Author Topic: How I prep my cheese for NP pies (Read 3543 times)

TXCraig1 · « **on:** August 12, 2012, 11:25:24 PM »

For NP pies, I tear my cheese by hand (fresh, water packed mozz) into marble-sized pieces, by hand. The rough edges help the cheese melt seamlessly into the sauce. I'm not a fan of the abrupt cheese-sauce transition you see in some pies.

CL

PizzaPolice · « **Reply #1 on:** August 13, 2012, 11:11:59 AM »

Worthy of a frame! That should be blown up and stuck on the wall! Or converted to a watercolor or oil. It would look great in the Garage.

Years ago, doing NY style in the home oven, a photography student showed up and snapped this pic.

Yours is SO much Better!

TXCraig1 · « **Reply #2 on:** August 13, 2012, 11:47:04 AM »

I had not thought about doing a watercolor filter with Photoshop like that. It looks really good.

CL

JConk007 · « **Reply #3 on:** August 14, 2012, 12:44:09 AM »

Ditto on the cheese prep. Not a fan of the cut / slice fresh I hand tear every piece also.
john

pizzablogger · « **Reply #4 on:** August 14, 2012, 03:39:33 PM »

Quote from: JConk007 on August 14, 2012, 12:44:09 AM

Ditto on the cheese prep. Not a fan of the cut / slice fresh I hand tear every piece also.
john

+2

TXCraig1 · « **Reply #5 on:** August 26, 2012, 01:58:39 PM »

Whatever type of fresh mozz you buy, look through all the packages at the store and buy the one(s) with the most time remaining before the sell-by date printed on the package.

TXCraig1 · « **Reply #6 on:** September 16, 2012, 03:35:41 PM »

Last night, I tore my cheese a little smaller than normal. Probably 50-60% of the size I typically tear them. I think I like this better.

TXCraig1 · « **Reply #7 on:** September 16, 2012, 03:41:20 PM »

As compared to this pie which is my normal tear size.

Jet_deck · « **Reply #8 on:** September 16, 2012, 06:18:52 PM »

My personal opinion is that the Calabrian Chili Oil cancells any inconsistencies with the cheese tearing size. They are visually stunning and taste better than that.

Just my $.02.

sajata · « **Reply #9 on:** September 16, 2012, 06:21:45 PM »

my costco now carries buffla mozzarella. i used it last week for the fist time. And it does make an amazing cheese tomato "Sauce", everything just blends together and make this wonderful mixture and the other thing i noticed is that the cheese does not brown...

JConk007 · « **Reply #10 on:** September 16, 2012, 08:11:29 PM »

My chunk size I also tear it up

scott r · « **Reply #11 on:** September 17, 2012, 12:11:49 AM »

another tearer over here

jamieg · « **Reply #12 on:** December 27, 2012, 10:35:25 PM »

Hi all,

Just wondered if anybody has any thoughts on this article from the Food Lab:
http://www.seriouseats.com/2012/04/the-food-lab-can-you-rescue-poorly-stored-mozzarella-cheese-refrigerate-or-no.html?ref=thumb

In a nutshell - it suggests that - once refrigerated mozzarella is never the same - and that you should keep it in warm salty milk for about an hour - to get it back to it's pre-refrigerated quality.

The article makes a lot of sense to me - so I'll have a crack and report back to base - next week.

- jamie

Tscarborough · « **Reply #13 on:** December 28, 2012, 12:06:59 AM »

Time is unidirectional and linear.

mkevenson · « **Reply #14 on:** December 28, 2012, 12:01:38 PM »

Quote from: jamieg on December 27, 2012, 10:35:25 PM

Hi all,

Just wondered if anybody has any thoughts on this article from the Food Lab:
http://www.seriouseats.com/2012/04/the-food-lab-can-you-rescue-poorly-stored-mozzarella-cheese-refrigerate-or-no.html?ref=thumb

In a nutshell - it suggests that - once refrigerated mozzarella is never the same - and that you should keep it in warm salty milk for about an hour - to get it back to it's pre-refrigerated quality.

The article makes a lot of sense to me - so I'll have a crack and report back to base - next week.

- jamie

Jamie, interesting article . I will be looking for your report.
Mark

jimd · « **Reply #15 on:** December 28, 2012, 02:13:01 PM »

I have tried this and was really surprised as to how well it worked. I put the milk (used 2%, and not sure it matters) into a small sauce pan (enough to cover the ball of Mozz), added salt and then brought it to about 105 degrees. Took it off the heat and let it cool down. After about 1-2 hours, it would have been very difficult to tell it apart from a ball of Mozz that I had just made fresh. I would add that once I left it unattended on the stovetop and it quickly turns to mush, so you need to be mindful and keep an eye on it.

This was a real revelation and provided some liberation if I wanted to serve fresh Mozzarella to company but did not want the pressure of making it shortly before they arrived. Very much worth trying.

Jim

jamieg · « **Reply #16 on:** December 28, 2012, 03:54:40 PM »

I will report back asap.

I am assuming that having been submerged in warm milk for about an hour - it will still be necessary to dry the mozzarella before throwing it on the pizza - to prevent the moisture boiling the mozzarella.

J

Qarl · « **Reply #17 on:** December 29, 2012, 09:10:11 AM »

I did the tear method last night. Works great.

MrPibbs · « **Reply #18 on:** January 04, 2013, 07:16:41 PM »

Do you guys weigh the torn cheese, or just eyeball use & placement of it?

TXCraig1 · « **Reply #19 on:** January 04, 2013, 08:25:38 PM »

Just eyeball. Some variation is a good thing.