Author Topic: Cheese: sliced, cubed or shredded?  (Read 15936 times)

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Offline jfrancesconi

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Re: Cheese: sliced, cubed or shredded?
« Reply #25 on: November 08, 2007, 01:08:29 PM »
Ah, I see.  So very small then..

This whole time I'm reading and picturing like half inch cubes or something, and it's just not making sense. 

Thanks!


Online Jackitup

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Re: Cheese: sliced, cubed or shredded?
« Reply #26 on: November 08, 2007, 02:17:01 PM »
The homemade dicer that I showed above makes 1/4" sliced/diced cheese which is about the same size if you were to buy it already commercially diced (which I have for making sausage). There's some pics of a pizza I made last nite using cheese diced from it in the latest 'cracker crust' thread. http://www.pizzamaking.com/forum/index.php/topic,5762.msg49234.                First time I've used diced cheese on a pizza and will probably stick with it for the most part. Pizza cooked up very nice and the cheese I think melted more slowly so as not to overbrown too fast
“The two most important days in your life are the day you are born and the day you find out why.”            -Mark Twain

Offline pcampbell

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Re: Cheese: sliced, cubed or shredded?
« Reply #27 on: September 27, 2009, 12:07:12 PM »
Has anyone ever tried using the food grinder attachment for KitchenAid home mixers for dicing or shredding small 1 pound blocks of mozzarella cheese?

Would I be just as well to use my CuisinArt food proc with the blade or shredder attachment?
« Last Edit: September 27, 2009, 12:18:23 PM by pcampbell »
Patrick

Offline BurntEdges

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Re: Cheese: sliced, cubed or shredded?
« Reply #28 on: September 28, 2009, 12:20:54 PM »
PC,
I've used the KA shredder attachment, the largest size shredder cone.  Works fine, but still wish the shreds were a little fatter.  Make sure your cheese is very cold or the shredding process may become very "gummy".  You can even give the cheese block some freezer time for firmness, just don't freeze it rock solid.

Offline widespreadpizza

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Re: Cheese: sliced, cubed or shredded?
« Reply #29 on: September 28, 2009, 06:46:14 PM »
if you break down some low moisture mozz. into 1 inch cubes or so you can quickly turn it into a fine dice in a food processor,  just don't overdo it or you will have dust.  Use the double knife attachment,  and make sure your cheese is pretty cool.  -marc
« Last Edit: September 28, 2009, 06:53:05 PM by widespreadpizza »

Offline lundervold

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Re: Cheese: sliced, cubed or shredded?
« Reply #30 on: January 02, 2010, 12:39:59 PM »
When I worked at Luigi's in Red Bank NJ years ago, we used the meat grinder on the Hobart for cheese. At home I some times use the meat grinder on the kitchen aid and do the same. It turns it into little round bits that are easy to spread like the diced.

scott123

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Re: Cheese: sliced, cubed or shredded?
« Reply #31 on: January 02, 2010, 04:41:26 PM »
Unless I use it right away, my cheese tends to be too soft to work in the KA or Cuisinart, even if chilled thoroughly in the freezer. I have one brand of brick mozz, Biazzo, that's extremely firm, and does work for mechanical grating, but... it has a tendency to curdle as it bakes, so I have to avoid it.

As far as the thread goes, good NY style pizza is all about the butterfat that the whole milk cheese gives off as it bubbles. At least that's my impression of good NY style pizza :) Brick mozz just isn't going to release it's beautiful buttery-ness unless it's shredded. Hand formed mozz- that you can cube or slice because it melts a bit easier.
« Last Edit: January 02, 2010, 04:44:48 PM by scott123 »