Burrata

[Pizza_Not_War]

Trader Joe's just started carrying Burrata at my nearest location. Think I grabbed the first one off the shelf and it was most excellent on my pizza. Baked @ 750F it reminded me of Bufala Mozz.

PNW

[jeff v]

Hmm... never thought to put that on pizza. What brand was it?

Jeff

[Pizza_Not_War]

Trader Joe's brand, which is made by ??

Be sure to drain it well.


PNW

[jeff v]

I've has the Bellgioso brand, and it was a little bland-I'll have to look for that next time.

[Bill/SFNM]

Just tried some burrata made by Di Stefano (Baldwin Park, CA) that I bought at Whole Foods. Waste of money. I'm getting a shipment next week from DiPalo/NYC. High hopes.

[Jackie Tran]

Trader Joe's just started carrying Burrata at my nearest location. Think I grabbed the first one off the shelf and it was most excellent on my pizza. Baked @ 750F it reminded me of Bufala Mozz.

PNW

If you like their burrata, what's even better is their cream mozzarella.  I tried the TJ's burrata once and it did melt well but I like the consistency of their cream mozzarella better.  Unfortunately the TJ's near my house stopped carrying the cream mozz.  I'm not sure if it's just this location or chain-wide. 

[jeff v]

Just tried some burrata made by Di Stefano (Baldwin Park, CA) that I bought at Whole Foods. Waste of money. I'm getting a shipment next week from DiPalo/NYC. High hopes.

I bet you'll like the DiPalo-I only ordered it once, but it was very good and even with overnight shipping a good deal IMO. I don't recall you making your own mozz Bill, but if you do and get decent at it burrata is relatively easy. That's what I am doing nowadays.

Are you planning to cook it on pizza?

Jeff

[Bill/SFNM]

I bet you'll like the DiPalo-I only ordered it once, but it was very good and even with overnight shipping a good deal IMO. I don't recall you making your own mozz Bill, but if you do and get decent at it burrata is relatively easy. That's what I am doing nowadays.

Are you planning to cook it on pizza?

Jeff

I used to make fresh mozarrella all the time, but have found the DiPalo (and Alleva) stuff to be better than mine. Freezes very well. DiPalo did just raise the price, but it is still very reasonable even with shipping. Never tried making burrata.

I've put burrata on pizza before, but I prefer it uncooked. Tomatoes from my garden are at their peak right now. Nothing better than a Caprese with these tomatoes and burrata. Basil. Sea salt. Pepper. Olive oil. A splash of Belazu vinegar. With baguetes made with leftover pizza dough. Maybe some proscuitto or Fra Mani salame. Perfect lunch.
 

[andreguidon]

 

[JConk007]

OK so I saw this while i was picking up a fresh log for this weekends bake and thoug i would give it a try. Imterseting I agree a little bland and I like it better uncooked. Pics are cut, and drained , 
John

[JConk007]

And whala the pie The dough is soo good the cheese is almost secondart I had time and a camera tonight so Itook a bunch of pics will post all over 

[Ronzo]

Lookin' good, J! I don't think I've had Burrata yet. 

[Jackie Tran]

Nice looking Pie John!  I like burrata on pizza.  Uncooked it's creamy mozzarella, softer fresh mozz. 

[JConk007]

Thanks Chau!
did you get to the Health Dept. yet Ron?
John

[Ronzo]

Thanks Chau!
did you get to the Health Dept. yet Ron?
John

No not yet. We're closing on a new house on Wednesday and we've been busy getting all our ducks in a row. It might be a couple of weeks or so before I get over there with the closing, sodding the back yard, sealing tile, etc... before we move in on the 19th. I did end up getting to one of the evening farmers markets and I wasn't really impressed with the turn out. I need to check the other markets to see if that's even the way I want to go.