nPosted on September 20, 2018
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Key Points
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Why does string cheese taste better when pulled off into strings rather than just bitten in a hunk?
Why does string cheese taste better when pulled off into strings rather than just bitten in a hunk?n
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nFor me, it reminds me of so many informal picnics from my childhood, when we would eat fresh-baked Armenian flatbread and stringy string cheese.
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nYou may have wondered why string cheese is stringy. It turns out that the answer is simple: for mozzarella string cheese, the cheese is heated to 140 degrees. At that temperature, the milk proteins line up in a row – and voilá! – the cheese is stringy!
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nHere‘s a video that shows you the process up-close.
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nAnd here are some ways to use string cheese in recipes!
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nNot all string cheese is simple mozzarella (although most string cheese you find in American supermarkets sure is!). Armenian string cheese typically has flavorful ingredients not found in mozzarella and is braided.
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nAlso on this date:
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nGlass artist Dale Chihuly’s birthday
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nScientist and inventor James Dewar’s birthday
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nAnniversary of the first Otis elevators
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nAnniversary of a statue of Buddha losing its protective hall
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nAnniversary of the first patent leather
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nPunch Day
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nBirthday of artist and muralist Judy Baca
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nPlan ahead:
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Check out my Pinterest boards for:
Check out my Pinterest boards for:
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nSeptember holidays
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nSeptember birthdays
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nHistorical anniversaries in September
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nAnd here are my Pinterest boards for:
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