Probably not what you’re looking for but also a neat camping trick so here it is.
Partially open the lid, stuck a folded paper towel inside it so it soaks up the oil and light it on fire. It’ll burn for several minutes and you can use that heat to cook something else.
At the end remove the paper towel and the tuna will have been cooked nicely.
There’s a few variables here you’re going to need to address, but to tackle the easy part first, yes you will need to increase other ingredients as well, as long as you keep the ratio of all the ingredients consistent, you can pretty much scale the recipe up or down however much you want.
Next, what is your definition of an XL pizza? Different stores have different sizes. At the local pizza place I used to work at many years ago, our small was a 12 inch, medium 14, large 16, and we used 18 inch pies we’d use to sell individual slices on for some catering gigs. Some places max out at 12 or 14 inches, and I’ve seen some places that offer 20 inch pies, and if we venture into the realm of rectangular pizzas they may be made in a full 18x26 sheet pan (I’m going to assume you’re not doing that though, because most residential ovens can’t even fit a full sheet pan, and if you have a professional oven that can you probably already know what you’re doing and wouldn’t need to ask)
What style of pizza are you trying to replicate? What recipe are you using? What kind of oven? What is your technique like? Different doughs will stretch or rise differently or behave differently in the oven. There’s no real one-size-fits-all rule of thumb to follow.
You can do a bit of math, figure out your dough density, volume of a cylinder that’s say 16 inches in diameter and ⅒ of an inch thick, and scale your recipe from there, but honestly making pizza at home is often going to involve a bit of trial and error no matter what while you dial in your technique and equipment, so personally I’d just make a bigger batch of dough, eyeball out a ball that seems about right, weigh it and see how it comes out, if it’s too small make a second pizza with a bigger ball of dough, if it’s too big, make the next one smaller, until you figure out what’s right for the pizza you want to make. Invite a couple friends over to eat the extra pizzas and make a night of it.
All the glass ones I’ve seen suck. Their pour spots are horrible and they don’t have frequently used measurement gradations. The best ones I’ve used are the Oxo ones but they are unfortunately plastic.
I haven’t found one yet, but I do recommend stamped metal with etched labels for 1 cup and lower measuring cups and spoons. I’ve replaced a plastic set with metal because the labels had all disappeared from the plastic over the years.
“At least once a year I like to bring in some of my Kevin’s Famous Chili. The trick is to undercook the onions. Everybody is going to get to know each other in the pot. I’m serious about this stuff. I’m up the night before, pressing garlic, and dicing whole tomatoes. I toast my own ancho chiles. It’s a recipe passed down from Malones for generations - it’s probably the thing I do best.”
Some dried mushrooms, ground ginger, onion powder, and a stock cube all ground up in the spice grinder. Then just add to water. Maybe add a spoon of gochujang and/or miso.
I buy chicken/beef bouillon powder and use that with dry noodles. You can make a mushroom broth by steeping dried mushrooms in hot water for 15-30 minutes, too.
Someone else mentioned daishi, that’s a great soup base as well. If you wanna spend a little more time on it, you can boil kombu and dried anchovies placed in a tea bag in a pot of water to make a larger batch of broth.
Thank you! The kombu and dried anchovies sounds amazing! And I love mushrooms, and often put that into my ramyun, but didn’t even think of making a mushroom broth. Thanks!
Happily! Just make sure to remove the guts of the anchovies before using them for stock. It’s easily done with a knife or even your fingers. Honestly, I’m not sure why you have to do that, I was just always instructed to do it that way.
Pizza! We make a “Dragon Breath” pizza that has mushrooms, anchovies, garlic, and onion (alternative would be green onions or shallots). It’s delicious! We’ve also made variations with spinach, feta cheese, or anything that’s available. We use the full anchovies on top of the pizza.
Ribeye. Put them in the smoker with burbon barrel wood chips for about 45 minutes, then sear on the grill to finish. Renders the fat and adds great flavor.
NY strip, dry brined (kosher salt, fresh cracked pepper, and some baking soda, left at room temperature until the salt has been fully absorbed into the steak.)
as for cooking, it depends on weather and mood- nice enough to grill outside? wood fired grill, with a coating of marinade applied just before it goes on (not more than a few minutes.)- Olive oil, apple vinegar, garlic, more pepper. maybe some lime or lemon juice. seared to a medium-rare. the oil helps the sear lock in juices, the hint of vinegar adds an acidic kick.
Shit weather? it’s pan fried in cast iron, generous amounts of butter (and enough neutral oil to keep it from burning about 1/3 oil 2/3’s butter), with a crushed clove of garlic and a sprig of time in the pan. again, seared to that perfect medium rare. (though… if you have one of those in the family, this method also allows you to slow it down to produce a passable well done. Just saying.)
of course the second most important part: let it REST. (10-15 minutes, covered in tinfoil.)
of course the second most important part: let it REST. (10-15 minutes, covered in tinfoil.)
Just an add-on to this for anyone who doesn’t know. “Tent” with foil if you’re going to do that. You don’t want to trap moisture and ruin the nice crust you just made. I don’t bother with foil myself. As long as I don’t cut it, it retains enough heat for me to enjoy it fine.
yes, on the tenting. another option is to put it in a cold oven. if the oven has a bread proof setting, that can help to slow the cooling down a bit too, without actually cooking it. (proofing is usually done at 70-80f, just a bit warmer than room temp. Warming is usually quite a bit more and will continue cooking more…)
I have a glass top stove (not induction) and since I’ve most likely used it to prepare whatever side(s) I’m having, I usually just let the steak rest on the stove next to where I was cooking and the residual heat is enough to keep it nice and warm. I usually torch on a flat cast iron pan so it heats up a tad too, but not hot enough to cook any further.
cooking
Top
This magazine is from a federated server and may be incomplete. Browse more on the original instance.