What's something you've learned recently that you found interesting or useful?
I started jotting a few things down earlier but it didn't save it the draft for some reason. Ah well, doesn't matter, they were kind of boring anyway. So now I'll do one detailed one instead, but you write one or a few, as many as you'd like to share.
A Tip for Cooking Pecorino Cheese in a Very Hot Oven:
This is from Stefano Callegari, the owner of an Italian pizzeria, Sforno, in the Cinecittà District, a suburb of southeastern Rome (aka Hollywood on the Tiber.)
When it comes to making pizza, the hotter the oven, the better. Proper wood fire pizza ovens cook 800-900F, but this cannot be achieved in a home oven, which tends to max out at 450-500F (250 -260C). This trick applies to wood fire and commercial ovens, though I'm wondering if there are other scenarios using a home oven, with different ingredients that are also delicate, where it may also be useful and applicable.
Cacio e Pepe is a very simple pizza that takes a classic Italian pasta dish and reinterprets it as a pizza. The cheese is pecorino. However, cooking pecorino in a hot oven makes it bitter, and separates it. How can you mitigate this? Ice cubes. Ice cubes gently melt the hard pecorino in a water bath so the cheese doesn't dry out too much, and it prevents the pizza crust from burning, while still resulting in a classic (and proper Italian) crispy crust.
Pecorino Romano is a hard, salty Italian cheese, often used for grating, made with sheep's milk meaning "ovine" or "of sheep"; "Pecorino romano" is an Italian product recognized and protected by the laws of the European Community. It was a staple in the diet for the legionaries of ancient Rome. It is still made according to the original recipe and is one of Italy's oldest cheeses.
Reference and Recipe: