Take Your Pizza Topping Recipe Game To The NEXT LEVEL! скачать в хорошем качестве

Take Your Pizza Topping Recipe Game To The NEXT LEVEL!

Learn how to make homemade italian sausage, pickle some vegetables, dry some wild mushrooms in this video, and i show you how to make the most delicious SECRET sauce you have ever seen!! #pizza #pizzalover #pizzatime recipes and instructions after the links. Links : Bridgford old world pepperoni : https://amz.run/6IY1 Meat tenderizer : https://amz.run/6IY4 Pizza steel round :https://amz.run/6IY7 Pizza steel square : https://amz.run/6IY8 Dalstrong pizza cutter : https://amz.run/6IY9 Dough containers : https://amz.run/6IYA Pizza peel : https://amz.run/6IYB Cutting board: https://amz.run/6IYC Wooden peel : https://amz.run/6IYD Mixing bowls : https://amz.run/6IYG Llyod’s Detroit pan https://amz.run/6QJp Authentic motor pan : https://amz.run/6QJq Scimitar : https://amz.run/6QOd Squeezy bottles : https://amz.run/6UzC Truffle powder : https://amz.run/6UzF Mason jars : https://amz.run/6UzI Pizza books I own: Perfect pan pizza, peter reinhart : https://amz.run/6RZW Pizza Czar, Antony Falco : https://amz.run/6RZX Pizza camp, Joe Beddia : https://amz.run/6RZY Pizza Quest, Peter Reinhart : https://amz.run/6RZZ The Elements of Pizza, Ken Forkish : https://amz.run/6RZd Mastering pizza, Marc Vetri : https://amz.run/6RZe Flour water salt yeast , Ken Forkish : https://amz.run/6RZf The Pizza Bible , Tony Gemengani , https://amz.run/6RZg pickled shallots: 10og water 100g balsamic vinegar 50g sugar 5g peppercorns. 1 bay leaf 5g salt. bring the liquids to a boil with the sugar, salt and peppercorns and bay leaf, then pour over your sliced shallots in a jar. should keep for a couple months, even three but the texture will suffer slightly. same exact thing for the jalapenos but use red wine vineagar. pineapple sauce: 325g fresh pineapple 60g sherry vinegar 35g sugar 30g unsalted butter 115g extra virgin olive oil cilantro to taste . cook the pineapple off in a medium to high heat saucepan with a pinch of salt until you see nice caramelization, about 6 minutes, then add the sugar and vinegar, reduce until thick, blitz in a food processor or use an immersion blender , allow to cool to room temp then slowly add the oil and finish with the cilantro. roast peppers, use a blow torch or gas burner to blacken the skins of two nice sized bell peppers then put them into a sealed plastic bag so the skins cn come off. then slice nice and thin and add to a jar along with 125g red wine vinegar , 5g salt and 30g EVOO. sausage. i used 200g each of beef chuck and pork butt, cut into cubes and then rub 8g of salt into the cubes and pack tightly into a plastic bag and refrigerate overnight. after those 24 hour toast 1 star anise and 2g fennel seeds in a dry pan, grind and addt o ground meat with 1.5g cayenne pepper, 5g paprika, 30g honey, knead everything together for a minutes then check for seasoning by cooking a small amount in a pan , if good, make yo sausage bb boo!! 0:00 intro 1:19 how to preserve mushrooms for pizza 5:33 Pickling shallots & Jalapeno 7:55 Secret (pineapple ) Sauce 10:20 Roasting Peppers & Home made italian Sausage