Comments on: Interview with Chef Ruth Gresser http://www.reluctantgourmet.com/blog/culinary-school/interview-with-chef-ruth-gresser/ You Have To Eat, So Learn To Cook & Eat Well Thu, 09 Feb 2012 08:27:08 +0000 http://wordpress.org/?v=2.7.1 hourly 1 By: cary lee http://www.reluctantgourmet.com/blog/culinary-school/interview-with-chef-ruth-gresser/comment-page-1/#comment-140632 cary lee Sat, 05 Feb 2011 06:54:35 +0000 http://www.reluctantgourmet.com/blog/culinary-school/interview-with-chef-ruth-gresser/#comment-140632 dear chef, like the interview and respect the skills. I am pizza elo with 25 years experience in too many pizza shops to list, so I've seen it all (or at least a lot of it) but pizza dough and bread dough are different. The yeast unless wet should be put in the flour not the water. Also using cold (distilled or spring) water is much more effective for dough control, and then a 24 hour room temp rise or a 48 hour cold rise is gonna give you a better result. I would add people's mistakes at home would be over spining dough causes friction that heats the dough causing out of control rising not to mention mutilating their dough. Also cooking pizza at the right temp helps out huge, a pie that cooks in 90 seconds is superior than one that cooks in 2.5 mins and one that cooks in 2.5 min in better than one that cooks in 3.5 and so on. Of course having an oven that gets to 900 degrees isn't common, but you have one I see. And wood is the best way to go. shoot me an email if you like, and maybe we could swap some ideas. you seem talented and I know more about pie than i should. lol . You maybe the only one who gets me on this subject. thanks for your time. good luck <em>Hi Cary Lee, thanks for the email and the great comments about making pizza although I have to tell you I am not a chef but a home cook who enjoys writing and explaining cooking techniques. Where are you making pizza these days? - RG</em> dear chef, like the interview and respect the skills. I am pizza elo with 25 years experience in too many pizza shops to list, so I’ve seen it all (or at least a lot of it) but pizza dough and bread dough are different. The yeast unless wet should be put in the flour not the water. Also using cold (distilled or spring) water is much more effective for dough control, and then a 24 hour room temp rise or a 48 hour cold rise is gonna give you a better result. I would add people’s mistakes at home would be over spining dough causes friction that heats the dough causing out of control rising not to mention mutilating their dough. Also cooking pizza at the right temp helps out huge, a pie that cooks in 90 seconds is superior than one that cooks in 2.5 mins and one that cooks in 2.5 min in better than one that cooks in 3.5 and so on. Of course having an oven that gets to 900 degrees isn’t common, but you have one I see. And wood is the best way to go. shoot me an email if you like, and maybe we could swap some ideas. you seem talented and I know more about pie than i should. lol . You maybe the only one who gets me on this subject. thanks for your time. good luck

Hi Cary Lee, thanks for the email and the great comments about making pizza although I have to tell you I am not a chef but a home cook who enjoys writing and explaining cooking techniques. Where are you making pizza these days? - RG

]]> By: Sheila Drennen http://www.reluctantgourmet.com/blog/culinary-school/interview-with-chef-ruth-gresser/comment-page-1/#comment-111013 Sheila Drennen Fri, 01 Oct 2010 13:46:37 +0000 http://www.reluctantgourmet.com/blog/culinary-school/interview-with-chef-ruth-gresser/#comment-111013 Love the interview and you, Ruth! Thinking of coming to DC soon, for your pizza and the Truthiness rally. Love your idea about a potluck with all new/untried dishes. I'm so happy you are doing well..... Love the interview and you, Ruth! Thinking of coming to DC soon, for your pizza and the Truthiness rally. Love your idea about a potluck with all new/untried dishes. I’m so happy you are doing well…..

]]> By: George Erdosh http://www.reluctantgourmet.com/blog/culinary-school/interview-with-chef-ruth-gresser/comment-page-1/#comment-58197 George Erdosh Wed, 03 Dec 2008 18:43:30 +0000 http://www.reluctantgourmet.com/blog/culinary-school/interview-with-chef-ruth-gresser/#comment-58197 I like this interview and the three kitchen tools caught my attention, though I don't totally agree with it. I devoted an entire chapter to this subject in my new book (Nov/08) Kitchen Tools to Keep, Kitchen Tools to Trash. Dough scraper, yes. But where is the knife? Check it out: <a href="http://www.amazon.com/exec/obidos/ASIN/1606931989/thereluctantgour" rel="nofollow" rel="nofollow">Tried and True Recipes from a Caterer’s Kitchen—Secrets of Making Great Foods</a> I like this interview and the three kitchen tools caught my attention, though I don’t totally agree with it. I devoted an entire chapter to this subject in my new book (Nov/08) Kitchen Tools to Keep, Kitchen Tools to Trash. Dough scraper, yes. But where is the knife?

Check it out:

Tried and True Recipes from a Caterer’s Kitchen—Secrets of Making Great Foods

]]>