Fried cheese

[Duer 157099]

I took a piece of sharp cheddar cheese and just put it in my cast iron skillet and cooked it until all the oil was out of it.

Why haven't I thought of this before?

Next time I'm going to mix some parmesan in with it.

Basically I was looking for a grilled cheese sandwich without carbs. It was close enough.

[The empressof all]

1. Try Grated Parm spread into a cookie shape and baked in the oven

It's called Frico and it's delish.

http://www.epicurious.com/recipes/food/views/Parmesan-Crisps-Frico-105253

I sometimes make them in the shape of little cups to hold little bites of things. While they are hot mold them over an upside down muffin tin or even the back of a spoon.

[Duer 157099]

3. Yes, I've done it with parm before

Just never thought of doing it with cheddar for some odd reason.

When I was a kid I used to make cheese taquitos, corn tortillas wrapped around a stick of cheese and then fried in oil. Problem was the cheese always melted and streamed out of it leaving very little cheese in the middle.

I'm thinking that if I started with fried cheese, rolled a corn tortilla around it and fried it, that would be mighty tasty.

Next time. :D

[cbayer]

2. Have you ever had saganaki?

Greek fried cheese. Yum!

:hi:

[Duer 157099]

4. Not that I know of, but I'm sure I'd like it

What's not to like?

What is the cheese like before it's fried though?

:hi:

[cbayer]

6. The cheese itself starts out hard. In Greek restaurants, it is flamed at the table.

If you are avoiding carbs, I think you could step the flouring part. I made this at home once and almost caught my kitchen on fire. Here is Emeril's recipe:

Ingredients
8 (1/2-inch) slices Kasseri cheese
Salt
Freshly ground black pepper
2 cups brandy
1 cup flour
4 tablespoons butter
2 lemons, juiced
8 rounds of pita bread, brushed with olive oil, grilled and quartered
1 cup Kalamata olives
Directions
Season both sides of the cheese with salt and pepper. Place the cheese in a shallow dish and cover with brandy. Cover with plastic wrap and refrigerate for 2 hours. Season the flour with salt and pepper. Remove the cheese from the pan, reserving 1/4 cup of the brandy and dredge in the seasoned flour, coating completely. In a large saute pan over medium heat, melt the butter. Pan-fry the cheese for 2 minutes on each side. Add the reserved brandy and carefully flame the liquor, shaking the pan back and forth several times. Add the lemon juice. Remove from the pan and serve with the pita bread and olives.

[The empressof all]

5. And there is always Haloumi which doesn't melt

http://www.toomanychefs.net/archives/001864.php

It just gets soft and yummy. It's really tasty with Retsina..


If you don't want to make fried cheese yourself you can always buy "Just the Cheese" They make just cheese crackers and "Pop Cheese" When I ate more low carby I was totally addicted especially the Pizza flavored one. The butter flavored Pop cheese also looked kinda like something I would try but never did.....Butter....Cheese...what could be wrong with that?

http://www.amazon.com/s/ref=bl_sr_grocery?ie=UTF8&search-alias=grocery&field-brandtextbin=Just%20the%20Cheese

[Tab]

7. Two things

First, as far as deep fried cheese goes, let me just say two words: "Mozzarella sticks".

Second, you were pan-frying, but a new dimension for, say, hamburgers or, I'd think a panini on multi-grain bread would be some of the grilling cheeses in a package offered by iGourmet:

http://www.igourmet.com/shoppe/shoppe.aspx?cat=Cheese+Assortments&subcat=Assortments+and+Collections
(the DU linking sucks, so you'll have to go here and scroll down to the Cheeses for the Grill Assortment, about 2/3rds down)

I've ordered it before, some I like more than others, but try it - it's fun to use the different ones.

- Tab

[pengillian101]

8. You might like squeaky Wisconsin cheese curds!

These are just heavenly fresh and deep fried are really divine.





Here's a little info.

http://www.thenibble.com/reviews/main/cheese/cheese2/cheese-curds.asp

[Warpy]

9. Try smoky provolone next time

It's just like BACON only without all the splattering.

I use it for BLTs instead of bacon, which I avoid. If you're going carb free, you could do a lettuce wrap.

[Duer 157099]

15. I think you're onto something here

I've been experimenting with fried cheese and one observation is that it strongly resembles gribenes, the tasty fried bits that remain after rendering the schmaltz out of chicken skin.

I wonder if this could be a viable vegetarian version of gribenes? And I wonder if the oil rendered could be used in place of schmaltz?

I'm going to experiment more, and next time I remember to get some smoked cheese, am going to try seeing how it works in place of bacon in a BLT.

:thumbsup:

[The empressof all]

10. And of course there's always Fried Mac and Cheese!

Here's a link to Alton's recipe

http://www.foodnetwork.com/recipes/alton-brown/next-day-mac-and-cheese-toast-recipe/index.html

[pscot]

12. Deep fried kraft dinner

You could gain a pound just thinking about it.

[Sentath]

11. A small upgrade

http://www.chupaqueso.com/

[Duer 157099]

13. Love it!

What's funny is that I actually did something like that today before I saw that link, but what I was exploring was the possibility of using cheese to season my cast iron pan, since it gives off so much oil.

That is, after using the cast iron pan and rinsing/wiping it out, I usually put it back on the burner to dry it out and then apply some oil. Now I'm thinking that I should just fry up a piece of cheese to oil it.

:D

[DrDan]

14. go with a parmegiano reggiano - I have had that fried - delicious

[grasswire]

16. it's called a "crisp"

:-)