How to Bread Deep-Fried Cheddar Sticks | Deep-Frying

All right, so you go to bars in New York and
you always get mozzarella sticks and mozzarella is, it’s a good cheese, but you get the blocks
of mozzarella that don’t taste of much. This is good Cabot Vermont cheddar cheese. It’s going to have a real kick to it. What we’re going to do is, we’re just going
to make it a little bit wet with some egg first, before we put it in the flour. Because flour doesn’t naturally stick to cheese,
and if the flour doesn’t stick to the cheese the egg won’t stick to the cheese, and the
breadcrumbs won’t stick to the cheese. And so you’re basically doing that, and then
you’re going to drop it through the egg once more and give it another coat, because the
last thing you need is you’re frying your cheese, it’s beautiful and it’s all running
out. Don’t forget the tops, as well. That is a breadcrumb cheddar cheese stick. What I’m going to do is I’m going to do a
few in one go now, so you can get the idea. It’s the whole flour thing is so the egg will
stick. The egg or the batter depending on what you’re
frying. Batter doesn’t stick to fish naturally, without
flour. These I believe we’re going to be serving
with a nice homemade marinara sauce. It’s going to be like the best cheese stick
you ever had, because I’m hoping that the outside is going to be nice and crisp and
brown. The very inside is going to be — have a bit
of consistency to it, not runny. But the cheese immediately under the crispy
breadcrumbs is going to be lovely and runny and gorgeous. This is extra strong mature Cabot cheddar
and it’s a bloody good cheese. I will be devastated if this doesn’t work
out well. Again, this is something not on our menu,
but it’s something that I’m very interested to try.You know if you give a guy a deep fat
fryer, what’s he going to do? Give a guy a deep fat fryer that size, you
have a lot of fun.

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