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Confusing in end part
This just ruined pizza's sex appeal.
Ohh maybe this explains why lactose-free mozzarella doesn't melt as well as regular!! Thanks so much for this!
Dan, this is very confusing. Some graphics would be helpful to explain the pH and stretch characteristics. Personally, I like the blobs of Mozzarella di bufalo or fiore di latte on my pizza as long as they are not too large. I don;t want a universal coating of any one ingredient.
Mozzarella is my favorite kind of cheese!
"Block mozzarella stretches much better than the fresh kind. So if stretch is what you're going for, don't substitute fresh mozzarella for block mozzarella." <– please clarify
Very nice and beautiful👌👍👍👍⭐🌿🍀🌟🍁💥🌷
Mozzarella control pants would be a great idea for a product with a reinforcing loop.
I can't watch these videos anymore…the way he talks out the side of his mouth disturbs me
I thought it stretches from pulling on it.
misspoke in the end?
This is a good one
Whatever you say babe, let's go get a pizza 😘
can you just redub this into English? Thanks!
And please make A Mozzarella Pizza Recipe/HomeOven/Pizza Stone 🙂
What if I mix mozzarella with something less stretchy? Would I get an intermediate stretch or would some parts be stretchier than others or would the whole structure turn amorphous? I suppose it depends on how homogeneous the mix is, but I bet you can find interesting results from different blends.
love these informative videos. Great information
Cheese is hella complex