Originally Posted by Buzz:
Looks good, did you just press the dough into the pan or try shaping it yourself? Might have gone a little long on the cook time, cheese looks a bit dark or was that a blend of cheese?
Wife did the dough, so not sure. Why?
Mostly mozzarella cheese but wife added some cheddar at the end, which is the darker stuff you see. We like the cheese more near burnt than barely cooked anyway.
I ain't no pizza master like you yet Buzz!!! [Reply]
Originally Posted by Fire Me Boy!:
Same here. I start the meatballs in a 450 oven on racks to get browning, then they go in the sauce for a swim for an hour in a 300 oven.
What makes you prefer to brown them in the oven rather than quickly brown them in a pan, roll them around and then drop in the sauce to finish? :-)
For me I prefer them a little firmer from the pan browning, almost crispy and then they are real soft in the middle. The oven seems to make them more even from outside to in, lacking the contrast I like.
I do my Italian sausage in a pan as well. It's messy as shit from the splatter but the outside is crispy and the inside is soft after spending over an hour in the simmering sauce. I cook 5 sausages all together so I can brown 4 sides. [Reply]
Originally Posted by lewdog:
Wife did the dough, so not sure. Why?
Mostly mozzarella cheese but wife added some cheddar at the end, which is the darker stuff you see. We like the cheese more near burnt than barely cooked anyway.
Originally Posted by Fire Me Boy!:
Are you punishing yourself or something? :-)
Nah, I spent plenty over the weekend so speed and saving coin was of the essence. Lots to do after a dive trip, and cooking isn't one of them... [Reply]
Originally Posted by GloryDayz:
Nah, I spent plenty over the weekend so speed and saving coin was of the essence. Lots to do after a dive trip, and cooking isn't one of them...
No disagreement there, but damn... Little Caesar's? [Reply]
Originally Posted by scho63:
What makes you prefer to brown them in the oven rather than quickly brown them in a pan, roll them around and then drop in the sauce to finish? :-)
For me I prefer them a little firmer from the pan browning, almost crispy and then they are real soft in the middle. The oven seems to make them more even from outside to in, lacking the contrast I like.
I do my Italian sausage in a pan as well. It's messy as shit from the splatter but the outside is crispy and the inside is soft after spending over an hour in the simmering sauce. I cook 5 sausages all together so I can brown 4 sides.
That's just how I learned to do it. I get the browning all over with a totally hands-off method. So while the meatballs are browning, I'm making the sauce. When the sauce is ready for the meatballs, they're ready to go in. So they go in, the whole thing goes in the oven, and an hour later I have wonderfully tender and succulent meatballs. [Reply]
Originally Posted by scho63:
What makes you prefer to brown them in the oven rather than quickly brown them in a pan, roll them around and then drop in the sauce to finish? :-)
Browning in the oven is more even. Personally I think it's a pain in the ass to try to get even browning on a round object using a flat surface.
It would be a waste of space but would be kinda nice to have a metal pan with rounded sections, like a rounded cupcake pan, or some type of metal egg tray
Originally Posted by sedated:
Browning in the oven is more even. Personally I think it's a pain in the ass to try to get even browning on a round object using a flat surface.
It would be a waste of space but would be kinda nice to have a metal pan with rounded sections, like a rounded cupcake pan, or some type of metal egg tray
I've seen some folks use muffin tins. That supposedly works well.
I just put a cooling rack inside a cookie sheet and put them right on top. Line the cookie sheet with tin foil and all you have to clean is the rack. [Reply]
