The best cheese for pizza
HTML-код
- Опубликовано: 10 фев 2020
- Fresh mozzarella, whole-milk low-moisture, part-skim low-moisture, and pre-shredded mozz - we put them all to the test. Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to squarespace.com/ragusea and add code “RAGUSEA" at checkout to save 10% off your first purchase of a website or domain.
Dr. John Lucey at the University of Wisconsin, Madison: foodsci.wisc.edu/faculty/lucey/
2014 study showing why mozzarella is the best cheese for pizza (not free): onlinelibrary.wiley.com/doi/a...
Good supplemental reading on different mozzarella types (not free): www.sciencedirect.com/science...
Photo of man in Wisconsin cheesehead hat, used under Creative Commons license: www.flickr.com/photos/jjandam... 
Хобби
gotta love that thumbnail: whats better for pizza? marshmallows or bathroom floor tiles?
Lol
Looks more like tofu
Mmm yes totally an original comment
Epic comment
THATS EXACTLY WHAT I WAS THINKING
cheese is for the weaklings, i use directly milk on my pizza.
I prefer the original form. Beef.
Sorley Walker i use pure light energy from remnants of the big bang
I prefer to simply consume heat energy.
I eat raw flour, raw milk, and raw tomatoes to let my stomach make the pizza.
grug eat rock
The image of Adam borderline harrassing a cheese company asking them "where is the cheese?" (Paraphrasing here) honestly makes me chuckle
"WHERE'S THE CHEESE, GALBANI?!" *thrusts CEO's head back down into toilet*
thank you for your honesty
@@freddychopin "It's in there somewhere; let me take another look"
@@abdel4455 roflmao, made my day, thank you
@@freddychopin Haha I figured you'd be glad to see the reference noticed
A normal person: "Ah damn they don't sell my favourite product anymore lets write them an email I will never get an answer to and go on..."
Adam: *_"GiVE mE An iNteRviEW GalBaNi, WHY DID YOU DO THIS!!!!"_*
Pretty admirable, man wants his stuff
I guess that's why he has a successful youtube channel and the rest of us just watch it
Galbani is the worst cheese company here in Italy
@@EqualsDeath I doubt that Galbani's US products have been anywhere near Italy.
@@rickrussell yeap, they are even worse outside of italt
"What's the best cheese for pizza?"
Thumbnail: *Marshmallow or Tofu?*
Need that soy protein
Nah marshmallow or slab of butter
I was guessing one of them was provel
Filza 431 a blue LEGO, Hell no, that is what happened to ....
Tofu? Why not?...
**RUNNING IN THE 90S intensifies**
Shoutout to Adam’s family for eating 47 different cheese pizzas at different fat and moisture ratios
LOL
I think this is why he does his fish and cauliflower rice pot thing lol
Pizza's pizza.
"Lauren listen I just gotta make 12 pizzas this week I'm sorry i promise my next video is about broccoli"
sadly, most of them are probably on the trash, as he has said in other video.
Speaking as someone who worked on the shred line at a mozzarella factory, I can tell you that, at least for shredded cheese, quality control can be basically non-existent. The initial production of the cheese is much better controlled, but after the initial batch of cheese is grown it gets packaged in brine and sits on a shelf in a refrigerated warehouse, with like, a half ton of cheese vacuum sealed in 24lbs bags, until it's properly aged. When it goes to the shed line, you'll just have a couple of palettes deposited on the floor in a refrigerated room with a conveyor belt and some minimum wage laborers who cut the bags open and throw bricks of cheese onto the line.
From here it gets cubed, then shredded, then goes through a tumbler where anti caking powder and any preshredded cheese that was mislabeled or for any number of other reasons needs to be added are then mixed in, then brought up an incline and dumped on a spinning cone, which for whatever is called "the eagle," which distributes the cheese into chutes of plastic roll which are weighed and then heat sealed and cut into the appropriately sized bags, usually 5lbs (as most of the cheese is sold to industrial use, rather than groceries.) Any given order is *supposed* to call for specific milk fat and moisture ratings, along with any additional cheese for custom blends (usually provolone, sometimes cheddar,) but in practice, whatever is in the back room is what goes on the line.
