A D V E R T I S E M E N T


Author Topic: Have you had this cheese melt?  (Read 70498 times)

0 Members and 1 Guest are viewing this topic.

Offline rparker

  • Lifetime Member
  • *
  • Posts: 2425
Re: Have you had this cheese melt?
« Reply #660 on: November 12, 2017, 09:31:19 AM »
That video segment was stolen from the stoner classic, "Dude! Where's My Lid?"      ;D


Shibby!!!

Offline jkb

  • Supporting Member
  • *
  • Posts: 7359
Re: Have you had this cheese melt?
« Reply #661 on: November 12, 2017, 10:18:43 AM »
What I never understood is this video or this mentality.  Pan reheating a pizza.  The cheese doesn't reheat.  This is what I would think druggies do.

Toaster oven works well, thought everyone knew that.  Cheese will deconstruct after a day in the fridge, so don't expect the same product.



Toaster oven for me.  That's an old video.  I hope Scott has found himself a wife.
John

Offline jkb

  • Supporting Member
  • *
  • Posts: 7359
Re: Have you had this cheese melt?
« Reply #662 on: November 12, 2017, 10:23:27 AM »
That Scott Weiner video looks like a bunch of potheads at 2am.

Don't underestimate what potheads can accomplish at 2 a.m.
John

HarryHaller73

  • Guest
Re: Have you had this cheese melt?
« Reply #663 on: November 12, 2017, 10:08:20 PM »
Don't underestimate what potheads can accomplish at 2 a.m.

For certain people but not most. 

"Is that with the oven you put your slice in here and you got heat going all the way around it but really the cold air on the outside of the slice doesn't move."

https://youtu.be/rRE9HG_uxAc?t=2m23s
« Last Edit: November 12, 2017, 10:10:07 PM by HarryHaller73 »

Offline Essen1

  • Lifetime Member
  • *
  • Posts: 6294
  • Location: SF Bay Area
Re: Have you had this cheese melt?
« Reply #664 on: November 13, 2017, 12:08:49 AM »
That video is 7 years old... iPhone 4 era.
Mike

“All styles of pizza are valid. I make the best I’m capable of; you should make the best you’re capable of. I don’t want to make somebody else’s pizza.” ~ Chris Bianco

A D V E R T I S E M E N T


Offline jkb

  • Supporting Member
  • *
  • Posts: 7359
Re: Have you had this cheese melt?
« Reply #665 on: November 13, 2017, 12:50:55 AM »
For certain people but not most. 

"Is that with the oven you put your slice in here and you got heat going all the way around it but really the cold air on the outside of the slice doesn't move."

https://youtu.be/rRE9HG_uxAc?t=2m23s

It was a generalization. I wasn't offering up that video as a supporting example.  Weed and stupid is a bad combination.  I don't think Scott is stupid, but I'd bet he's high.
« Last Edit: November 13, 2017, 01:11:38 AM by jkb »
John

Offline Minolta Rokkor

  • Registered User
  • Posts: 2177
  • Age: 26
  • Location: Newport News, Virginia
  • We stand on the shoulders of giants.
Re: Have you had this cheese melt?
« Reply #666 on: November 13, 2017, 01:43:15 AM »
I prefer a reheat with bubbly cheese, not lukewarm.  That Scott Weiner video looks like a bunch of potheads at 2am.
lol.
I'm telling you pan reheated pizza does also heat up the cheese, Need a video of me reheating a slice myself?
The guy in that video has a lukewarm IQ of course he couldn't  do it right,  >:D


« Last Edit: November 13, 2017, 01:45:38 AM by Minolta Rokkor »
Pizza is about balance, nothing more nothing less

Offline Minolta Rokkor

  • Registered User
  • Posts: 2177
  • Age: 26
  • Location: Newport News, Virginia
  • We stand on the shoulders of giants.
Re: Have you had this cheese melt?
« Reply #667 on: November 13, 2017, 02:00:07 AM »
Back on topic have you had this cheese melt?

