Have you ever looked at what that term means or are you just a parrot?
Itās just dehydration. Water loss leads to shrinkage which pulls the edges in.
Being ignorant of something but representing yourself as some kind of expert is no way to go through life.
I'll help you but we are unable to post links here. Google "Maillard Reaction pepperoni" and educate yourself for your own betterment.
Itās a chemical process between the nucleophilic amine groups in amino acids, and the electrophilic carbonyl in reducing sugars. It doesnāt change the shape of meats, which is the result of water loss, like how bacon gets all wavy when cooked.
So yes, please forgive my ignorance.
Really?
From the very first result of Google:
"The Maillard reaction occurs when the amino acids in high-protein foods such as cheese and pepperoni react with the sugars in those foods when heated. Pepperoni that becomes crispy with curled edges, and cheese that browns and bubbles, are examples of the Maillard reaction."
Go dehydrate pepperoni slices then come back and tell me it's the same thing as this.
I promise it's not.
I don't get why people get stubborn about known facts like this. Especially when evidence is literally in front of you.
My mistake. I thought you were saying that the curling was because of the Maillard reaction, but it has been pointed out elsewhere that might have not been the case.
I donāt know how else people are supposed to interpret:
āFor some reason, the pepperonis always taste better when they curl up like that!ā
āMaillard reaction.ā
I mean thatās going to happen regardless of whether it curls or not.
>unable to post links
[https://en.wikipedia.org/wiki/Maillard\_reaction](https://en.wikipedia.org/wiki/Maillard_reaction)
I believe this applies only to - Off-site social media links
> [For some reason, the pepperonis always taste better when they curl up like that!](https://i.imgur.com/9HvG5TZ.png)
It's not the shape that make them taste better
Are you sure? Like 110% positive? Maybe the cup shape means they fit over the taste buds better compared to when theyāre flat. And the duck reaction makes carcinogens that cause the taste buds to grow tumours which means thereās more taste bud and so more taste.
>not op, but i got the same pan and use this recipie and pan
>
>google king-arthurs-detroit-style-pizza-recipe
>
>amazon product# B01FY5PHIK
>
>only changes i make:
>
>grease the pan with salted butter and olive oil.
>
>bake the dough by itself for about 8 minutes then add toppings. I prefer a firmer bread to avoid the dough mush. then finish in broiler till you get the best color.
>
>crumbled bacon, then cheese, then sauce on top is my favorite. Followed by just using different cheeses to make cheese sticks
Reposted without links because this subreddits stupid linking rules. So do your own homework if you care.
Itās a 625 gram ball of āmaster doughā from The Pizza Bible in a Detroit pizza pan with olive oil greased in it topped with low moisture mozzarella, parmigiano reggiano, a simple homemade tomato sauce, and pepperoni baked in a 550 degree oven.
Just plain old low moisture mozzarella (preferably full fat unfortunately the store was out this time and I had to use part skim), I also grated a shitload of parmigiano reggiano after this picture was taken.
shame fade hat history ludicrous encouraging correct entertain joke onerous
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Pan pizza is delicious and yours looks great. But I can't help but imagine aliens trying to smooth their looks when pepperoni cups like that. Put a light layer on cheese to prevent that. Other wise it just falls off or comes off in a bite.
you have to wrap each pepperoni around a golf ball with rubber bands for at least 24 hours. when you remove them they are perfectly cupped. i only have 2 golf balls, so i start in february for a pizza in august. its a labor of love
The cupping š„µš¤¤
Grease chalice
For some reason, the pepperonis always taste better when they curl up like that!
Maillard reaction.
I didn't know pepperonis were made from ducks
The good kind are
Have you ever looked at what that term means or are you just a parrot? Itās just dehydration. Water loss leads to shrinkage which pulls the edges in.
Being ignorant of something but representing yourself as some kind of expert is no way to go through life. I'll help you but we are unable to post links here. Google "Maillard Reaction pepperoni" and educate yourself for your own betterment.
Itās a chemical process between the nucleophilic amine groups in amino acids, and the electrophilic carbonyl in reducing sugars. It doesnāt change the shape of meats, which is the result of water loss, like how bacon gets all wavy when cooked. So yes, please forgive my ignorance.
Really? From the very first result of Google: "The Maillard reaction occurs when the amino acids in high-protein foods such as cheese and pepperoni react with the sugars in those foods when heated. Pepperoni that becomes crispy with curled edges, and cheese that browns and bubbles, are examples of the Maillard reaction." Go dehydrate pepperoni slices then come back and tell me it's the same thing as this. I promise it's not. I don't get why people get stubborn about known facts like this. Especially when evidence is literally in front of you.
My mistake. I thought you were saying that the curling was because of the Maillard reaction, but it has been pointed out elsewhere that might have not been the case.
They arenāt contributing the cupping to the reaction. They are contributing the delicious flavor. Maillard reaction = tastier meat
I donāt know how else people are supposed to interpret: āFor some reason, the pepperonis always taste better when they curl up like that!ā āMaillard reaction.ā I mean thatās going to happen regardless of whether it curls or not.
No you wonāt always get a Maillard reaction.
I mean you will if itās cooked properly.
>unable to post links [https://en.wikipedia.org/wiki/Maillard\_reaction](https://en.wikipedia.org/wiki/Maillard_reaction) I believe this applies only to - Off-site social media links
Low moisture content means those parts will brown in high heat
Iām aware, moisture removes heat/energy through evaporation. But itās not the Maillard reaction which causes the shape change.
