Comments on: TGRWT #10: Pizza with blue cheese and pineapple http://blog.khymos.org/2008/03/25/tgrwt-10-pizza-with-blue-cheese-and-pineapple/ - dedicated to molecular gastronomy Wed, 17 Mar 2010 16:28:56 +0000 http://wordpress.org/?v=2.9.1 hourly 1 By: Roberto N. http://blog.khymos.org/2008/03/25/tgrwt-10-pizza-with-blue-cheese-and-pineapple/comment-page-1/#comment-90786 Roberto N. Thu, 08 May 2008 13:47:48 +0000 http://blog.khymos.org/2008/03/25/tgrwt-10-pizza-with-blue-cheese-and-pineapple/#comment-90786 Soo... when's 11 coming? Soo… when’s 11 coming?

]]> By: Tin Foil Soldier » Blog Archive » Molecular Gastronomy http://blog.khymos.org/2008/03/25/tgrwt-10-pizza-with-blue-cheese-and-pineapple/comment-page-1/#comment-86837 Tin Foil Soldier » Blog Archive » Molecular Gastronomy Thu, 24 Apr 2008 14:52:31 +0000 http://blog.khymos.org/2008/03/25/tgrwt-10-pizza-with-blue-cheese-and-pineapple/#comment-86837 [...] the production of gluten and makes the dough less elastic?  I learned that from Khymos’s Pizza with blue cheese and pineapple [...] [...] the production of gluten and makes the dough less elastic?  I learned that from Khymos’s Pizza with blue cheese and pineapple [...]

]]> By: Martin Lersch http://blog.khymos.org/2008/03/25/tgrwt-10-pizza-with-blue-cheese-and-pineapple/comment-page-1/#comment-86817 Martin Lersch Thu, 24 Apr 2008 13:54:50 +0000 http://blog.khymos.org/2008/03/25/tgrwt-10-pizza-with-blue-cheese-and-pineapple/#comment-86817 Yes - if you have the time and equipment that is possible! But for cooking it seems that the addition of salt to yeast has no practical consequences. Yes – if you have the time and equipment that is possible! But for cooking it seems that the addition of salt to yeast has no practical consequences.

]]> By: Dot http://blog.khymos.org/2008/03/25/tgrwt-10-pizza-with-blue-cheese-and-pineapple/comment-page-1/#comment-86808 Dot Thu, 24 Apr 2008 13:45:58 +0000 http://blog.khymos.org/2008/03/25/tgrwt-10-pizza-with-blue-cheese-and-pineapple/#comment-86808 thankyou for the link, inspired me to conduct my own experiment. a proper measurement of yeast activity is needed to prove or disprove this, would it not be more accurate to measure CO2 production from yeast activity or food consumption rates. thankyou for the link, inspired me to conduct my own experiment.

a proper measurement of yeast activity is needed to prove or disprove this,
would it not be more accurate to measure CO2 production from yeast activity or food consumption rates.

]]> By: Martin Lersch http://blog.khymos.org/2008/03/25/tgrwt-10-pizza-with-blue-cheese-and-pineapple/comment-page-1/#comment-86789 Martin Lersch Thu, 24 Apr 2008 13:07:56 +0000 http://blog.khymos.org/2008/03/25/tgrwt-10-pizza-with-blue-cheese-and-pineapple/#comment-86789 It is a popular belief that salt and yeast should not be added at the same time. However Chef Simon did an experiment which shows that there is really nothing to worry about: http://www.chefsimon.com/levselsu.htm (in French only) or translated by Babelfish to English: http://babelfish.altavista.com/babelfish/urltrurl?lp=fr_en&url=http://www.chefsimon.com/levselsu.htm It is a popular belief that salt and yeast should not be added at the same time. However Chef Simon did an experiment which shows that there is really nothing to worry about:

http://www.chefsimon.com/levselsu.htm (in French only)

or translated by Babelfish to English:

http://babelfish.altavista.com/babelfish/urltrurl?lp=fr_en&url=http://www.chefsimon.com/levselsu.htm

]]> By: Dot http://blog.khymos.org/2008/03/25/tgrwt-10-pizza-with-blue-cheese-and-pineapple/comment-page-1/#comment-86737 Dot Thu, 24 Apr 2008 10:59:29 +0000 http://blog.khymos.org/2008/03/25/tgrwt-10-pizza-with-blue-cheese-and-pineapple/#comment-86737 Nice flavor combo, just a pointer (typo) with the pizza base recipe, adding the salt with the yeast is not a good practice. from what i know yeast do not like direct contact with salt. maybe adding the salt at the end is a better alternative... Great Blog No.1 Nice flavor combo, just a pointer (typo) with the pizza base recipe, adding the salt with the yeast is not a good practice. from what i know yeast do not like direct contact with salt. maybe adding the salt at the end is a better
alternative… Great Blog No.1

]]> By: Mrs.W http://blog.khymos.org/2008/03/25/tgrwt-10-pizza-with-blue-cheese-and-pineapple/comment-page-1/#comment-84083 Mrs.W Thu, 10 Apr 2008 19:46:26 +0000 http://blog.khymos.org/2008/03/25/tgrwt-10-pizza-with-blue-cheese-and-pineapple/#comment-84083 I just love the idea of this. I've always loved pizza with pineapple, and so this would be right up my alley. Truly inspired. I just love the idea of this. I’ve always loved pizza with pineapple, and so this would be right up my alley. Truly inspired.

]]> By: chriesi http://blog.khymos.org/2008/03/25/tgrwt-10-pizza-with-blue-cheese-and-pineapple/comment-page-1/#comment-83958 chriesi Thu, 10 Apr 2008 06:18:49 +0000 http://blog.khymos.org/2008/03/25/tgrwt-10-pizza-with-blue-cheese-and-pineapple/#comment-83958 Great idea! Yum! Great idea! Yum!

]]> By: Kurt http://blog.khymos.org/2008/03/25/tgrwt-10-pizza-with-blue-cheese-and-pineapple/comment-page-1/#comment-81976 Kurt Wed, 02 Apr 2008 04:43:10 +0000 http://blog.khymos.org/2008/03/25/tgrwt-10-pizza-with-blue-cheese-and-pineapple/#comment-81976 I really like the use of the animated gif to illustrate course of events. If the filling is wet, it's possible to pre-bake the dough for 1-2 min, before assembling the filling. That keeps the bottom crispy. I really like the use of the animated gif to illustrate course of events.

If the filling is wet, it’s possible to pre-bake the dough for 1-2 min, before assembling the filling. That keeps the bottom crispy.

]]> By: bongo shaftsbury http://blog.khymos.org/2008/03/25/tgrwt-10-pizza-with-blue-cheese-and-pineapple/comment-page-1/#comment-80750 bongo shaftsbury Thu, 27 Mar 2008 16:40:32 +0000 http://blog.khymos.org/2008/03/25/tgrwt-10-pizza-with-blue-cheese-and-pineapple/#comment-80750 Thanks Thanks

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