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【英文食谱】Pizza+A+Casa+Spicy+Salsiccia+by+Louiechot.ppt

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【英文食谱】Pizza+A+Casa+Spicy+Salsiccia+by+Louiechot.ppt
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,Salsiccia,Pizza A Casa Spicy,I got the recipe from: SeriousEats.com Recipe Posted by Adam Kuban Photograph: Adam Kuban PPT by Louiechot,制作pizza上的Casa香辣肉末,Salsiccia,Pizza A Casa Spicy,This recipe comes to us from Mark Bello of Pizza a Casa, a pizzamaking school and pizza-supply store in New York City. Bello notes that for the final product, you should use coarsely ground pork with a meat-to-fat ratio of 3:1. Par-cooking it first in patty form (rather than loose in the pan) helps it retain juiciness and creates a large mass that you then break up into grape-size chunks for your pizza. Cook to just above pink. The seasoning measurements here are for 1 pound of ground pork. Size them up proportionally if you're making larger batches.,我们从纽约著名的pizza店和pizza制作学校 Pizza a Casa的Mark Bello那里得到了这份食谱。Bello提醒道,要做成最终成品,要使用肥瘦比例为1:3的猪肉粗绞肉。首先做成半成品的肉饼,这样可以保存肉汁,然后再分成大块的肉末放在pizza上。烤至刚刚熟透。 以下的调味料是按照1磅粗绞肉的分量准备的,各位自己做的时候可以据此酌情增减分量。,制作pizza上的Casa香辣肉末,Ingredients,原料,serves makes enough for 8 to 10 pizzas, active time 15 minutes, total time 15 minutes. 原料分量可以制作8-10块pizza,烹饪时间15分钟,总时间15分钟。,1 teaspoon garlic powder 1茶匙蒜粉,Ingredients,1 pound coarsely ground pork 1磅粗绞肉,1 tablespoon fennel seeds 1汤匙茴香,1 teaspoon sea salt 1茶匙海盐,1 teaspoon crushed red pepper flakes 1茶匙辣椒粉,原料,Par-cooking:,Par-cooking是种特殊的烹饪手法。当我们需要二次加热某样东西的时候,第一次加热不需要将食物烧至全熟,可以用大火将外部烧熟,内部保留一定生度。这样二次加热的时候就可以获得更好的口感。例如本文所制作的肉块其实并未全熟,只是为了之后的Pizza制作提供原料。,Recipe link: Pizza A Casa Spicy Salsiccia Recipe Posted by Adam Kuban Photograph: Adam Kuban,,LouiEchoT制作,博客: blog.sina.com.cn/louiechot,微博: @LouiEchoT,
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