Ideal Cheese Shop Blog

The epicurean world of cooking is not only about recipes and procedures; it is also considered a science and an art.  Upon reflection, we clearly surmise that some mystery goes on when ingredients are mixed together or when they are sometimes subjected to differing temperatures which eventually evolve into something delectable.

Hydrocolloid is the sophisticated scientific name for food thickener, something like a gel. These were the harbingers of molecular gastronomy.  Such substances like xantham gum, pectin for jams, agar agar, caragenens (from seaweed), gelan and sodium alginate are but some additives that assist the food to thicken or have shape without altering the taste.

And methylcelulose which is another hydrocolloid ingredient, is easily identifiable as metamucil yet its commercial brand name is methocel.  This ingredient is used as a food gum, which is odorless, neutral in flavor, colorless and clear when in solution.  It forms a gel at warmer temperatures and reverts to liquid form as it cools.  And the reason why I am writing this is because I am feeling like a food scientist and having a formula of mixing a hydrocolloid with the Bufala Mozzarella is so inviting.

Chawan Mushi is a Japanese food that uses eggs as binders to form a custard-like dish.  In the recipe below, it has a similar technique with the use of methocel as its binding agent and the Bufala Mozzarella as the main star.

And to those reading this, I dare you make this gustatory experience with me.

Bufalla Mozarella Chawan Mushi

Here are what you need:
560 grams Bufala Mozzarella, at room temperature
70 grams mozzarella water (water in which the Mozzarella was stored)
15 grams olive oil
2 grams fine sea salt
161.75 grams mozzarella water (25% of the combined weight of the first 4 ingredients)
8.08 grams Methocel A 4C (can be found from purveyors of food specialties)

Preparing the Dish
1.    Cut the mozarella into small pieces.  Put the mozzarella, 70 grams of mozzarella water, olive oil and salt in a blender and puree until smooth.  Set aside.

2.    Prepare an ice bath.

3.    Put the 161.75 grams of mozzarella water in a small pot set over medium heat and bring to a simmer.  Sprinkle the Methocel into the water and thoroughly disperse it using a small whisk.  Pour the water into a blender and shear it into the mozzarella mixture at medium speed to high until the cheese becomes smooth and homogeneous, with a slight sheen.  Using a rubber spatula, scrape the cheese mixture into a metal bowl set in an ice bath and let cool until the temperature is below 50 degrees F (10 degrees C).  Cover with a plastic wrap and let rest in the refrigerator for at least 20 minutes or up to 2 day before using.

4.    Preheat the oven to 250 degrees F (120 degrees C)

5.    Spoon the mozzarella mixture into four 3 ounce ramekins and place them on a baking sheet.  Cover the ramekins with plastic wrap and bake them in the oven until the mozzarella is just firm and soft to the touch.  10 to 15 minutes.  Serve immediately.

Do not be intimidated by the ingredients.  You may purchase your Bufala Mozzarella at the best cheese shop online, the Ideal Cheese Shop.  And if you feel that you don’t have any clue where to get the binding agent, just drop me a note at the ‘comments’ part.  I’d be glad to help, and then we can really get something going. So are you feeling like a foodie scientist today?! Well, I am…..how about you, what are you waiting for!!!

The Bufala Mozzarella cheese is a sliceable curd cheese that originated in Italy. What makes it different and highly prized compared to the other kinds of cheeses is that it is made from water buffalo’s milk instead of the usual cow’s milk. Water buffalo milk is known to be a lot more costly than cow’s milk and is costly to export, making this cheese a little more expensive than the common cheeses in the store. Today however, this cheese is locally made throughout the United States, varying slightly in taste.

Bufala Mozzarella Stuffed Chicken Sausage Balls in Tomato-Basil Sauce
There are hundreds of gourmet dishes that you can cook Bufala Mozzarella Cheese with. Whoever says mozzarella cheese is only for pizza is certainly not a pro. In this article, you will learn how to cook a delicious dish using the Bufala Mozzarella Cheese. Surprise your loved ones as they come home to the most sumptuous Bufala Mozzarella Stuffed Meat Balls in Tomato-Basil Sauce.

Here is what you need:
2 pounds ground pork
1 tub bite size Bufala Mozzarella Cheese
1 (28-ounce) can tomatoes
1 tub good quality fresh pesto
4 – 5 teaspoons extra virgin olive oil
Salt to taste

Easy To Follow Steps:

1. Prepare your bite sized Bufala Mozzarella Cheese on the side and put your ground pork in a bowl.
2. Add a dash of salt into your ground pork to taste and then separate it into 4 sections. You can make three meatballs for every section. To form a meatball, take a liberal amount of meat and wrap it around a piece of Bufala Mozzarella. You can make twelve balls. You can then coat each meatball with a trickle of olive oil.
3. Bake the meatballs for eighteen to twenty minutes until they are evenly brown.
4. While waiting, add tomatoes to a small pot or skillet and you can mash it with a potato masher and season with salt and pepper. Then simmer it over medium heat for about eight to ten minutes. Turn the heat off the tomatoes and stir in 1/2 cup prepared pesto.
5. You may then serve three cheese-stuffed meatballs in every plate topping it with tomato-basil sauce. You may add mashed potato or rice. This recipe is good for four people.

Express your love to the people you care about with this fabulous dish and they will certainly come back for more. If you think that you cannot get the authentic Bufala Mozzarella in your local cheese store, go online and check out the Ideal Cheese website. Order now before supplies run out!