Any of you guys got a secret for making fried mozzarella? Tried a few times and the cheese oozes out before the breading is finished frying
Whatcha Cooking Thread
- Thread starter MomentInTheSun
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Never made it, but are you putting in the freezer before frying?
No but that’s a good idea. And I feel dumb for not thinking of it. But none of the recipes I read suggested it but I’ll try it soon
https://www.fifteenspatulas.com/game-day-nibbles-homemade-mozzarella-sticks/
First, they should be breaded twice so they have a thick enough shell to keep the cheese inside.
The other thing is to freeze them for at least two hours before frying, otherwise the cheese will likely ooze out of the shell, and that’s no fun.
I’ve done the double breading. I’ll have to freeze them now.
I’ll bump this bitch in a few days gang
I know that some recipes call for you to freeze things before you fry them. With a turkey I assume it has to do with size and how much frozen moisture is in the bird. Don’t really know though.
Been awhile since I've had a PRIME rib. So daddy (me) decided to celebrate my brother's birthday and the boog hut hut game with a fat slab of prime beef. Got this bitch dry brining for the night and am anxious to try out a new but super simple roasting technique tomorrow for it. Also gonna make some sous vide mash potatoes which are so dope compared to regular ones. Looking forward to the hut hut game no matter what now gang
So that is a PRIME cut? Can’t imagine what that delicacy even costs. You can’t just find those cuts anywhere. I looked for one today & ended up with a nice Choice, but didn’t get an entire loin.
Been awhile since I've had a PRIME rib. So daddy (me) decided to celebrate my brother's birthday and the boog hut hut game with a fat slab of prime beef. Got this bitch dry brining for the night and am anxious to try out a new but super simple roasting technique tomorrow for it. Also gonna make some sous vide mash potatoes which are so dope compared to regular ones. Looking forward to the hut hut game no matter what now gang
It’s high choice sterling silver. Guess not technically prime but i consider it to be. You sir obviously know your beef cuts though
went old school and boiled 15 lbs of peanuts for the game, hope i still have some left by the time i get to the party.
did the koji rice experiment this past weekend to try and simulate dry aging and it actually was really good. Did it two ways since I wasn't as thick of cuts as this dude does, and I'd recommend doing it for only 24 hours if you're not using a super thick cut. Cool thing to try though
Great video. Where did you get the koji rice? Saw some on Amazon but the cheapest there was still 8 bucks.
Got a nice 4lb ny strip loin that was way in sale. Debating whether to do a roast or cut that bitch up into thick steaks
Mini Boogs got to 6-1 last night I & had had a bunch of folks I work with over before the game, a few of which were parents of the opposing team. Grilled 16 HUGE ground chuck burgers, 8 Ball Parks, smoked sausages, 9 fried taters in my fish cooker & my own homemade I SCREAM. Tonight will be sun dried tomato & skrimp with pasta, but I’m gonna go off script as usual & throw in about 8 large sea scallops & prolly fry some squash. Gonna be pretty sweet to finally get to wear my Final Four tee on the screen porch all day after I go & watch my first cuz STUD 11 YO dual threat QB. Could be my best Saturday since Boog hoops subsided.
Might have been the best meal you ever went full CHEF for me. Thanks Solly.
Finally got this picture stuff figured out I think (see 14# brisket that went 15 hours). Didn’t take pictures of my 3 slabs.
niceFinally got this picture stuff figured out I think (see 14# brisket that went 15 hours). Didn’t take pictures of my 3 slabs.
Got four 8#+ turkey tits on the BGE & hoping this Flame Boss 500 will get er done cause it’s hot as hell out here on the screen porch & that one wasp sting was aplenty for one day.
Put this 6.5# ribeye roast in my new Sous vide for a 132 degree 8 hour bath. It’s searing in the oven for 15 minutes & I’m hoping I got it right.
Decided to celebrate #stopsteele & pulled these 16 bluegill out the freezer with some fried oysters, home cut fries & coleslaw. Belly hurting.
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