Food

Out of context: Reply #859

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  • BuddhaHat0

    Pizza sauce from Ken Forkish's 'The Elements of Pizza'

    800g (2 cans) whole peeled tomatoes
    1 clove garlic
    8g sea salt
    1/4-1/2 tsp chilli flakes (I sometimes go more for really zingy sauce)
    1/2 tsp dried oregano
    1 1/2 tbsp olive oil

    - Add all ingredients except tomatoes to mixing bowl (I use a Pyrex 4-cup measuring cup).
    - Add a small amount of the liquid from one of the tomato cans to other ingredients, and use stick blender to create emulsion and to really break up the chilli flakes
    - Once emulsion is ready, add the tomatoes and blend only as much to completely break them down (excessive blending will just put too much air into the mix and the sauce will look foamy)

    BuddhaHat 0Permalink
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    • I will get the food processor dough recipe up soon tooBuddhaHat
    • sharing pizza #2 again cos I was happy with how it came out
      https://i.imgur.com/…      BuddhaHat
    • For this quantity, I also like gently frying one anchovy filet, and one clove of garlic (sliced gossamer thin), and then adding it to the rest once cooled.Continuity
    • Adding the oil + anchonvy + garlic, that is.
      Gives the sauce realy oomph.      Continuity
    • *realContinuity
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