Pepperoni is made from a cured mixture of pork and beef seasoned with paprika or other chili pepper. Salt and sodium nitrate are then added as a curing agent. The salt and sodium added prevent unwanted microorganisms, and the nitrate also gives pepperoni its color.

The characteristics of pepperoni are usually soft, slightly smoky, and bright red. While all pepperoni are sourced from America, two different styles have been made out of it, which are “old world pepperoni” and “American pepperoni.”

A Brief History of Pepperoni

Pepperoni came from pepperoni, an Italian word for bell pepper. Pepperoni is believed to be an American variety of salami. It was not actually invented in Italy. However, some of the spicy salamis in Italy have similar colors and flavors. The first use of pepperoni in print showed up in 1919. There is also another Italian word, pepperoncini, which means hot and spicy peppers.

American Pepperoni

Pepperoni in America is a raw sausage made of beef and pork. It is a dry sausage that is smoked and air-dried. Sometimes, it can be cooked. The sausage is usually soft, with a slightly smoky flavor and a bright red color. It has evolved with the industrial era of food.

However, it is often seasoned with peppers, fennel, garlic, or mustard seeds. Pepperoni’s fermented thinly sliced variety sometimes ends up as pizza toppings; it is the most popular toppings in America. It can also be used in the preparation of a variety of submarine sandwiches. It is commonly found in American supermarkets in deli counters.

The Best Pepperoni Pizza In NYC

Old World Pepperoni

Old world pepperoni is also known as sausage. Old world pepperoni refers to a special variety of salami made from cured beef and pork. It is seasoned with chili pepper and paprika. Old world pepperoni comes in dark red, and it curls up when cooked. Old world pepperoni uses mostly a natural casing that is usually made of sheep gut.

Thus, it is naturally harder to slice than regular pepperonis. Therefore, you mostly find it in varying thicknesses and sizes. When cut, it may appear unevenly sliced. You may find it in a thin coating which is the casing.

What is Old World Pepperoni? Get The Facts

American Style Pepperoni vs. Old World Style Pepperoni

Pepperoni sausages are available in two major types: the American pepperoni, which is also known as the regular pepperoni, and the old world pepperoni, which is the traditional pepperoni. However, the two share a lot of similarities, but still, there are differences:

American pepperoni style has emerged along with the industrial era of food production. American pepperoni uses an artificial casing that produces straight and evenly thick sticks that can be easily sliced. It’s not reddish but slightly orange, while Old world pepperoni style uses natural casing made of sheep gut. Old world pepperoni becomes curly since it uses a natural casing and varies in thickness. It is dark red in color but spicy.

American-style pepperoni casing is cheaper and does not spiral, making for a more even product that is easy to slice. Nevertheless, they grow no mold coating making American-style pepperoni unable to develop old world pepperoni flavor and characteristics, while Old world style pepperoni natural casing stretches well and spirals during filling. Instead, it develops a layer of flavor mold whereby the enzymes act on the meat to improve flavor and texture.

Another feature that distinguishes American pepperoni is its simple lactic acid-producing fermentative culture, while Old world pepperoni is the traditional mixed bacterial culture. In addition, it includes a second type of bacteria known as CNC (coagulase-negative cocci), which is missing in American pepperoni.

Why Does Pepperoni Curl?

Pepperoni curls up because the natural casing shrinks when cooked. It creates a discrete lip that cooks quicker than the base. The reasons why pepperoni curls are:

Thickness: if the pepperoni slices are thicker, it determines the heating rate between the pepperoni’s top slice and bottom slice. If the pepperoni’s top slice cooks faster than the bottom, it has the tendency to shrink more which makes the pepperoni sausage curly.

Casing: casing also makes pepperoni curly. Pepperoni sausage sticks are made by stuffing meat products or mixture into casing. It can be either artificial or natural casing. Old world pepperoni has a natural casing that shrinks up when cooked or baked.

How Pepperoni is Made

Pepperoni is made of hybrid meat with its different processes. First, the finely ground pork and beef are mixed well. Some people use sodium nitrate in the mix as a curing agent. Air drying is an important part of getting the texture. It is the process of adding salt and nitrate to meat. The sodium refrains the meat from growing microorganisms, and the nitrate gives it a red or brownish color.

