Related Forum Threads
- Cheese Terrine Last post on 2/12/02 at 5:50am in Recipes
- What treat would you buy again and again... Last post on 8/20/14 at 10:23am in Food & Cooking
- catering a men's breakfast Last post on 2/13/12 at 8:36am in Professional Catering
- Suggestions anyone? Spinach cheese dip Last post on 1/3/11 at 9:00am in Food & Cooking
- Four Cheese pasta - why Fontina? Last post on 7/21/10 at 2:25pm in Food & Cooking
How To Prepare Fresh Herbs For Cooking
Last edited: 1/10/12
- Top 10 Least Well Known Culinary HerbsLast edited: 5/8/10
- History And Descriptions Of ChiliesLast edited: 3/8/10
- Cheese Storage Tips For Foodservice ProfessionalsLast edited: 2/16/10
- A Standard For All SeasonsLast edited: 2/16/10
I graduated in '95 and went back this past Thanksgiving w my 9yo daughter. We eat at the French restaurant, Escoffier. It was great! You get what you pay for. The problem is that many of the...
I attended the professional chef course chef at Italian Chef Academy in Rome chef academy course in January 2017 and both chefs and cooking lessons were fantastic. I have just finished my...
A very good way to get into Japanese blades since very good bang for the buck. Familiar blade and handle shape. Very good steel, comes with and keeps a good sharp edge ... but if you need to touch...
I picked up the Miyabi 8" chef's (600D) as an upgrade to my Henckels when I found it on sale and was not disappointed. Feels a bit lighter and more agile in the hand compared to the Germans since...
Wüsthof is one of the "big name" Germans for a reason, over 200 years. Their professional tier lines are all solid, and the choice may end up being just personal taste over the exact look/material...
Mazzarella/Basil Cheese Saucepost #2 of 173/12/10 at 8:15pmpost #3 of 173/12/10 at 8:27pmYou could either make a mornay or use a softer, fresh cheese like ricotta. Teamfat's mascarpone suggestion isn't bad at all, but (as he recommends) it's as a replacement for mozzerella not a compliment. You can't mix melted mozz with mascarpone unless you go through the bechamel - mornay sequence because it will seize.
Personally, I'd just mix a simple basil pesto with some ricotta.
BDLpost #4 of 173/13/10 at 5:11pmCan't add to this as the two suggestions are very, very acceptable. You'll never be able to get the mozzarella to melt down to that level. It's too thick a cheese... even when you're making it you can't get it to that consistency.
Out of the two... BDL's suggestion has my vote... pesto with the ricotta.post #5 of 173/13/10 at 7:17pm
Yea, thats what i would do, add it to a pesto and blend it. But, to give a new idea instead of going with the most probable to work idea, here's something you can try. If you really are using fresh mozzarella, use some of the brine an put it in the blender with some finely chopped mozzarella. Then, put it in a saucepan with a bit of cream and add your pesto and whisk alot. Then, slowly add more mozzarella. Other than that, just do the pesto ad mozzarella in blender thing that he said, as far as I know there's not much else you can do.post #6 of 173/13/10 at 10:36pmpost #7 of 173/14/10 at 2:08pmThread Starterpost #8 of 173/14/10 at 3:18pmNot to burst any bubbles but you can't "thin" melted mozzarella with the package brine (or any other sort for that matter) or cream to make a sauce. Nor can you heat cream and/or brine and add grated mozzarella to it in order to make smooth sauce.
If you don't start with a roux and use it to build a bechamel or veloute first, the cheese will seize and make a gloppy mess. That's very basic food awareness and technique. Cooking 101, if you will.
Also, while it depends on what you're trying to do, mozzarella, whether fresh or aged, isn't a great choice as the only cheese in a cheese sauce. There are exceptions though. For instance you might mix in some spinach and use it as a combination sauce / topping for pizza bianca.
Hope this helps,
BDLpost #9 of 173/14/10 at 5:01pmActually, you can if you know how, I just don't wanna give the secret away because I study chemistry about an 1-2 hours a day and I found out myself. I just don't wanna give the secret away but it is possible. It's a good technique because you taste more of the mozzarella than you would if you had to make a bechamel as a base.post #10 of 173/14/10 at 5:47pmOriginally Posted by mgchefActually, you can if you know how, I just don't wanna give the secret away because I study chemistry about an 1-2 hours a day and I found out myself. I just don't wanna give the secret away but it is possible. It's a good technique because you taste more of the mozzarella than you would if you had to make a bechamel as a base.
BDLpost #11 of 173/15/10 at 7:22amQuote:Originally Posted by mgchef
Actually, you can if you know how, I just don't wanna give the secret away because I study chemistry about an 1-2 hours a day and I found out myself. I just don't wanna give the secret away but it is possible.
