I get all sorts of questions asked of me by you guys and I try my best to give you a meaningful response but if I don’t know the answer, I reach out to experts in their field for their responses.  Here’s an example.

I received the following email from Grace R. asking,

Hi, I make pizza for a living; I have been told that salt kills yeast. I use salt & sugar with the dry yeast, eggs, oil and water, which is about 135-140 degrees. Was I misinformed? Is it a combination of elements or has the restaurant just been lucky for the past 26 years? Just curious. Thanks….

So I asked two of my favorite experts, Chef Jennifer Field and Chef Ruth Gresser. Jenni is a graduate of the Orlando Culinary Academy in Florida and Ruth is a graduate of Madelein Kamman’s Classical and Modern French Cooking School in Glen, New Hampshire and owner of the top pizza restaurant in Washington, DC.

Here’s what they had to say:

Chef Jennifer Field - It’s a matter of balance.  Salt does retard yeast growth, and in concentrations that are too high, it can indeed kill the yeast.  In judicious amounts, salt is what brings out the flavor in the bread and controls yeast growth so that the resulting crumb is nice and even.

If you ever make a dough without salt, you’ll notice a lot more, and faster, rise and after baking, you’ll see large, irregular holes in the bread where the yeast just got carried away.  So, it’s not that the restaurant has been lucky; it’s just that their pizza dough recipe is balanced so the yeast can do their thing while the salt keeps them in check.

Chef Ruth Gresser - In response to Grace’s yeast question, she heard correctly that salt and/or too much sugar can kill yeast.  However yeast has become much less perishable and more reliable over the years and the likelihood of that happening is less than it used to be.  Nonetheless I believe that Grace’s success is not luck, but due to the kind of yeast she uses.

We use regular dry yeast here at Pizzeria Paradiso and so proof it without salt or sugar in water that is 100 to 105 degrees F.  It sounds to me as if Grace uses instant yeast that is used by mixing it into the dry ingredients that are then combined with the liquid ingredients, including water, at a much higher temperature of 120 to 130 degrees F.  Grace says her water is at 135 to 140 but perhaps after it is mixed with the other liquid ingredients the combined temperature is in the range of 120 to 130 degree F.

Thanks chefs for your responses.

Choosing and Buying a Kitchen Dishwasher

LG New Steam Dishwasher

We are in the process of renovating our kitchen and I have been writing articles about some of my experiences and a few of the new appliances we will be putting into it. You can find related articles at the end of this post.

One of the new kitchen appliances we will be adding is a LG Steam Dishwasher with a powerful TrueSteam generator, integrated controls, ultra-quiet LoDecibel™ Operation, and enough room for 16 place settings. Now that’s a mouthful. You may have thought a dishwasher is just a dishwasher like I did, but I’m excited to see how how well this machine works with all its features including the steam function. I’ll let you know.

In the meantime, I would like to offer you some things to consider when buying a dishwasher for the first time or if you are replacing an older model. And of course, I am always interested in hearing your own personal experiences in the comments section below.

Things to consider

When buying a new kitchen dishwasher, it’s easy to get overwhelmed by the number of choices available. From small, wheeled models that hook directly up to your faucet to state-of-the-art dishwashers that make almost no noise, there is a type and price range for every consumer.

Before you make your dishwasher purchase, however, it’s important to determine what types of features are essential for your lifestyle, and which ones might be expensive extras you will never actually use.

What are your size considerations?

If you’re working with an existing kitchen layout, you’ll need to determine how much (if any) space you have for a dishwasher. If you are simply replacing an older model, you should be able to fit any of the newest dishwashers into the space; the standard 24 inches of below-counter space has been in place for decades, and most kitchens are able to accommodate this.

However, if you’ve never had a dishwasher before or if you’re remodeling a kitchen, you may have to think about where the dishwasher will go – especially since it needs access to:

• Hot water pipe
• Drain
• Electrical line

It’s also best to have a dishwasher be flush with with the edge of the cabinets and to ensure the kitchen counter completely covers the top. This will not only make the dishwasher look like a natural part of your décor, but it is also the only way to ensure safety (from sharp edges or exposed electronics).

If there is simply no way to fit a dishwasher into your existing space, and you don’t want to remodel the cabinets in order to make one fit, you may want to consider a portable dishwasher. These models, which run slightly higher in price than installed dishwashers, wheel over to  your sink and attach to the faucet in order to access the hot water and drain they need to function properly.

Why do you want a new dishwasher?

