How to Eliminate Tomato Acidity. The tomato it is widely used in Italian cuisine and perhaps the most used condiment in the world. As you know, the tomato contains a high level of acidity which, in addition to making some of our dishes become acidic, often leads us to have heartburn. So today we will see how to break down the acidity of tomatoes with these precious tips.

I learned many of these tips while working in a pizzeria, where the tomato is the basis of almost all pizzas here, therefore it cannot be absolutely acidic.

Remove the peel and seeds

Much of the acidity of the tomato is contained in the peel and in the seeds. So to solve the problem it will be sufficient to remove the peel by blanching the tomatoes for ten minutes and after removing the peel cut them in half and remove the seeds., By preparing the tomato sauce you will see that it will not be acidic at all.

Baking soda or sugar

They are certainly the most used ingredients to permanently get rid of tomato acidity. Pay attention to the quantities: Sugar could change the flavor of the tomato, therefore a teaspoon will be enough during cooking. Baking soda should be used with great moderation, as soon as the sauce boils, add half a teaspoon of baking soda, this will eliminate all the acidity of the tomato while leaving the flavor unchanged.

Latte

Personally I do not use this solution which I confess scares me, but I know many of my fellow chefs who add a spoonful of milk to get a good result.

Tips

I have just a couple of tips that are sure to help you. The first is the simplest of all, buy some good tomatoes, you will see that it is not acidic and there will be no need to correct it with sugar, baking soda or milk.

The second tip that always works is to reduce the cooking time of your sauce since the longer the tomato cooks the more acid it becomes..

Conclusions

If you like our tips and tricks, keep following our site. Before moving on to greetings I wanted to remind you that in our Italian pizza school every week we offer professional practical courses to become professional pizza chefs. You'll find all the information here.

For the less fortunate who do not have the time or resources to come to our pizza school, I remember that here on our site there is a fantastic “Online Pizzaiolo Course” available for everyone that you can follow from the comfort of your home. You will find all the information at this link.

I end by reminding you that it is already possible to download my latest recipe book called: NOT ONLY PIZZA, you find all information at this link.

If you still have them 5 free minutes, visit and subscribe to my youtube channel, you'll find hundreds of video recipes for pizza.

See you soon

Silvio Cicchi

Storing Extra Virgin Olive Oil. Food storage in the kitchen is very important. When it is well done it is possible to preserve the taste and flavor of our dishes.

Extra virgin olive oil it is very important in the preparation of all dishes in the kitchen, therefore it is very important how it is stored so that it does not lose flavor, taste and aroma.

Storing Extra Virgin Olive Oil

This type of oil is absolutely natural, it is extracted with methods of pressing the olives without any addition of chemicals, it distinguishes itself from other oils for its flavor and aroma.

A good extra virgin olive oil must be fruity, if you bring your nose closer you should perceive olive odors, grass rubbed on the hands, almonds, artichokes, tomatoes, variable depending on the production area.

Other prevailing tastes

Bitter and spicy, these flavors are perceived by tasting it and can vary depending on the phenolic component of the oil, antioxidants. They are the same antioxidants that protect our body from cardiovascular disease.

I recommend, be careful, because if the extra virgin olive oil is not perfectly preserved it would lose all its qualities.

Let's keep it right

Never store it in clear bottles, it is essential to protect it from direct sunlight, always use darkened bottles. Never use plastic bottles, it would reduce its duration.

Stainless steel containers are the best. Store it in a cool and dry place at a temperature of 15 degrees around.

Other precautions

Always plug your oil. The Parfums, aromatic substances are volatile, therefore they would be lost if you leave your container uncapped.

Last but not least is to always check the deadline.

Conclusions

In our school of pizza makers, olive oil is an integral part of our program. We always talk about it during our professional courses to become pizza chefs that we carry out regularly every week of the year. If you are interested in our practical courses, there all information at this link.

For those who do not have the time to come personally to our school to attend a practical course, I remember that here on our site there is a fantastic "Online Pizzaiolo Course" that you can follow from the comfort of your home. You will find all the information here.

You have already downloaded my latest book? It is called NOT ONLY PIZZA. A fantastic recipe book with more than 150 illustrations. You'll find all the information here.

Here you will find over 300 pizza recipes.

If you still have them 5 free minutes, visit my youtube channel.

See you soon

Silvio Cicchi

Store Garlic Properly. Food storage is very important, both cooked and raw. Poor food storage would lead to compromising proper storage.

L’Garlic it is used a lot in our kitchens, both raw on bruschetta and cooked together with food. It offers many benefits to our body, perfect for treating colds, influences and brings many other benefits.

Store Garlic Properly

This bulb has a very strong flavor, it takes very little to give the right aroma to dishes, many remove them halfway through cooking, because it often leaves a strong breath.

If after buying it we want to keep it in our kitchen in a perfect way, we will simply have to follow a few small tricks.

Let's see how it should be stored

Conservation is by no means a difficult process. Let's start from the beginning, that is, at the time of purchase. Make sure the bulb is hard, does not have any cloves that are already mushy and above all no shoots.

