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Cheesy Idea's - Forno Bravo Forum: The Wood-Fired Oven Community

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I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Cheesy Idea's

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  • Cheesy Idea's

    Caputo flour has made all the difference in the world, I have a hard time not eating the San Marzano's right out of the can (and I'm not a big fan of uncooked tomatoes) but I've tried 3 different brands of fresh mozz and all have been fresh tasting but bland overall. Any recommendations?

  • #2
    Re: Cheesy Idea's

    Originally posted by Mojoe View Post
    Caputo flour has made all the difference in the world, I have a hard time not eating the San Marzano's right out of the can (and I'm not a big fan of uncooked tomatoes) but I've tried 3 different brands of fresh mozz and all have been fresh tasting but bland overall. Any recommendations?
    Mozzarella is good for melting. So-So for flavoring.

    Have you tried mixing in a more flavorful cheese?
    I usually blend 2/3's mozzarella with 1/3 muenster. It's a very nice blend. A good muenster is full of flavor, although you might have to try a few different brands before you get a really good one, because some are way better than others.
    Provolone, sharp cheddar, and Gouda are also good choices to blend with mozzarella.

    Give one of these a try and let me know what you think.

    Hope this helps.

    Dave
    My thread:
    http://www.fornobravo.com/forum/f8/d...ress-2476.html
    My costs:
    http://spreadsheets.google.com/pub?k...Xr0fvgxuh4s7Hw
    My pics:
    http://picasaweb.google.com/dawatsonator

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    • #3
      Re: Cheesy Idea's

      I put a little fontina on the pie sometimes.....
      My oven progress -
      http://www.fornobravo.com/forum/f8/c...cina-1227.html
      sigpic

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      • #4
        Re: Cheesy Idea's

        Originally posted by christo View Post
        I put a little fontina on the pie sometimes.....
        What's fontina like?
        My thread:
        http://www.fornobravo.com/forum/f8/d...ress-2476.html
        My costs:
        http://spreadsheets.google.com/pub?k...Xr0fvgxuh4s7Hw
        My pics:
        http://picasaweb.google.com/dawatsonator

        Comment


        • #5
          Re: Cheesy Idea's

          Thanks for the input, will have to try both. Also picked up some other ideas on a pizza making site.

          Comment


          • #6
            Re: Cheesy Idea's

            Originally posted by asudavew View Post
            <snip> Provolone, sharp cheddar, and Gouda are also good choices to blend with mozzarella. <snip>Dave
            I also use a Sharp Provolone [sliced] that my local Italian market has.

            J W

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            • #7
              Re: Cheesy Idea's

              Originally posted by Mojoe View Post
              ...I have a hard time not eating the San Marzano's right out of the can (and I'm not a big fan of uncooked tomatoes) ...

              I have to put some thoughts together on mozzarella. So much depends on what your local store carries -- domestic mozzarella can be really boring. The provolone idea is a good one. Provola, a smoked cheese made in Naples, is similar to provolone, and provola pizza is really big in the real Napoli pizzerias. If you can find imported Italian mozzarella, either Fior di Latte or Mozzarella di Bufala, you will be very impressed.

              That aside, Mojoe's comment on the San Marzano's is perfect. We use them for everything -- including a great warm salso with onions, garlic, cayenne, chilli powder, cumin and fresh basil. The tomatoes make all the difference.
              James
              Pizza Ovens
              Outdoor Fireplaces

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