Tilted Forum Project Discussion Community - View Single Post - Is there any cheese that will retain its shape when fried?

JadziaDax · 04-21-2003, 03:36 AM

Fried cheese is an appetizer that has become popular at restaurants all over America. Fried mozzarella sticks are probably the most common form of fried cheese, but a number of different cheese types can be fried with success.

For your next cheese-frying adventure, you may want to try a hard cheese like Cheddar, Colby or Gruyere. Harder cheeses have a higher melting point, so they will tend to retain their shape, even when deep-fried. You won't be able to carve your name out of Cheddar and expect it to be readable after a dip in the hot oil, but standard cubes should work just fine.

It is possible to successfully fry semi-soft cheeses like mozzarella if you follow a few guidelines. Even the hardest cheese will need some protection from the hot oil, and that protection can be either breading or a batter.

To bread cheese for frying, begin with one pound of cheese cubes. Coat the cubes with flour, then dip them in beaten egg. Finish by coating the cubes with bread crumbs.

After breading the cheese cubes, refrigerate them for ten to fifteen minutes before frying. This will help them to retain their shape in the hot oil.

The oil should be heated to 365 degrees. If you don't have a thermometer, you can test the oil by dunking a cube of bread in it. At 365 degrees, it will take about 60 seconds for the bread to turn golden brown. Fry the breaded cheese cubes until they are golden brown. If the cubes begin to ooze, your oil may not be hot enough, or you may be leaving the cheese in the oil too long.

Drain the fried cheese on paper towels and enjoy immediately. Don't burn your tongue!

04-21-2003, 03:36 AM	#1 (permalink)
JadziaDax Loser Location: who the fuck cares?	Is there any cheese that will retain its shape when fried? Fried cheese is an appetizer that has become popular at restaurants all over America. Fried mozzarella sticks are probably the most common form of fried cheese, but a number of different cheese types can be fried with success. For your next cheese-frying adventure, you may want to try a hard cheese like Cheddar, Colby or Gruyere. Harder cheeses have a higher melting point, so they will tend to retain their shape, even when deep-fried. You won't be able to carve your name out of Cheddar and expect it to be readable after a dip in the hot oil, but standard cubes should work just fine. It is possible to successfully fry semi-soft cheeses like mozzarella if you follow a few guidelines. Even the hardest cheese will need some protection from the hot oil, and that protection can be either breading or a batter. To bread cheese for frying, begin with one pound of cheese cubes. Coat the cubes with flour, then dip them in beaten egg. Finish by coating the cubes with bread crumbs. After breading the cheese cubes, refrigerate them for ten to fifteen minutes before frying. This will help them to retain their shape in the hot oil. The oil should be heated to 365 degrees. If you don't have a thermometer, you can test the oil by dunking a cube of bread in it. At 365 degrees, it will take about 60 seconds for the bread to turn golden brown. Fry the breaded cheese cubes until they are golden brown. If the cubes begin to ooze, your oil may not be hot enough, or you may be leaving the cheese in the oil too long. Drain the fried cheese on paper towels and enjoy immediately. Don't burn your tongue!