Once we get home we find the right place for storage. The perfect temperature is 10/12 degrees, this means that in winter we can comfortably leave it outside the balcony, perhaps in a paper bag that absorbs moisture, since humidity is the biggest enemy of these bulbs.

Away from the sunlight, to prevent the bulb from deteriorating.

Methods of preserving garlic.

With the arrival of the hot season, preserving garlic becomes more difficult, the heat is responsible for germination.

The only remedy to remedy this problem is the usual trick: Buy them a little at a time.

The fridge

Garlic should only be kept in the fridge once you have opened it. It is advisable to store it in a container to prevent the strong odor from spreading inside the refrigerator and contaminating other foods.

If you are among those who immediately separate the cloves from the bulb, know that in the refrigerator they last a maximum of one week.

Conclusions

Garlic is also widely used in pizzerias. If you are a pizza lover, sign up for one of our professional practical courses that we organize weekly in our pizza school. You will find all the information about ours courses at this link.

If you unfortunately do not have the time or resources to attend a practical course here at the school, I remind you that here on our site a fantastic "Online Pizza Chef Course" is available for everyone. You download it on your PC or mobile phone and follow it from the comfort of your home while sitting on the sofa. All the information During pizza online at this link.

You have already downloaded my latest recipe book which is called: NOT ONLY PIZZA? Do it immediately. You can find it here.

See you soon

Silvio Cicchi

How Not To Sprout Potatoes. Today we see together to solve a problem known to many people, who buys potatoes in retinas, he often faces a problem, after a few days our potatoes begin to sprout.

The specialists who work in the countryside during the harvest of this tuber take very precise measures to keep them perfect. Let's find out what they are:

How Not To Sprout Potatoes

The first step will be to understand what we absolutely must not do. Never wash them. Humidity is the biggest enemy of potatoes, therefore, for correct storage, clean them with a dry cloth. Never store them in the refrigerator, water and humidity cause them to rot.

How to store them. Store them in a dark box in a dry but not hot place, the perfect temperature would be 12 – 15 degrees.

What Happens To Potatoes

They belong to the Solanaceae family with peppers and tomatoes, if they turn green or sprout they can develop a poison called "solanine”If the tuber is green it means that it is rich in solanine, so it must be thrown away. In the case of the sprouts, we can remove them with a pointed knife, taking care to remove the root. Once peeled it can be consumed.

The second reason why it is better not to let them sprout, is that solanine causes the potato to become bitter.

A tip to avoid sprouting

Just arrange the potatoes on a plane, close together but not in contact. Insert a few apples between one and the other and you will see as if by magic that the potatoes will not sprout. Apples produce a gas called ethylene which prevents potatoes from sprouting. By following this trick we will always have sweet potatoes available and delicious and without solanine.

Always keep following our valuable suggestions. If you are a pizza lover, I remind you that in our pizza school professional practical courses are available weekly to become professional pizza chefs. If you want more information on our practical pizza chef courses, click here.

Conclusions

For all those who do not have the time to attend a practical course, I remember that here on our site there is an excellent "Online Pizza Maker Course" that you can download on your PC or phone and follow from the comfort of your home during your free time. Clicca who.

It is already possible to download my latest book which is called: NOT ONLY PIZZA, to make sure follow this link.

See you soon

Silvio Cicchi

USB PIZZA

How To Store Flour Correctly. It has certainly happened to everyone to find the harmless butterflies in some old bag of flour (Wheat calenders), do not worry, it is a sign that the flour you are using is good and of quality.

Flour butterflies cannot reproduce in chemically treated flours. It can happen simply because you put the flour back in the wrong place, perhaps near a heat source, or in a place where there is light.

How To Store Flour Correctly

The deterioration of the flour, or the presence of small insects is more likely to occur in organic products, or that they simply contain wheat germ, or because you have purchased a product that has not been chemically treated.

So what to do to preserve it correctly? All flours have an expiration date, respect it. A valid help can be to store it in airtight containers, this will protect the flour from drafts or humidity and prevent it from absorbing unpleasant odors, Another solution is to place it in food bags in the refrigerator. I've found people who even freeze it.

The best way to store flour

Use natural anti repellents, the best I know is laurel. Wash a few bay leaves well and leave them in your closet next to the flour.

But the most used method that always works is to buy a few at a time, only the one we're going to use, avoiding the leftovers of half bags in the cupboard.

But it's still good?

Eyes and nose are the only tools I know of to check if the previously stored flour has gone bad, so pay attention to color and perfume.

What do I do, I throw it?

Recycling imperfect flour can be a good opportunity to give space to your creativity. Here are some suggestions:

The salt dough, guaranteed fun for children and adults.

Glue: A part of flour mixed with 4 parts of water and you will get an excellent glue.

Biscuits for your pets

My grandparents used it as a fertilizer by mixing it with the soil.

Reuse bad flour

During our professional practical courses that we carry out in our Italian pizza school, we learn about many types of flours and prepare different doughs every day. You would like to participate in one of our professional practical courses? To know more follow this link.

For the less fortunate who don't have the time or resources, I remember that here on our site there is a Fantastic ONLINE PIZZAIOLO COURSE. You will find all the information here.

See you soon

Silvio Cicchi