[Sca-cooks] pizza OOP

[Olwen the Odd]

Alright.  Thanks.  I was looking at some pizza (pepperoni) through a window
when I went out for lunch today.  I was revolting but because I couldn't
smell it I didn't seem to suffer the gag reaction.  The grease puddled on
top seems to look orange to me.  Would that be correct?  And the pepperoni
does seem to look lots different than I imagined.  Browner rather than
redder and not as much white fat showing.  Anyone know how long I can keep a
piece of cooked pepperoni before it morphs into something different looking?
  It seems this project would just be a lot simpler if I could stand being
around pizza.  It's kinda like the blind men and the elephant, isn't it?
Olwen
>Ok I'll bite some of the questions just cause I worked Pizza Hut.  If you
>do
>the dieters' pizza which has all veggies, no meat and half the cheese that
>they normally put on, then little grease look.  If you do extra cheese and
>lots of meat, lots of grease.
>Yes pepperoni will change colors when cooked i.e. gets direct heat browns
>more.  Cheese does get brown spots when too heat is applied.  If you like
>cheese toast that would bve a good way to see what happens, just use
>Mozzalla cheese.
>Aurore
>
>----- Original Message -----
>From: "Olwen the Odd" <olwentheodd at hotmail.com>
>
> > OK, Here are my Wednesday stupid questions:
> > anyone know if all pizza has a layer of grease on top?
> > does pepperoni change colour much or at all when cooked?
> > is the cheese always cheese colour or does it sometimes get burn spots?
> > does glyceryn take colouring?
> > how much glyceryn is too much?
> >
> > I know in the end I shall have to come uncomfortably close to the real
> > thing, but for now I prefer to keep my distance.
> >
> > You guys are gonna wish I had my camera if this works out...
> >
> > Lady Olwen the Odd


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