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> My dough was very, very wet; This is the secret, combined with stretching the gluten without tearing the dough, and giving the dough enough time to slowly ri
by cannabis_sam 5y ago
> My dough was very, very wet;
This is the secret, combined with stretching the gluten without tearing the dough, and giving the dough enough time to slowly rise (e.g in a fridge overnight).
(Basically make Pan Cristal dough for your pizza )
- ncmncm 5y agoVery wet dough was the right thing for that time and place. As noted below, cooking is much more like music than engineering. There isn't one right way, yet there is no upper limit on the quality of the result. A business depends on repeatable results, but that's business. True mastery includes creativity and adaptability to circumstances. Once I had a pot of lentils that was almost done. I tasted it and it needed something... I spotted a bowl of fresh black cherries, and thought "that's it!". I quartered and added some, and it was exactly the right thing, right then. I later found a Martha Steward lentils recipe that called for cherries.
- cannabis_sam 5y ago> cooking is much more like music than engineering. There isn't one right way, yet there is no upper limit on the quality of the result. Absolutely agree, I didn’t mean to imply that this was some kind of patentable solution; more like me discovering the intricacies of a new musical genre, and in my excitement, desperately trying to communicate what I (probably wrongly) think is the essential parts (to be mixed at your discretion)
- ncmncm 5y agoThat was the first time I made it that way. I have no idea why it seemed right; it just did. But that sort of thing seems to happen, cooking. The name "Pan de Cristal" is new to me. A new pleasure!
- ncmncm 5y ago(Pan de Cristal pizza can be very, very good.)