Author Topic: Adding fennel to sauce? Keeps losing flavor  (Read 1446 times)

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Offline mikedavid

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Adding fennel to sauce? Keeps losing flavor
« on: April 05, 2011, 03:37:02 PM »
Call me crazy.

I find I add ground fennel. Tastes great.

Then I taste it 10 min later. Hmmm.. where did the fellel go? Add some more. Taste 10 min later.. again.. Until I find I'm adding a lot of fennel.

When the pizza is done and out of oven.. I'm like... 'where's the fennel??'

Can someone tell me what i'm experiencing and why this is happening?


buceriasdon

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Re: Adding fennel to sauce? Keeps losing flavor
« Reply #1 on: April 05, 2011, 03:39:55 PM »
There are a number of herbs that lose taste upon cooking, I sprinkle my fennel lightly over my sauce then top and bake.
Don

Offline mikedavid

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Re: Adding fennel to sauce? Keeps losing flavor
« Reply #2 on: April 05, 2011, 05:47:08 PM »
There are a number of herbs that lose taste upon cooking, I sprinkle my fennel lightly over my sauce then top and bake.
Don

Ok I'll try this.

BTW I'm using the Fleishman's Pizza Yeast right now. Put the water in at 130. It's rising in the over right now. I'm sure the flavor will be the same and its' just marketing. Any yeast with very warm water will respond. Yeast love warmth.

But who knows.. they could have formulated this specifically.

Offline Matthew

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Re: Adding fennel to sauce? Keeps losing flavor
« Reply #3 on: April 05, 2011, 05:56:47 PM »
Ok I'll try this.

BTW I'm using the Fleishman's Pizza Yeast right now. Put the water in at 130. It's rising in the over right now. I'm sure the flavor will be the same and its' just marketing. Any yeast with very warm water will respond. Yeast love warmth.

But who knows.. they could have formulated this specifically.

Pizza yeast is really just another name for IDY.

Matt

buceriasdon

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Re: Adding fennel to sauce? Keeps losing flavor
« Reply #4 on: April 05, 2011, 06:22:59 PM »
The makers state it has dough relaxers in the IDY so it is workable and bakeable in 30 minutes.
Don

Offline mikedavid

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Re: Adding fennel to sauce? Keeps losing flavor
« Reply #5 on: April 05, 2011, 10:37:17 PM »
The makers state it has dough relaxers in the IDY so it is workable and bakeable in 30 minutes.
Don

Made it tonight.

Seemed to have been exactly the same as IDY. No difference noticeable. Used the meat thermometer also. Water was exactly 130.

Here's some pics of tonights food (sorry that I can't use img tags)

After a couple of hours rising: http://i146.photobucket.com/albums/r261/mikedavid00/073fd120.jpg

Final product:

http://i146.photobucket.com/albums/r261/mikedavid00/e6512839.jpg

http://i146.photobucket.com/albums/r261/mikedavid00/c0081833.jpg
« Last Edit: April 05, 2011, 10:41:31 PM by mikedavid »

Offline Botch

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Re: Adding fennel to sauce? Keeps losing flavor
« Reply #6 on: April 15, 2011, 08:55:35 PM »
I use fennel constantly in my pasta sauces, but have never tried it in my pizza sauce. 
I've not noticed its flavor going away, but a sauce is cooked at no higher than 212, a pizza much hotter, so that may have something to do with it. 
I cook with wine.  Sometimes I even add it to the food.  - W. C. Fields