cheese that's good to fry

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i. haloumi (obv) (since frying = point of haloumi)
ii. red leicester (you cut it into slices and it renders down into this delicious caramelised rubbery carpet which — important point — comes unstuck from the bottom of the pan in one go w/o sticking)

― mark s (mark s), Saturday, 16 August 2003 13:46 (twenty-two years ago)

over to ile, for further experiences or experiments

― mark s (mark s), Saturday, 16 August 2003 13:47 (twenty-two years ago)

Mozzarella, surely.

― Ned Raggett (Ned), Saturday, 16 August 2003 13:50 (twenty-two years ago)

Cheese curds (Wisconsin to thread).

Mexican frying cheese, sometimes sold as queso frito (unhelpfully), often as queso blanco. Toss a little oil in the pan, fry up a little onion, toss cubed cheese in, and frying, stirring, until browned on all sides. It'll soften but it won't melt. Toss into a tortilla with black beans and salsa.

― Tep (ktepi), Saturday, 16 August 2003 14:12 (twenty-two years ago)

No, Minnesota State Fair to thread (in approximately two weeks, mmmmmm).

PANEER!!!

― suzy (suzy), Saturday, 16 August 2003 14:22 (twenty-two years ago)

kefalograviera, or however you spell that.

― JuliaA (j_bdules), Saturday, 16 August 2003 15:45 (twenty-two years ago)

Feta cheese, surely? Am thinking of saganaki here.

― Just Deanna (Dee the Lurker), Saturday, 16 August 2003 16:06 (twenty-two years ago)

it's actually the kefalograviera (this is probably horrendously misspelled) and similar cheeses that they use for saginaki. tasty stuff, good fried with a bit of lemon. i don't know how fried feta would turn out...

― JuliaA (j_bdules), Saturday, 16 August 2003 16:11 (twenty-two years ago)

Ohhhhhhh. Ok, sorry about the mix-up.

*wonders where she got the idea saganaki could be made with feta*

Hmmmm. Yeah, I've heard rapturous things being said about saganaki.

Thanks for the clarification. :)

― Just Deanna (Dee the Lurker), Saturday, 16 August 2003 16:17 (twenty-two years ago)

i am experimenting w.plain old mature cheddar tonight!!

(basically my theory is that fried w/o oil the cheeses which are great for eg toasted cheese melt somewhat, and fry in the oil which separates off: the cheese residue which remains goes nicely crunchy and delicious, esp.on the surface touching the pan)

(this is certainly what happens w.red leicester)

― mark s (mark s), Saturday, 16 August 2003 16:18 (twenty-two years ago)

at some point i will dare to move on to genuinely runny cheeses: maybe heat firms them up!!??

as life is short and cheese is long, i urge others to pursue these tests

― mark s (mark s), Saturday, 16 August 2003 16:19 (twenty-two years ago)

Get some cream cheese, shove that shit down in a jalapeno or banana pepper or pepperoncini or s'um, dip that bitch in some batter, drown the fucker in a big vat of hot-as-fuck* oil 'til it's brown and crispy and voi-fuckin-la you've got some tasty shit mang!

*350 fahrenheit is good

― nickalicious (nickalicious), Saturday, 16 August 2003 16:26 (twenty-two years ago)

report:

yes, cheddar fries well, purely as a matter of change of state — enough of the oil melts, and the rest caramelises nicely, the flavour strengthens, the texture goes excellently chewy-crunchy, into a kind of pancake you can cut up w.kitchen scissors

BUT the flavour is the problem: maybe "mature" cheddar is already a bit too strong, cz in the context i'm trying it (caesar salad, in place of bacon basically) it now just totally overwhelms everything else

verdict: use sparingly, and make sure you have a flavour or a texture to offset it (good sweetish vinaigrette, avocado, say)

― mark s (mark s), Saturday, 16 August 2003 18:20 (twenty-two years ago)

iii. mature cheddar, colour and texture excellent, flavour overpowering - you won't need much and cut it small

― mark s (mark s), Saturday, 16 August 2003 18:26 (twenty-two years ago)

Nothing new under the sun.

― Paul Eater (eater), Saturday, 16 August 2003 18:55 (twenty-two years ago)

deep-fried camenbert is amazing - well abigails party, along with prawn cocktail and blackforest gateau (both of which i love) and a shortstep towards a coronary, but damned tasty once in a while...

― Dave Stelfox (Dave Stelfox), Saturday, 16 August 2003 19:11 (twenty-two years ago)

mmmmmmmm i'm eating at Dave's!

― Orbit (Orbit), Saturday, 16 August 2003 19:11 (twenty-two years ago)

i've just eaten... salad!

― Dave Stelfox (Dave Stelfox), Saturday, 16 August 2003 19:20 (twenty-two years ago)

well when you eat that *other* stuff!

― Orbit (Orbit), Saturday, 16 August 2003 19:21 (twenty-two years ago)

paul eater that other thread is totally passive aggressive and mimpy compared to the bold experimental daring of this one

note: though it is doubtless fantastically delicious, i'm not interested – for the purposes of this project — in any baked alaska kinda dealy, where it's a protective shell of breadcrumbs or batter or snakeskin or whatever, which gets fried

(i mean you're welcome to talk abt it, but it won't get onto the central numbered list)

― mark s (mark s), Saturday, 16 August 2003 19:26 (twenty-two years ago)

velveeta. like duh.

