Semantic Views demo

Cooking with wine? - Say a red wine reduction 

I have a question for you please.  Every so often I cook with red wine in my food - not all the time - but sometimes.   I would like to know whether or not - you would use a cheap bottle of red - I usually buy a cleanskin - half the price of a decent bottle of shiraz as an example - and have never felt as though the quality of the wine is not good enough.  I was following a forum elsewhere - where someone posted that you should never use cheap wine.   

STOP FOLLOWING RECIPES AND START CREATING!

Have you ever been frustrated by a recipe?

It always starts off with so much promise; the picture looks beautiful, the description poetic, and the source supposedly reputable, but when the cooking was done and the food served, you're disappointed.

In this episode, we take a deep dive into pizza, discussing Neapolitan, New York, and Chicago style. Since great pizza is all about the dough, we tie together everything learned in our bread series, and discuss why we apply certain formulations to achieve specific results.

To get the most out of this episode, you will need a basic understanding of the baker's percentage.

In this episode, we follow up last week's pizza podcast with your questions answered.

First up from the Stella Culinary Archives, we answer Nina's audio questions about cooking pizza on a BBQ Grill.

Then Chef Jacob responds in turn to the following questions and comments.

Neapolitan Pizza

Cathy in Arizona asks about Grinding Her Own Wheat for Neapolitan Pizzas