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viernes, 8 de abril de 2022

Saborizante para masa (pizza dough flavor)


 

Este es un producto muy difícil de encontrar, y es muy laborioso. Te llevará mas de 24 hs realizarlo, pero el resultado es espectacular. Sirve para saborizar cualquier masa salada, para darle un toque de sabor a queso y especias italianas.

Yo lo utilizo para las pizzas, pero sirve también para masas quebradas de tartas, o panes, etc.

 

Yo utilizo 1 cucharada de esta mezcla cada 300 gr de harina  para la masa de pizza.

 

250 gr de queso cheddar extra madurado o cualquier queso duro muy madurado y con olor potente (manchego, parmesano, etc)

1 cda de sémola (puedes colocar harina si no tienes, o 2 cdas de cus cus)

2 cditas de orégano

1 cdita de albahaca seca

1/2 cdita de ají molido (chile en escamas)

1 cdita de ajo en polvo

1 cdita de cebolla en polvo

 

 Queso en polvo:

Lo primero que hay que hacer es el queso en polvo. Para ello puedes utilizar el horno, o una deshidratora:

 Preparamos el queso. 

Congelarlo y luego cortarlo en láminas muy finas, con un pelador de patatas, o una mandolina o con una máquina de cortar fiambres a 1mm

Opción 1:

En el horno 

Colocar las láminas de queso en una rejilla y separadas

Encender el horno a unos 70ºC y  dejar secar aproximadamente entre 8 y 10 horas, dependerá del tipo de queso y de la humedad que tenga. Tiene que quedar el queso quebradizo

Secarlo con papel de cocina para quitar la grasa, y molerlo.

También se podría rallar el queso y colocarlo en una bandeja y proceder a secarlo 


Opción 2:

Si lo haces en deshidratadora, lo cortas en láminas casi transparentes (yo usé la máquina de fiambres) y lo pones en distintos niveles, separados.

A mi me llevó 24 hs a 40ºC deshidratarlo


  

 


El queso se debe volver quebradizo a la presión de los dedos


Luego lo secamos con papel para quitarle la grasa mientras presionamos para quebrarlo mas

 

 

Nota: Si lo molemos con un molinillo de café o con un procesador muy fino, obtendremos el queso en polvo

 

Procedimiento

 Colocar la sémola, la cebolla en polvo, el ajo, orégano, albahaca y las hojuelas de chile en el molinillo de café y moler hasta convertir en polvo


Luego agregar el queso quebrado ( ver foto anterior)  y volver a moler todo hasta convertir todo en el polvo saborizante



Conservar bien tapado y refrigerado. Para saber el vencimiento, fíjate en el vencimiento del queso que has comprado. Yo lo hago todos los meses, así que no tuve tiempo de comprobar cuánto duraba














NOTA: Cuando veas palabras en disitinto color, es que son links a recetas de lo que lees. Mas 


 Imprimela!!!

 
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