Video Cook Tomato Pizza Sauce Topping with Steam Infusion

Who doesn't like pizza? It's a food with global appeal, and now, food manufacturers are using Steam Infusion to cook tomato-based pizza sauces to enhance all those brilliant Italian flavours. In our latest Steam Infusion cooking video, Chris Brooks, development chef at OAL explains how we cook pizza sauce with Steam Infusion.

Originally posted on our Steam Infusion website: https://steaminfusion.oalgroup.com/blog/2017/11/28/video-cook-tomato-pizza-sauce-topping-with-steam-infusion

Pizza Sauce with Steam Infusion Process & Recipe

To cook up pizza sauce with Steam Infusion we add all our ingredients to the cooking vessel saving the starch slurry until later. In this recipe we're adding:

  • Sunflower Oil
  • Garlic
  • Onion
  • Lemon Juice 
  • Tomato Puree
  • Herbs and Spices

We then turn the Steam Infusion lance on and start to heat and mix the product with the Vaction™  Pump in the vessel. Once we hit 70 degrees C (for our 300kg batch this took roughly 5 minutes), we add our starch slurry and gently heat to 90 degrees C. This gives us a total cook time of less than 7 minutes!

Fast Steam Infusion Sauce Cooking

 Steam Infusion Retrofit to Cook Pizza Sauces

Steam Infusion Retrofit to Cook Pizza Sauces

Steam Infusion puts more energy into your sauces than more traditional cooking technologies meaning we can reach that 90 degrees C target faster and achieve a shortened cooking time. This helps us mimic homemade style cooking because the cook times are more representative of how we cook at home. The high-speed heating and mixing environment extracts flavours and locks them into your sauce so it packs that lovely oregano punch.

No Burn On Cooking

Unlike a traditional steam jacket, we’re heating from the centre outwards and don’t expose the ingredients to excess temperature. If you think about your traditional steam jacketed pan, ingredients can see temperatures in excess of 130 degrees C causing burn on. Steam Infusion cooking stops burn on and the maillard reaction from occurring so your product tastes fresher and the vessel is easier to clean so you can move onto your next recipe quicker!

Jake Norman