Author Topic: basil  (Read 988 times)

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Offline milt

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basil
« on: November 20, 2013, 07:24:22 PM »
I have seen pictures of pies with basil on them, looked like some were baked with the basil on them and some of them had the basil added after the bake. Just wondering about the pro's and con's of each method.


Offline mbrulato

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Re: basil
« Reply #1 on: November 20, 2013, 08:03:08 PM »
I prefer to add fresh basil post bake.  It keeps it's pretty green color and looks nicer on the pizza.  Taste-wise you get to eat a basil leaf on your pizza.  What gets better than that?!
Mary Ann

Offline jeff v

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Re: basil
« Reply #2 on: November 20, 2013, 08:56:46 PM »
I like adding it pre bake. I believe it perfumes the pizza better and find that basil added post bake tends to wilt.
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Offline dylandylan

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Re: basil
« Reply #3 on: November 21, 2013, 03:45:01 AM »
I imagine this would be a fairly divided topic.  I've tried both, both are good, but for me pre-bake is definitely the sensation I'm after.   The aroma is great, and I think the way that basil tastes with a bit of char really adds to a pie.

Offline JD

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Re: basil
« Reply #4 on: November 21, 2013, 07:58:13 AM »
It also depends what style pizza you're making. Neapolitan has short, intense cooking times and the basil will not dry out, but will meld with the other ingredients. Most other styles requiring longer bake times will dry out the basil unless it's under the cheese, but then it's cooked, and cooked basil is not as potent as raw.
Josh

Offline milt

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Re: basil
« Reply #5 on: November 22, 2013, 01:48:52 PM »
Thanks for the great feedback, will be trying it both ways.

Offline misterschu

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Re: basil
« Reply #6 on: November 22, 2013, 02:52:07 PM »
Also try it with baked basil supplemented with post-bake basil.

Offline Jackitup

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Re: basil
« Reply #7 on: November 22, 2013, 11:42:33 PM »
If not an NP I like it tore up on top of the sauce and topping and cheese to cover. If NP, last and back in the oven for just a few seconds to wilt just a bit

jon
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Offline Surffisher2A

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Re: basil
« Reply #8 on: November 23, 2013, 09:06:28 PM »
i put it on pre-bake, then some olive oil on top of it. Between the cheese melting and olive oil it doesn't dry out and give a great flavor.

Offline derricktung

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Re: basil
« Reply #9 on: November 25, 2013, 01:29:12 PM »
Depends on the basil freshness/quality and the situation I'm serving in...

If at a private event or just for my own family/friends, I'll do post bake for a fresher taste of basil.
If at the market, I always pre-bake under cheese for two reasons:

1.  Basil pre-bake helps with masking the basil if it's not as fresh as you'd like.  Even a little bit of limpness from basil will show significantly when you're doing post bakes.  I don't want customers feeling like the basil quality isn't the best, so pre-bake helps meld the flavor and allow the pizza to shine better as whole.

2.  My local health department insists that if we do basil post bake, we have to wear gloves.  With limited staff (three people -  one cashier, one pizzaiolo, one fornino), gloving/degloving for every pizza with basil is just unfathomable.



 

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