That means blends may be missing the additional cheese, or have the wrong kind altogether; frequently the right milk fat will be on the line, but the wrong moisture, or we won't have enough of the type the recipe calls for so we cut it with something else (or we just throw in something else that we're trying to get rid of, just too get rid of it,) even if the exactly correct cheese is going on the line, it's still usually a blend, and there's very little monitoring to ensure that the ratios of bulk cheese are being added to the line in the correct amounts. On the off chance that an order with the wrong ingredients gets caught, (unlikely if it's only a palette or two, usually this only happens if we've run a couple tons of cheese with like, the wrong label on the bag or something,) then it gets dumped back on the line, but then it's getting mixed in with another helping of anti caking powder.
The only real quality control that a given order is definitely going to get is a check on the nitrogen content in the bags that is done once an hour, along with a pressure test to make sure they aren't leaking and won't burst when stacked, and the fact that every bag goes through a metal detector, so you won't get any screws or something in your pizza. But as far as the content of the cheese, the only real guarantee is that it's going be mozzarella, and might closely approximate the kind of mozz it actually claims to be on the bag.
Then again, this all might only be due to the working conditions at the one factory I lived near. Several years after I stopped working there they had a chemical fire, which resulted in the whole factory being gutted and shut down, (and the company being forced to replace all of the firefighting equipment used to put out the fire, because it was all contaminated with hazardous compounds,) so it's possible that this is not a problem you'll see anymore. However given the general logistics of a cheese factory, and the actual operation of a shred line, I wouldn't be surprised if the conditions are similar across the industry.
The upside is that regardless of all of this, the cheese itself was still absolutely delicious, despite whatever blend you actually ended up with.
Imagine copy and pasting this from online and acting like you’re not a jobless bum on RUclips
@@BigBadMogz Yeah I don't know why anyone would do that, so I'm not sure what it would be like to imagine that scenario. Lotsa detail to just imagine out of the fuckin' blue like that, but I guess if someone wants to live my (not best) life they're totally free to do so.
@@BigBadMogz lmao what the hell
@@BigBadMogz are you on crack cocaine?
Thanks for taking the time to write up your experience :) I really enjoyed reading it!
This channel is fantastic. The way you go to the effort of interviewing professionals, experimenting yourself with different examples and then explain it all in a conversational and entertaining way is perfect.
That thumbnail just made me think you were gonna try and convince me that both marshmallows and butter were the best cheese for pizza.
Marshmallow or Smooth quartz slab
Nah the butter looks more like pig fat
Ha!! 🤗
@@dodo4729 or like a frozen slab of shortening
@@xvstar_ i see you're a minecraft player lmao
Real Adam fans already expected him to whip out the low moisture cheese sticks 😂
That thing
Η Ελλάδα βλεπει και επισημα ανταμ ραγκυσεα
I expected him to put cheese on the pizza stone, not the pizza.
Adam is nothing more than a liar and a fraud, I regularly get whole milk low moisture mozz in Macon at a regular grocery store
@@AIexRAwesome good for you, unfortunately adam dosent appear have access to the same store you go to
Lately I've been using oaxaca/quesilo procured at my local Save-a-lot to put atop any pizzas I bake in the oven. I cut some thin horizontal slices and then cut those slices into strip/string cheese-esque shapes. Top on your pizza and it will have a beautiful brown crust when done. Oaxaca is quite similar to mozarella too so it will not clash with the cheese already present. I would recommend this cheese to anyone, at least for topping pizza.
adam on the video call looks like hes trying his absolute hardest to look like hes paying attention as much as he can
Adam: best cheese for pizza
Thumbnail: *shows marshmallows and butter*
ik dude that got me trippin
You're saying marshmallow ain't the best cheese for pizzas?
@@koyonafri yeah ikr, ttv Kagzyy is weird
æ
My brain: fresh mozzarella
My eyes: *M A R S H M A L L O W*
The age old question. Marshmellows or modeling clay.
