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If you like fried cheese, you surely know how frustrating it can be when the cheese leaks out during frying. Fortunately, there is a simple trick to prevent this. And we’ll add a few more proven tips to help you in the kitchen.
How to properly coat cheese so it doesn’t leak
Ingredients:
- Block cheese (the higher the fat content, the better)
- Breadcrumbs
- Eggs
- Salt to taste
Method:
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Skip the flour: This trick consists of leaving out the flour when coating the cheese. If you insist on using flour, choose semi-coarse rather than plain.
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Prepare the cheese: Before coating, put the cheese in the freezer for a few minutes. Cold cheese is firmer and less prone to melting during frying.
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Coating: Coat the cheese twice. First in egg and breadcrumbs, then repeat the process. The double coating ensures the cheese stays inside and doesn’t leak.
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Frying: Fry the cheese in a sufficient amount of hot oil. Thanks to the double coating and the prior chilling of the cheese, you can be sure the result will be perfect.
I’ve used this trick for many years and I believe it will help you too.
Other useful kitchen tricks
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White and fluffy rice: When cooking rice, add a tablespoon of vinegar to the water. The rice will remain beautifully white and fluffy.
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Perfect beans: Soak beans in mineral water. This way they will cook much faster.
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Sour cream: To prevent it from curdling in a sauce, add a little milk to it.
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Tomato paste: If you have leftover tomato paste and want to protect it from mold, sprinkle a little mustard powder on its surface.
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Roasting beets: Instead of boiling beets, roast them in their skins wrapped in foil. Beets prepared this way retain more nutrients and will be tastier.
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Crispy pickles: Add a few amaranth leaves to jars of pickled cucumbers. The pickles will be crunchier and tastier.
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Reducing oil burning: To prevent the oil from burning while frying, add a few slices of carrot to it.
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Lemon juice for meat: Before breading meat, drizzle the slices with lemon juice. The meat will be tastier and more tender.
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Mineral water in batter: If you want fluffier pancakes or schnitzels, add sparkling mineral water to the batter.
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Fluffy meringue: For perfect meringue, the egg whites must be well chilled. Yolks, on the other hand, prefer room temperature.