Next, the meat is injected with lactic acid bacteria, which is usually used to make cheese and yogurt. The lactic acid bacteria allows the meat to become better preserved. Finally, the meat is fermented, and the fermentation converts the carbs of the meat into alcohol. It is stored in the fridge, then dried in the air.

However, some producers use sugar to bring more flavor and color to the sausages. To increase the smoked flavor, a casing is essential to absorb the smoke. If the pepperoni is intended to use as pizza toppings, it is sliced and then packaged.

How to Make Homemade Pepperoni

What is Pepperoni Spice? 

Every pepperoni has its own spice list, but obviously, the main content remains the same. Pepperoni spice mostly blended include;

• Paprika
• Black pepper
• Garlic
• Cayenne pepper
• Mustard seed
• Crushed red pepper
• Fennel seed

Paprika is an essential flavor that gives pepperoni its orange hue. Although every pepperoni producer mixes a different ratio of spices, paprika is necessary.

Five Fascinating Facts about Pepperoni

Pepperoni isn’t really Italian; even though the name pepperoni is from an Italian word, bell peppers, it is a typical American invention that emerged in 1919. Although it is similar in taste and consistency to some Italian dry salami, you won’t find pepperoni on menus in Italy.

Pepperoni gets its color from spices. It gets its fiery, bright-red color and spicy, smoky flavor from paprika. Pepperoni color is also influenced by sodium nitrite, which is an ingredient used to cure the meat. It reacts with the ingredient and turns a vivid crimson hue.

It is a spicy sausage dried through the air. The casing of pepperoni that was used once is the intestines of sheep and pigs.

Pepperoni belongs to semi-dry and dry sausages. There are different types of sausages such as fresh sausage, semi-dry and dry sausages, smoked sausages, cooked sausages, e.t.c.

In one piece of pepperoni sausage, you could get 280 calories.  If broken down, you will have 47% carbs, 37% fat and 16% protein.

Summary

Knowing the difference between American pepperoni and old world pepperoni will help make a better decision in making the recipe in the smallest details. These two varieties can be used interchangeably without even affecting the final taste too much. The two amazingly produce distinct toppings to your pizzas. Once you get past the texture, it is not really different from other pizza toppings known as sausage.

Counting the famous food in Indian without mentioning Roti and Naan is an incomplete list. The two are essential staple foods found in Indian Kitchens. These two traditional flatbreads are always available in restaurants; therefore, choosing which one you want can be a little tricky.

Roti and Naan are deemed interchangeable when looking at them, but they have different qualities. In fact, the texture cannot be entirely said to be alike. But the two appear similar, so you cannot just know the difference by merely looking at them. Below are the differences between the Roti and Naan.

Differences Between Roti and Naan

Definition

There is a difference in how Roti and Naan are usually defined. Roti is a flatbread made from whole wheat flour with no leaves but is usually eaten with vegetables and meat. It comes in different varieties, including the tandoori Roti, the roomali Roti, and Phulka. The tandoori Roti is made in a tandoori, while the phulka Roti is initially cooked and fire-roasted. All three varieties of Roti are usually fluffy, light, and have no fillings. Indians eat them with vegetables or meat.

Naan, on the other hand, is a conventional flatbread also made from flour. But unlike Roti, it is prepared using the all-purpose, powdery, and delicate flour known as Maida in India and has left in it. This flatbread also comes with filling. It is usually filled with a simple preparation made from curd, raisins, freshly desiccated coconut, and nigella seeds. Due to this filling, Naan is a little heavy weighted, dense and chewy.

Similar to the tandoori Roti, Naan is also cooked in a tandoori oven to ensure it is crispy on the outside. However, unlike Roti, it is usually flavored with nigella seeds that are just irresistible.

Also, Naan comes in different varieties. We have the buttered Naan, Plain Naan, garlic naan, stuffed Naan, and you can even make a non-vegetarian one filled with keema.

