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Old 01-18-2006, 05:57 PM   #1
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Question Mozzarella sticks

Looking for the foodtv.com everyday italian show's mozzarella stick recipe. Can't seem to find it on their site, help.

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Old 01-18-2006, 06:22 PM   #2
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MOZZARELLA STIX
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Old 01-19-2006, 09:14 PM   #3
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Mozza sticks

Thanks for the help
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Old 01-19-2006, 11:52 PM   #4
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oh yum~!
Yet another reason to get out my Fry Daddy!
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Old 01-22-2006, 06:03 AM   #5
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I used to work at a restaurant that sold these, and man were they amazing! Dipped in a little tomato/marina sauce - wow, so good!
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Old 09-05-2006, 05:28 AM   #6
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Thank you Salty and Jenny!

Ok...i was talking to my husband only TODAY while we were eating mozz sticks as an appetizer at a rest and told him i could make them at home because i learned how from gianna on food network. so, i was gonna look up the recipe for the ingreds then LO AND BEHOLD i come across this post which took me strait to it...with out me even trying! swEEt!
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Old 09-05-2006, 07:27 AM   #7
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Good luck, she says with a very wry smile. I hope you don't end up with an oil pot full of cheese!! And you are right, they are good.
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Old 09-22-2006, 07:58 AM   #8
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oh oh i tried it before at some western restaurant, have been meaning to search the recipe and try it for myself but i have forgotten about it till now.

thanks
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Old 09-22-2006, 11:52 AM   #9
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Get fresh mozzarella if you can, it makes a big big difference in the flavor. Also, I prefer to use panko crumbs, but that's just more of a preference thing, and it wont really affect flavor.
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Old 09-22-2006, 12:20 PM   #10
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Actually, I've made the "Everyday Italian" mozzarella sticks, & they turn out wonderful.

However, do stick to her recipe - i.e. not fresh mozzarella, but the "block" type, & also use the dry Italian-seasoned breadcrumbs - not Panko.

Since her recipe has you freeze the sticks before cooking, & the sticks are shallow-fried in a skillet rather than deep-fried, the Panko crumbs will burn long before the cheese inside is cooked/melted. And using commercial block mozzarella instead of fresh allows the cheese to cook to the nice soft/stringy consistency that marks a good mozzarella stick. Fresh mozzarella is definitely wasted here - it melts too quickly into a gooey mess. I also cook mine in extra-virgin olive oil - gives a lovely flavor & I can at least partially fool myself that the sticks are somewhat healthy.

Been there, done that.
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