[Sca-cooks] OT: Frying Cheese

[Elaine Koogler]

LordGrise at aol.com wrote:

>Stefan wrote
> 
>  
>
>>Some cheeses are better for melting.
>>    
>>
>
>Yes. I think at least some  modern cheeses for melting have extra milk  
>added to the cheese after  it has been created and aged. Velveeta for  
>instance.
>
>Perhaps  one big difference between period melting and non-melting  
>cheeses  might be the length of aging? Parmesan type cheeses come to  
>mind for a  frying cheese, but I'm not sure you would get a soft  
>center and a  non-melting outside if fried.
><
> 
>Actually, if you bake grated parmesan on a silicone sheet or the like, you  
>get parmesan crisps - they do this on Food Network, that's how I know.   Kind 
>of like a cracker.  Dunno about frying...
> 
>On a related note...  could someone email me the recipe for  armored turnips? 
> I'm curious, now, to try some other recipes on my  family.  See, I made 
>spinach pie and expected my family (esp my son)  to hate it, and instead I got 
>asked to do it again...
> 
>BTW, credit where credit is due - thank you, Lord Stefan, for the spinach  
>pie recipe, which I got off the Florilegium.
> 
>  
>
In response to another query about Armored Turnips, I did post my 
recipe, earlier today IIRC...I included Platina's version as well.  
However, as Urtatim pointed out, there are several other versions as well...

Kiri