― Tad (llamasfur), Saturday, 16 August 2003 19:27 (twenty-two years ago)

you can crumb camenbert but this is kinda pointless as it already has a sort of shell on it, you just need REALLY hot oil and it goes crisp (groundnut and olive oil mixed works vvv well)

― Dave Stelfox (Dave Stelfox), Saturday, 16 August 2003 19:31 (twenty-two years ago)

(Camembert cooked in the oven in its protective wooden box: could be classic.)

― David. (Cozen), Saturday, 16 August 2003 19:33 (twenty-two years ago)

v bad to deep-fry (or shallow-fry, come to think of it) it in its protective wooden box tho'

― Dave Stelfox (Dave Stelfox), Saturday, 16 August 2003 19:35 (twenty-two years ago)

This thread has now turned mimpy.

― David. (Cozen), Saturday, 16 August 2003 19:35 (twenty-two years ago)

mimpy?

― Orbit (Orbit), Saturday, 16 August 2003 19:36 (twenty-two years ago)

david is from scotland orbit.

― Julio Desouza (jdesouza), Saturday, 16 August 2003 19:57 (twenty-two years ago)

Mimpy: "I would gladly pay you twice Tuesday for a cheeseburger today."

― Frank Kogan (Frank Kogan), Saturday, 16 August 2003 19:59 (twenty-two years ago)

mark s, i now want to try out your experiment and with the fried cheddar bits in salad, it sounds NUM.

i just had some paneer pakoras. they had spicy chutney sandwiched between 2 small panners cubes, then battered in a seasoned batter and deep fried. they were really good even though i usually don't like paneer.

― sand.y, Saturday, 16 August 2003 22:41 (twenty-two years ago)

(ok sandy but seriously, don't make too much and maybe use quite bland cheese — i actually some way preferred the red leicester)

― mark s (mark s), Saturday, 16 August 2003 22:43 (twenty-two years ago)

One of the most popular things we serve at lunch is a steak and stilton baguette, the stilton is fried undeneath the steak for a couple moments before being scooped up an the end result is fabulous.

― Matt (Matt), Saturday, 16 August 2003 23:24 (twenty-two years ago)

ok an IMPORTANT DISOVERY/BREAKTHROUGH

the salad to try this with is not CAESAR salad (which i don't really like anyway) but this salad:
fresh-leaf spinach + avocado + toasted pinenuts (+ olive oil&balsamic&demarera vinaigrette)

and today's fried cheese = equal parts STILTON and SHROPSHIRE BLUE

and it tastes just like crispy bacon and is the same texture WOOHOO

(haha i first of all typed SHROPSHIRE LUBE hem hem)

― mark s (mark s), Saturday, 30 August 2003 12:39 (twenty-two years ago)

oh i forgot an update:

CHESHIRE works surprisingly well, as regards the cookery mechanics

(to be honest i couldn't make a judgement abt the taste as i heart cheshire so much i had eaten about 7/8ths of the lump before i even got it to the slicing bed)

― mark s (mark s), Monday, 8 September 2003 10:24 (twenty-two years ago)

we always have some fried cheese with green (bell) pepper at the terriyaki bar. delicious.

― nathalie (nathalie), Monday, 8 September 2003 10:31 (twenty-two years ago)

what is the name of the cheese nath?

― mark s (mark s), Monday, 8 September 2003 10:32 (twenty-two years ago)

btw hullo!! hope all well!!

― mark s (mark s), Monday, 8 September 2003 10:33 (twenty-two years ago)

three weeks pass...

v. soft camembert!!

verdict: hmmm

― mark s (mark s), Tuesday, 30 September 2003 17:31 (twenty-two years ago)

oh dear god i love saganaki

― Annouschka Magnatech (Jody Beth Rosen), Tuesday, 30 September 2003 17:34 (twenty-two years ago)

you know what, i think camembert is the best yet

you have to slow-fry it till it's completely liquid and bubbly, then turn up the heat to max and flashfry so that the base goes solid, chewy and tangy and "burnt" if you will, but the top remains goo-ily camembert-ish and the rind more or less keeps its state

― mark s (mark s), Tuesday, 30 September 2003 17:38 (twenty-two years ago)

I wonder if the Mexican mentioned by Tep above is similar to Brazilian queijo coalho, which is salty and simply won't melt, whatever you do to it. There's a really tasty water that seeps out while cooking that you're meant to dip your bread or your cuzcuz [sic] into. It all makes perfect sense.

― Daniel (dancity), Tuesday, 30 September 2003 20:14 (twenty-two years ago)

I picked-up some queso blanco a week or two ago, and used it as a topping (once sauteed) over a black beans, peppers, onions, and rice dish. Perfection.

― I'm Passing Open Windows (Ms Laura), Wednesday, 1 October 2003 03:12 (twenty-two years ago)

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