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Author Topic: NY Style sauce discussion  (Read 60189 times)

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Offline johnnyoak

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Re: NY Style sauce discussion
« Reply #600 on: April 19, 2021, 11:43:13 PM »
Thanks...will have to try that blend!

Offline SonVolt

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Re: NY Style sauce discussion
« Reply #601 on: April 20, 2021, 11:00:20 AM »
Tellier #3 for the win...

https://www.webstaurantstore.com/tellier-x3-5-qt-stainless-steel-food-mill-3-12-x-9-3-4/9804257032.html


Sorry to hijack the thread, but any idea if/when Dave from Barstool sports is going to swing by your new place for "just one bite"?

Offline hammettjr

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Re: NY Style sauce discussion
« Reply #602 on: August 05, 2021, 07:19:45 PM »
Question regarding salt:

I reduced the amount of salt I was adding to my sauce when I started to add romano again because romano has sodium. But, if salt enhances or brings out the flavor of tomato, would the romano do the same? I feel like it doesn't and I need to add back the salt, even when including romano.

Matt

Offline RHawthorne

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Re: NY Style sauce discussion
« Reply #603 on: August 05, 2021, 10:32:16 PM »
Question regarding salt:

I reduced the amount of salt I was adding to my sauce when I started to add romano again because romano has sodium. But, if salt enhances or brings out the flavor of tomato, would the romano do the same? I feel like it doesn't and I need to add back the salt, even when including romano.
Are you using pecorino or an American cow milk romano?
If we're not questioning the reason for our existence, then what the hell are we doing here?!

Offline hammettjr

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Re: NY Style sauce discussion
« Reply #604 on: August 06, 2021, 06:39:16 AM »
Are you using pecorino or an American cow milk romano?

Pecorino, but Boars Head brand, which doesnt have that strong romanoey bite. (Also tossing some parm-reg on top post bake.)
Matt

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Offline RHawthorne

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Re: NY Style sauce discussion
« Reply #605 on: August 06, 2021, 11:18:29 AM »
Pecorino, but Boars Head brand, which doesnt have that strong romanoey bite. (Also tossing some parm-reg on top post bake.)
I asked because American cow milk Romano cheese tends to be much saltier, and would influence how much salt you would want to use in everything else going on your pizzas.
« Last Edit: August 06, 2021, 11:20:21 AM by RHawthorne »
If we're not questioning the reason for our existence, then what the hell are we doing here?!

Offline Simpleguycooks

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Re: NY Style sauce discussion
« Reply #606 on: August 14, 2021, 02:06:26 PM »
I want to try fresh garlic, never put it in my sauce. Maybe weigh it?

Agree the oregano from Sansone, give the sauce the zing I was looking for.  However not sure what to add to give the Altas a bit more sweetness

Offline hammettjr

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Re: NY Style sauce discussion
« Reply #607 on: August 14, 2021, 03:54:40 PM »
Agree the oregano from Sansone, give the sauce the zing I was looking for.  However not sure what to add to give the Altas a bit more sweetness

I add a bit of sugar. (Currently 1/2 tsp in 1.25 cups of milled tomato.)

Matt

Offline quietdesperation

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Re: NY Style sauce discussion
« Reply #608 on: August 15, 2021, 12:53:49 AM »
Question regarding salt:

I reduced the amount of salt I was adding to my sauce when I started to add romano again because romano has sodium. But, if salt enhances or brings out the flavor of tomato, would the romano do the same? I feel like it doesn't and I need to add back the salt, even when including romano.

matt, iíve found variation can to can so i taste tomatoes after opening and then after every ingredient. my suggestion is to let your palate be your guide rather than strictly use set measurements.

best,
jeff

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