Go to the Recipe: Burrata
For the burrata what temp do you recommend for sous vide? Is the holding bowl supposed to be warmed by sous vide too?
The video shows 158 F for the sous vide temp.
It says in the recipe to make ~2.5cm balls, but in the video they look closer to like 2.5 inch. Can anyone comment on this?
hi,
can you let the burrata more that 30 minutes in the brine? Like 1 day?
will whole milk mozarella work? Or does it need to be the curd?
It didn't went as well as expected.
Very hard to get the Burrata right. They are leaking, exploding, breaking... my kitchen is a war zone!
Also the mozzarella is very hot to handle, so in the end I was only able to get one right and holding, I wasted the rest trying, practicing and adapting the technique on how to hold and fill the burrata properly.
I'll try this recipe again for sure, and hopefully get 3-4 out of it next time!
can it keep for longer than 30 minutes in the brine?
Use the mozz! it will work.
https://instagram.com/p/BC696hfkJd1/
I understand that mozzarella curd is used to make mozzarella cheese. It's the precursor before stretching. But where can one buy it? I've looked all over the SF Bay area a few years ago?
Just so you know, I watched this video cycle about 30 times. This is the true definition of food porn. Nicely done!
Hi,
I'd like to know how to stabilize these if I want to store the burrata overnight/24hours. Has this already been answered?
Thanks!
In the video it appears that you are using mozzarella, not mozzarella curd. Does one work better than the other? Which do you prefer?
You guys really have to start doing out-take reels on here... I'm sure more than one of those exploded when filling LOL.
Great video, very simple explanations and great, really really great visual explanations of texture and consistency.
10 out of 10 guys
Maybe you are heating it too much... You are supposed to put the portions in warm water and float that in 70 ºC that is not scortching... but what you could try is using rubber washing-up gloves (not thin latex ones, I mean the usual dish-washing gloves), that way you will be able to stand the temperature better and you won't have hot water and cheese fat on your fingers so the heat will be more bearable.
Would love to get info on how long can i keep them before serving? if i had to pre- make them for a restaurant what would you recommend me doing?
I came with the same question! Don't mean to hijack so much as upvote: how can these be stored for a day or so, either for making ahead or storing leftovers for lunch the next day?
I've tried recreating this dish with Tofu Filling and Mochi exterior to make it Dairy Free. But mochi exterior isn't strong enough to hold the filling and just rip. Any suggestion on what I could use instead of mozzarella?
Hi Everyone, I know this has been asked a few times but there doesn't seem to be an answer yet from Chefsteps. Can we leave this in the brine for longer than 30 minutes? Something like overnight ok? Just trying to figure out proportions and how long we can keep this for! Thanks again everyone. Cheers!
I did a tofu stuffed gluten ball
I did it with whole milk mozz, but I could not get the balls to hold tight when inflating them with the cheese foam. It was like the protein structure was too rigid to hold, so the surface would burst and let out the foam. Will try with curd and see if this solves this.
Is that cream already boiled ??
the video seems to be down. could you please check
ok I tried this. after 20 packs of mozzarella of all kinds, cheap, expensive, very expensive and much histeria and laughing I finally had to give my guests a version of this, where the foam was over slices of mozzarella. it tasted delicious, even if the visual effect was not as impressive. While making the balls, the mozzarella disks kept getting holes and the foam oozed out. I also finally understood that its not the mozzarella, but the curd to make mozzarella with that I need? Nowhere to be found In my city. Finally I have found a kit to make mozzarella, which will enable me to have the curds. wish me luck on my next try.
@lolita cortes how'd it turn out? I don't have mozzarella curd available much where I am, but it worked great just using mozzarella cheese. You can't leave us hanging like this!
For the people at Chefsteps: 1) you refer to the ingredient as mozzarella curd but the video appears to use mozzarella (vs. the pre phase of curd) and the closed captioning says mozzarella. Do you really mean to use the curd? 2) Understanding the pre temp of the curd will affect how long it takes to come to stretching temperature in the 158 degree bath, is there an approximate time the 35 g balls of curd sat in the bath before you attempted to stretch? Thank you, David
Hi guys! Big fan here. Just wondering what happened to the video. It says it's not available when I click on it. Thanks in advance for for your help ❤️
