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Author Topic: Cheese prep  (Read 2813 times)

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Offline HBolte

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Re: Cheese prep
« Reply #20 on: September 03, 2015, 08:24:24 AM »
that's where i saw them. have you tried them yet?

No, but I'll post when I do.
Hans

Offline thezaman

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Re: Cheese prep
« Reply #21 on: September 03, 2015, 09:31:23 AM »
I've been using this lately for my cheese. It gives a similar cut. Probably not a good commercial-quantity solution however.

I find I use a LOT less cheese than when I use a more diced cut.
  hi craig, can you tell me where you got that hand grater? looks perfect for home use. thanks, larry

Offline norma427

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Re: Cheese prep
« Reply #22 on: September 03, 2015, 09:47:04 AM »
I've been using this lately for my cheese. It gives a similar cut. Probably not a good commercial-quantity solution however.

I find I use a LOT less cheese than when I use a more diced cut.

Craig,

I have one of those cheese graters at market.  Next time I make a NP pizza I will have to try it for fresh mozzarella.  Thanks for the tip of using that kind of cheese grater.

Norma
« Last Edit: September 03, 2015, 09:10:46 PM by norma427 »

Offline TXCraig1

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Re: Cheese prep
« Reply #23 on: September 03, 2015, 10:05:01 AM »
  hi craig, can you tell me where you got that hand grater? looks perfect for home use. thanks, larry

Larry,

This is it: https://www.amazon.com/gp/product/B0000VLV6Q/?tag=pmak-20
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline norma427

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Re: Cheese prep
« Reply #24 on: September 16, 2015, 07:05:10 AM »
The fresh made on the premises Scamorza was grated with the grater like Craig has.  It grated the Scamorza nicely.

Norma

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Offline Roman

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Re: Cheese prep
« Reply #25 on: September 17, 2015, 06:37:45 AM »

Offline vtsteve

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Re: Cheese prep
« Reply #26 on: September 17, 2015, 07:32:48 AM »
In grams we trust.

Offline theppgcowboy

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Re: Cheese prep
« Reply #27 on: September 26, 2015, 11:24:21 PM »
How would this work?
http://www.webstaurantstore.com/14241/french-fry-cutters.html?gclid=CKGkws_v_ccCFc2PHwodoVMPsw

I went to a restaurant supply and bought the used blade holder for a couple of dollars and got another free, cleaned it up and that is what I cut my cheese with but without the housing.  I have ff cutter but wanted to keep it intact.  I just push the cheese through by hand,  less to clean. This is it,

http://www.pizzamaking.com/forum/index.php?topic=34815.0




Offline TXCraig1

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Re: Cheese prep
« Reply #28 on: September 26, 2015, 11:51:51 PM »
I went to a restaurant supply and bought the used blade holder for a couple of dollars and got another free, cleaned it up and that is what I cut my cheese with but without the housing.  I have ff cutter but wanted to keep it intact.  I just push the cheese through by hand,  less to clean. This is it,

http://www.pizzamaking.com/forum/index.php?topic=34815.0

http://www.pizzamaking.com/forum/index.php?topic=34815.msg364145#msg364145
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline theppgcowboy

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Re: Cheese prep
« Reply #29 on: September 27, 2015, 12:12:04 PM »
Thanks, how do you direct it to the exact post like that?

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Offline TXCraig1

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Re: Cheese prep
« Reply #30 on: September 27, 2015, 06:09:20 PM »
Thanks, how do you direct it to the exact post like that?


Right click on the link at the top of the post itself and copy the address.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline theppgcowboy

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Re: Cheese prep
« Reply #31 on: September 28, 2015, 12:33:49 PM »
Thanks.

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