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Chefsfeps Burrata

Lou_34544

hey,

I am interested in making just the filling of the chefsfeps burrata and using it in an application similar to stracciatella.

When I've processed mozzarella to mix with cream for stracciatella, I've gotten an unpleasant grainy texture.

The chefsfeps version looks like it's puréed very smoothly. My question; is the xantham gum necessary? If not included, how will it affect the filling?

Also, what would happen with the filling if it weren't put in the whipping siphon? For stracciatella, mozzarella is usually pulled into strands and soaked in cream but it's very labor intensive.

I am looking for the silky smooth interior of nicer burratta cheeses and think the chefsfeps recipe could help me get there. Just need to avoid the grainy texture.

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brian_martin2001

Xanthan gum isn't absolutely necessary, but it will definitely help with the texture and stabilizing the mixture. If you don't use a whipping siphon, it's probably not going to aerate, and leave it more of a cream or a semi liquid rather than a foam filled cheese ball.

I'm not familiar at all with stracciatella. how would you performing this differ from the recipe?

When you blend the mixture, what is in the mix? What kind of blender are you using, and what setting (or rpm's, whatever's easier). Are you using xanthan gum?

Lou_34544

Stracciatella has been, historically, strands of leftover mozzarella soaked in heavy cream (Italians used this to get more mileage from the mozzarella.)

By definition, stracciatella is the center of burrata. Burrata is just stracciatella encased by a shell of fresh mozzarella. When people eat burrata, what they tend to be drawn to is the stracciatella.

That being said, getting the consistency right is difficult. Shred it the wrong way and it eats like grainy crumbled mozzarella in cream. If the strands are too thick, the mixture isn't cohesive.

I would like to use at least part of the chefsteps method

To get a silky smooth "stracciatella" filling that is not grainy, if possible.

I could see it working well in a number of small plates that call for stracciatella, or excellent served with country bread.

brian_martin2001

You have only addressed a portion of the questions asked. Can you respond to the rest of it?

Lou_34544

Typically, I do the traditional method and shred by hand (with the grain of the mozzarella, if there is such a thing) and submerge in lightly salted and thickened heavy cream. By tearing with the natural filaments of the mozzarella, like string cheese, it's not grainy.

Running it in a robot coupe will shred it any which way...not a great texture.

I haven't tried it in a vitamix yet. But I'm wondering if it will process the mixture fine enough that I can keep it in a pint container for service and scoop uniform, smooth dollops (I don't need an aerated texture or the cost of charging my whipping siphon...)