Qualities/Texture

The textures of the two flatbreads are another distinctive difference between them. While Roti is made from a very thin dough made from wheat flour, this makes it chewy but light. On the other hand, Naan is made of leavened dough, making it chewy, soft, and dense. The softness of this bread is gotten from the addition of yeast used in preparing the dough.

Cooking Method

Furthermore, we can see more differences in Roti and Naan when examining how to cook each of them. The first distinction here is the time required for cooking each of them. Cooking roti does not require more time; you have to make the thought and put in a Tawa.

Cooking Naan, on the other hand, requires more time. It would be best if you made the filler, made the dough and ensured that the flatbread is thoroughly cooked.

How to Prepare Roti

To prepare Roti, wheat flour is needed. Take two cups of this flour, add enough salt and a tablespoon of oil. Mix gradually, then add water when required to soften the dough. Ensure that you do not add too much water. Add water slowly as needed throughout the mixing.

Mix well and press to smoothen the dough. After that, make small lumps from the dough and place them on the Tawa. Let it cook until the outside turns slightly brown.

How to Make Better Rotis—The secret behind soft rotis/phulkas that stay soft even when cold

How to Prepare Naan

To prepare Naan, you start by mixing water and sugar. Mix thoroughly to dissolve the sugar, sprinkle yeast in the mixture and set aside for about five (5) minutes. Once you are done with this, add the all-purpose flour into a bowl and add salt, then mix. Bring out the mixture above and add it to the flour. Add yogurt to this mixture and mix thoroughly till the dough blends well.

Flatten them down and divide it into separate pieces, as many as you want, then cover it up with a clean towel. Now your dough is ready. Transfer it to an iron skillet and cook till the outside turns brown.

Best Ever Naan Recipe | No Tandoor No Oven No Yeast Naan Recipe | Tawa Garlic Butter Naan Recipe

Varieties

Roti comes in different varieties; we have the tandoori Roti, chapati, phulka, roomali Roti, and Missi roti. Naan also comes in different types like plain Naan, baby naan, butter naan, garlic naan, laccha naan, cheese naan, paneer naan, pudina naan, Nawabi naan, Manitou Incline naan, keema naan, and others.

Thickness and Texture

Roti is considered thinner because it has no filling. Naan, on the other hand, is a lot thicker than Roti.

Furthermore, Roti is made from wheat flour, so it tends to be chewier and very coarse but still fluffy. Naan is made from maida, so it is also chewy but soft.

Nutritional Value

Bread supplies the body with a significant amount of carbohydrates, which is required for energy. However, there are still differences in the nutritional value of Roti and Naan.

Roti is considered more nutritious than Naan. It is made from wheat flour deemed safe for health and contains proteins, fiber, minerals, iron, and potassium. In addition, it contains no saturated and Trans fat; as such, it cannot increase cholesterol. Unlike Roti, Naan contains sugar, and has a higher fat level and tends to increase cholesterol.

On the other hand, Roti is low in calories, which may not be suitable for increasing caloric intake. On the other hand, Naan is high in calories; therefore, it will increase satiety and increase caloric intake.

Conclusion

Roti and Naan are two indispensable foods in Indian cuisine. Other than the fact that you can find it in every Indian kitchen. It is also available in every restaurant and bakeries in Indian. The two flatbreads are served hot with an irresistible taste that tourists have vouched around the world. Though prepared following different steps, these two flatbreads are very versatile, tasteful, and perfect for your curry sauces. For other varieties of Roti and Naan, visit a good restaurant to have a taste of these bud delighting flatbreads.

If you have had the misfortune of biting into a tough cut of steak, you can understand how frustrating it is to chew every bite till your mouth aches. The ordeal quickly takes away the pleasure of savoring the umami taste. This is the case when meat is not properly tenderized.

In addition to the mouth-watering experience with tender meat, your body can also better digest and extract the nutrients from tender meat.

You get the best experience from meat when it surrenders to your chewing efforts. To maximize this experience, humans have invented several ways to get meat to soften up. This is what we call ‘tenderizing meat.’

And these can be achieved by beating the meat pieces with a mallet, soaking them in brine, or marinating them in acidic solutions like vinegar. But one of the least considered, and perhaps the simplest of all these methods, is using a baking soda meat tenderizer.