Your profile pic makes your comment 10 times better
With enough effort, both.
As some say, "anything is a dildo if you are brave enough" and "all mushrooms are edible, some only once". So, I could eat a marshmallow & clay pizza, I just would die an hour later full of disgust.
5uperM let’s talk about that
@@noob5096YT good on ya mate
The correct answer is: Yes.
Personally, I use part-skim low moisture mozzarella as the base cheese on a pizza, add a some gorgonzola and *then* add just a bit of fresh mozzarella on top (not a whole lot to avoid it getting soggy).
But then I also occasionally have weird pizzas like a little olive oil, some mozzarella, heavier on the gorgonzola than usual, rosemary and fig jam. No traditional sauce.
i like it this way i did that for years 😊
By the end of this I almost expected Adam to get a cow and make his own cheese.
One of the advantages of living in a tiny country like Fiji is the lack of choices. I'm pretty sure that my supermarkets are currently out of Mozzarella cheese and when they do stock it, its one kind, one brand. No choices so I can at times make either cheddar cheese pizza which sucks or a cheap industrial mozzarella cheese that does the job. I have no other pizza to compare my homemade pizza's to so in my opinion, I've had the best pizza I've ever eaten. It's enough for me!
If you're in a pinch, you can rinse shredded mozz under cold water to remove the starch. Just dry it with paper towels and it works just fine.
Will try that. Is it a quick rinse or a thorough one?
@@BrownNomura more likely just a quick one
@@BrownNomura I just put however much cheese I think I need into a bowl, fill it with cold water, toss the cheese around with my hand and drain the water off. I only need to do it once or twice to get most of the anti caking crap off of it.
Seems like that should work but I wonder how much of the anti-caking agent might be inside of the shreds of cheese too.
spy crab
Polly-O Headquarters:
Employee: Mr, we have another interview request from...
CEO: Is it Ragusea again?
Employee: yes.
CEO: GOD IT'S JUST CHEESE!
This is only a joke.
Huzzah ! 😂
hmmmmmmmm your pfp
Ragusea Shawshank paraphrase: From now on, Ill write two emails a week instead of just one
Employe:so then why are we lying to customers about what the “pizza cheese” is
CEO:you’re fired
Haha comment of the year.
I was able to find Galbani whole milk low-moisture cheese both in sticks and in whole form out here in Seattle (although the stick form is much easier to find). I started using it and I don't think I will ever go back to part-skim mozzarella on my pizzas again! It's also just tasty by itself.
Adams research and the effort he puts into his videos makes him the best at what he does
This is peak civilization: We have people whose job it is to be experts on cheese
I think that means civilization peaked about 5000 years ago. I'm not disagreeing, just added some info.
Cheesemaker is a really old profession
We even have expert on chicken nugget
@@matturner6890 Cheesemakers are basically mortal gods
@@rometimed1382 all hail our lord and saviour, Cheesus Christ.
"Talking to an irish man living in american midwest about italian cheese"
*Mr. Worldwide*
its not mid west or mid - west, its midwest.
*imma just silently back away*
@All Day Son Midwest is a very broad term, but Wisconsin is almost always considered part of the Midwest Google "American Midwest" and Wisconsin is always on the map.
@All Day Son nah, im just pointing out you both are wrong. I know you arent commenting on spelling. I love the fucking midwest. I'm just saying man. I'm drunk as fuck either way right now, so yeah. I can barely walk
@All Day Son And by the way, Wisconsin is in the midwest.
I've actually had a bit of success with the pre-shredded stuff by just rinsing it well in water, then draining it off and patting it dry. It's probably not really much faster or time saving as just shredding the low moisture stuff but it's a good method if all you have is pre-shredded.
It's almost a year since this video was made - I watched it first a few days ago - and Galbani must have heard you. I saw their whole milk low moisture mozzarella in a 16 oz ball in the first store I walked into here in Oakland, California. And it's available online.
I started buying that at the store about a year ago. But it has been disappearing from shelves for the past few months. Only one of the three grocery stores I shop at still has it.
