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Author Topic: Burrata: How too  (Read 158 times)

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Offline GumbaWill

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    • Will Falzon, The Brooklyn Maltese
Burrata: How too
« on: December 05, 2021, 06:58:34 AM »
Hello, friends.
I am currently in the research and development phase of a new pizza recipe.
Burrata with Prosciutto, basil, and homemade chili pepper honey. The question is to cook the burrata in the oven, full bake time, last 2 minutes or not at all?
Will Falzon
The Brooklyn Maltese

Offline HansB

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Re: Burrata: How too
« Reply #1 on: December 05, 2021, 07:56:27 AM »
I apply it post bake. But, I have seen it applied pre bake as well. Up to you.
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Offline GumbaWill

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    • Will Falzon, The Brooklyn Maltese
Re: Burrata: How too
« Reply #2 on: December 05, 2021, 08:58:09 AM »
I apply it post bake. But, I have seen it applied pre bake as well. Up to you.

Really nice bake! I am leaning to a quick minute or two melt. Maybe with the oven off door cracked? Nothing set in stone, still thinking about it.
Will Falzon
The Brooklyn Maltese

Offline RHawthorne

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Re: Burrata: How too
« Reply #3 on: December 05, 2021, 11:11:28 AM »
I like to give it at least some bake time, but it's too wet to let it go the whole time. Two minutes at the end is probably good, and if you use a broiler, that might help melt it quickly enough so that it can't make the crust soggy.
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