The best way to choose the right dishwasher for your family is to determine why you want a new one in the first place. There are many reasons to get a new dishwasher, including:

• Replacing an older, outdated model
• Getting a dishwasher for the first time
• Saving energy
• Saving water
• Getting a quieter/faster/better dishwasher
• Matching the other appliances

All of these are valid reasons, and will lead you to make different choices. For example, if saving water is your goal, you may want to consider a dishwasher with the Energy Star label. However, it’s important to note that although these dishwashers tend to use less water, they may also take longer to get the dishes clean. This may mean you end up using more electricity, and you’ll be faced with a higher annual energy bill (although you should notice a smaller water bill).

In the same way, the quieter dishwashers and the ones with hidden control panels usually come with a higher price tag. Your dishes may not get any cleaner, but if these perks are important to you, it might be worth paying a few hundred dollars to get the machine that will last you and your family through all your dish washing needs.

If aesthetics are your goal, you’ll also find that there are many new models that look and function more like a streamlined part of your kitchen than every before. Stainless steel or matched-cabinet fronts are popular and can go a long way in fitting your décor.

What dishwasher features are the most important to you?

Today’s dishwasher feature a number of amenities that dishwashers even five years ago didn’t have. Although most of the features do raise the price of the appliance, many consumers find them well worth the investment.

• Dual-drawers: These models look great and offer you the chance to use only one drawer at a time, thereby reducing water and electricity costs.
• Adjustable racks: Being able to move your racks and silverware or stemware holders means you can usually fit more dishes into a single load. This is great for those who do a lot of cooking or who use large or unwieldy items that may not fit into a standard dishwasher.
• Sensors: Sensors that detect dirt can automatically adjust the length of the dishwashing cycle to make sure your dishes get all the way clean. While beneficial for those who don’t want to program the dishwasher themselves, this can increase energy costs.
• Specialty cycles: Like a washing machine, you should be able to adjust your dishwasher for the type of materials you have loaded in there. Most dishwashers offer basic options (light, normal, heavy), but some of the higher-end models also offer cycles for specific types of dishes (pots, china, crystal) or even just for sanitizing (great for baby bottles and dishes).

How much are you willing to pay?

Most consumers will be able to buy a standard dishwasher for as little as $300, which may or may not include installation, depending on where it is purchased. From there, the prices vary and go up to as much as $2,000 for some of the deluxe models.

As with any type of kitchen appliance, it’s important to weigh the up-front cost with the savings you will get on annual energy bills. Because your dishwasher will last you for several years, an annual energy savings of $100 can quickly make that higher-end model worth every penny.

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Chicken with Peppers

Pollo ai Peperoni

You may have noticed the last few days I’ve been spotlighting Lola, my new friend from Italy who writes a wonderful blog called Aglio, Olio & Peperoncino - Personal Thoughts On All Things Tasty. Lola is a very good writer and if you are into Italian cuisine and culture like I am, I think you owe it to yourself to take a peak at her blog.

I was doing just that, reading about her poultry vendor, Massimo, “her pollaralo” who sells not only chicken but turkey, rabbit, hare, and game birds. She describes how she has been going to this market since she was a little girl and now takes her 4-year-old son there. It’s a craftily written piece that ties the past to the present and finishes with a great recipe for Pollo ai Peperoni or Chicken with Peppers, a classic Roman dish that Massimo handed down to Lola’s mother 25 years ago. Very cool.

I prepared this recipe for some friends on Sunday night and served it with lasagna I pulled out of the freezer that needed to be eaten. We dinned outside under the pergola enjoying a perfect September evening, not too warm - not too cool.

I served the lasagna first as the Primo (first course) and the chicken second (secondo) along with a salad and lots of wine. The lasagna was good but a little runny however the Pollo ai Peperoni was extraordinary. The flavor of the slow cooked peppers combined with the chicken, tomatoes and other ingredients worked together this night just like they must have generations ago. Best of all, the leftovers were even better the next night.

I doubled the amount of chicken but not the peppers. This may have been a mistake but nobody noticed and more importantly, nobody complained. There were no requests for seconds but I think that had more to do with serving a big slice of lasagna first. Lola warned me the way Italians eat is much different then we do here in the US and it takes some getting use to.

So here are some photos of how I put this recipe together but if you would like the recipe along with Lola’s interesting story about the dish, go to Pollo ai Peperoni.

You may also want to read my Interview with Lola.

Food Writer & Blogger Lola

Friends Barbecue Bob & Bert