Author Topic: Mozzarella "Spotting"  (Read 747 times)

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Offline hotsawce

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Mozzarella "Spotting"
« on: February 26, 2013, 07:34:53 PM »
Something I've noticed but can't seem to figure out yet; what causes mozzarella to "spot?" Aka, the browning flecks on the fresh mozz on neapolitan style pizzas.

I notice, from different places, some spot and some don't. Is it how the mozz is cut? The quality of the mozz?


Offline mkevenson

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Re: Mozzarella "Spotting"
« Reply #1 on: February 26, 2013, 07:55:25 PM »
I believe I have read here that part skim with color more than whole milk. Could be the other way tho. Perhaps putting oil on the cheese will also affect the "spotting"
Mark
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Offline TXCraig1

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Re: Mozzarella "Spotting"
« Reply #2 on: February 26, 2013, 08:25:11 PM »
Time is a factor. The quicker the bake, the less likely there will be spotting.

Buffalo mozz, generally speaking, won't brown.
Pizza is not bread.

Offline hotsawce

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Re: Mozzarella "Spotting"
« Reply #3 on: February 26, 2013, 08:26:45 PM »
Interesting. Especially the part about the buffalo mozz. Thanks  ;D

Time is a factor. The quicker the bake, the less likely there will be spotting.

Buffalo mozz, generally speaking, won't brown.


 

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