Author Topic: Papa Johns cheesesticks  (Read 28254 times)

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Offline Pete-zza

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Re: Papa Johns cheesesticks
« Reply #50 on: June 08, 2013, 10:13:50 PM »
It appears the best option is to just buy the dipping sauces directly from papa johns.
Nate,

That may well be true but before giving up you might want to check out the Parkay Original Squeeze margarine product: http://www.hannaford.com/product/Parkay-Squeeze-Margarine/711225.uts. The base ingredients (excluding the garlic ingredients) are not exactly the same as used to make the PJ Garlic sauce but they are close and the Nutrition Facts are also very close. Adding about 1 gram of soybean oil (a bit less than a quarter-teaspoon) to a one-ounce serving of the Parkay Squeeze margarine should put the Total Fat number at the same value as one ounce of the PJ Garlic sauce. Also, like the PJ Garlic sauce, there is no Trans Fats in the Parkay Squeeze margarine. I would also add a small amount of salt (a pinch should do it) to increase the sodium content of the Parkay Squeeze margarine to get it closer to the sodium content of the PJ Garlic sauce.

I also found a source of Parkay mini-tubs that are a half-ounce, at http://www.foodservicedirect.com/product.cfm/p/184895/Conagra-Parkay-Whipped-Spread.htm. Note the similarity of the base ingredients of that product as compared with the PJ Garlic sauce. That product also includes calcium disodium edta (added to protect flavor), as does the PJ Garlic sauce. I suspect that that preservative is needed to preserve the margarine mini-tubs over long storage periods. A potential negative with the mini-tubs is the added cost of shipping the product. BTW, I do not believe that the photo of the Parkay product shown at the foodservicedirect website is the correct photo. That photo is for the Light Parkay margarine spread.

Both of the above products (the Parkay Squeeze and the mini-tub products) are produced by ConAgra.

After considering everything I have learned to date on this matter, I think I would try the Parkay Squeeze margarine with garlic, starting with dry garlic powder. For small quantities, you might also be able to add some fresh garlic. My recollection is that a bottle of the Parkay Squeeze margarine costs around $2-3 (I saw it on sale at $1.99). That is for a 12-ounce container. That would be equivalent to 12 of the PJ Garlic sauce mini-tubs.

Peter

Offline pythonic

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Re: Papa Johns cheesesticks
« Reply #51 on: September 14, 2013, 08:03:39 PM »
Fired up another batch.  Damn these are so good.
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Offline Pete-zza

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Re: Papa Johns cheesesticks
« Reply #52 on: September 14, 2013, 08:49:59 PM »
Nate,

I agree. Those cheesesticks do look mighty tasty.

Which dough formulation did you use, and what garlic sauce did you use?

Peter

Offline pythonic

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Re: Papa Johns cheesesticks
« Reply #53 on: September 23, 2013, 03:41:33 PM »
Nate,

I agree. Those cheesesticks do look mighty tasty.

Which dough formulation did you use, and what garlic sauce did you use?

Peter

I used the formulation you gave me in this thread and papa johns garlic butter.
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Offline pythonic

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Re: Papa Johns cheesesticks
« Reply #54 on: January 29, 2014, 09:36:38 PM »
Wife wanted cheese sticks tonight so I obliged.  These never get old.  Used AT bromated tonight.  The crumb structure doesn't show but it was almost ciabatta like.

Nate
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Offline dwighttsharpe

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Re: Papa Johns cheesesticks
« Reply #55 on: January 31, 2014, 11:46:44 AM »
Wife wanted cheese sticks tonight so I obliged.  These never get old.  Used AT bromated tonight.  The crumb structure doesn't show but it was almost ciabatta like.

Nate

How much cheese are you putting on there?

Thanks.
Dwight

Offline pythonic

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Re: Papa Johns cheesesticks
« Reply #56 on: January 31, 2014, 04:09:43 PM »
How much cheese are you putting on there?

Thanks.

Usually not as much but I knew these would spring up big from the all trumps flour.  I'd say about 6oz for this batch.
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Offline pythonic

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Re: Papa Johns cheesesticks
« Reply #57 on: July 27, 2015, 02:03:39 PM »
Latest batch
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Offline hammettjr

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Re: Papa Johns cheesesticks
« Reply #58 on: August 03, 2015, 07:13:46 AM »
Latest batch

Looks awesome! I look forward to trying these. Any changes since you last posted? Still using the same pan?
Matt

Offline pythonic

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Re: Papa Johns cheesesticks
« Reply #59 on: August 03, 2015, 07:01:44 PM »
Looks awesome! I look forward to trying these. Any changes since you last posted? Still using the same pan?

