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Mozzarella question


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So I want to do a play on a capresi salad (the one with tomato and mozz cheese and some basil). Here's my idea: somehow "inflate" a ball of mozzarella so I have an inflated ball with a hollow center. I then want to fill the "ball" with some type of tomato foam, and finish it with some crushed basil or fried or some other version of basil.

I just can't figure out how to inflate a ball of mozz. I would think an air compressor would work, but I would need to heat the ball very slowly, until it was just able to expand. I was thinking maybe doing the process in a 250 F oven, so the whole ball was evenly warmed.

If anyone has any ideas, please let me know.

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Talk someone into selling you some curd...wherever you are getting fresh mozz should have it.

Then start at the begining...hot water - stir gently till its ready to stretch. Pull a ribbon, fill and twist it off


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