This recipe did not work well...

[dawgstudent]

http://sixpackspeak.yuku.com/sreply/184018

I don't know what I did wrong but I followed the directions to the tee and when I put the cheese in the oil, the breadcrumbs completely separated from the cheese.

 

[xxxWalkTheDawg]

It will do exactly what you said happened to you if you don't.

 

[DerHntr]

no idea how hot it should be for this particular recipe though

 

[weblow]

I have made a similar recipe several times. I have more luck placing them on a cookie sheet after they are breaded and freezing them over night. The oils should be at 350 degrees. If they oil is cooler than 350, the crumbs will separate from the cheese. I will have to try this recipe this week.

 

[dawgstudent]

[No message]

 

[UpTheMiddlex3Punt]

Not that I've done this recipe, but I've noticed the difference between the two ever since I got a deep freezer. I can put a bottle of water in my deep freezer and it is solid within 4 hours. I would have to wait a day with my frostless. The reason is the frostless freezer heats up the walls of the freezer to melt off any small amount of frost on it. If your stuff is too close to the wall, it may not freeze completely.

 

[8dog]

that's probably your problem.

 

[goindhoo]

The Grill's is very similar with one extra step. And freezing them was not necessary, although they were always keep in a freezer. I remember frying them right after being prepared. I don't know the exact measurements of the ingredients but I will use the link's.

1 Block of Mozzarella Cheese
1 Bag Japaneese Bread Crumbs
2 Eggs (for 8-10 sticks)
1/2 Cup milk
FLOUR

- Cut Mozz into 3/4"-3/4"-6" Segments
- Mix milk&egg
- Empty breadcrumbs into flat toasting pan or
casserole dish
- Put flour in pan or dish similar to what bread crumbs are in
- Dip cheese into milk/egg mix with left (wet) hand
-place cheese in pan with flour and roll
- Dip floured cheese back in to milk/egg mix
- place cheese on breadcrumb pan and roll with right (dry) hand
- remove wet clumps from pan when necessary
- Place sticks in freezer bag and freeze solid
- Cook frozen Stick 5-7 minutes in deep fryer

 

[tenureplan]

Sorry it didn't work for you. Were the cheese sticks frozen solid or still a little gooey? If they were solid, I would say that the oil wasn't hot enough. I wish I could remember what temp setting we kept the fryer on, but it was a long time ago. You should see a good deal of turbidity in the oil when you drop them in; if not, its too cold.

 

[dawgstudent]

Also, a lot of the egg wash was left over which I didn't understand. I made 15 sticks. The dog ate one.

I took a 9 oz block of mozzarella, cut it into 4's, rolled in the eggs and milk and put the panko bread crumbs.

 

[Optimus Prime 4]

freeze the cheese for about an hour, then bread, then fry.

 

[Shmuley]

My recipe worked just fine. Of course, my recipe has one extra step:

"Dip breaded cheese sticks into container of liquid Nitrogen."

 

[ScoobaDawg]

http://www.foodnetwork.com/recipes/giada-de-laurentiis/mozzarella-sticks-recipe/index.html

 

[38843dawg]

http://www.foodnetwork.com/recipes/guy-fieri/ive-got-the-need-the-need-for-fried-cheese-recipe/index.html

This one is from an episode I saw from Guy Fieri. Never tried it, so it may taste like ****, but it looks pretty damn easy to do. Instead of getting a block of mozzarella he just uses mozzarella string cheese.

 

[jakldawg]

was that you can find mediocre, thin, breaded abominations at any chain restaurant with goofy crap on the walls.
They aren't even in the same category as the delicious molten panko-crusted behemoths the size of a RedBull can that Flo & Eddies provided.

That being said, I think oil temp is the key.
375?
because when you plunge a hunk of frozen cheese into it, the temp will lower, so it would actually cook at about 350?

 

[DAWG61]

that I can help with haha!! This is something that I have had a lot of practice with. The trick to the huge cheesesticks that you see at flo's, the grill, harvey's, and the veranda is to double batter, press the panko into the stix after the second batter and cook at 350. You don't want it to be higher or the breadcrumbs will burn and the cheese won't be done in the middle. Freezing helps to make sure all the cheese doesn't fall out of the stix. The best is to cut the mozzarella into the size of a highlighter pen, then you roll it in flour, then you dip it in buttermilk, then you roll it in breadcrumbs. Then you PRESS the crumbs into the cheesestix, freeze them overnight and cook at 350 for 5-7 min. Once you see the cheese bubbling out of the stix take them out. Your welcome!!

 

[dawgoneyall]

can cook and then there are people who can eat.

 

[DerHntr]

[No message]

 

[Barkman Turner Overdrive]

I've looked at many grocery store cheese sections and have never found bacon cheddar. Those were my favorite.

 

[bulliegolfer]

 

[goindhoo]

never dealt with ordering supplies....I know it came in large sealed blocks. It was the least popular of the three