I’ve tried lancing them ahead of time, like I would with a sausage, but they still split open and spill their chizz everywhere.
I’ve tried lancing them ahead of time, like I would with a sausage, but they still split open and spill their chizz everywhere.
Either watch them constantly, or lower and longer temps. You’re boiling the cheese and it’s gassing up then popping.
Lower the temps and cook it longer if you don’t want to watch it like a hawk. Ignore the stupid box instructions.
Lower and longer temps will cause more even heating, meaning the cheese will melt before the outside crisps up.
You want uneven heating - high temp and short cook time. That way the outside is cooked before the cheese starts steaming and splitting the breading open
There is less chance you’d boil the cheese which is the issue. Perhaps the literal opposite and broil the sticks.
You would have to cook below 100C to not cause the cheese to steam, but the breading needs maillard level temperatures to cook properly, which is 140C+
Broiling would be fine, but you would only be applying heat from one side (most ovens don’t engage the bottom element/grilles when broiling) - most mozza sticks I’ve seen recommend 450F - I reckon they would recommend hotter, but not all home ovens go up to 500/550
I think I just discovered the sweet spot tonight. when the timer went off, the pizza didn’t look quite done, and the sticks hadn’t split, but 3 minutes later they had. I’ll just have to dial it in. or maybe microwave them a bit first