I need advice on cooking mozarella sticks. I made some (pic related), but they look like shit, although the taste is ok.
How do I make them look better? Should I use finer bread crumbs (I used pretty big ones here)? Should I leave more space between them when deep frying? (They were packed in a tiny pot, and stuck together)
>>7208721
With the internet, theres no point in ever guessing for a recipe. Just watch 3 or 4 video recipes for mozerella sticks, cook them following the recipe exactly for the best one, cook them a few more times, combine the knowledge from the other video and add in any personal taste adjustments
>>7208727
This is what I did. The result is shitty (pic related in the OP).
You should tell us what you did, step by step, so it's easier to see what went wrong.
From what I can see though, it looks like they just failed to retain their shape so I'd recommend keeping the cheese cold for as long as possible before frying, maybe putting them in the fridge to chill again after you've formed them, and maybe trying a higher temperature for frying.
>>7208721
Smaller and more layers of bread crumbs, oil should be as hot as possible and the cheese cold
>>7208814
>>7208907
Basically just this.
Cold cheese, hot oil, and a complete coating of breading.
The last thing is really important because even if there is a small hole in the breading the cheese will start oozing out into the oil as soon as it melts and you'll be left with an empty shell, but that doesn't look like what went wrong.
