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Author Topic: Re: Evolution of the NY Style Pizza (Split Topic)  (Read 144587 times)

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Offline norma427

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Re: Re: Evolution of the NY Style Pizza (Split Topic)
« Reply #300 on: September 04, 2022, 01:29:14 AM »
I know old thread :) , however I was googleing on removing hide glue, and came ascross this:

https://maestronet.com/forum/index.php?/topic/338975-use-meat-tenderizer-to-dissolve-hide-glue/&do=findComment&comment=775819

addition to tenderizing meat, bromelain is used to "chill-proof"beer. When beer is cooled to about 32 degrees Fahrenheit (zero degrees Celsius), proteins form bonds with other elements in the beer. This doesn't affect the taste of the beer, but it makes it appear cloudy. Bromelain is added to beer to prevent this from happening. "

Could THIS be the infamous "WHITE POWDER"  that he Mastros added to the dough for the frozen pizzas?

-Just a random thought..... or maybe just nevermind?

Pizza-Face,

I sure don't know if the Mastro's used it, but Bomelain can be used to soften doughs and for relaxation of doughs.

https://www.scielo.br/j/bjce/a/rCjs7kG3VdCdSdzwxxjBWBj/?lang=en

Says in some articles pineapple juice can be used to relax pizza doughs.

Peter referred to using it by November at Reply 16.

https://www.pizzamaking.com/forum/index.php?topic=24608.msg249448#msg249448


Norma
« Last Edit: September 04, 2022, 01:33:21 AM by norma427 »

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