how to make a cheese sauce with fresh maxerella

I like to buy Italian bread crumbs that are already seasoned, but if you only have plain or regular bread crumbs, I have instructions in the recipe box for adding your own seasonings, like garlic powder, onion powder, black pepper, and other Italian seasoning ingredients.Shakshuka, also known as eggs in purgatory, is basically a dish of eggs poached in a tomato sauce, onions and spices. Then dip each piece into a bowl with the Italian bread crumb mixture: Whisk an egg with salt and a touch of water, then dip each cheese stick into the egg mixture to coat: Also make sure that you’re using real mozzarella cheese, and I recommend whole milk instead of part skim milk mozzarella.

Just cut them in half in the center to create smaller pieces. Block cheese is also easier to bread.īut an advantage of string cheese is you have pieces that are already uniform in size. Personally, I prefer the texture of block mozzarella cheese, as it’s a bit more “stretchy” while the string cheese was more of a wet gooeyness. I have tested this recipe using sticks of string cheese, and it worked well. Then cut those halves into sticks a few inches tall and about 1/2″ thick: Slice a block of whole milk mozzarella down through the center: Bread the cheese sticks with egg and Italian bread crumbs.Cut a block of mozzarella cheese into sticks.I photographed both with my left hand because I had to take a picture with my right hand, but once I was done, you bet I switched to keeping the two working hands separate. Keep hands separate during breading – You’ll want to have one hand only for the egg bowl, and one hand only for the breadcrumb bowl, in order to keep the breading and your hands from getting clumpy. I have a picture down below showing you the comparison.Ĭut the cheese sticks smaller than you think – When cutting the block of mozzarella into sticks, cut them smaller than what you think you want, because between the breading and cooking, they will expand in size quite a bit. Consider a triple layer coating – A double coating is essential to prevent cheese from leaking out, but I have found I prefer a triple layer coating, which gives a supremely robust crunch.

How to make a cheese sauce with fresh maxerella