Hot answers tagged packaging
From what I can find, it contains 'dough relaxers' so you can shape the dough without it springing back. It also claims you don't need to let it rise, but it then tells you to bake your pizza for 30 minutes! So it essentially rises in the oven. Compare this to 'proper' dough which you let rise for a couple of hours, pull into shape and then bake in a ...
It means the butter is made from cream that hasn't been fermented. Butter made from fermented cream is known as "cultured cream butter", and it has distinct sour, lactic acid notes. Sweet cream butter tastes, well, sweet, and if it is from really good fresh milk you may be able to taste grassy notes. Both are good in their own way.
Heh, this used to trip me up with feed bags all the time... The bags are machine-sewn (of course). For each stitch, a needle pushes the string through the bag creating a loop which intersects the loop from the previous stitch on the other side. Pull from one end, you'll pull the loop out all the way across. Pull from the other, you'll pull it tight. Hold ...
It sounds like by "temperature" you're referring to the setting of your stove. If your stove is powerful enough that you don't need it at its maximum power to keep water at a rapid boil, then you can of course reduce the setting once you've returned it to a rapid boil (between your steps 3 and 4). On the other hand, if you have a smaller, older stove, you ...
Well, in Italy we use brewer's yeast to make pizza, on the contrary for sweet we use some baking/soda yeast powder (as is) and for bread we use as well brewer's yeast. So, yes, the yeast used for Pizza and for bread are the same. For a good recipe, in plain English (sorry mine is not so good), this is a correct recipe I found: the most important ...
According to the Third addition of "Bailey's Industrial Oil and Fat Products", butter would have been classified as either sweet or ripened. Ripened butter was given its flavor by the chemical compound diacetyl, which was the by-product of various commercially available strains of streptococci.
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