Originally posted by Seth Bullock
Recently tried an experiment frying cheese curds. Although good, they tend to melt before the batter sets, ruining the oil. We tried starting with
them frozen and it helped but not much.
Jesus man, my arteries clogged to maximum just reading that. Ouch.
You have stumbled on one of the delicacies found in Wisconsin. Bread the Cheese Curds and place them in hot oil only for a few seconds to get the
curds to a golden brown. You don't want the fat too hot and definitely don't leave them on for long. We used to put a little batter in
the hot oil and if it started bubbling, then the fat was hot enough to put the cheese curds into. Enjoy!
The Above Top Secret Web site is a wholly owned social content community of The Above Network, LLC.
This content community relies on user-generated content from our member contributors. The opinions of our members are not those of site ownership who maintains strict editorial agnosticism and simply provides a collaborative venue for free expression.
All content copyright 2013, The Above Network, LLC.