Author Topic: How do you apply sauce/Does anyone use a squeeze bottle? (Read 4637 times)

Fio · « **on:** March 10, 2006, 03:48:07 PM »

I hate using ladles for applying sauce - the handle is made for dipping into liquid, not for spreading.

Instead, I apply sauce with an ice cream spade - a wide, flat spoon. I like it because it's easy to spread the sauce once you have enough on there.

Seems to me it would be easier to get a big squeeze bottle, with a wide nozzle, and squirt out a bunch of sauce in a circular pattern, and then spread it with an ice cream spade or some other wide spoon.

Anyone do that?

Pete-zza · « **Reply #1 on:** March 10, 2006, 04:05:47 PM »

Fio,

The answer to your prayer may be a sauce spreading tool that was developed for Domino's and called a "Spoodle": http://www.instawares.com/powersearch.asp?sessionID=132189624B2DA47C7C40140&mySearchTerm=spoodle&site=&imageField.x=15&imageField.y=7.
I believe the Spoodles are color coded by volume of sauce.

Peter

itsinthesauce · « **Reply #2 on:** March 10, 2006, 06:19:34 PM »

You amaze me.

scott r · « **Reply #3 on:** March 10, 2006, 07:20:23 PM »

fio, yes I have applied sauce with a squeeze bottle. I started doing this with my cream or oil based sauces, but I did a few months back try it with red sauce. It worked like a charm for my non chunky style tomato sauces. the nice thing is that they can go right back in to the fridge for storage until your next round of pizzas. I unscrew the top and put a piece of plastic wrap on top of the squeeze bottle opening and then screw the top back on. My first few squeeze bottles were sort of small and I purchased them at a normal kitchen store. I use these smaller ones for a basil infused oil and a garlic red pepper infused oil. I ended up finding nice big ones for half the price at a wholesale kitchen supply store. These work better for a standard tomato sauce or pesto sauce. There is no question that these speed up the rate that I can make pies, plus they use up less counter space than normal plastic containers. I find them invaluable when I do big parties.

Bill/SFNM · « **Reply #4 on:** March 11, 2006, 07:42:43 AM »

Quote from: Pete-zza on March 10, 2006, 04:05:47 PM

The answer to your prayer may be a sauce spreading tool that was developed for Domino's and called a "Spoodle": http://www.instawares.com/powersearch.asp?sessionID=132189624B2DA47C7C40140&mySearchTerm=spoodle&site=&imageField.x=15&imageField.y=7.
I believe the Spoodles are color coded by volume of sauce.

So anyone know why the spoodles from Franklin cost about $10 and those from Volrath are over $80?

Bill/SFNM

itsinthesauce · « **Reply #5 on:** March 11, 2006, 08:09:25 AM »

I don't know, but I do know which one I'd buy. Probably just the name.

Pete-zza · « **Reply #6 on:** March 11, 2006, 08:37:57 AM »

Bill and itsinthesauce,

I, too, wondered when I saw the Vollrath products being offered at twinsupply.com at over $60 each. I thought that might have been for a set or a box of them, but when I reread the text there was no indication that such was the case. When I then checked the following site, I saw the Vollrath products sold individually at what appears to be normal prices: http://www.foodservicedirect.com/index.cfm/S/158/CLID/1651/N/87084/Grip_N_Serv_Spoodle.htm.

I have also seen the Spoodles sold on eBay, which be worth monitoring for those interested in finding the product at a reasonable price.

I couldn’t find anything on why one would use the perforated Spoodles and finally concluded that the perforated tool must be to allow one to let an overly thin sauce to drain a bit before putting the sauce on the pizza.

As I was trolling the web this morning, I also found this PMQ Think Tank thread on how professionals put sauce on their pizzas: http://www.pmq.com/cgi-bin/tt/index.cgi/noframes/read/26583 .

Peter

Bill/SFNM · « **Reply #7 on:** March 11, 2006, 09:18:41 AM »

Peter,

Thanks for the great info. Perhaps the perforated one is for applying a thin sauce. The sauce flows though the holes as you are spreading it. Just a guess.

