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Article: HANDLING FRESH MOZZARELLA
- Article from:
- Post-Tribune (IN)
- Article date:
- August 12, 1998
CopyrightCopyright, 1998, Post-Tribune. All rights reserved. REPRODUCTION PROHIBITED. (Hide copyright information)
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THIS ELECTRONIC VERSION MAY DIFFER SLIGHTLY FROM THE PRINTED VERSION.
A fresh mozzarella should be creamy and tender, supple but not rubbery.
If you cut into it and squeeze it, you should be able to see its milk. But if it's not stored properly, its character can change dramatically. The Ionata family, who turn out about 3,000 pounds a week, offer the following suggestions for purchase and storage.
* Ideally, buy mozzarella and eat it the day it's made. If possible, eat it immediately so you'll not have to refrigerate it - cold tightens the fibers. Culinary Institute of America's Gianni Scappin doesn't ...