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Using Fresh Mozzarella in a Hot Dish
Posted on 6/16/25 at 9:41 am
Posted on 6/16/25 at 9:41 am
I don't find that the fresh mozzarella melts well. It's sort of chewy and globby to me. As soon as it starts cooling at all, the texture isn't appealing. It emits a good bit of liquid as well.
Yesterday, I fixed a chicken caprese casserole. The chicken mixture was very tasty. It was topped with cherry tomatoes and fresh mozzarella. I used the pearls. It only cooked for about 20 minutes at 375. The cheese sort of ruined it.
Any suggestions or experiences?
Yesterday, I fixed a chicken caprese casserole. The chicken mixture was very tasty. It was topped with cherry tomatoes and fresh mozzarella. I used the pearls. It only cooked for about 20 minutes at 375. The cheese sort of ruined it.
Any suggestions or experiences?
5
Posted on 6/16/25 at 9:44 am to Gris Gris
ricotta is always a better choice than mozzarella
Posted on 6/16/25 at 9:47 am to Gris Gris
Low moisture Mozzarella tends to be the better choice for melting. Just did Chicken Parm last night and it turned out great.
Posted on 6/16/25 at 10:14 am to Gris Gris
I don't have a lot of experience cooking with fresh mozzarella other than as a pizza topping, which I like.
Have you cooked with Oaxaca cheese before? It excels at melting and I think it's similar to mozzarella.
Have you cooked with Oaxaca cheese before? It excels at melting and I think it's similar to mozzarella.
Posted on 6/16/25 at 11:31 am to Professor Dawghair
I think I'll use regular mozzarella if I make that dish again. Since it was a caprese dish, I went ahead with the fresh mozz rather than substituting.
Posted on 6/16/25 at 11:43 am to Gris Gris
We had Muenster on a cheese board this weekend…I bet it would melt very well, as it doesn’t have much texture normally.
Posted on 6/16/25 at 11:44 am to Gaston
There are a lot of cheeses which would melt fine, but not that I would use in a caprese dish.
Posted on 6/16/25 at 11:52 am to Gris Gris
https://www.theleangreenbean.com/sheet-pan-caprese-chicken/
She says provolone, havarti or muenster…provolone would probably be the best in this dish.
She says provolone, havarti or muenster…provolone would probably be the best in this dish.
Posted on 6/16/25 at 12:19 pm to ascandler92
quote:
Low moisture Mozzarella tends to be the better choice for melting.
I've always wondered, is there a good brand of this outside of say Kraft and store brand bricks or shredded?
I've always just settled on using those and I guess they come out alright. I'm just wondering if there is somethign better out there and if it would make a noticeable difference.
Posted on 6/16/25 at 12:31 pm to Y.A. Tittle
I get the whole milk mozz blocks from Walmart for pizzas and it works well. I should have used that.
Posted on 6/16/25 at 1:22 pm to Gris Gris
quote:slice or tear it into thin slices/ strips to fix these issues.
don't find that the fresh mozzarella melts well. It's sort of chewy and globby to me. As soon as it starts cooling at all, the texture isn't appealing.
quote:press it between a few layers of paper towels to remove excess moisture before use.
It emits a good bit of liquid as well.
Posted on 6/16/25 at 1:35 pm to BigDropper
quote:
slice or tear it into thin slices/ strips to fix these issues.
Maybe I shouldn't have used the pearls.
Posted on 6/16/25 at 1:47 pm to Gris Gris
quote:press them as described above before using a food processor to chop them up.
Maybe I shouldn't have used the pearls.
This post was edited on 6/16/25 at 1:48 pm
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