We visit Tuscany Restaurant at Mohegan Sun in Uncasville, Connecticut for a one-on-one mozzarella making lesson with Chef Todd English. With some fresh curds, piping hot water and a little handiwork, you can easily make this beloved semi-soft Italian cheese. Tip: Buy the curd online or in gourmet food shop Tip: Water should be over 190º Fahrenheit (as hot as possible) Tip: Try pairing mozzarella with tomatoes, prosciutto or mushrooms Tip: Finish with sea salt for texture and flavor Trick: Dice curd into small pieces first Trick: If water is too hot, use a wooden spoon Trick: Rip the basil to release oils Trick: Put mozzarella in a salt brine to preserve Technique: Don't stir, but lift the curd from the bowl Technique: Curd might cool the water down, add hot water regularly Technique: Goal is to melt the curds until you start to see cheesy texture Technique: For pliable mozzarella, keep curd continuously warm Fresh Pulled Mozzarella by Chef Todd English Makes 6 servings INGREDIENTS: 1 lb. mozzarella cheese curd 2 gal. of water Kosher salt as needed PREPARATION: 1. On the stove top, bring a large saucepan filled with 2 gallons of water to a slow simmer, approximately 140 degrees. 2. Salt water until it "tastes like the sea." 3. While waiting for the water to boil cut the curds into small pieces. 4. Once at a simmer, remove the water from the stove and ladle over the curds just enough to cover. 5. Stir the curds with a wooden spoon until the curds begin to pull, working <b>...</b>
Mohegan Sun
Todd English
Mozzarella
Cheese
Behindthe
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