Yes I have! Now this is 50/50 mozz/cheddar which explains all the grease. I think your cheese simply needs more moisture to start with and it will end up like that.. Great value walmart whole milk mozzarella did it for me.
« Last Edit: November 13, 2017, 02:04:05 AM by Minolta Rokkor »
Pizza is about balance, nothing more nothing less

Offline hammettjr

  • Supporting Member
  • *
  • Posts: 3576
  • Location: Long Island, NY
  • Matt
Re: Have you had this cheese melt?
« Reply #668 on: November 13, 2017, 07:10:03 AM »
Back on topic have you had this cheese melt?

Yes I have! Now this is 50/50 mozz/cheddar which explains all the grease. I think your cheese simply needs more moisture to start with and it will end up like that.. Great value walmart whole milk mozzarella did it for me.

Beautiful melt MR. What was your oven temp, bake time, stone placement etc? Also, how much cheese and what size pizza?

Matt

Offline jvp123

  • Registered User
  • Posts: 3077
  • Location: Los Angeles, California
  • Trying to make my perfect pizza ...
Re: Have you had this cheese melt?
« Reply #669 on: November 13, 2017, 10:35:57 AM »
Beautiful melt MR. What was your oven temp, bake time, stone placement etc? Also, how much cheese and what size pizza?

 ^^^
Jeff

A D V E R T I S E M E N T


Offline Minolta Rokkor

  • Registered User
  • Posts: 2177
  • Age: 26
  • Location: Newport News, Virginia
  • We stand on the shoulders of giants.
Re: Have you had this cheese melt?
« Reply #670 on: November 13, 2017, 01:04:20 PM »
It was least 8oz of cheese, most likely more.
Stone at the very bottom rack, 550*F for 7 min 30 secs.

I will measure how much I use tonight,
Pizza is about balance, nothing more nothing less

Offline jvp123

  • Registered User
  • Posts: 3077
  • Location: Los Angeles, California
  • Trying to make my perfect pizza ...
Re: Have you had this cheese melt?
« Reply #671 on: November 13, 2017, 01:16:31 PM »
It was least 8oz of cheese, most likely more.
Stone at the very bottom rack, 550*F for 7 min 30 secs.

I will measure how much I use tonight,

What's the size of that pie again, MR? 

Jeff

Offline Minolta Rokkor

  • Registered User
  • Posts: 2177
  • Age: 26
  • Location: Newport News, Virginia
  • We stand on the shoulders of giants.
Re: Have you had this cheese melt?
« Reply #672 on: November 13, 2017, 03:20:18 PM »
What's the size of that pie again, MR?
15" - 14"
Pizza is about balance, nothing more nothing less

Offline Minolta Rokkor

  • Registered User
  • Posts: 2177
  • Age: 26
  • Location: Newport News, Virginia
  • We stand on the shoulders of giants.
Re: Have you had this cheese melt?
« Reply #673 on: November 14, 2017, 08:17:56 AM »
I prefer a reheat with bubbly cheese, not lukewarm.  That Scott Weiner video looks like a bunch of potheads at 2am.

You're funny my guy, it just takes a few mins to cook.



I also have a video of me temping it. I can upload that too!  :chef:

I take that bake, pan reheated pizza is best. Oven wasn't crisp enough.
Pizza is about balance, nothing more nothing less

HarryHaller73

  • Guest
Re: Have you had this cheese melt?
« Reply #674 on: November 15, 2017, 10:30:44 PM »
Pan frying a slice won't ever get hot gooey cheese without transforming the slice, I experimented tonight and the metal cover method.   Yeah I get the theory, it's like putting a cover to get heat onto a yolk on a sunny side egg, but it's not enough.   What happens is you fry the bottom, but no gooey cheese and it turns into something totally different.  Maybe it works for other styles of pizza I dunno.  That said, nobody here in NYC never heard of pan reheating pizzas except for that time it was 2am and potheads.
« Last Edit: November 15, 2017, 10:35:26 PM by HarryHaller73 »

