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Article: BIG CHEESE.(Life - Food)
- Article from:
- Albany Times Union (Albany, NY)
- Article date:
- October 5, 2005
CopyrightCOPYRIGHT 2005 Albany Times Union. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: DOUG BLACKBURN STAFF WRITER
Some six hours before customers begin filling the wooden booths and tables for dinner at McGuire's, chef Andrew Plummer begins a ritual that few restaurants in the region ever attempt: He makes fresh mozzarella.
Working with imported Italian curd that he cuts into cubes before submersing it in a pot of near-boiling water, Plummer prepares balls of gleaming white mozzarella that he stores in ice water for that evening's meals. He likes to slice the soft cheese and combine it with local tomatoes or roasted red peppers for a salad that tastes as fresh as just-picked fruit.
Why does the Albany chef bother to make mozzarella from ...