[Sca-cooks] Pipesfarces

[Darren Gasser]

Generys ferch Ednuyed wrote:
> Hi all!
> I'm working on tweaking Taillevent's pipesfarces recipe - you know,
> the one for "fried cheese sticks".  The problem I was having last
> night was that the cheese kept melting out through holes in the
> batter - I tried thickening the batter, but that didn't help - any
> suggestions? Do I have the oil too hot or something? (I had it at
> 375, or maybe a bit higher, b/c the batter seemed to take quite a
> while to brown...it may need a pinch of sugar to carmelize better, as
> it was *done*, just not brown - so I kept getting hollow fried
>  tubes...) I checked the Florilegium, but "fried-cheese-msg" seems to
> be a broken link...

In addition to the excellent suggestion of chilling down the cheese, you
might try a light egg wash to provide an extra binder for the crumbs.

If you get a chance, check out Alton Brown's chapter on frying in _I'm Just
Here For The Food_.  He's got a great explanation of the whys and wherefores
of deep-frying difficult items like cheese.

-Lorenz