Jenny Thomson’s Post

What do you know about micro-blistering, the art and science of creating tiny bubbles in your pizza crusts? Wilhelm Rodriguez, owner of Papa's Pizza in Cabo Rojo, Puerto Rico, and a member of the U.S. Pizza Team, will spill his trade secrets at PMQ's upcoming Pizza Power Forum (September 4-5 in Atlanta). Micro-blistering can double your pizza's flavor, Rodriguez says, but it will take time - we're talking a long fermentation of at least 36 hours, preferably 56 to 60 hours. Moreover, "The way that you handle the dough is very important. You must handle it gently and respect the cornicione if you want to get those blisters. You want to trap all that gas in the dough skin when you are working with it." We're excited to bring Rodriguez to the #pizzapowerforum to talk about the pizza making craft in a session titled "Perfecting Your Dough: Tips & Tricks." It's a can't-miss session for anyone looking to take their pizza dough to the next level! Sign up to attend this unique event at pizzapowerforum.com, and we can't wait to see you there!

One of our first recipes from the Cook Book that clients can buy, is good old Pumpkin Soup. Ray and his students have made and loved this recipe, which is why it made it into the cook book. This allows students to re-create the dish with the same ingredients and methods they learn in class. Sign up to Ray Ray's Kitchen classes and come experience it for yourself! #NDIS #ndissupport #cookingclass #cookbook

"🍞✨ Learn the art of crafting real sourdough bread in February or March 2024 with our Sourdough Class Schedule! 🥖 My simple 4-step method will take the mystery our of sourdough. These hands-on classes are packed with tips, tricks, and of course, delicious sourdough creations. Don't miss out on this chance to knead, rise, and bake your way to sourdough mastery! Reserve your spot now! #SourdoughClass #BakingWorkshop #HomemadeBread"

THINK BEFORE YOU PLATE Have you ever noticed when a Reuben [or any grilled sandwich for that matter] is placed in direct contact with a plate, the bottom crust gets soggy? Have you ever watched a guest try to eat one of those sogged-out messes as the bread dissolves in their hand and sauerkraut runs down their arm? Does this sound like a hospitable presentation? Of course not. STOP IT! Fortunately, in most cases there's a simple [no cost] solution: Most grilled sandwiches are typically served with french fries. Just toss some fries on the plate first, arrange the sandwich halves on top of them, then add the rest of the french fry portion. This lifts the lower crust of the sandwich off the plate and helps keep it crisp. It may even help keep those fries warm a little longer. When your guests comment on your unconventional presentation [and they will!], explain why you've adopted this approach. I guarantee they'll immediately see the common sense of it and wonder why everybody doesn't serve things like this. The bonus? When they dine elsewhere and are handed that soggy Reuben, who will they automatically think of?

Do you know the power of onion on pizza? Look at this gorgeous Humble Onion Pizza by Chris Decker! He shares which onions to try on your next pizza and how to prep them here: https://hubs.ly/Q02bcHk50

Slice and dice with precision using the Kitchen Egg Slicer! 🍳🔪 Transform your eggs into perfect slices for salads, sandwiches, and more. 🥪🥗 Credit: Shopenzer, Inc. - Product link is in the first comment 👇😊 #onlineshopping #advertisingandmarketing  #innovation  #technology Follow Shopenzer Group

Perfect pizza starts with the dough, and we’re here to show you how it’s done! Follow along as we guide you through the essential steps of making pizza dough using Smoky Cave Ovens. Our detailed video covers everything from mixing and kneading to letting the dough rise, ensuring you understand each stage of the process. Learn about the techniques that make our ovens a top choice for creating restaurant-quality pizza dough, and discover tips that you can use in your own kitchen. Ready to make your best pizza ever? Check out the video! #PizzaMakingProcess #DoughTechniques #SmokyCaveOvens #FoodInnovation

4 ways to do more with Krusteaz Professional Honey Cornbread & Muffin Mix! 1. Menu a favorite in new ways: Use cornbread as a carrier for pulled pork or other signature sandwiches. 2. Bake into a new shape: Simply swap pans to offer new formats, like mini or jumbo muffins, loaves, or skillets. 3. Use new mix-ins: Add bacon & green onions for a hearty side or mix in stone fruit and berries for cornbread snack cakes. 4. Use the mix as an ingredient: Think shepherd’s pie topping or apple corn fritters.

I always enjoy a bread course, it's a relaxed, informal, sociable day. Although everyone makes the same quantity of bread, there are often variations in the mixes of flour or shapes of loaf that clients choose to do. What kind of bread would you like to make on a bread day? #cookingschool #cookingclass #privatechef

Area of a 10-Inch Pizza Area of a 10-Inch Pizza Who doesn’t love a delicious pizza? It’s a culinary delight enjoyed by people all around the world. From thin-crust to deep-dish, pizzas come in various sizes and flavors. Have you ever wondered about the area of a 10-inch pizza? In this article, we will delve into the world of pizza mathematics and calculate the area of a 10-inch pizza. So, grab a slice and let’s get started! https://lnkd.in/dWhvXPEE