I am seriously following your posts, taking notes and learned lots of things from you so, thank you very very much for your every effort to share your distinguished knowledge with us. Honestly, I can not hide my adoration to you.
Nowadays, I am trying to find the best pizza sauce for my taste on my American style pizza. I tried your volume measured sauce and it was the best sauce I have tasted ever and almost perfect to me just except a little bitter taste which has caused by probably my small measuring mistakes.
One thing I have noticed recently while working on your pizza sauce#2 is the differences between the volume measured and the weight measured one. If I am not wrong, I understand that although you did not call it #3, you had have changed or fine-tuned some ratios clearly at your weight measured sauce recipe compare to volume measured one. Am I right?
Red November Sauce (#2)
28 oz 11.3 NTSS (1.053 g/cc) tomato puree
14 g sucrose
7 g salt
3.5 g herbs & spices (see below)
3.5 g garlic powder
3.5 g onion powder
herbs & spices (dried & crushed)
4 vu oregano
2 vu marjoram
1 vu parsley
4 vu basil
2 vu tarragon
1 vu fennel seed
2 vu rosemary
2 vu thyme
1 vu paprika
1 vu black pepper
|tomato puree @ 1.053 g/cc|
This time I want to make your recipe exactly same as in determined weights without any mistake but, it is nearly impossible for me to measure low weights such as 0,059226gr for parsley. So, my plan is to make a batch of everything except salt & sugar (as I guess there is no need microwave them) according to 100000gr of tomato pure. In this way, I will be able to measure even minimum weights (for instance parsley will be nearly 6gr) and keep the respected ratio. Later, when I want to make a sauce, I will just multiple the weight of my tomato pure with weights of sugar, salt in the recipe and my batch of spice and herbs then divide by 100000 to get know how much weight I should use. Do you have a better advice for me? (Sorry if I am wrong in calculation because my math is not good.)
One last question is about using "bay leaves" and very little amount of "cinnamon" in sauce. I am very interested to learn your opinions/experiences on using bay leaves which is commonly used in tomato sauces. Also one of the members on this forum mentioned that cinnamon is commonly used in Canada which can be read in here on topic,1173.msg10441.html#msg10441 (I am not allowed to give direct link)
Generally, I add 1/4tsp of garlic powder, 1/8tsp ginger to improve the yeast activity(I had read that on a website about natural addictives for doughs but I am not sure if it is really working) and add a pinch of cinnamon to create a unique taste in my 800gr pizza dough batch. However, when I tried your sauce on my dough, the final taste of pizza was bothering especially the cinnamon smell did not fit. When I bake breadsticks from my dough I love the flavour and smell of cinnamon. It also suits on a basic pizza sauce (basil, oregano, garlic, onion, pepper vs.) but there is a herb or spice disputing with cinnamon or ginger. So, in respect of your knowledge and using science on the subjects what do you advise, if I want to use cinnamon in my dough and use your sauce recipe and also give a try to bay leaves? Do you think should I leave adding garlic, cinnamon and ginger to my dough? Anyway to take a middle course?
Sorry for if was boring and thanks in advance for spending your precious time to read.