Asklemmy

43746 readers

1310 users here now

A loosely moderated place to ask open-ended questions

Search asklemmy 🔍

If your post meets the following criteria, it's welcome here!

Open-ended question
Not offensive: at this point, we do not have the bandwidth to moderate overtly political discussions. Assume best intent and be excellent to each other.
Not regarding using or support for Lemmy: context, see the list of support communities and tools for finding communities below
Not ad nauseam inducing: please make sure it is a question that would be new to most members
An actual topic of discussion

Looking for support?

Looking for a community?

Lemmyverse: community search
sub.rehab: maps old subreddits to fediverse options, marks official as such
[email protected]: a community for finding communities

~Icon~ ~by~ ~@Double_[email protected]~

founded 5 years ago

MODERATORS

[email protected]

how do you keep mozzarella sticks from splitting in the oven? (lemm.ee)

submitted 3 months ago by [email protected] to c/[email protected]

28 comments fedilink hide all child comments

I've tried lancing them ahead of time, like I would with a sausage, but they still split open and spill their chizz everywhere.

you are viewing a single comment's thread
view the rest of the comments

[–] [email protected] 9 points 3 months ago (1 children)

That's actually what i would have suggested as a first.

Are you cooking them on the flat of the pan, or are you using a baking rack in the pan? They tend to do better on a rack from what little I've done them.

[–] [email protected] 1 points 3 months ago (1 children)

you know those splash guards for frying pans? I cook them on that alongside the frozen pizza. all the benefits of on the rack, with half of the dangers

[–] [email protected] 2 points 3 months ago (1 children)

Dang, that really should keep them from splitting. Even heat and escape holes normally do the trick.

And they usually have instructions where the temp is the same as most pizzas, so it can't be heating up too fast for the escape holes to vent (which shouldn't even be possible at oven temps at all, but it isn't impossible I guess).

Only other thing I can think of is that any surface ice could make the coating cook unevenly, leading to a split where it starts out colder and stays wetter. But that's difficult to fix if that's what it is. But I've seen it happen on breaded items before.

Past that, I got nothin

[–] [email protected] 1 points 3 months ago

I've got different things I'm going to try. the pizza is 18 minutes at 400°, the mozzarella sticks are 8 minutes at 475°. I like my pizza overdone so I set the timer for 10 minutes, and do the first 10 minutes of just pizza at 400°. then I add the mozzarella sticks, turn it up to 475°, and set it for another 8 minutes. I don't wait for it to get up to temperature, but it gets there rather quickly. usually less than a minute