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Jun 20, 2024
9:42
:49
am
jaromp
All-American
For example, the real key to excellent pizza dough is the timing, order, temperature and technique of mixing
the ingredients rather than the ingredient amounts themselves
This message has been modified
Originally posted on Jun 20, 2024 at 9:42:49am
Message modified by jaromp on Jun 20, 2024 at 9:43:06am
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jaromp
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jaromp
Joined
May 31, 2012
Last login
Sep 27, 2024
Total posts
5,312 (167 FO)
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Messages
Author
Time
Just returned from Italy. We had some *amazing* meals and I’m going to do my best to reproduce some. Anybody have tips?
dryflyelk
All-American
Jun 20, 9:33am
Reproduction tips are best discussed with your spouse.
Florwood
Jun 20, 9:37am
Preferably when she doesn’t have a headache
Biyamiti
Jun 20, 9:52am
That discussion probably triggers a headache
valcorger
Jun 20, 10:00am
"Reproducing some" doesn't exactly sound like multiply and replenish
ochobeeguy
Jun 20, 10:01am
I took a cooking class in Italy and here are my thoughts:
Supercoug
Jun 20, 9:38am
For example, the real key to excellent pizza dough is the timing, order, temperature and technique of mixing
jaromp
Jun 20, 9:42am
Also- ovens. It’s impossible to make really good pizza in normal ovens
WP17
Jun 20, 10:01am
You can make a decent pan pizza in a cast iron pan at 550, but I won't pretend
joelvandyne
Jun 20, 10:09am
Your 2nd point was my exact take away from our cooking class in Italy as well. How/when you use what you use it the most
unctoothman
Jun 20, 12:02pm
Visit Mastra near Costco in Lehi/American Fork. It's authentic.
Ted Lasso
Jun 20, 9:42am
Unfortunately they don’t have any meat on the menu
dryflyelk
Jun 20, 10:46am
Ha. But not quite true. The Carbonara has some bacon.
Ted Lasso
Jun 20, 10:51am
Are you in Utah? Buy your ingredients from Caputo's in Holladay/SLC
Ham
Jun 20, 9:44am
Hard to get a good Pecorino Romano in the U.S. Any recipe requiring it
lawilson
Jun 20, 9:46am
If in Utah, available at Caputo's
Monomachos
Jun 20, 10:06am
Harmon's carries Pecorino Romano as in imported from Italy. They also crack 80 lb wheels of 2 year aged Parmigiano
DJROSS
Jun 20, 10:49am
Also I like to get ideas from Pasta Grammar on Youtube
lawilson
Jun 20, 9:49am
One of the best way to do it as make sure everything is fresh
JOPE
Jun 20, 9:52am
I love Italian food, my favorite
Cougrrrs Roll
Jun 20, 9:55am
Marcella Hazan's Essentials of Classic Italian Cooking is a good starter...
UCLACoug
Jun 20, 9:55am
Make your own pasta if you want it to taste more like Italy.
ochobeeguy
Jun 20, 10:02am
For pasta, look for ones that are cut with bronze dies vs teflon coated. They'll
joelvandyne
Jun 20, 10:03am
Also look for pasta that is lighter in color. It usually means it was dried more
lawilson
Jun 20, 10:06am
See, this isn't something you get out of most recipes online or in a book.
Supercoug
Jun 20, 10:10am
If you're near an Aldi their bronze cut pasta is a steal.
molodyets
Jun 20, 10:26am
I'd be on the lookout for some Italian specific stores.
OPINIONS
Jun 20, 10:04am
here is your source
claw
Jun 20, 10:08am
Use a good pasta - De Cecco, or if you can find it, Rustichella d'Abruzzo.
Monomachos
Jun 20, 10:09am
There's plenty of bad ingredients in Europe and good ingredients in the US - you
molodyets
Jun 20, 10:23am
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