Best cheese for pizza in the thumbnail: MARSHMALLOW VS. MARSHMALLOW
lol ikr
I see marshmallow vs butter
Ritu Parikh I was just gonna comment this lmao
I saw marshmallow vs mattress lmao
The one thing I did learn was that pizza restaurants and makers have a special pizza forum that looks like it was made in 2009 and kept that way 😂
I got a pizza delivered from the pizza place in Denver that was owned by Italians who made their own handmade mozzarella. I had never tasted it fresh like that before. I had a difficult time eating any other pizza in America for a long while after that. That fresh mozzarella was the most amazing thing ever on a pizza.
I like a mix of cheeses. What I use varies depending on what I have, such as Parmesan, Pecorino-Romano, the type of mozzarella, Asagio, Fontina, Raclette.
The left one looks like a marshmallow
True. I’ll take mozzarella over marshmallows any day though
toad, s'mores pizza has a Graham cracker crust, chocolate sauce, and marshmallow "cheese"
Mozze mello
WasabiLover literally that’s what I thought. I was like a sweet pizza?
Rich M23k The other one kinda looks like a bar of soap
I'm actually heartbroken that Adam can no longer make his signature pie with the string cheese 😓😓😓
Alex Moino Joseph Joestar
He can. They definitely still make Galbani Whole Milk low moisture string cheese. I just bought a package today. It's the exact cheese he mentioned is his favorite. Maybe The company doesn't distribute to Publix. I bought mine atca Market Basket. He can't get it easily, but they definitely still make it.
@ his pfp is Joseph Joestar
Frigo Cheese heads makes a whole milk low moisture string cheese. Just happened to see it and it can also be found in walmart
@@zormyyy2327 OOHHH MAH GAAAD
This video was so helpful to me!! I’ve been struggling with this since I started making my own homemade pizza. I found the Walmart fresh mozzarella slices work best for me.
I use fresh mozz for my homemade pan pizza and it works great, because I force it though the cheese grater even though it smashes and crumbles like you said. The extra surface area compared to big slices helps the moisture evaporate as it melts. You get the better fresh mozz taste without getting floppy wet pizza. 👍 perhaps try using your potato ricer instead of smooshing it through a grater by hand like I do. Lol I think it would work well but I don't have one.
These videos become much more entertaining when you remember to check the upper right-hand corner for Adam's awkward nodding head during the interview segments.
Omg I never even noticed that was there
I was JUST laughing about that lol. He looks so concerned
I preffer to season the grass which cows are eating, so when they will produce milk that milk is gonna make aromatic mozzarela
Why I season my grass and not my meat
Why i season the atoms around my steak instead of my steak
Why i season quarks and gluons so when big bang happens and genesis of world happens, every ingredient will taste better
Actually the cow's diet does have an influence on the flavour of the cheese. Not through "seasoning" it though :D
ranzschwein42 ofc man i know it has but i made little joke
Just got back from the shop with pre-shredded mozz for the dough that I made using your 1.0 vid. You're always a step ahead of me!
Getting back into home pizza making after a few years and this video helped me a lot. I had always used the wet fresh mozzarella and was never happy with the finished pizza but didn't know why and this video explained so much how and why the different cheeses work or don't work. And it's not Galbani not producing the cheese, I just bought the WMLM sticks and block at my supermarket this week.
I can imagine cheese manufacturers receiving a call from : "Adam Ragusea"
Manufacturers : Oh, not this guy again.
Manufacturer: no, Adam I don't want to tell you our recipes
Adam: Ok, well how About taking an advert on my RUclips channel, did you see that great Target video?
I love how you mix your love of cooking with your actual qualifications in journalism in order to tell us what's the best way to cook stuff. It really makes you stand out from most other cookery channels. Keep it up!
i like to use mozzarella pearls for my pizza which you can in the fancy cheese section of your supermarket. they're easy to use as it's already in bite size pieces and because of the size melt and cook really well while the pizza bakes. i also feel like the fancy cheese section gets more attention so the product is fresher.
wow! i appreciate your work and effort to teach me! This was great!