Same plan.
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Offline Trinity

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Re: Papa Johns cheesesticks
« Reply #60 on: August 04, 2015, 07:57:46 AM »
Those sure look great!!! :chef: :drool:
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Offline hammettjr

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Re: Papa Johns cheesesticks
« Reply #61 on: January 24, 2016, 03:37:18 PM »
I finally made these and they were amazing! I feel like I was transported back to freshman year of college in 1999. Amazing job Peter with the dough formulations and Nate with the examples of great cheesesticks.

Dough
I used an emergency recipe. The dough spent about 2 hours in the fridge and 2.5 hours at room temp.
KASL, 56.5% water, 1.5% salt, 7% soybean oil, 5% sugar, 0.7% idy, TF = 0.1282

Garlic Butter
I didn’t measure the ingredients, but below is an estimate of what I used. It was enough to coat the dough and have plenty for dipping later.
3/4 stick of salted butter
1.5 tablespoons light olive oil
Garlic powder

Bake
Oven preheated to 500 with 2 stones. (I made a pizza too.)
Approx 2 minutes on a screen, then 5-6 minutes directly on stone on middle rack (my heating element is on the top of the oven).

Amazing stuff. Thanks again for everyone’s efforts that made this possible.

Matt
Matt


Offline norma427

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Re: Papa Johns cheesesticks
« Reply #62 on: January 24, 2016, 06:43:12 PM »
Matt,

Your Papa John's cheesesticks look amazing!   :drool:

Norma

Offline pythonic

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Re: Papa Johns cheesesticks
« Reply #63 on: February 06, 2016, 09:32:08 AM »
Looks great Matt.
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Offline hammettjr

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Re: Papa Johns cheesesticks
« Reply #64 on: February 07, 2016, 08:22:14 AM »
Thank you very much Norma and Nate! And thank you Peter for re-posting my cheese sticks on the Papa John's clone pizza thread.

Matt

Offline ham14

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Re: Papa Johns cheesesticks
« Reply #65 on: April 15, 2016, 11:14:14 PM »
Can someone put this recipe in cups/tbsp and directions on how to make. Thanks

Offline Chicago Bob

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Re: Papa Johns cheesesticks
« Reply #66 on: April 16, 2016, 11:33:02 AM »
Can someone put this recipe in cups/tbsp and directions on how to make. Thanks

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Offline Pete-zza

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Re: Papa Johns cheesesticks
« Reply #67 on: April 16, 2016, 11:57:39 AM »
ham14,

What Chicago Bob's post is saying that it is very difficult and time consuming for someone to satisfy your request. However, I'd like to suggest that you try the PJ clone formulation and the related instructions as set forth at Reply 20 at:

http://www.pizzamaking.com/forum/index.php?topic=6758.msg59217#msg59217

You will also note from one of the footnotes to Reply 20 that there is an updated version of the formulation set forth in Reply 20, at Reply 585 at:

http://www.pizzamaking.com/forum/index.php/topic,6758.msg273667.html#msg273667

If you elect to use the version given at Reply 585, I will leave to you to determine how to convert the flour and water weights to volume measurements. I described how to do that sort of thing in Reply 20 referenced above.

You may still have to do some reading to determine how much cheese and sauce to use for the Cheesesticks.

Peter


Offline ham14

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Re: Papa Johns cheesesticks
« Reply #68 on: April 18, 2016, 12:21:57 PM »
Got that recipe and will use. Thank you Pete for being helpful.
« Last Edit: April 18, 2016, 12:33:36 PM by ham14 »

Offline c0mpl3x

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Re: Papa Johns cheesesticks
« Reply #69 on: May 01, 2016, 07:20:18 PM »
did a mock run the other day, sams club HG and one of pete's formulations :pizza:
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Offline hammettjr

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Re: Papa Johns cheesesticks
« Reply #70 on: May 02, 2016, 06:48:59 PM »
did a mock run the other day, sams club HG and one of pete's formulations :pizza:

Looks great!
Matt


 

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