It's been two weeks since I've been to the Farmer's Market. A friend picked up two packets for me on Cinco de Mayo (both were $5 for 12 oz.). He was told to get any kind of fresh curds, the larger the better, and to inquire when they were packaged.
He got a package from Bleu Mont Dairy, packaged 5/3/18. Nice squeak and taste even three days later.
He also got these large beasts from Forgotten Valley Cheese. They were packaged 5/4/18 at 1 PM, according to the sticker on the front. Interesting packaging--zip-top and nutrition info!
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Experiment 4
Cheese: Bleu Mont Dairy and Forgotten Valley Cheese Curd age @ frying time: 2-3 days Wet Batter: 1 egg, 1 Tbsp canola oil, 1 cup of beer (Oskar Blues' Pils) Dry Batter: 1 cup of flour, 1 tsp sugar, 1/2 tsp salt, 1 tsp baking powder I mixed the wet and dry ingredients separately, and then combined them together, mixing well. The fry: 375-400 °F in a cast-iron pan; 3X used, strained peanut oil. Frying time was probably only about 2 min. They browned and puffed up rapidly. |
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Results:
I was extremely disappointed with this batch. The size of the curds prevented them from getting really melted. Some of them even retained their squeak. I only got that melted, stringy pull from the hottest of the bunch, which was completely absent 5 min from the fryer.
- Addition of canola oil, sugar, and baking powder
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Conclusions:
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