I’ve tried lancing them ahead of time, like I would with a sausage, but they still split open and spill their chizz everywhere.
Have you tried mixing in a 1/4 cup of non-toxic glue?
yeah
Then you’ll probably need to use the toxic stuff.
mmm a little for the chef, a little for the recipe
chefs can have a little toxic glue, as a treat
Generally, once the cheese becomes liquid they’re over cooked…
Mozz sticks are not a “set it and forget it” item and cooking conditions are different everywhere. Sticks also go from hot, to gooey mess very quickly.
You need to watch them, at least until you learn exactly how long to cook them in your oven.
Deep fry them
The internal heat is causing them to open up so you have to cook the exterior faster than the inside and frying is the only medium that’s immediately hot enough to cook the outside before the inside and keep its temperature consistent when you add in the sticks.
I’m theory a hot enough convection oven should do the trick as well but it needs to be high quality enough (aka expensive) to recover the lost heat instantaneously.
It’s unavoidable - once the cheese gets hot enough the steam will either force the liquid cheese out of existing holes, or it will make its own holes.
Make sure they are fresh out of the freezer when you put them in, as this lets the outside crisp up more before the inside becomes lava. Once you get close to the prescribed cooking time, you need to just sit in front of the oven door and watch them, and as soon as 2-3 break open, take the whole tray out
This, and brush with a healthy amount of canola oil
