(May 10, 2020 at 9:02 pm)BrianSoddingBoru4 Wrote:(May 10, 2020 at 8:32 pm)Brian37 Wrote: Yea so? So are pig intestines and liver, which I both hate. But the thing with shrimp is that the vein is so damned tiny, once it is fully cooked, I don't see how anyone could taste it. I think the deviening is more a mental thing than anything else.
I get gutting fish, but shrimp are so small.
Yea, that is kinda what I thought.
Ok guys, another one for you. And again, I could care less either way, but some food joints/major chains will argue Ford vs Chevey.
There are some pizza joints that toss the dough in the air, and other pizza joints, and I worked for one, that forbid doing that, both argue quality arguments.
Tossing the dough in the air makes the centre proportionately thinner, which results in a somewhat more oily crust. I’m given to understand that this is more traditional and some people prefer it.
Boru
The pizza company I worked for forbid tossing it, and the reason they gave is that it caused a "'gell line", which may refer to the "oily" crust you just mentioned.. In which the crust didn't completely cook. I saw it in training, but again, it looked cooked to me. And as many pizzas from countless places I have had, I could care less as long as it tastes good.