5:34 that is not the best name for a food brand
HAHAHAHAHAHA
It could be worse, at least you don't have a game accessory company called STD
Facts
Not as bad as Bimbo-brand bread
@@PurpleStarryGalaxy Ever heard a brand called 'AYDS'?
Me: this guy doesn't seem that Irish
Dr: laarge
OK yeah he is
edit: 6:55
He sounded Scandinavian to me. Lol
He sounds very very Irish , he said Peeeyge instead of page.
Great cheese video! Best cheese video i’ve ever seen that’s for sure!! Also, the first cheese video i’ve ever seen!! Great job!!
You did a damn good job, dude!
Thank you very much for sharing this wonder video full of knowledge! ❤️🙏
please stop saying "motz", my italian mother is worried.
He is saying "mozz", so should be forgiven. ;)))
I’d say it’s fine he doesn’t want the mozzarella monster to appear in his room if he says mozzarella three times
@@StrangerHappened there is clearly a T noise in his pronunciation
@@zain6008 Indeed, at least it is not a "Z".
explain please i am confused
8:51 Karen Ragusea
Álvaro Banegas not to be rude but the outfit looks like a karen outfit as well😂😅
I like the way you highlight local small businesses in the area in your "lessons" here and many other videos. Thank you
I know I'm way late here, but I only just found this channel. Adam, you have the same kind of voice, demeanor, and overall feel/vibe as Alton Brown did in Good Eats, and I appreciate that. Love the videos so far, and I look forward to more!
Adam the type of dude to interview a thermonuclear engineer to find out how microwaves affect food
I think he did that in one video. Or something similar. It was about warmed plates
Ayyyooo Mistry gang
Eat your cereal
Giselle B yeah he did do that
eat your cereal
From my own personal experience: rinse the pre-shredded stuff in cold water 2 times and squeeze it dry with some paper towels (or, if you fancy, a cheesecloth). Has worked perfectly for me!
L M1 that’s smart!
Wow! What a fantastic tip! Thank you so much!
I have put the shredded cheese in a strainer and shook the filler off. Worked okay but ice cold water and cheesecloth is the best way.
Bro, you are a GENIUS, I hope Adam tests out your idea soon.
Why would you buy pre-shredded then? Isn't the appeal that you skip preparing the cheese
0:49 Just on that introduction, ILoveThisMan! Must have answers to all my life questions about food!
I use a blend of whole milk low moisture mozz and mild cheddar. Both pre shredded. I intentionally try to make it a bit burnt on top because i like the crisp it can give. Makes for a damn good pizza, especially when topped with pepporni, also put directly on top to make them crispy. When made with a softer, thicker, almost fluffy crust it's really tasty. The crisp comes from the cheese, not the crust.
I really appreciate how technical and scientific your videos are, and how you make such a sincere effort to consider any given topic from so many different angles and perspectives, to try to find an objective truth that is layered and nuanced, rather than trying to spin a single narrative to a simplified conclusion. I've watched a lot of cooking channels, because my girlfriend really likes cooking videos and they're something we can watch together, and yours is the first that I genuinely really like and would watch on my own time.
"What's the best cheese for pizza?"
Thumbnail: Marshmallow or mattress
@Samil Mahat the joke flew over your head
Not wooooshing you
Yeah I saw that comment too
@Samil Mahat let me tell you something, if nobody gets the joke except you it's either stupid or too superior
@@zero-one2585 using woooosh here isn't correct, you could have just said no shit sherlock
I thought it was marshmallow and a beauty blender
8:49 now that's interesting/worrying! Good on you for realising this and asking about it. I'm gonna pay attention to this kind of stuff here in Australia
one time my dad's highschool teacher in Wisconsin went to France and asked for their best cheese to share with his class that said he was lucky because they just got a shipment in from Wisconsin
Also in Italy low moisture mozzarella is used, in Naples, even though all pizzeria write mozzarella on the menu they actually use provola(not provolon cheese) provola is just slightly aged mozzarella
Would love to try that. Thanks for the info.