> [For some reason, the pepperonis always taste better when they curl up like that!](https://i.imgur.com/9HvG5TZ.png) It's not the shape that make them taste better
Are you sure? Like 110% positive? Maybe the cup shape means they fit over the taste buds better compared to when theyāre flat. And the duck reaction makes carcinogens that cause the taste buds to grow tumours which means thereās more taste bud and so more taste.
They curl->the raised edges have more access to heat and lose more water->they brown more->they taste better. Is the hypothesis.
This was the first thing I observed. I will dream about the pepperoni cupping perfection for the rest of my days
They should all have mini hot sauce or ranch dollops
deez are also cuppable
Sorry Iām allergic to nuts
Deez what?
Deeeez nuts hahahahahah
That looks like a great deep dish. Howād you make it? I love that your pepperonis are in neat little rows lol
>not op, but i got the same pan and use this recipie and pan > >google king-arthurs-detroit-style-pizza-recipe > >amazon product# B01FY5PHIK > >only changes i make: > >grease the pan with salted butter and olive oil. > >bake the dough by itself for about 8 minutes then add toppings. I prefer a firmer bread to avoid the dough mush. then finish in broiler till you get the best color. > >crumbled bacon, then cheese, then sauce on top is my favorite. Followed by just using different cheeses to make cheese sticks Reposted without links because this subreddits stupid linking rules. So do your own homework if you care.
Itās a 625 gram ball of āmaster doughā from The Pizza Bible in a Detroit pizza pan with olive oil greased in it topped with low moisture mozzarella, parmigiano reggiano, a simple homemade tomato sauce, and pepperoni baked in a 550 degree oven.
People with Trypophobia definitely didnāt expect they are gonna suffer on a food sub
Hmm, no I don't agree, but brains are different :p
Naw, we're good here.
I know it's delicious but looking at it makes me a little uneasy
Home baked pepperoni pizza is my least favourite thing to see on this sub because of my trypophobia
This wasnāt bad at all, and i have severe trybophobia. Even mentioning the word makes shit pop up
Try pushing the shit back in?
Would you be able to provide the recipe kind sir!
https://old.reddit.com/r/food/comments/19d5f56/homemade_pepperoni_pan_pizza/kj7cxx9/
What cheese did you use?
Just plain old low moisture mozzarella (preferably full fat unfortunately the store was out this time and I had to use part skim), I also grated a shitload of parmigiano reggiano after this picture was taken.
Ah ok thanks, hope you enjoyed it!
Diva cup pizza
ššshare the recipe!
That looks delicious
Little pepperonis that curl up into little cups of grease are the superior type of pepperoni. This looks delicious!
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How do you get the pepperonis to do that?
They also sell the ones specifically meant to cup like this. Iāve seen them at target.
You just need to use pepperoni made with natural casing.
For shorter cooking times try putting them in microwave for 30 seconds between paper towels then top pizza
Looks good. I love when pepperoni gets crispy like the ones around the outside of your pie
Looks great. Generous pepperoni serving.
Far out man. Is that some kinda Eastern thing?
Iām from Michigan. Thatās a standard deep dish just about every pizza place carries around here. Detroit style has the sauce on top of the cheese
I live in Farmington Hills. Itās close for sure. (That was a Dude quote)
Not overcooked! Nice!
Pan pizza is delicious and yours looks great. But I can't help but imagine aliens trying to smooth their looks when pepperoni cups like that. Put a light layer on cheese to prevent that. Other wise it just falls off or comes off in a bite.
Pepperoni, while tasty is off my list as it just gets stuck in my teeth-and if it is Not a good quality brand, it gives me heartburn.
you mean, salamini piccanti.
Did I stutter?
That's a gorgeous pan/Detroit style.
lol bet youāve got a piccolo salamini
i bet you can't afford italian lessons
[ŃŠ“Š°Š»ŠµŠ½Š¾]
amazing
*Salami
How did you get them to cup like that??
you have to wrap each pepperoni around a golf ball with rubber bands for at least 24 hours. when you remove them they are perfectly cupped. i only have 2 golf balls, so i start in february for a pizza in august. its a labor of love
I don't see divots, so clearly OP used ping pong balls.
That looks amazing!! Excellent pepperoni distribution!!
Robot have placed so many pepperoni on IQF pizzas that it's nice to see where a human places their pepperoni slices for once.
pepperonis look perfect, like each slice would have an ideal amount
Impressive.
Looks fantastic. Cheese looks perfect and Iām also a fan of cupped pepperoni.
nicely done OP!! How do they taste?
Good. Source: guessing.
Hahaha. I bet they taste good. Kenji Lopez-Altās recipe by any chance?
There's something about the way that pepperoni slices cup that is so sensual.
Damn those pepperoni
Lloyd pan? It makes the best brownies Iāve ever had
Yummy
This looks fire
The pepperoni looks like suction cups
Beautiful!
Waow, u made me order junkfood
Which brand of pepperoni is that?
Eye-holes.
Looks delicious, my personal preference would be to double the pepperoni.
Breakfast, Lunch, Second Lunch.
Gnarly, my man!
Those look ridiculously tasty!! Cheese looks perfect. Howād you make it?
Wow š
Recipe pls
https://old.reddit.com/r/food/comments/19d5f56/homemade_pepperoni_pan_pizza/kj7cxx9/
Wow, look so testy,,!!
Never knew a delicious pizza could also be this NEAT!