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What did you eat last night for dinner? - Page 1343

post #20131 of 25228
Quote:
Originally Posted by mgm9128 View Post

We made a burrata salad at the restaurant I worked at. What a mess it would leave on the cutting board.
they do tend to leak. but they sell. put the word "burrata" on a menu and it flies.
post #20132 of 25228
I think I prefer the mozzarella to the burrata at Mozza, but both were incredible.
post #20133 of 25228
mozza is a special case because they take very good care of their mozzarella (it's hand-stretched every day). not many places go to that trouble. all too often these days the mozz is machine-formed, which is better than no mozz at all, but only barely. it tends to be tough and rubbery.
post #20134 of 25228
Making mozzarella at home is very easy and rather satisfying.
post #20135 of 25228
Quote:
Originally Posted by Piobaire View Post

Making mozzarella at home is very easy and rather satisfying.
my experience is exactly the opposite. granted, if you're talking about starting with mozzarella curd and stretching it yourself, yes, that's kind of fun (if you like working in 130-degree water). but i spent two weeks once trying to make mozz from scratch from one of those cheesemaker's kits and it was one of the most frustrating cooking experiences i've ever had. one batch would turn out amazing, but the very next one (prepared the exact same way) would be a mess. i finally gave up on it. glad you had a different experience.
post #20136 of 25228
I've had good luck making mozzarella at home as well, but my standards are probably lower than yours. I want to try making a hard cheese but I need to figure out how to store it at a constant temperature.
post #20137 of 25228
Quote:
Originally Posted by foodguy View Post

Quote:
Originally Posted by Piobaire View Post

Making mozzarella at home is very easy and rather satisfying.
my experience is exactly the opposite. granted, if you're talking about starting with mozzarella curd and stretching it yourself, yes, that's kind of fun (if you like working in 130-degree water). but i spent two weeks once trying to make mozz from scratch from one of those cheesemaker's kits and it was one of the most frustrating cooking experiences i've ever had. one batch would turn out amazing, but the very next one (prepared the exact same way) would be a mess. i finally gave up on it. glad you had a different experience.

Here's what I bought to try it: http://www.cheesemaking.com/30-Minute-Mozzarella-Ricotta-Kit.html She's got videos and stuff on her website. Followed her instructions and never had a problem.
post #20138 of 25228
Quote:
Originally Posted by Piobaire View Post

Here's what I bought to try it: http://www.cheesemaking.com/30-Minute-Mozzarella-Ricotta-Kit.html She's got videos and stuff on her website. Followed her instructions and never had a problem.
that's the one i used. you obviously have cheesequeen potential. or at least i don't.
post #20139 of 25228
Quote:
Originally Posted by foodguy View Post

Quote:
Originally Posted by Piobaire View Post

Here's what I bought to try it: http://www.cheesemaking.com/30-Minute-Mozzarella-Ricotta-Kit.html She's got videos and stuff on her website. Followed her instructions and never had a problem.
that's the one i used. you obviously have cheesequeen potential. or at least i don't.

Don't hate me because I'm beautiful.
post #20140 of 25228
87c0a867.jpg
post #20141 of 25228
That looks awful so I'm not even going to bother asking you what it is.
post #20142 of 25228
smile.gif
post #20143 of 25228
Quote:
Originally Posted by Rambo View Post

That looks awful so I'm not even going to bother asking you what it is.

Actually, it looks quite good.
post #20144 of 25228
Quote:
Originally Posted by Rambo View Post

That looks awful so I'm not even going to bother asking you what it is.
i'd eat it
post #20145 of 25228
Thanks guys. It was so good.
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