Mineos Vs. Aielos- Which has better Pizza? (Pittsburgh: oven, average)

[jay5835]

Originally Posted by BrianTH

I'm not sure grade per se has much to do with it.

Generally, I've seen this other places--probably more in very thin-crust cases, which may be a temperature thing. Anyway, I just did some googling, and here is a discussion in a trade magazine:

PMQ Pizza Magazine | Magazine Archives (http://pmq.com/mag/200708/lehmann.php - broken link)



What you have done with the Cuisinart is break up those aforementioned membranes, which eliminates the emulsion effect that allowed the butterfat to mix with water in the first place. The exposed fat clumps together (it also traps some unexposed fat globules, water, and other constituent solids of milk), forming the stuff I presume you pressed into butter. Because you already broke up the membranes, now you can turn that stuff into oil at much less than 500 degrees. That is what "melted butter" is.

Edit: Oh, and "clarified butter" involves separating out the remaining water and non-fat solids from butter. What you have then is more or less pure fat/oil (depending on temperature).

Thanks, Brian. I love to cook, but I have absolutely no sense of the science behind it.

[BrianTH]

Originally Posted by Sideblinded

It is rotten milk or soured something.

Cheese is made from "curdled" milk, aka coagulated milk solids, aka the "curds" of "curds and whey". It isn't "rotted" per se, but the milk is acidified as part of the coagulation process, and often that is done by bacteria which convert lactose (a sugar) into lactic acid. Of course particular cheeses involve other microorganisms (e.g., molds).

[Copanut]

Originally Posted by BrianTH

Cheese is made from "curdled" milk, aka coagulated milk solids, aka the "curds" of "curds and whey". It isn't "rotted" per se, but the milk is acidified as part of the coagulation process, and often that is done by bacteria which convert lactose (a sugar) into lactic acid. Of course particular cheeses involve other microorganisms (e.g., molds).

Note to self: Never take B-th to a pizza place.

[BrianTH]

Originally Posted by Copanut

Note to self: Never take B-th to a pizza place.

Fortunately, I was taught not to talk with my mouth full.

[Sideblinded]

Originally Posted by BrianTH

Cheese is made from "curdled" milk, aka coagulated milk solids, aka the "curds" of "curds and whey". It isn't "rotted" per se, but the milk is acidified as part of the coagulation process, and often that is done by bacteria which convert lactose (a sugar) into lactic acid. Of course particular cheeses involve other microorganisms (e.g., molds).

That does not help! LOL!

[BrianTH]

Originally Posted by Sideblinded

That does not help! LOL!

Lots of food is pretty gross if you think too much about how it is made/processed. But I can actually understand a particular aversion to cheese (although I personally love the stuff).

[Herodotus]

Blue Grotto is the best place offering slices in town.

[gg]

If you want good pizza you can make it at home. Buy a 99 cent crust at Trader Joes. Get a pizza stone at Penn Mac. Buy some moz/pro mix they have as well. Get some crushed tomatoes in a can and add oregano, basil and garlic. Then build your pizza with whatever toppings you like. Cheaper and better than anything out. It used to be that you could get better pizza out, but I really don't think you can anymore. I wouldn't make pizza if I lived in NYNY though. There are too many great pizza places there.

[BrianTH]

Eh, I don't think pizza stones really are sufficient, particularly not when comparing to places with wood-fired ovens.

[greg42]

The only thing that gets hot enough at home to make it really good is an outdoor grill, generally. Which, believe it or not, people DO make pizza on, using the stone I believe. I've never gone to that length.

Pizza ovens are something like 800 degrees usually, as I recall. Home oven goes to about 500 or so.