good point - fresh mozzarella has a lot of moisture in it...
Yup thats why you cant grate it too mushy :p:p
I want Petezah
OK JOE, thats a TURKISH bread from NYC middle east shops, its gooood...
perhaps a "white onion " could be better than the yellows for a lower water content,???... cellfish...
.
OK JOE, thats a TURKISH bread from NYC middle east shops, its gooood...
perhaps a "white onion " could be better than the yellows for a lower water content,???... cellfish...
.
I'm thinking it may have been the fresh mozz. This package was more moist then the other two.
I'm thinking it may have been the fresh mozz. This package was more moist then the other two.
I maybe wrong - but - I believe fresh should only be used sparingly on a pie. Like it would be used on a [SIZE=4]Margherita Pie.[/SIZE]
You know. A piece here. A piece there. Not meant to cover the entire top of the pie like you would do with regular mozzarella. Because of the water content. I can hypothesis that Pizzerias use regular (i.e. non fresh/low moisture) cheese probably for that reason.
I maybe wrong - but - I believe fresh should only be used sparingly on a pie. Like it would be used on a [SIZE=4]Margherita Pie.[/SIZE]
You know. A piece here. A piece there. Not meant to cover the entire top of the pie like you would do with regular mozzarella. Because of the water content. I can hypothesis that Pizzerias use regular (i.e. non fresh/low moisture) cheese probably for that reason.
I put four slices on it. This package had more moisture than the other two.
OK JOE, thats a TURKISH bread from NYC middle east shops, its gooood...
perhaps a "white onion " could be better than the yellows for a lower water content,???... cellfish...
.
Looks like pizza
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