So in preperation of tonights pizza i decided to slice a fresh ball of mozzarella and soak it in a dry bath of kosher salt....Bad Idea. lol
After about 15 minutes i thought i would do a taste test. So.. the kosher salt didnt rub off well and i knew it was gonna need a good cold water rinse...
After about 30 minutes of rinsing and about 2 rolls of paper towels...lol, it finally taste like really good fresh mozzarella with a nice salty flavor.
Point of this story...I was really surprised at how quickly the mozzarella absorbed the salt. I originally thought of soaking the ball in a salt water brine overnight but thought slicing and dry salt would be more mellow. Next time I buy a fresh mozzarella ball, I might try an overnight salt water brine.
Anyone else ever try doing this, or was i the guinea pig?