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Author Topic: Sclafani Crushed Yield After Milling  (Read 411 times)

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Offline foreplease

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Sclafani Crushed Yield After Milling
« on: October 02, 2021, 05:25:36 PM »
This is similar to Jon In Albanyís post about milling whole peeled.


https://www.pizzamaking.com/forum/index.php?topic=70739.msg683006#msg683006



I thought my yield after running Sclafani Crushed through my food mill might be helpful or interesting to someone. Photos show
1 waste
2 volume loss
3 weight loss (28 oz can)


I love the results of this and figured I may as well take a couple pictures and post it.

-Tony

Offline Jon in Albany

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Re: Sclafani Crushed Yield After Milling
« Reply #1 on: October 03, 2021, 05:58:09 PM »
Interesting, Tony. Hope you liked the tomatoes. For a while I was mixing milled and un-milled Tomato Magic and 7-11 for a thinner sauce consistency. Never tried it with Sclafini crushed. For those, I open a can, add some salt and start making stripes on a Detroit. I used to like Pastene Kitchen Ready crushed, but when compared to Stanislaus or Sclafani, I don't think the Pastene is the same league.

Offline foreplease

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Re: Sclafani Crushed Yield After Milling
« Reply #2 on: October 03, 2021, 08:02:46 PM »
Thanks, Jon, yes I like the tomatoes very much. I am nearly finished with my third case of them. The first few cans I used them as you described. Then I happened to be making a couple thin pizzas around the time there was some discussion in one of Mattís threads about thin sauces so I tired these tomatoes this way. Iíve used it as-is for the base of sauce for pasta a few times and liked it fine.


I really like some of the passata products. The glass jars are probably part of the reason. :chef: My wife does not like them too well and they are a pain to order and have shipped without something breaking.
-Tony

Offline RHawthorne

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Re: Sclafani Crushed Yield After Milling
« Reply #3 on: October 04, 2021, 12:32:44 AM »
So what would you say is the most noticeable improvement you get from this process? Do you think the tomatoes taste better after milling? Or is the main object to improve the body? Sorry if this sounds like a stupid question. I know it's a pretty commonly performed process, but I've never really heard anybody say exactly why they do it.
If we're not questioning the reason for our existence, then what the hell are we doing here?!

Offline Jon in Albany

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Re: Sclafani Crushed Yield After Milling
« Reply #4 on: October 04, 2021, 07:54:58 AM »
Can't speak for Tony, but when I started using a food mill it was the change the consistency of the sauce. I don't recall ever milling a small can of crushed tomatoes, but when I first got access to Restaurant Depot I was buying #10 cans of 7-11 and then tomato magic. For the amount of pizza I was making, one of those cans was plenty with leftovers for a pasta dinner later in the week. I know a lot of pizza places mix #10 cans of different tomato products. I took a class at one pizza place and the base of their sauce was 1 can Saporito Filleto and 1 can 7-11 and about half a can of water split between the two cans to clean them out. So for a while I was using about 50/50 milled and straight crushed tomatoes. The mill even with the coarse disc still holds back a good amount of skin and core from Tomato Magic which surprised me. I thought the mill would just be a gentler blending.

When I switched to whole tomatoes, Alta Cucina, I was milling about half of the whole tomatoes and then eyeballing half the canning liquid. The leftover mix was milled into sauce later in the week. Also the base to an excellent summer gazpacho during the summer season.

Very recently I started only using the whole tomatoes and was surprised at how different the whole milled tomatoes vs milled tomatoes/packing liquid was. Like a different ingredient. In making a 10 or so wood fired pizzas by myself, I've found it difficult to to taste tests with "all other things being equal." So I haven't done a baked comparison of milled whole versus the combo. Using memory,  not exactly scientific, I think it is an improvement. I don't make what I would call a traditional NY style, more a NY style influenced.

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Offline foreplease

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Re: Sclafani Crushed Yield After Milling
« Reply #5 on: October 04, 2021, 09:09:38 PM »
So what would you say is the most noticeable improvement you get from this process? Do you think the tomatoes taste better after milling? Or is the main object to improve the body? Sorry if this sounds like a stupid question. I know it's a pretty commonly performed process, but I've never really heard anybody say exactly why they do it.
I like the texture (or the absence of texture) better. I donít know that they taste much different one way or the other. As my pizzas have improved I am liking simple, smooth, uncooked sauces more - but not exclusively. I notice it more on thinner pizza crusts than heavier ones. Not a stupid question at all!


EDIT: after reading Jonís post Iíll add that it is the skins being gone that is the improvement. I havenít noticed many seeds before milling or in the residue left behind but I am not someone who minds seeds.
« Last Edit: October 04, 2021, 09:15:56 PM by foreplease »
-Tony

Offline RHawthorne

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Re: Sclafani Crushed Yield After Milling
« Reply #6 on: October 04, 2021, 10:25:55 PM »
I like the texture (or the absence of texture) better. I donít know that they taste much different one way or the other. As my pizzas have improved I am liking simple, smooth, uncooked sauces more - but not exclusively. I notice it more on thinner pizza crusts than heavier ones. Not a stupid question at all!


EDIT: after reading Jonís post Iíll add that it is the skins being gone that is the improvement. I havenít noticed many seeds before milling or in the residue left behind but I am not someone who minds seeds.
I used to do cooked sauces sometimes when I first started getting serious about making pizza, but I've gone with uncooked sauces for a long time now, except when I use fresh tomatoes and I roast them in the oven. I really don't see the point in cooking canned tomatoes that have already been cooked. I think all it does is needlessly complicate the process.
If we're not questioning the reason for our existence, then what the hell are we doing here?!

Online Jersey Pie Boy

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Re: Sclafani Crushed Yield After Milling
« Reply #7 on: October 05, 2021, 03:22:55 AM »
Tony, looks good.. which disc are you using for the Sclafani crushed?

Offline foreplease

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Re: Sclafani Crushed Yield After Milling
« Reply #8 on: October 05, 2021, 12:26:11 PM »
Thanks, Bill. Mine has 2 discs and this is the one with the smaller holes. Thatís all I know. I donít think there are any markings on it.
-Tony

Online Jersey Pie Boy

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Re: Sclafani Crushed Yield After Milling
« Reply #9 on: October 05, 2021, 01:43:59 PM »
Thanks Tony!

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