A D V E R T I S E M E N T


Offline jvp123

  • Registered User
  • Posts: 3077
  • Location: Los Angeles, California
  • Trying to make my perfect pizza ...
Re: Have you had this cheese melt?
« Reply #675 on: November 15, 2017, 11:50:47 PM »
I use the toaster oven,  but it’s not optimal.   Not sure anything will get you as good as straight out of the oven .
« Last Edit: November 15, 2017, 11:52:20 PM by jvp123 »
Jeff

Offline Minolta Rokkor

  • Registered User
  • Posts: 2177
  • Age: 26
  • Location: Newport News, Virginia
  • We stand on the shoulders of giants.
Re: Have you had this cheese melt?
« Reply #676 on: November 16, 2017, 01:16:00 AM »
Well, I did pan fried and oven reheat on stone back to back for a live direct comparison, I prefer the pan slice. The crust is crispy but the cheese retains more moisture. Some prefer pan, others prefer oven it's honestly preference or even mood.

The cheese is hot enough to instantly burn you on a pan refeat.

My stone reheated pizza was too dry, perhaps I left it in too long.
Pizza is about balance, nothing more nothing less

Offline Dangerous Salumi

  • Registered User
  • Posts: 975
  • Location: Few miles west of the George Washington Bridge
  • Using our home grown culture to leaven our dough
Re: Have you had this cheese melt?
« Reply #677 on: November 16, 2017, 02:34:37 PM »
Well, I did pan fried and oven reheat on stone back to back for a live direct comparison, I prefer the pan slice. The crust is crispy but the cheese retains more moisture. Some prefer pan, others prefer oven it's honestly preference or even mood.

The cheese is hot enough to instantly burn you on a pan refeat.

My stone reheated pizza was too dry, perhaps I left it in too long.

I will often put a slice on a cast iron grill on the stove and put an aluminum foil tent over it. I prefer putting the slice in the oven at 500° on a steel pizza pan but it takes longer.
Have a Dangerous day!


“They say that competitive eating is the battleground upon which God and Lucifer wage war for mens souls my friends, and they are right.”  - George Shea, Chairman, Major League Eating

Offline quietdesperation

  • Lifetime Member
  • *
  • Posts: 2730
  • marty, whatever happens, don't go to 2020!
Re: Have you had this cheese melt?
« Reply #678 on: November 17, 2017, 10:14:47 PM »
who has leftover pizza?
jeff

Offline hammettjr

  • Supporting Member
  • *
  • Posts: 3576
  • Location: Long Island, NY
  • Matt
Re: Have you had this cheese melt?
« Reply #679 on: November 19, 2017, 07:49:36 PM »
Well, after a couple years of detailed experiments measuring to 1/16th of a teaspoon and 1/100th of an ounce, I made a pie today with serious pizzeria flavor...while it encompassed a lot of what I've learned, this was meant to just be a throw-away test of a pan, and the result was largely an accident. And so much of what I did was the opposite of what I usually do for NY pizzas.

TF was a whopping 0.0975. Bake temp was 460, with bake time of 15:30. And it was baked in a pan in my kitchen oven

I spooned an unknown (but pretty large) amount of Sclafani Crushed directly from the can. Sprinkled some garlic powder and basic grocery store oregano on top.

Then came a large dusting of really good parm-reg (no label, cut by a pizzeria distributor). And finished with a small amount (4-5 ounces?) of whole milk grande, cut into small cubes. The pizza was 16''.

It had that flavor that I was always searching for. I knew that the pan bakes I've been doing the past couple months would help my NY pies, but today was a really fortunate event.

Even the pictures don't look like much, but the pie really had flavor. This may have inspired me to put away the pan and cheddar and get back to my quest.


Matt

A D V E R T I S E M E N T


 

wordpress