Another Saturday morning, another round of cheese curd experiments. The better weather definitely brought out more vendors to the Farmer's Market. This time, I went with Murphy Farms onion chive cheese curds, which sold at $5 for 12 oz. (Last week's Hook's was $5/lb.) The lady selling them said they were packaged last night (so, ~16 hrs old, let's approximate). These are more moist and brine-y than the one's from last week and slightly smaller.
Take a closer look at the warning under the ingredients label. lol :D
|
Experiment 3 (cont'd--New Cheese, Same Recipe)
Cheese: Murphy Farms Curd age @ frying time: < 24 hr Batter: 1/2 cup all-purpose flour, 1 egg with 1/4 tsp salt, 1/8 cup of Silk Almond Milk, 1/2 cup of Southern Tier 8 Days a Week blonde ale First, I mixed all the ingredients but the flour. This time, when adding the flour, I mixed more vigorously. The fry: 375-400 °F in a cast-iron pan; 2X used, strained peanut oil. I dunked the curds in the batter, let some of the spare batter drip, and lowered them into the oil. I let these fry for about 2-3 min. |
|
Results:
Delicious, to be sure. Also, consistent with the results of the last time I used the same recipe. However, I continue to be unimpressed with my product compared to the ones I aspire to (e.g. Graze). I want a slightly more 'tempura texture' to the fry. Also, I want a little more of a melt to the cheese. I don't think increasing the temperature or prolonging the frying will make for melt w/ this batter. Thus, I'll be experimenting with corn starch and eggs in the future. |
 |
Conclusions:
|
 |