Um, it might be just me, but if you have a secret you have no intention of telling it might be better not to mention it at all. To say "I have a solution to your problem but I ain't gonna tell you what" seems a bit rude.post #12 of 173/15/10 at 10:02ampost #13 of 173/15/10 at 1:23pmAnother way to approach this is to reduce the cooking of the tortelloni of a couple of minutes, then chop mozzarella to dices of 1/2" or less. Pour tortelloni and mozzarella (plus basil leaves) into a saute pan. Once Mozzarella melts i would start to "string out". Stop immediately. If needed a little cream or a little butter or a little olive oil, the latter is the best as I don't reccomend to mix mozzarella with any other diary or cheese. You might prefere to add the basil leaves after sauteing.post #14 of 173/15/10 at 4:56pmOh, well I'm sorry if I sounded rude to BDL. I mean, im 14 and when I see chefs that have amazing creations I just want to have my own findings to, which is why I keep some secrets that I have learned to myself. Also, I'm from Switzerland and speak english good,no accent, but every now and then my sentence structures are wrong, so yea, i'm sorry if I was rude.post #15 of 173/15/10 at 5:34pmYou don't have to apologize to me. And I don't think you were rude. I'm mystified though as to why you would give instructions how to create a sauce in one post, saying:But, to give a new idea instead of going with the most probable to work idea, here's something you can try. If you really are using fresh mozzarella, use some of the brine an put it in the blender with some finely chopped mozzarella. Then, put it in a saucepan with a bit of cream and add your pesto and whisk alot. Then, slowly add more mozzarella.
But then in your next post you indicated your own instructions wouldn't work without some sort of secret process.Actually, you can [make a smooth sauce] if you know how, I just don't wanna give the secret away because I study chemistry about an 1-2 hours a day and I found out myself. I just don't wanna give the secret away but it is possible.
If you were rude to anyone it was to the OP for giving him instructions which you now claim you knew at the time wouldn't work absent a certain mojo you had no intention of sharing. It just seems so implausable. From my standpoint that's a much bigger problem.
Hoping I'm wrong,
BDLpost #16 of 173/16/10 at 4:03pmFirst post was just a suggestion of something you could try out. It won't work as you said trying to thin it out just like that, but, as I said in my second post you actually can if you do a certain process which is one I learned on my own from experimentation. Sorry if it's confusing. Basically, unless you know the process, it isn't possible to thin it out, and you'd need to make the mozzarella sauce with another (most likely white) sauce as a base.post #17 of 173/18/10 at 1:15pmThread StarterI used the suggestion of mixing the diced mozzarella with the pesto in a vita mix blender at a slow speed. It mixed well, making a fairly thick spread, which I spread on top of the hot tortellini. Then I microwaved it on med heat, which slowly melted the cheese in place. The combination was delicious...Thank you all for the suggestions.
- Mazzarella/Basil Cheese Sauce
- Top 10 Least Well Known Culinary Herbs
- › soft tortilla woes-tooooooo many crackers instead 7 minutes ago
- › Sheppards Pie 2 hours, 54 minutes ago
- › Ideas for sauce. 3 hours, 13 minutes ago
- › I'm fired...I think? 3 hours, 30 minutes ago
- › Chefs to Watch and Learn from? 3 hours, 39 minutes ago
- › How to cut up a tomato 3 hours, 45 minutes ago
- › Looking to make a career move 5 hours, 6 minutes ago
- › Topping for a flourless chocolate cake 6 hours, 19 minutes ago
- › Any macaron fans? 6 hours, 41 minutes ago
- › What did you have for dinner? 8 hours, 9 minutes ago
- › Culinary Institute of America - Hyde Park by hchaz
- › Italian Chef Academy - Rome by jordanfood
- › Tojiro-DP Chef's Knife 9.4" (24cm) by captainbligh
- › Miyabi Morimoto Edition 8-Inch Chef Knife by captainbligh
- › Wsthof Grand Prix II 8-Inch Cook's Knife by captainbligh
- › Global 8-Inch 20cm Cook's Knife by NikoBleau
- › John Boos Newton Prep Master Maple Wood Reversible Cutting Board... by ChrisLehrer
- › The Art of French Pastry by Jacquy Pfeiffer by OCDshaver
- › Norton 614636855653 IB8 1-by-2-by-8-Inch Fine/Coarse India... by Scott Livesey
- › The Board Smith Maple 2″x12″x18″ by tobe999
- › An Oven Roasted Suckling Pig
- › Some Myths About Beef and Cattle
- › Food Safety As Kitchen Culture
- › Cranberry/Orange Parfait with Chocolate Sauce...
- › Vegan Cuisine - It's Not Just Bean Curd...
- › Stuffed Potato Appetizers
- › Caramel Filled Apple Dumplings
- › Chorizo Empanadas with Avocado Cream
- › Crabcake Benedicts with Bacon Hollandaise
- › A "No Turkey" Thanksgiving-Roast Pork