{"id":180,"date":"2024-04-25T11:51:04","date_gmt":"2024-04-25T11:51:04","guid":{"rendered":"https:\/\/www.fmidnight.com\/gourmet\/?p=180"},"modified":"2024-06-10T17:58:19","modified_gmt":"2024-06-10T17:58:19","slug":"mozzarella-sticks","status":"publish","type":"post","link":"https:\/\/www.fmidnight.com\/gourmet\/mozzarella-sticks\/","title":{"rendered":"Mozzarella Sticks"},"content":{"rendered":"
Ingredients<\/span><\/h5>\n

Makes 6 servings<\/em><\/p>\n

Mozzarella<\/span><\/h5>\n

1 gal low temp pasteurized, non homogenized milk
\n1\/2 teaspoon liquid rennet
\n1 1\/2 teaspoons granulated citric acid
\nwater
\nkosher salt<\/p>\n

Marinara Sauce<\/span><\/h5>\n

1 tbsp olive oil
\n1\/2 diced onion
\nrosemary to taste
\n3 cloves diced garlic
\n1\/2 tbsp red pepper flakes
\n2 28oz cans San Marzano tomatoes
\nfresh basil
\nall purpose seasoning
\n2 teaspoons sugar<\/p>\n

Sticks<\/span><\/h5>\n

2 cups all purpose flour
\n2 cups Italian breadcrumbs
\n3 eggs
\nall purpose seasoning
\n1 tablespoon heavy cream
\n1L vegetable oil
\nchopped parsley<\/span>
\n <\/p>\n

Procedure<\/h3>\n

Mozzarella<\/h5>\n

Mix 1\/2 teaspoon rennet with 1\/4 cup water.<\/span><\/p>\n

Vigorously whirlpool cold milk in a pot and add citric acid.<\/span><\/p>\n

Heat milk on medium low until 90F degrees. Once at 90, remove from heat and stir in renet. Stir (not too gentle not too harsh) for exactly 30 seconds.<\/span><\/p>\n

Cover and let stand for 5 minutes until a solid curd forms on top.<\/span><\/p>\n

Cut curd in a criss-cross fashion all the way to the bottom.<\/span><\/p>\n

Return to medium-low heat and stir occasionally and very gently as to not break up the curd.<\/span><\/p>\n

Once at 105F degrees, remove from heat and let stand for 5min.<\/span><\/p>\n

Place into strainer and let stand for 15 seconds.<\/span><\/p>\n

Gently squeeze out excess whey (not all).<\/span><\/p>\n

Season whey with 1 tbsp of salt.<\/span><\/p>\n

Heat up small pot of seasoned whey to 180F degrees.<\/span><\/p>\n

Pour over curd and let stand for 15 seconds.<\/span><\/p>\n

Once soft, gravity stretch and fold curd 4-6 times until smooth.<\/span><\/p>\n

Shape curds into a stick shape. Place into room temperature whey.<\/span><\/p>\n

Let stand about 20 minutes then remove from whey.<\/span><\/p>\n

Marinara Sauce<\/h5>\n

Dice the half onion and garlic cloves.<\/span><\/p>\n

Hand crush tomatoes.<\/span><\/p>\n

Saute onions and garlic, after 2 minutes add red pepper flakes.<\/span><\/p>\n

Turn heat to medium low and add tomatoes once onions are golden.<\/span><\/p>\n

Add all purpose seasoning and simmer for 10 min.<\/span><\/p>\n

Add fresh basil and simmer for 20 -30 min.<\/span><\/p>\n

Add sugar.<\/span><\/p>\n

Sticks<\/h5>\n

Prepare three dishes, one with flour, one with eggs, and one with bread crumbs.<\/span><\/p>\n

Add all purpose seasoning into flour and breadcrumbs.<\/span><\/p>\n

Add heavy cream to eggs, then whisk until scrambled.<\/span><\/p>\n

Dip mozzarella into flour ,egg, then breadcrumbs and do so again (flour egg breadcrumb).<\/span><\/p>\n

Place into a pan with tinfoil.<\/span><\/p>\n

Preheat vegetable oil in pan to 350F degrees.<\/span><\/p>\n

Fry for about 60 seconds.<\/span><\/p>\n

Place on wire rack to drain.<\/span><\/p>\n

Garnish with parsley.<\/span><\/p>\n

Enjoy!<\/p>\n\n\n
\n\n\n\n

\"\"<\/figure>\n","protected":false},"excerpt":{"rendered":"

Ingredients Makes 6 servings Mozzarella 1 gal low temp pasteurized, non homogenized milk 1\/2 teaspoon liquid rennet 1 1\/2 teaspoons granulated citric acid water kosher salt Marinara Sauce 1 tbsp olive oil 1\/2 diced onion rosemary to taste 3 cloves diced garlic 1\/2 tbsp red pepper flakes 2 28oz cans […]<\/p>\n","protected":false},"author":1,"featured_media":181,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[38,35],"class_list":["post-180","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-american","tag-cheese","tag-side"],"_links":{"self":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts\/180","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/comments?post=180"}],"version-history":[{"count":6,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts\/180\/revisions"}],"predecessor-version":[{"id":589,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts\/180\/revisions\/589"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/media\/181"}],"wp:attachment":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/media?parent=180"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/categories?post=180"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/tags?post=180"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}