Why Baking Soda?

Convenience

It is easier to throw your meat into a solution of baking soda. Instead of the alternative – to work on it with a hammer or mallet. In which case, you will expend significant energy and time that is better served elsewhere. Besides, baking soda is readily available in most homes.

Baking Soda Works Fast

Of course, using marinades and brine can be just as convenient, but an area where baking soda stands out is the speed at which it works. Within 15 minutes of leaving even the tougher meat pieces in brine, it tenderizes enough. Compared to 30 to 45 minutes needed for brine.

No risk of Damaging the Meat

Let’s face it; we get distracted easily. With all the things competing for our attention, it is easy to forget to remove the meat piece in time. Unfortunately, marinades or brine turn meat mushy when it overstays, changing its color and taking away its appeal.

With baking soda, there is hardly any risk of this happening. The meat retains a definite tender texture, even when it is left in for too long.

Efficiency

You will end up using much fewer resources when you opt for the baking soda meat tenderizer compared to the alternatives. You only need a teaspoon of baking soda to make a tenderizer solution for every 12 ounces of meat. And a quarter of a teaspoon for ground beef.

How Baking Soda Tenderize Meat

You might like to understand how baking soda works its magic to appreciate its efficiency better. But this will take us back to a bit of chemistry where we observe events on the molecular scale.

Baking soda is an alkali; it dissolves in water to give a pH higher than 7. You might remember it from the chemistry lab as sodium bicarbonate.

When you add a piece of meat into the solution of baking soda, the pH value of the meat, especially at its surface, increases. This increase in pH value changes positive charges on protein molecules. So, naturally, opposite ends of protein molecules have different charges that are alternative to the next molecules.

As you know, unlike charges attract. The opposing charges keep the protein molecules linked to the next one.

The alkali solution that baking soda creates changes those charges and makes more negative ones, which then repels the molecule next to it. And in this way, the bond between the protein molecules in your meat chunk breaks and stays apart, leaving your meat tender and juicy.

What is more interesting is that all these happen within a few minutes. And the effect occurs faster on the surface of the meat, as you may have observed in your meat-eating endeavors.

#Video: I tried BAKING SODA on $1 Steak and this happened!

Tenderizing Meat with Baking Soda

There are two ways of tenderizing meat with baking soda. So far, we have talked about making a solution with water. This is faster and best for small meat cuts. The alternative starts with rubbing the meat chunk with the baking soda.

Don’t burden yourself with these differences; we will take a look at each method here and the ideal situation to use either. You will need a few teaspoons of baking soda, a water source, your meat piece, a bowl, and a tray.

#Video: How To Tenderize ANY Meat!

How to Tenderize Meat with Baking Soda

For larger chunks of meat you intend to grill or sear, take the rubbing approach. Here is how you do it:

• Rinse out your meat piece and place it on the tray.
• Rub the meat with baking soda all over. Then, turn it over and ensure that the baking soda covers the surface.
• Put the baking soda-covered meat chunk in the refrigerator for 3 to 5 hours.
• Take out the meat and rinse it thoroughly to remove the baking soda, ideally under running water.
• You can now grill or cook the meat as you see fit.

Alternatively, when you have smaller meat cuts intended for stir-fry or don’t have the hours to spare in preparation, you can opt to use the baking soda solution instead. Using the steps here:

• Make the baking soda solution using baking soda and water.
• Use a teaspoon of baking soda to half a cup of water for every 12-ounces of beef. You can increase these proportions based on the size of meat you have.
• Pour the meat pieces into the solution and let it rest for 15 minutes.
• Take out the meat pieces and rinse them thoroughly in water.
• You can now cook, grill, or fry the meat as you like it.

#Video: Baking Soda: to Tenderize Meat

Baking Soda Vs. Baking Powder

It is important not to confuse baking soda with baking powder. Both of which are powders that are used in baking, hence the prefix attached to them. In baking, they are used as leavening agents to lighten dough, making the final product fluffy.

The difference is in their approach. Baking powder is a mixture of a weak acid and sodium bicarbonate; baking soda is just sodium bicarbonate. However, for the sake of baking, the baker still has to mix an acid in water to activate the leaving function of baking soda while the baking powder is simply dissolved in water.

