Grated Mozzarella... - Page 2

Will · 28-09-2011, 20:31

Quote:

Originally Posted by leowyatt

if you were using fresh moz I'd just rip it and put it on the top

That's what i'd do.

I don't know if you can find the "dried" stuff?

SidewinderINC · 28-09-2011, 20:43

I do, however...

Quote:

Originally Posted by SidewinderINC

Using fresh stuff to cover the entire base of a pizza is not a viable option, its not the right kind of cheese.

Muban · 28-09-2011, 21:14

Seems really awkward to get over here. Only those expensive packs of pre grated stuff in the supermarket :/ I remember you could get big tubs of the stuff in the US stores. Not that it's any help to you, sorry.

Mark · 28-09-2011, 22:25

Might be worth enquiring at somewhere like Selfridges or Fortnum & Mason. It'll be expensive, but if you really must then they are the sort of specialist place that might.

The food court in the basement of Selfridges Bullring was something to behold. I expect other stores will be equally diverse.

Will · 28-09-2011, 22:28

We're not being very helpful are we?!

Will · 28-09-2011, 22:29

How about buying the regular soft stuff and drying it out?

Tak · 29-09-2011, 07:03

Quote:

Originally Posted by SidewinderINC

Unfortunately, Tak, that's just regular soft mozzarella in a block shape

Nice try though

Meh - I just stuck in "block mozzarella" into google

How about asking at a local Italian restaurant? I'll try to remember to look in the 3663 catalogue at work today

volospian · 29-09-2011, 09:02

Having had my interest piqued, I have had a look around and the common method seems to be to dry the mozza a bit between paper towels, but not to grate it anyway. Slice it thinly with a cheesewire and place in on the partly cooked pizza a few minutes before the end of cooking. That way you get the creamyness of fresh "wet" mozza without a soggy pizza...

That's what I have read a few times on Google anyway... :-)

SidewinderINC · 29-09-2011, 16:52

All good and well, but what do I put on the base of the pizza at the start of cooking? a pizza coated in cheddar isn't very appetising, edam works well and swiss cheeses work well but are quite different to the flavour of mozz.

It's all good guys, if this thread has done anything it's shown that it's nigh on impossible to buy at a regular supermarket and as Mark has just said, it'll be even more expensive at the extravagant department stores with food courts.

I'll just stick to buying the bags

Glaucus · 29-09-2011, 21:15

Why do you need it grated. Sod the pre grated rubbish.
Get the stuff in liquid and either just thinly slice it, or chop it up and sprinkle on.

Edit - should read entire thread before posting.

I like a 50/50 mix of fresh moz and cheddar. Moz for the really stringy texture and cheddar for taste. Although you don't always need the strong cheese taste. Just depends what flavour you are doing.

28-09-2011, 21:14	#13
Muban Shoes, Boobs & Corsets Join Date: Jul 2006 Location: The fastest town in Scotland Posts: 1,882	Seems really awkward to get over here. Only those expensive packs of pre grated stuff in the supermarket :/ I remember you could get big tubs of the stuff in the US stores. Not that it's any help to you, sorry. __________________ well, not to put a too fine point to it, he was discovered.. in the lounge

28-09-2011, 22:25	#14
Mark Screaming Orgasm Join Date: Jul 2006 Location: Newbury Posts: 15,194	Might be worth enquiring at somewhere like Selfridges or Fortnum & Mason. It'll be expensive, but if you really must then they are the sort of specialist place that might. The food court in the basement of Selfridges Bullring was something to behold. I expect other stores will be equally diverse. Last edited by Mark; 28-09-2011 at 22:27.

28-09-2011, 22:28	#15
Will BBx woz 'ere :P Join Date: Jan 1970 Posts: 2,147,487,208	We're not being very helpful are we?! __________________ *No No!*

28-09-2011, 22:29	#16
Will BBx woz 'ere :P Join Date: Jan 1970 Posts: 2,147,487,208	How about buying the regular soft stuff and drying it out? __________________ *No No!*

29-09-2011, 16:52	#19
SidewinderINC Joey Tempest Join Date: Sep 2007 Location: Gravesend. Posts: 2,751	All good and well, but what do I put on the base of the pizza at the start of cooking? a pizza coated in cheddar isn't very appetising, edam works well and swiss cheeses work well but are quite different to the flavour of mozz. It's all good guys, if this thread has done anything it's shown that it's nigh on impossible to buy at a regular supermarket and as Mark has just said, it'll be even more expensive at the extravagant department stores with food courts. I'll just stick to buying the bags __________________ No Sig.

29-09-2011, 09:02	#18
volospian Vodka Martini Join Date: May 2009 Posts: 786	Having had my interest piqued, I have had a look around and the common method seems to be to dry the mozza a bit between paper towels, but not to grate it anyway. Slice it thinly with a cheesewire and place in on the partly cooked pizza a few minutes before the end of cooking. That way you get the creamyness of fresh "wet" mozza without a soggy pizza... That's what I have read a few times on Google anyway... :-)

29-09-2011, 21:15	#20
Glaucus Absinthe Join Date: Jun 2008 Posts: 1,855	Why do you need it grated. Sod the pre grated rubbish. Get the stuff in liquid and either just thinly slice it, or chop it up and sprinkle on. Edit - should read entire thread before posting. I like a 50/50 mix of fresh moz and cheddar. Moz for the really stringy texture and cheddar for taste. Although you don't always need the strong cheese taste. Just depends what flavour you are doing. __________________ Last edited by Glaucus; 29-09-2011 at 21:17.