Patrick Oconnell
Mozzarella is a popular cheese for melting, known for its mild flavour and impressive stretch. It is a key ingredient in pizza and grilled cheese, and can be used in sandwiches, pasta bakes, and even vegan dishes. When melted, mozzarella becomes smooth and creamy, adding a rich texture to dishes. While fresh mozzarella is commonly used, low-moisture mozzarella is often preferred for pizzas as it stretches well, melts evenly, and does not release excess moisture. To achieve the perfect melt, it is recommended to bring the cheese to room temperature before use and to cut it into thin strips or shreds, as this increases the surface area exposed to heat.
Characteristics of super melty mozzarella cheese
| Characteristics | Values |
|---|---|
| Type of cheese | Fresh or low-moisture mozzarella |
| Temperature | Room temperature |
| Cut | Thin strips or shreds |
| Moisture | Low |
| Cooking temperature | High |
| Cooking time | Short |
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What You'll Learn
Use low-moisture mozzarella
Mozzarella, whether fresh or low-moisture, is extremely versatile and mild in flavour. It is a popular choice for pizzas due to its excellent meltability and stretch.
Low-moisture mozzarella is denser and saltier than fresh mozzarella, and it stretches well without becoming soupy. It is a good choice for pizzas as it melts evenly and does not exude moisture, keeping the pizza crust dry and intact. This type of mozzarella is also more readily available in supermarkets and local stores.
To get the best melt, it is recommended to bring the cheese to room temperature before use and cut it into thin strips or shred it. This ensures that there is more contact with the heat source, promoting even melting.
However, some sources suggest that low-moisture mozzarella does not melt well and that fresh mozzarella is preferable for true Neapolitan-style pizzas. Additionally, low-moisture mozzarella may have a less desirable flavour and texture than fresh mozzarella.
Ultimately, the choice between low-moisture and fresh mozzarella depends on the desired level of melt and the specific requirements of the dish.
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Let mozzarella come to room temperature before cooking
If you want your mozzarella cheese to melt well, it's a good idea to let it come to room temperature before cooking. This is because a sudden change in temperature from cold to hot can cause the cheese proteins to curl or clump up, resulting in a thick and rubbery texture. By letting the cheese rest at room temperature before cooking, you can avoid this issue and achieve a smoother, creamier melt.
Mozzarella, whether fresh or low-moisture, has a mild flavour and is known for its excellent melting properties. It is commonly used in dishes such as pizza, meatball subs, and roasted vegetables. However, its melting ability can be affected by factors such as moisture content, cut or shred size, and sauce consistency.
When using fresh mozzarella, it is best to bring it to room temperature before cooking. This allows the cheese to soften and makes it easier to work with. Fresh mozzarella can be left at room temperature for a few hours, but it should be used within two hours to maintain food safety. If you are using pre-shredded or harder mozzarella, it is generally more shelf-stable and can be left out longer.
In addition to temperature, the way you cut the mozzarella also affects its melting. Thin strips or shreds of cheese have more surface area and better melt than larger cubes. Draining the mozzarella in a colander lined with paper towels before use can also help remove excess moisture and improve melting.
By following these tips and bringing your mozzarella to room temperature before cooking, you can achieve a super melty and creamy cheese perfect for pizzas, sandwiches, and various other dishes.
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Tear mozzarella into thin strips
How to get super melty mozzarella cheese
To get super melty mozzarella cheese, you can tear the mozzarella into thin strips. This technique is perfect for pizzas, as it helps the cheese melt together instead of forming individual blobs.
Tips for tearing mozzarella into thin strips:
- Start with fresh mozzarella: Fresh mozzarella will be softer and easier to tear into thin strips.
- Bring the mozzarella to room temperature: Before tearing the mozzarella, let it rest at room temperature. This will make the cheese softer and more pliable, preventing it from cracking or breaking during the tearing process.
- Use a sharp knife: If you need to cut the mozzarella into smaller pieces before tearing, use a sharp chef's knife or a thin steak knife. Apply gentle pressure and move the knife back and forth until you reach the desired thickness.
- Tear with your hands: Once the mozzarella is at room temperature, use your hands to gently tear it into thin strips. Be careful not to apply too much pressure, as you want to create thin, delicate strips.
- Avoid cubing the mozzarella: Cubing the mozzarella can result in thick and rubbery pieces that don't melt together well. Tearing the cheese into thin strips will increase the surface area in contact with heat, promoting better melting.
- Combine with other cheeses: For an even melt, you can combine torn mozzarella strips with other cheeses like parmesan or pecorino romano.
By following these tips and tearing your mozzarella into thin strips, you'll achieve a super melty and delicious result!
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Drain mozzarella before using
When making pizza, using fresh mozzarella can result in a wet pizza. This is because mozzarella contains a lot of water. To avoid this, you should drain the mozzarella before using it.
To drain mozzarella, start by opening the container or plastic bag and removing the cheese. Shake off any excess water and tear the cheese into 3-4 smaller pieces. Smaller pieces will drain faster. Next, place the mozzarella pieces in a fine-mesh strainer and leave them in the fridge for at least a couple of hours. For best results, leave them for a day. To prevent a dry crust from forming on the cheese, cover the strainer with plastic wrap or a lid. After this, dry the mozzarella with a paper towel. Place the cheese on a folded paper towel and put another folded paper towel on top. Let it sit for at least 15-20 minutes.
If you are short on time, you can speed up the drying process by using a colander and paper towels. Alternatively, you can wrap the cheese in a paper towel before tearing it up.
Another way to reduce the moisture content of your mozzarella is to buy low-moisture mozzarella. This type of mozzarella melts well and doesn't exude moisture, so it won't make your pizza soggy.
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Use fresh mozzarella
Fresh mozzarella is a delicious and delicate cheese with a sweet, milky flavour. It is tender, slightly chewy, and melts in your mouth. When sliced, fresh mozzarella will pool milk at the bottom of the dish.
To get the best melt from fresh mozzarella, it is important to let the cheese rest at room temperature before use. A sudden change in temperature can cause the cheese's proteins to curl or clump. It is also recommended to cut the cheese into thin strips, as this will increase the surface area in contact with the heat.
When using fresh mozzarella on pizza, it is best to tear the cheese into thin strips by hand, rather than using pre-cubed cheese. This will help the cheese melt more evenly and avoid a thick, rubbery texture. Fresh mozzarella can also be grated and sprinkled over pizza for an even melt.
To reduce excess moisture, fresh mozzarella can be drained in a colander lined with paper towels before use. Alternatively, the cheese can be left open the day before it is needed to allow it to lose some moisture.
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Frequently asked questions
To get super melty mozzarella cheese, use a young, low-moisture mozzarella and let it rest at room temperature before shredding it into thin strips. You can also drain it in a colander on paper towels to remove excess moisture.
Young, low-moisture mozzarella cheese melts the best. Brands like Trader Joe's, Galbani, and Whole Foods offer good low-moisture mozzarella options.
Other cheeses that melt well include younger cheddars, Gruyère, provolone, fontina, and Gouda.
