Look at how quickly these folks form their mozzarella. Looks like they have done it before.
YouTube - Broadcast Yourself. (http://www.youtube.com/watch?v=9swZCrWVmW0&feature=PlayList&p=32F962F76C3882FD&index=17&playnext=1&playnext_from=PL#)
I'm in awe! How hot do you think that curd and surrounding whey are?
the knots are lovely.
I don't think they have feelings in their hands. It's like watching those TV chefs that stick their hands in hot oil and don't flinch. I be going yeow, ouch ouch ouch ouch ouch! ::)
Also note that it looks like whey not just hot water. Whey works much better.
Yes I was wondering how hot it was too. There hands don't look red at all. I also thought that too long in the hot water, was not good for the cheese. Made it brittle.
But, my, what a technique to aspire too.
I can't even focus on what they are doing that fast!
That Mozz has obviously already been stretched and worked and the whey is probably warm but not hot. Just look how shiny it is as they pull it out of the pot. All they are doing is breaking it into smaller pieces.
I was actually thinking that today. It is coming out of the pot already stretched and ready to shape. Interesting to try and see if this works.
Quote from: Sailor Con Queso on December 08, 2009, 04:08:48 AM
That Mozz has obviously already been stretched and worked and the whey is probably warm but not hot. Just look how shiny it is as they pull it out of the pot. All they are doing is breaking it into smaller pieces.
Very quickly! And their knots are blurry their so fast.