Author Topic: Smoked Mozzarella  (Read 262 times)

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Offline deb415611

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Smoked Mozzarella
« on: September 30, 2013, 09:50:02 PM »
It's been nice and cool here in the mornings.  Did a some mozz this morning 9 PollyO and 3 Garafolo Buffalo Mozz


Online TXCraig1

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Re: Smoked Mozzarella
« Reply #1 on: September 30, 2013, 10:14:49 PM »
Those look perfect. What is the temp you smoked them at?
Pizza is not bread.

Offline JConk007

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Re: Smoked Mozzarella
« Reply #2 on: September 30, 2013, 10:18:02 PM »
NICE!! thats my most expensive ( amd loved) ingredient the Lupara Smoked Buffalo Mozz. ! retail is Mid $ teens per /LB  of course  Orlando foods is a great and Local  distibutor of this great cheese  ;)
John
I Love to Flirt with Fire! www.flirtingwithfirepizza.com

Offline deb415611

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Re: Smoked Mozzarella
« Reply #3 on: September 30, 2013, 10:27:31 PM »
Thanks Craig.

I didn't' have a probe in with the cheese.    The grill was on smoke and the main section of the grill was 160-170 whenever I checked.  I set that tray right over a pan of ice and the cheese never felt warm to the touch so I'm guessing I was able to keep the warming tray under 100.  There was still ice in the pan after two hours.  Outside temp was just above 40.     I was not so lucky the other day and slightly fatted out some cheddar - it will be destined for cooking - detroit pizza edges, mac & cheese, etc.

Online TXCraig1

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Re: Smoked Mozzarella
« Reply #4 on: September 30, 2013, 10:42:59 PM »
I'll have to give it a try with the ice if it ever cools down some.
Pizza is not bread.


 

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