[Sca-cooks] OT: Frying Cheese

[Johnna Holloway]

Some cheeses are better for melting.
That's why the recipes say use kasseri  for Saganaki.

Johnnae

Stefan li Rous wrote:

> I've tried one of the medieval "fried cheese" recipes and I got a big  
> mess. Hopefully this will be easier. But I don't see any modern  
> ingredients meant to keep it together rather than melting into a  
> sticky blob. (Pasteurized Milk, Salt, Cheese Cultures, Enzymes)
> Stefan
> (So if you slice this cheese and use it in your table catapult does  
> that mean you get flying, frying cheese?)
> --------
>