Peter Parker: _"Pizza Time"_
That's like the 9th time I see your account
HAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHA HAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHA HAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHA HAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHA HAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHA
Pizza Time meme do the funny.
I'm not paying for those
Just A Dio Who's A Hero For Fun “haha unoriginal “
😰
Thank you so much for this video, so a long time ago I used this really really great bread recipe to make some pizza and it was the best pizza I had ever had. I tried it again later on, and it had a grease layer on top, and I think it's because I used the whole milk
I live in the Mediterranean (~1h from Sicily) so we've got great access to various high quality mozzarella here. Personally I prefer to go with either just buffalo mozzarella (generally I try to squeeze out a bit of water, since I use a virgin San Marzano sauce that can be a bit watery) if I'm going with Neapolitan pizza or a mix of mozzarella (sometimes low-moisture) and some fatty yellow cheese (preferably a semi-soft one like a mature Port Salut, but something harder like aged Provolone, a creamy mature Cheddar, or an aged Gouda is fine too... or even something like Maasdammer, Edam, or Hushållsost in a pinch; and sometimes I also add some Parmigiano Reggiano, Pecorino Romano, or Västerbotten for a bit of extra kick) if I'm going for something like Scandinavian style pizza (thin crust that's crispier, relative uniform layer of cheese that blends with the sauce and very unorthodox options for toppings).
In college, I worked at a Little Caesar's. It was a half and half mix of mozzarella and Munster, and it was really freaking tasty.
Used to be so good, now it's barely edible.
@@bababooey3579 eh depends on what franchise you go too there are still really good little caesar's stores near me personally i blame the employees or the manager/owner not following the freshness rules also never buy hot n' ready those have most likely been there for a bit if its a slow day
edit fixed grammar because it bugged me
Detroit style pizza is my favorite, and Little Caesar's is the only one where I live now. I would love to recreate it at home, thanks for the tip.
Also, shout out to a fellow ham!
@@KJ4EZJ 73!
Little Caesar's is my hero!
"There's lots of options"
Unfortunately, in the small Japanese town where I live, all the supermarkets only sell pre-grated bags of... something... I don't even know if it's actually mozzarella (although that's what it seems like). Doesn't melt well, tastes a bit bland, but, to their credit, it doesn't actually have all that much anti-caking agent. The cheese actually clumps up as it's coming out of the bag - something totally uncharacteristic for Japan, where the appearance of foods are so important that slightly misshapen fruits, veg, and fish are just disposed of.
Alot of stores that have low turnover on cheese get this stuff that's like _ultra_ low moisture, I've heard that it was already low moisture and then they grate it which allows more mositure to evaporate but yeah, it's almost like plastic and takes forever to go bad if it's refrigerated. It doesnt help that sometimes they keep the fat content down, which makes the cheese feel dryer (little tiny droples of fat are what makes some cheese so gooey and melty). The only downside is the stuff sometimes is so low moisture that I've seen it go from "solid" to "starting to melt" to "why isnt it melting?" to "burnt" in almost no time. My family and I call it "cheesy plastic".
Do they still use mayonnaise in their pizza? Maybe that's why using full fat mayo is a no go.
I have a cheese like that, i think it does have some anti caking agents, but its pretty crumbly
I tried making scrambled eggs with it and it barely melted
Shit sounds like Japan wastes a lot of perfectly good
@@lemonke3774 it's not just Japan, it happens all the time in 1st world countries.
Educational !
Thank you for sharing!
As usual so well explained, like all your delicious versatile receipts!
Greetings from Singapore!
Edith, a happy Subcriber
here in argentina we have the best cheap greasy mozzarella. its called Barraza. Its so greasy and salty and amazing tasting. It's like a super soft provolone.
I literally have a bag of those string cheeses in my fridge right now. They said "NEW" on the label. Definitely says whole milk low moisture. And I see them on the product page on galbani's website. They're back maybe? Found em in a safeway.
Found them today at Costco in Los Angeles.
Found some at a Fred Meyers in Seattle!
They might have just stopped being sent to Macon?
It looks like they may have just stopped selling them at Publix for some reason.
