MULTIZ321
TUG Member
- Joined
- Jun 6, 2005
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- FT. LAUDERDALE, FL
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BLUEWATER BY SPINNAKER HHI
ROYAL HOLIDAY CLUB RHC (POINTS)
How to Make Fresh Mozzarella From Scratch - by Niki Achitoff- Gray/ Techniques/ Serious Eats/ seriouseats.com
"At Serious Eats, we're lucky enough to work right across the street from Di Palo Selects, an Italian fine foods store that just happens to make some of the best fresh mozzarella I've ever tasted. It's milky, tender, and mild, with a faint layer of cream beneath the skin that gushes a little when you slice it. In other words, this isn't that stiff, tough ball of vacuum-sealed supermarket mozzarella, and it's definitely not the low-moisture cooking mozzarella that you throw on pizzas or lasagnas; it's mozzarella for savoring on its own, perhaps with a sprinkle of sea salt, or torn up for a simple Caprese salad. This mozzarella? You buy it when it's still warm and it never goes into the fridge..."
Richard
"At Serious Eats, we're lucky enough to work right across the street from Di Palo Selects, an Italian fine foods store that just happens to make some of the best fresh mozzarella I've ever tasted. It's milky, tender, and mild, with a faint layer of cream beneath the skin that gushes a little when you slice it. In other words, this isn't that stiff, tough ball of vacuum-sealed supermarket mozzarella, and it's definitely not the low-moisture cooking mozzarella that you throw on pizzas or lasagnas; it's mozzarella for savoring on its own, perhaps with a sprinkle of sea salt, or torn up for a simple Caprese salad. This mozzarella? You buy it when it's still warm and it never goes into the fridge..."
Richard