Bill/SFNM

pietradoro · « **Reply #8 on:** March 11, 2006, 01:38:44 PM »

Any one use of the these flat-bottom ladles?

https://www.centralrestaurant.com/central/showdetl.cfm?&product_id=402&CATID=92&prod=402

Pete-zza · « **Reply #9 on:** March 11, 2006, 02:21:26 PM »

pietradoro,

Since the Spoodle is a cross between a spoon and a ladle, it has a flat handle that comes out of the side of the sauce cup. Consequently, I would think that it would be a bit easier to use than a ladle with the handle orthogonal to the sauce cup. With the Spoodle, you just flip it to empty the sauce on a pie. With a ladle, you almost have to turn it upside down. I have a sauce ladle, but without the flat bottom, and I find it inconvenient to use, especially with a fairly thick sauce. The Vollrath Spoodle also has a thumb notch and a hook of some sort to keep the Spoodle from falling into the sauce container (which is not something that I would personally need in a home setting).

Peter

itsinthesauce · « **Reply #10 on:** March 11, 2006, 05:01:55 PM »

A friend of mine who is a Franchisor has three distinct ladels for their three sizes. It assures quantity and quantity and controls costs. I think he has them made locally. I'll ask him.

itsinthesauce · « **Reply #11 on:** March 11, 2006, 06:26:43 PM »

I meant qulity and quantity...duh

Fio · « **Reply #12 on:** March 13, 2006, 08:20:45 AM »

Once again, Peter. . . . thanks for the info.

Looks like I'm buying a couple spoodles soon.

billneild · « **Reply #13 on:** March 14, 2006, 10:55:32 PM »

I find that a fairly large wooden spoon works best. Why? Because the sauce tends to adhere to the back of the spoon as you spread it. This does not work as well with a metal spoon. Start in the middle, spread to the edges in a windshield wiper motion. If you're handy you can do the side nearest to you in a backhand fashion. If not, simply rotate the pie / peel enough to cover it.

Bill

Wallman · « **Reply #14 on:** March 15, 2006, 01:25:43 PM »

Currently I use a laddle, but like the spoodle and may pick one up. This raises another question, how much sauce to you generally put on a 12 or 16 inch skin? I'm guessing the laddle I use holds about 4 oz. (I'm at work and can't measure it right now) If I get a spoodle, I think I'd be inclined to by a larger one since it's easy to use less and portion control isn't really a priority for me at home.

Fio · « **Reply #15 on:** March 15, 2006, 01:33:16 PM »

Quote from: Wallman on March 15, 2006, 01:25:43 PM

Currently I use a laddle, but like the spoodle and may pick one up. This raises another question, how much sauce to you generally put on a 12 or 16 inch skin? I'm guessing the laddle I use holds about 4 oz. (I'm at work and can't measure it right now) If I get a spoodle, I think I'd be inclined to by a larger one since it's easy to use less and portion control isn't really a priority for me at home.

Great question.

This website: http://www.pizzamarketplace.com/RightToppings.pdf Has a fantastic chart on how much of each topping to put on various sizes of pizza, to account for light, medium, and heavy applications.

Reading this chart, I decided that a 4 oz. and a 5 oz. spoodle would fit my needs.

Pete-zza · « **Reply #16 on:** March 19, 2006, 07:54:40 PM »

I found a place that seems to have a broad offering of Spoodle type units from several different manufacturers (including Vollrath) at what appear to be reasonable prices: http://foodservicenow.com/advanced_search_result.php?keywords=spoodle&sort=4a&page=1. I don't know anything about the outfit or what their shipping charges are.

Peter

tonymark · « **Reply #17 on:** March 20, 2006, 09:04:06 AM »

I use a set of Foley's stainless measuring cups. I must admit the longer handle on the spoodle would be a little easier, but I am just a home cook (3 pizzas at a time) and don't really need these. These cups also belonged to my grandparents and I believe they are vintage.

TM

OZZIEPIE · « **Reply #18 on:** November 08, 2006, 04:40:28 AM »

I use a large commercial aluminium spoon,infact never seen a place not use 1 here in oz

Harv · « **Reply #19 on:** November 08, 2006, 05:13:04 AM »

I have found that the best tool in my kitchen for spreading sauce is a silicon brush like the one shown below.
Whether you like a lot of sauce or a very thin layer, you can get nearly perfect uniform coverage. And, even on the thinnest doughs there is no danger of ripping the dough. If you're using a screen or perforated pan very little downward pressure is needed to spread the sauce so the dough is not pushed into the holes making sticking more of an issue.