Cinco de Mayo
Up Your Brunch Game with the Cro'saffle, a Croissant and Waffle Hybrid
For a City So Fit and Healthy, D.C. Sure Loves Its Dessert
+

Your post has been published!

Share your post with your fan club!

Take me to my post
Cheese 10

Fresh bufflo mozza -- does anyone else do this?

linguafood | Aug 25, 2013 03:06 PM

So.... whenever I plan on having some fresh bufflo mozza, I (obviously) take it out at least an hour before I want to eat. But I wrap it in a paper towel and put it on a plate to soak up some of the moisture. Sometimes I change the towel if it's soaked through.

I find that it reduces the run-off liquid (and leaves me with creamy, milky *cheese*, not cheese water) later, even tho you'll still have some of that once you slice it up.

Does anyone else do this? Are there other methods to avoid a big puddle of cheese water & expensive olive oil? Maybe there's a better way?

Want to stay up to date with this post?
Log In or Sign Up to comment
Posting Guidelines | FAQs | Feedback
Log In or Sign Up to Comment ›

Recommended From Chowhound

(03:55)
Why State Bird Provisions Modeled Itself After Dim Sum Dining
Chef/Owners Stuart Brioza and Nicole Krasinski visit one of San Francisco’s most celebrated dim sum houses to discuss the inspiration for their popular restaurant State Bird Provisions.
Up Next
Inside an Iconic 90-Year-Old Drive-In
(02:48)
Up Next
Tracing the Evolution of Boston's Chinatown with Local Chefs
(05:10)

Keep Reading

See All Latest Discussions ›

Trending Discussions