Thu, Apr-02-20, 18:04
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Forum Moderator
Posts: 25,585
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Plan: Primal/P:E
Stats: 171/146/150
BF:
Progress: 119%
Location: Southern Ontario, Canada
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An update - I didn't like the saltiness of regular mozzarella, so I tried bocconcini. I don't know why I didn't think of that before - maybe just because it's more expensive. Bocconcini is a fresh mozzarella that's actually quite bland. I found some the other day at half price because it was about to expire.
It worked really nicely! The chaffles were more bready, less eggy, and less crunchy and chippy.
I arguably used too much cheese - by weight, it was 2.7 oz. That's more than what 1/2 cup of mozza would weigh, I'm pretty sure. But this worked out nicely; I'll do it again.
(ETA) **Important to note that I dried the cheese off really well before weighing. It comes in a tub stored in water.
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