Author Topic: Red November Pizza Sauce (#2)  (Read 2280 times)

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Offline ciaojam

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Red November Pizza Sauce (#2)
« on: October 17, 2012, 04:55:08 PM »
I am deeply intrigued and earnestly ambitious to try out this recipe in bulk for our family run pizzeria. However I need help understanding if the grams are weight measurements or dry measurements so I can do the math and get the MAE herbs in the right proportion to the amount of tomatoes we use. I would be most appreciative for some assistance in this regard. Thanks in advance.


Offline norma427

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Re: Red November Pizza Sauce (#2)
« Reply #1 on: October 17, 2012, 06:12:21 PM »
I am deeply intrigued and earnestly ambitious to try out this recipe in bulk for our family run pizzeria. However I need help understanding if the grams are weight measurements or dry measurements so I can do the math and get the MAE herbs in the right proportion to the amount of tomatoes we use. I would be most appreciative for some assistance in this regard. Thanks in advance.

ciaojam,

This is Novemberís Pizza Sauce (#2) by weight at Reply 7 http://www.pizzamaking.com/forum/index.php/topic,3735.msg32136.html#msg32136

Peter explains how it would be harder to measure smaller amounts at Reply 3 http://www.pizzamaking.com/forum/index.php/topic,17013.msg165590.html#msg165590

This is what Steve used for a large can of 6-in-1s at http://www.pizzamaking.com/forum/index.php/topic,17013.msg165501.html#msg165501

If you need more assistance maybe I, or another member, can help you.

Norma
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Offline ciaojam

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Re: Red November Pizza Sauce (#2)
« Reply #2 on: October 17, 2012, 06:31:00 PM »
Thanks Norma. I'll have to read through those threads. I guess my confusion comes from the first several ingredients being in grams (weight) and then it switches to tsp or v.u. I have found conversion charts online which would make 3.5 grams by weight of garlic powder about .123 oz or 1/8 ounce, multiplied by my can size using a multiple of (102/28) 3.64, it is about .45 of an ounce in weight or almost half an ounce. Is the short answer use weight for first 5 ingredients listed in grams, then switch to vu of 1/8 teaspoon?

Offline norma427

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Re: Red November Pizza Sauce (#2)
« Reply #3 on: October 17, 2012, 07:01:50 PM »
ciaojam,

Yes, the way I understand Novemberís Pizza Sauce (#2) is that the larger amounts of sugar, salt, garlic powder and onion powder are weighed by grams, then the other ingredients are measure by vu, or 1vu=1/8 tsp.

November uses the (MAE) microwave assisted extraction for the herbs and spices, which worked really well for me.

Novemberís note:

Notes:
"vu" stands for volume unit since the measurements are expressed in ratios. If measured accurately and the herbs are crushed sufficiently, the total mass should be 3.5g when 1 vu = 1/8 tsp. 

Norma
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Offline freddy_krugerrand

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Re: Red November Pizza Sauce (#2)
« Reply #4 on: September 10, 2014, 10:05:40 AM »
ciaojam,

This is Novemberís Pizza Sauce (#2) by weight at Reply 7 http://www.pizzamaking.com/forum/index.php/topic,3735.msg32136.html#msg32136

Peter explains how it would be harder to measure smaller amounts at Reply 3 http://www.pizzamaking.com/forum/index.php/topic,17013.msg165590.html#msg165590

This is what Steve used for a large can of 6-in-1s at http://www.pizzamaking.com/forum/index.php/topic,17013.msg165501.html#msg165501

If you need more assistance maybe I, or another member, can help you.

Norma

Is there a easy to understand formula for November's sauce  using a large can (6lb 9oz).  I have seen steve's recipe for the "6 in 1".  I would like a similar breakdown using November's sauce.  I know Steve's breakdown is a little different and I would like to see how different it is but I'm terrible at this "vu" stuff.  I can only find Novembers sauce broken down for a 28oz can of tomato puree.  Can anybody give me a breakdown for a 6lb 9oz can?

Offline norma427

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Re: Red November Pizza Sauce (#2)
« Reply #5 on: September 10, 2014, 02:33:23 PM »
Is there a easy to understand formula for November's sauce  using a large can (6lb 9oz).  I have seen steve's recipe for the "6 in 1".  I would like a similar breakdown using November's sauce.  I know Steve's breakdown is a little different and I would like to see how different it is but I'm terrible at this "vu" stuff.  I can only find Novembers sauce broken down for a 28oz can of tomato puree.  Can anybody give me a breakdown for a 6lb 9oz can?

Freddy,

I think if you try Steve's measurements at http://www.pizzamaking.com/forum/index.php?topic=17013.msg165501#msg165501 for November's sauce you will not notice there is any difference in the taste. I tasted Steve's November's sauce different times and even when he did not use all of the herbs it still tasted the same.  Steve posted about that at Reply 13 http://www.pizzamaking.com/forum/index.php?topic=17013.msg165631#msg165631 I did use all of the herbs and November's MAE method a few times and I could not taste any difference either.

 I use November's MAE method for another kind of sauce I use for market with oil and even if I use different amounts of herbs it still tastes the same. 

Norma
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Offline boalpd

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Re: Red November Pizza Sauce (#2)
« Reply #6 on: September 10, 2014, 04:14:00 PM »
Ciaojam " Is the short answer use weight for first 5 ingredients listed in grams, then switch to vu of 1/8 teaspoon?" The short answer is yes, use your multiplier for the grams and then for the teaspoons. If you want to be really precise use dash, pinch and smidgen spoons to get .15tsp, .10tsp, and .05 tsp .

Phil