups with the devil should have a. long spoon".
Posts: 9,484
Threads: 21
Joined: Apr 2006
I like both - bur fresh tomatoes are best. The fried pie sounds intriguing - may have to try that.
I am really getting anxious to smoke some cheese - low temp smoke and a lot of ice in the smoker work so that it doesn't get dry. I wrap it in cheese cloth, put it on the top shelf, and fill the water bowl with ice, and if I have room I'll put foil pan of ice in the smoker just under the cheese.
You only live once . . . but if you do it right once should be enough!
Posts: 33,877
Threads: 126
Joined: Jan 2006
I don't think I'll be doing any smoking of cheese - just seems like it would alter the texture too much.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
Posts: 3,062
Threads: 23
Joined: May 2010
Fresh gets my vote, especially for a Margherita pizza.