"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Eggs, Cheese & Dairy
Reply
 
Thread Tools Display Modes
 
Old 07-20-2005, 12:07 PM   #11
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,258
Even the shredded mozarella will be stringy when melted.

Adding some of the hot pasta cooking water right after you add the cheese helps to create a creamier sauce.

Actually, this is a common technique to use in many sauced pasta dishes.
__________________

__________________
jennyema is online now   Reply With Quote
Old 07-20-2005, 03:51 PM   #12
Executive Chef
 
corazon's Avatar
 
Join Date: Jun 2005
Location: Native New Mexican, now live in Bellingham, WA
Posts: 3,859
Hmm...maybe I don't understand.

Unborn chicken, do you want a creamy sauce or do you want the mozz to stay in bite size pieces? I thought the latter but maybe I was wrong.
__________________

__________________
corazon is offline   Reply With Quote
Old 07-20-2005, 03:55 PM   #13
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
Well now, that brings up a point we all didn't go with corazon. We all assumed he wanted creamy - lol - if it's NON creamy then you just need to toss the cheese right before you take your pasta out of the pan instead of heating it more.
__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 07-20-2005, 05:01 PM   #14
Assistant Cook
 
Join Date: Jul 2005
Posts: 2
Thanks for all the helpful advice!

I think you're all right as regards the creamy sauce. Buffalo mozzarella isn't quite right for the job, plus the flavour is too delicate.

As for the stringy chunks, well...they always seem to join together, into one giant cheese lump when i toss them into the pasta.They don't stay separate and evenly distrubuted. Perhaps this is pure coincidental bad luck! I will however try the suggestion of allowing the pasta to cool first and also try the sprinkling as a topping idea too.

Once again, thanks to everyone.
__________________
unborn_chicken is offline   Reply With Quote
Old 07-20-2005, 05:04 PM   #15
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
I wonder if you tossed them in a tad of evoo first if that would help? I say pasta is just too hot otherwise.

You can never let it be said that we, here at Discuss Cooking, don't have an opinion!
__________________

__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 12:03 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.