It is easy to confuse one for the other, especially if you don’t do a lot of baking. For our purposes, it is the baking soda we need.

#Video: Baking Soda vs. Baking Powder: The Difference

Conclusion

Meats are an excellent source of protein and other nutrients vital to our health and sustenance. Tenderizing them leaves us with a more delicious piece that leaves that satisfying savory taste in every mouthful.

While it is not compulsory to tenderize every kind of meat, it becomes necessary with tougher meat cuts every time you prepare it. These are almost impossible to go through without initially tenderizing them. Using baking soda is a convenient and straightforward means to achieve.

To make a cheese quesadilla is a piece of cake! Quesadilla is an ear of modest corn or heated tortilla with melted cheese in it.

Besides, you can put anything in a quesadilla. Ingredients like meat, spices, and vegetables are also added to the quesadilla. This essential recipe takes a minute to prepare and uses Mexican cheeses. A full quesadilla takes two tortillas with a filling in between, while a half tortilla is a single tortilla folded into a half-moon shape.

The toppings can be guacamole, salsa, and sour cream. There isn’t much in this world better than crispy, golden brown flour heated tortillas with melted cheese inside them. Quesadilla stuffed with chicken and pepper is delicious. But there’s nothing more satisfying than a classic cheese quesadilla.

Corn or Flour Tortillas for Quesadilla

Quesadillas are often made with corn tortillas and not wheat flour in Mexico. A corn tortilla has a lot of flavor and texture in it, while a flour tortilla requires a dose of vegetable shortening for the dough to bind together.

Flour tortillas are softer than corn tortillas but don’t have the same level of flavor. Corn tortilla has a specific consistency; it tends to be on the smaller side as a corn tortilla that is too big might break apart. While a flour tortilla comes in huge size compared to a corn tortilla, it can stretch and bend better.

Corn tortillas are yellow and smaller than flour tortillas. Flour tortillas are much whiter in color. It is made from flour, a pinch of salt, and water. A corn tortilla is a little bit complex but offers more health benefits than a flour tortilla. Thus, you can have either of the two in your preferred taste and style. You will enjoy whichever one it is.

The Best Cheese for Quesadilla.

When making cheese quesadilla, you have to buy flavorful cheese that melts well. Using Mexican cheese will make your quesadilla taste awesome. Chihuahua and Oaxaca cheese melts easily and has a luxurious stretch. Mozzarella is too mild, so that you can use a combination of mozzarella and Monterey Jack for your quesadilla. There is also Manchego cheese.

Shredded cheese will make your quesadilla taste the best. However, pre-shredded cheese tends to reduce clumping, which will affect the flavor and texture. So, it’s quite better to buy block cheese. Block cheese tastes creamy and fresh and also melts perfectly.

How to Make Cheese Quesadillas

A cheese quesadilla is very quick and simple to make.

To Prepare the tortilla, you need to heat the tortilla for a few seconds in a skillet until it is easily foldable. Ensure your skillet is hot; if it is not hot, the tortilla will soak up in the oil pan and might not crisp up.

If there is a need to add an extra flavor, it is better to replace the oil with butter. Divide the cheese evenly and sprinkle it on one half of each tortilla. You can add extra cheese to your quesadilla but be careful not to overfill it. If the filling gets too much, the quesadilla won’t get heated, and it will be hard to remove from the pan. Also, sprinkle it with a minimum of salt.

The tortilla should be folded over the cheese to create a half-moon shape. Cook the quesadilla for 1-2 minutes until the tortilla is slightly golden brown on one side. Flip and cook until the cheese is melted. Cut them in half and serve with sour cream or your favorite salsa. Also, eat immediately.

Note: if you will be adding meat to your cheese quesadilla, it is better to preheat before adding. The cooking of quesadilla may not be sufficient to heat the meat through.

Ingredients for Cheesy Quesadilla

• 2 medium flour tortillas
• 2/3 cups of shredded cheese (Oaxaca, Chihuahua, Monetary Jack, Mozzarella, or any favorite melting cheese)
• 2 to 3 spoon fillings: cooked meat, leftover cooked vegetables, fresh or frozen corn, cooked beans, or any leftovers.
• 2 teaspoons of butter or vegetable oil.
• Add salt to taste.

