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Suggest me an convection/otg oven
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<blockquote data-quote="altair21" data-source="post: 2480553" data-attributes="member: 102751"><p>I just use <a href="http://this" target="_blank">this</a>, not sure about EssDee, can you link it? As for stand mixers, dont buy one, they are all ****ing crap except for KitchenAid but its overpriced :/, As for using them to stretch and fold it wont work, because aside from stretching and folding, you need to squeeze the curds too to force out any whey, also you need to make sure that the whey remains hot while stretching the cheese (the curds wont stretch if the whey isn't hot enough, you need to get it up to at least 85-90c), because you need to constantly submerge the curds and repeat the process again for that cheese pull, you can instead get a wooden paddle and use that for stretching the curds instead, look up how some Italian dairies make mozzarella.</p></blockquote><p></p>
[QUOTE="altair21, post: 2480553, member: 102751"] I just use [URL='http://this']this[/URL], not sure about EssDee, can you link it? As for stand mixers, dont buy one, they are all ****ing crap except for KitchenAid but its overpriced :/, As for using them to stretch and fold it wont work, because aside from stretching and folding, you need to squeeze the curds too to force out any whey, also you need to make sure that the whey remains hot while stretching the cheese (the curds wont stretch if the whey isn't hot enough, you need to get it up to at least 85-90c), because you need to constantly submerge the curds and repeat the process again for that cheese pull, you can instead get a wooden paddle and use that for stretching the curds instead, look up how some Italian dairies make mozzarella. [/QUOTE]
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Suggest me an convection/otg oven
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