07-09-2015, 04:34 PM
(This post was last modified: 07-09-2015, 04:38 PM by LochnarITB.)
(07-09-2015, 02:19 AM)DeeBye Wrote: A large cheese curd covered in gravy will of course have different texture throughout, but will also have different temperature throughout. I find that this temperature gradient is important.
For me, this would be the way to ensure they are using the freshest of curds and it is freshly made. My intro to cheese curds was the Minnesota state fair. A long time staple there is the deep fried version. That, of course, melts the curd through so, while delicious, it allows the use of less than fresh curds. When I found fresh cheese curds, I knew the allure they hold. When you bite into a fresh cheese curd, it squeaks on your teeth.
Allowed to sit in the hot gravy, the curd heats through and you just have melted cheese.[edit] BTW, if I haven't said it lately, I
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Freshman Diablo
"I reject your reality and substitute my own."
"You don't know how strong you can be until strong is the only option."
"Think deeply, speak gently, love much, laugh loudly, give freely, be kind."
"Talk, Laugh, Love."