Calzone

Devadeva from Florida writes:

“Why do you fry your calzone? I bake mine. Does frying it help it from erupting? When I do a thinner crust, which is preferred, there are often explosions. I don’t quite mind ‘re-stuffed calzones’ but if you can give me a clue how to keep this from happening, I would be thankful.”

calzone:

Kurma replies:

“Whereas there is the danger of ‘life jackets’ (airpockets) developing when you fry them, they seem to have less chance of erupting when they are fried, in my experience. Especially when you do a tight twisty seal.

I like to have the oil fairly high, so the calzone are immediately sealed. And then I reduce the heat a little. This also helps to avoid leakage of the cheesy filling. And the taste, fried in olive oil, or ghee, is exceptional. My recipe hails from Puglia, where cooks like to fry them.

You can roll the dough much thicker when you fry them, and they still cook nicely through, and smell like fresh bread. Yummo! Then they rarely erupt. Thin crust is dangerous.

The beautiful big calzone pictured above were fried, had a fairly thick pastry case, and were huge (so the amount of filling was in proportion to the mouth-feel of the crust); and believe it or not, because I was careful with the temperature, they did not soak up much oil.”
Posted by Kurma on 30/10/08; 8:04:12 AM

Life and Travel

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