Okay, I just looked up "block" mozzarella. I haven't seen them before. Not here or NE. Anyhow, this article seems decent on what kind of cheese to look for, thoroughly disses the shredded as having cornstarch or other coatings and improper melting. I thought there was something funky about the shredded. Now I know why. Anyhow, it does recommend blocks of whole milk and brand not as big a factor. Teaches what to look for when it melts to determine best one.
http://slice.seriouseats.com/archive...or-pizzas.html
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Hello, Bearcat. Two Questions: Are you Malcor? Because call-out threads don't get moved to the Romper Room, but asking who Malcor is, as in being mult was moved there. Only a mod can do that. Why is DC getting over-moderated these days?
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