@TechNickL The biggest chain store here in Switzerland (only exists here and in Turkey for some reason) stopped selling a product a couple of months ago and introduced a kind of replacement some weeks later. The old product can still be bought in some other areas in the country maybe an hour or an hour and a half away from here by train, still well within the same language region. Most people here would probably say that what products that store offers depends solely on the size of the specific store but apparently that's not the case. I have no idea what the reason behind that could be.
I actually prefer to season the wheat before they turn it into flour
thats so funny and original im laughing so much this is me laughing at your joke. hahahahahahaha
Seasoning the flour doesn’t sound too bad
@@lukasyee2296 that's how it's done dry stuff then wet
😂😂😂🤣🤣🤣👍👍👍
@@notjonah324 Thank you, damn this shit is repetitive
I swear you have a video for every food related question I’ve ever asked myself.
Excellent video. I’m interested in the table top oven you pointed out early on. Could you provide a link, a name, something more about these ovens? Thanks.
"Mozz is the best cheese" The entire Saint Louis region is currently on their way with pitchforks
Provel cheese for life
Mozz/provolone blend gang chiming in. Best of both worlds.
Fair.
@@Faustvonholle True, but note I mentioned at the beginning the possibility of a viable mozzarella-based blend. I used some provolone for years until I figured out my mozz was bland because I was getting the part-skim kind.
@@aragusea I feel that the main reason the Provel works so well with STL style is how thin the crust is. The thin, crisp crust mixed with how soft provel is works well on a texture level.
Not sure why, but mozz feels off on STL style in general though. It's good, don't get me wrong, but it feels like something is missing. To be entirely fair, this is certainly at least partially due to a sort of nostalgia. Outside of STL style, mozz is absolutely the way to go.
You can buy the bigger portion and just freeze what you’re not using. My favorite pizza Shoppe growing up used 1/2 Mozzarella and 1/2 imported provolone. The combo of flavor and texture was great.
I've come to love a blend of full fat mozzarella, fontina cheese, and provolone! It is awesome by itself (as cheese pizza), but also compliments the meatier pizzas out there!!
Add some baby Swiss and swap smoked provolone for the regular.
I work at Imo's in St. Louis and we use provel on pizza. It's a local phenomenon but quite good.
The trick I have found is to mix them, use maybe 1/3 fresh and 2/3 part skim low moisture, the fresh gives you the fat and consistency, and the part skim keeps it from getting too wet.
I worked in a pizza restaurant in my hometown of Va Beach. At that restaurant we used a combination of two parts mozzarella to one part white cheddar. We always shredded the cheese and gently mixed it together by hand. This to me is as close to New York style pizza as you can get without going all the way there. Ironically enough the restaurant was owned by a Greek family, but it was damn good.
1 year late but wouldn't the cheddar cause lots of grease issues while cooking? or i don't know i guess it can't be much more fatty than whole mozz
@@mansgottaeat8879 it would make a little bit of grease but not much more than you would normally see on a good New York style pizza and besides fat means flavor 😋
Really cool investigation and reporting!
Oh Adam, you have such a good narrator voice. I always draw while listening to your videos and I love how seamlessly your videos are edited
You sound like you have a crush on Adam
I can't be the only one who thought the thumbnail had marshmallows and not cheese
Best cheese is that: "Extra cheese, thanks"
I appreciate and respect everything you do sir.
I've actually found galbani full fat low moisture cheese (both pre-shredded and in sticks) at a grocery store in my hometown. But I haven't been able to find it anywhere else. The nice thing about the galbani that's pre-shredded is it doesn't have that cake-y anticoagulant. You can literally feel the difference.
hey, I took a class from Dr. Lucey a few semesters ago! great guy 👍
Growing up in Brooklyn, my favorite pizzeria used a 50/50 blend of whole (grande) and part skim (polly-o) milk mozz on their pizza (whole milk mozz everywhere else, like heroes). When I found a place in my current small town in North Carolina that used the same 50/50 blend I knew in one bite and they earned my eternal loyalty.
