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Author Topic: Alta Cucina brand  (Read 1951 times)

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Offline HansB

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Re: Alta Cucina brand
« Reply #40 on: September 14, 2021, 03:48:18 PM »
That's why I wanted to start a petition to request Stanislaus to please not add citric acid, since the sourness is just so noticable.

Don't get your hopes up. They are probably the top selling restaurant/pizza shop canned tomato. I don't think they'd change for a couple of home cooks.
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Offline Pete-zza

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Re: Alta Cucina brand
« Reply #41 on: September 14, 2021, 03:50:06 PM »
The FDA specifies that citric acid is GRAS (Generally Recognized As Safe) and that it can occur naturally or be produced from lemon or pineapple juice.

https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=184.1033

Peter

Offline 9slicePie

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Re: Alta Cucina brand
« Reply #42 on: September 14, 2021, 04:00:40 PM »
Don't get your hopes up. They are probably the top selling restaurant/pizza shop canned tomato. I don't think they'd change for a couple of home cooks.


You Debby-downer, you!  :-D


The FDA specifies that citric acid is GRAS (Generally Recognized As Safe) and that it can occur naturally or be produced from lemon or pineapple juice.

https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=184.1033

Peter

Right, which would then get added to Alta Cucina, for example, and cause a sour taste.  ;D

Online jkb

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Re: Alta Cucina brand
« Reply #43 on: September 14, 2021, 05:21:19 PM »
Making a couple of bloody Mary comes to mind! :D

Been there, done that.
John

Offline JWFPIZZZA

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Re: Alta Cucina brand
« Reply #44 on: September 20, 2021, 08:56:02 PM »
I like em. I like to hand crush them. I like a rustic tomato sauce, but I haven't found anything that I like better than biancos.  I really like scalfani.

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Offline Willthepizzamaker

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Re: Alta Cucina brand
« Reply #45 on: September 29, 2021, 03:46:00 AM »
Is it just me or that sourness from alta cucina makes great on fresh/dry yeast dough.

I personally think for sourdough base pizza is great with sweeter italian brand, and yeast dough is good with

good amount acid in the sauce.


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