Author Topic: Smoked Mozzarella  (Read 434 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
Deb


Offline 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?
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

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.
Deb

Offline 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.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage


 

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