Instructions

• Prepare the filling: pick a few of the recommended ingredients above to make 2 to 3 cups of filling. Warm the leftovers briefly in a microwave or pan over medium heat if using leftovers. And if using raw ingredients, cook before making the quesadillas. Place the filling into a bowl and cover to keep warm.
• Melt ½ teaspoon butter or oil in the skillet: too much oil will make your quesadilla soggy instead of crispy. Use minimal to coat the bottom of your skillet. Warm it in the skillet over medium heat. The key to a crispy cheese quesadilla is less oil in the skillet.
• Add the tortilla and cheese as the topping: put 1 tortilla in the skillet and sprinkle with ½ cup cheese.
• Add the filling: don’t add too much filling, or else it will fall out as you try to eat it. Spread ½ cup of filling in a single layer over just ½ the tortilla. Add the filling as the cheese melts.
• Watch for the cheese to melt: once the cheese melts, start lifting the tortilla and checking the underside not to burn. Once the cheese has melted completely, you see the golden brown spots on the tortilla.
• Fold the quesadilla in a half-moon shape: sandwich the filling by folding the quesadilla in a half shape.
• Place on a cutting board and cut into sizes: let it cool for a minute or two for the cheese to set, then cut into sizes before serving.

#Video: How To Make The Perfect Quesadilla

Best Cheese Quesadilla Fillings

Once you are perfect with making a regular quesadilla, you can also try quesadilla fillings. Practically, everything blends well with cheese and tortillas, so you can fill whatever you want in your quesadilla. Some of the best fillings of quesadilla include:

• Leafy greens
• Sliced onions and chili pepper
• Shrimp
• Black bean
• Grilled corn
• Thinly sliced apple
• Sausage
• Mushroom

You can put anything of your choice into your cheese quesadilla.

Can Cheese Quesadilla be made with an oven?

Yes, Quesadilla can be baked in the oven. It allows you to make multiple at the same time. It takes longer to get a crispy quesadilla in the oven than on a pan. When you are making use of an uncooked tortilla, it needs to be cooked first.

Once the quesadilla is arranged with the tortillas, spray the tray with butter or oil. The little butter sprayed will help the tortilla golden up smoothly. Pop it into the oven to bake at 450 degrees for 10 minutes or till the tortilla is golden brown.

However, they don’t quite come out crispy as you can make them on a frying pan. There’s a chance of pressing it down firmly if made on a pan. But oven-baked cheese quesadillas are still crispy enough.

Reheating Cheese Quesadilla

Cheese quesadillas are best served hot from the stovetop. Although, you can end up with leftovers at times. Quesadillas should not be reheated in a microwave to avoid the tortilla being soggy.

You can reheat quesadilla with either a skillet on the stovetop or an oven. Reheat the quesadilla over low, medium heat in a skillet until it is heated through. This will prevent the quesadilla from becoming soft or soggy.

You can also reheat the cheese quesadilla in an oven. It should be placed on a baking sheet and heated at 350 degrees F for 5 to 10 minutes. It would be best if you flipped it once while reheating. Store any leftovers of quesadilla in an airtight container and refrigerate for up to two days.

What to Serve With Quesadilla

Serving cheese quesadillas with different spices will make each bite more delicious. It can be served as a meal with soup, with salad. It is also great for a quick snack. You can include one of these tasty spices at the side when having your cheese quesadilla.

• Guacamole
• Sour cream
• Salsa or Pico de gallo
• Fresh black bean salad
• Spicy black bean soup

#Video: Quesadillas | Basics with Babish

Conclusion

Quesadilla is a perfect quick meal. The best cheese quesadilla takes a few minutes to prepare. It turns out crispy, creamy and delicious on the stovetop or skillet better. It is made with flour tortilla, shredded cheese, chicken breast, or veggies, depending on your style. It is a great snack yet a satisfying and easy meal. Quesadillas can be made in many different ways but consider this recipe one of the best ways to make a cheese quesadilla.