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Cheese Blends

Cheese Blends

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Published by sunil2444

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Published by: sunil2444 on Jan 11, 2010
Copyright:Attribution Non-commercial


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3 pizza breads 6" diameter 1 cup tomato puree1/2 cup onions finely chopped2 tbsp. tomato ketchup8-10 flakes garlic1/2 tbsp. sugar 1/2 tsp. red chilli crushed1/4 tsp. omam (oregano) seeds1/4 tsp. cinnamon clove powder 2 tbsp. cornflour 2 tbsp. butter salt to taste
For topping:
2 onions1 capsicum4-5 tbsp. cooking cheese grated1 tbsp. coriander finely chopped1 tbsp. tomato ketchup
Slice the onions and capsicum for topping into thin round slices. Keep aside.Heat butter. Add chopped onions. Stirfry for 2-3 minutes.Add tomato puree, bring to a boil.Pound together garlic, chilli powder, salt, clove-cinnamon powder.Add all ingredients except cornflour, simmer for 5 minutes.Mix cornflour in 1/2 cup water to make smooth paste.Add to the boiling sauce, stirring continuously to avoid lumps.Stir and cook till thick enough to spread on pizza bread.Cool, stirring occasionally, to avoid surface from drying up.
To proceed:
Spread a ladleful of pizza sauce on the bread.Arrange slices of onions and capsicum over the sauce.Sprinkle coriander and cover with grated cheese.Bake in a hot oven, for 5 minutes or till cheese melts and base becomes crisp.Cut into triangles and serve hot.
Making time:
45 minutes
3 pizzas
the sauce may be prepared and frozen to use as required.
Change the topping as per your liking using grated carrots, cabbage, olives, etc.
 Cheese BlendsAccording to a pizza magazine survey about 33 percent of pizza companies use a cheese blend.Basically, there are two kinds of blends: (1) blends of natural cheese with substitutecheese and (2) blends of two or more natural cheeses. We’ve already discussed the firstkind in the section on Substitute Mozzarella, so this section deals with the second kind— natural blends.To most pizzeria owners it’s a given that pizza needs stretchy cheese. The most effectiveway to accomplish this is with mozzarella or provolone. However some owners desiremore cheese flavor than mozzarella offers, or simply want to create a pizza flavor different from that of the competition. A blend might help.Most blends contain mozzarella as the main cheese plus one to three secondary cheeses.Mozzarella (or provolone) provides the foundation and stretch, the secondary cheeses provide the flavor accent and possibly color enrichment. To maintain stretch, mozzarella(or provolone) should comprise at least 50 percent of the blend.Before listing blending ideas we point out that there’s much to be said for a good 100 percent mozzarella pizza. A quality mozzarella, properly aged, in ample portion, on a piethat’s properly baked, is all that many pizza-eaters need—or want—in their pizza cheese.In other words, if you use mozzarella, the first priority should be to produce a pizza witha top grade cheese. No blend will overcome the shortcomings of poor quality, chincy- portion, or under- or over-aged product. However, if you already serve an ample portionof top notch cheese and you want to give it a different twist, here’s some ideas toconsider.Some Popular BlendsSurveys show that the most common blends are (in order of popularity):1. Mozzarella + provolone2. Mozzarella + cheddar 3. Two mozzarellas (“fresh” and smoked are two alternatives for mixing with regular mozzarella)4. Mozzarella + provolone + cheddar (a typical ratio is 80 percent mozz + 10 percent prov + 10 percent cheddar; another one is 50 percent cheddar + 25 percent mozz + 25 percent prov). Test substituting Monterey Jack for the provolone.
A Pizza Today magazine article (Jan., 1988) states that mozzarella + provolone is theuniversal favorite, while mozzarella with highly aged provolone is found on the WestCoast. It goes on to say that mozzarella + cheddar is largely found on the East Coast. Inaddition, mozzarella plus muenster or brick is a popular Midwest blend.Two-cheese Blends, or Mozzarella + OneAny of the cheeses described in this section can be combined with mozzarella. Some of the more common combinations include the following:Mozzarella + brick (Chicago pizza expert, Pat Bruno, Jr., recommends 70%Mozzarella with 30% brick.)Mozzarella + muenster Mozzarella + Monterey Jack Mozzarella + Parmesan or RomanoMozzarella + gouda or colbyMozzarella + Swiss or gruyereMozzarella + fontinaA non-mozzarella two-cheese blend recommended by the Wisconsin Milk MarketingBoard is 60 percent Monterey Jack with 40 percent mild cheddar. Another unique blendis 70 percent mozzarella with 30 percent crumbled feta.Four-cheese BlendsLooking for something a little more complex and “exotic?” Here are a few ideas:Mozzarella + provolone + cheddar + ParmesanMozzarella + provolone + Asiago + ParmesanMozzarella + cheddar + fontina + ParmesanMozzarella + gruyere + smoked gouda + ParmesanRomano might be substituted for Parmesan in the above combinations. Also, if you wanta yellower color to your pizza cheese, use orange cheddar. If you want to retain a whitecolor, use white cheddar.White Pizza Blends

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