Something i would highly recommend to anyone who gets the chance to try it is proper water buffalo milk mozzarella. The taste is incredible and i will happily eat it just raw lol. The only problem is (atleast for me) it is completely impossible to get in my home country. However for people who can get a hold of it ive had the best experience making pizza with a 1:1 ratio of this mozzarella to pizza cheese (low moisture mozzarella). Mozzarella for taste, pizza cheese for texture
I make a blend. Some amounts subject to change depending on life factors, but in general the target is:
50% mozz, 15% asiago, 10% parm, 10% pepper jack, 5% swiss, 5% provolone, 5% extra sharp cheddar.
All measured by weight of course.
I don't know a whole lot about cheese, and I've never been at a luxury where tons of brand options are available, but this blend, and minor variations thereof, is the best I've been able to find.
I mix "1 part low-mozz" with "1 part fresh-mozz". It has nice texture and flavor.
What once started as a simple additional food channel for me to watch has turned into a interesting and fact filled series of videos. Interesting
Macon GA, the Trucking company I worked for, but left in late Oct 2010 due to health region, pulled many loads out of Macon GA to places here in Ontario Canada
I want you to know that when I want to be better at making food I go straight to your channel for stuff like this
I happened to find Dragone Low Moisture Mozzarella in a block at my supermarket. It was full fat, as they had part skim right next to it. It was tasty but definitely cooked a bit strange. It didn't seem to melt together into one sheet of cheese. Hard to explain but almost like it was still separate shred pieces even though it was cooked. Surprisingly it actually reminded me of Santarpio's Pizza in East Boston; they are known as one of the best in the USA and that cheese texture was very similar.
Noone:
Adam Ragusea: M O Z Z
with my own experimentation, I've found that the fresh mozzarella can come out rubbery and chewy. A fancier NY pizza chain here Grimaldi's tends to use fresh mozz for their pizzas, and again...it's perfect straight out of the coal fired ovens, but once it sits and cools, it tends to be rather rubbery and will come off in one bite escaping the crust.
I've also made a bit of cheese over the years. I dont doubt that they use a different fermentation method/time to increase pH, but even with the fresh stuff, a low pH is needed in order for it to be stretched, otherwise it will just pull apart and be crumbly. In my own attempts, I've just left a weight on my fresh mozz to purposefully dry it out. Proper salting helps in drying things out a bit too.
I should add, lower moisture cheeses tend to need to be pressed. I'd love to find more research on how to make proper low moisture mozzarella. Adam, I do recommend you try making fresh mozzarella; get the rennet. It's super easy and fast to do.
to be fair fresh mozz is more commonly used for Neapolitan style pizza so it's kind of like putting stuffing in a chicken, sure you can do it but it's not very practical
I always buy either the block part skim or the already sliced part skim. Both work great.
I loved the way Adam just seamlessly goes straight in a sponsor or product plug.
I love Polly-O! It’s probably my favorite brand of mozzarella. I rarely use it for pizza (I generally just don’t cook homemade pizza at all), but I love using it for pasta!
in italy is very common to use mozzarella "fior di latte" for the low moisture content but still retain that tipical fresh mozzarella taste.
Grande is our absolute favorite brand of low-moisture mozzarella. No cellulose and no fillers of any kind. The challenge is they don't produce consumer-sized packages so consumers have to find a deli that carries it. We're fortunate that our local pizzeria only uses Grande and we have a local deli that carries it.
I love the style you include the sponsors in your videos. It doesn't seem like you have to do it, unlike other sposored youtubers I watch.
big fan of the show. Since you mentioned Georgia, I'd love to see some Georgia known recipes. Region specific kind of foods if you happen to know of any, or ones that you like!
I found a mix of buffalo mozarella and edam cheese to be a nice blend of flavour and stretchiness. If I want a bit more kick, I'll add some feta. But proper goat/sheep feta, not that weird rubber from cow milk.
And obviously not too much cheese, just the right amount that it melts nicely, but doesn't turn into a sheet. In nice big chunks.
Little trick for cutting/shredding soft cheese: make it cold. a few mins in the freezer makes it firm up enough to be sliced.