This happened by accident. While making Parmesan broth, about thirty minutes into the steeping....I stirred it and noticed that the Parmesan was acting like Mozzarella curd. I pulled some out and worked it into a ball and chilled it.
It set beautifully. I formed three more balls and vacd them in some of the broth and some truffle oil.
I'm telling you the texture is that of mozzarella. I don't know if it will melt like it, it might just break, but the texture was perfect. Something in the timing. Twenty minutes later when I strained the broth, what was left in the chinios was broken and grainy.
Tomorrow will be the taste testing.
Now I want to work this with Manchego or Feta. Could sheets be rolled of this? Could it be used as a wrapping?
How about cheese brines? Peeled grapes brined in cheese broth? Tomatoes soaked in mozzarella broth?....
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