This week on Good Chef, Bad Kitchen, chef Angie Rito of Don Angie in New York City tries making homemade mozzarella in a tiny apartment. She attempts to make a gourmet dish with fresh mozzarella and very few kitchen tools! Press play to see how she manages following this recipe!
Angie Rito's Grilled Peach Caprese Salad With Homemade Mozzarella and Amaretto
For the Mozzarella:
1/2 gallon whole milk, not ultra-pasteurized (raw milk is ideal, if available)
3/4 teaspoon citric acid
1/8 teaspoon liquid rennet
1/2 teaspoon kosher salt
1. Sterilize a medium-sized heavy-bottomed pot by boiling water in it. Discard the water, dry the pot and allow it to cool. Add rennet to 2 tablespoons of cool water in a small bowl. Set aside. In another small bowl, add citric acid to 1/2 cup cool water.
2. Put the citric acid mixture into the pot. Pour the milk into the pot and stir well to combine. Over a medium-low flame, heat the milk slowly to 95-100 degrees F, until visibly curdled. Remove the pot from the burner and slowly add the rennet mixture. Stir to combine thoroughly. Cover the pot with a lid and allow to sit for 5 minutes undisturbed, up to a half hour.
3. Once solidified, with a sharp knife cut the curds with a checkerboard pattern into small squares. Place pot back on the stove and heat to 110 degrees F, slowly stirring the curds to ensure that they heat evenly. Take pot off of the heat and continue to stir slowly for 5 minutes. Pour the mixture into a colander lined with cheese cloth, set over another container to collect the whey. Press the curd to remove excess liquid. Allow to rest for 30 minutes.
4. In a small pot, heat 1 1/2 cup of the reserved whey. Add 1/2 teaspoon salt. Heat to 180 degrees. Add half of the mozzarella curd to the pot and gently stir with a spoon, corralling the curds to one side of the pot. Once the mozzarella curds form a small cohesive mass, start to gently stretch with your hands, forming a ball and tucking the ends underneath repeatedly. Form a circle shape with the index finger and thumb of your less dominant hand and push the mixture through with the index finger of your dominant hand to create a smooth ball. Pinch the end of the bottom with the index finger and thumb of your dominant hand. Repeat this step with the remaining curd to form two small mozzarella balls.
For The Macerated Peaches
1 large peach
2 tablespoons olive oil
Squeeze of lemon juice
2 teaspoons of amaretto
2 sprigs basil, picked and roughly chopped
½ teaspoon salt
1. Cut peach into 8-10 wedges. Coat with non-stick cooking spray and season with salt.
2. Place peach wedges on a hot cast iron grill pan and grill until dark grill marks appear.
3. Place the peaches in a bowl and add remaining ingredients. Toss well to coat. Allow to sit and macerate for at least ten minutes before serving.
1 sprig basil, leaves picked
1/2 cup crumbled amaretti cookies
1. Arrange macerated peaches on a plate. Slice mozzarella into quarters and season with a little sea salt if desired. Arrange on a plate. Season with freshly cracked pepper. Garnish with crumbled amaretti cookies and basil leaves.
On Good Chef, Bad Kitchen, professional chefs take on the ultimate challenge: Cooking in a bare, millennial kitchen. These pros try making a world class meal with little to no resources. Watch the experts attempt to concoct something delicious!
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As is always the case with videos in this series, I love the cooking and the personalities!
As is the case with a few of the other videos in this series, I feel like, in order to stay true to the Tiny Apartment concept, things get a tad too contrived. “Will this water ever boil?! Certainly let’s not use the electric kettle that’s sitting right next to the stove in more than half of the shots!”
Just my two cents. Delightful video, nonetheless. Please keep ‘em comin’!
Great fun to watch -- I live in Japan in a tiny flat with only a cooktop (a good one though!) and a microwave/element oven... I totally agree with your comments regarding working with what you've got and still making great things! Thanks Angie!
Is that an issue? Does buzzfeed have "copyright" over these challenges? You think they are the first that did their type of videos? There are so many smaller channels that make things first but corporations like buzzfeed copy.. And yet you have a problem of a copy of a copy? If you drink milk and record it and publish it and someone else does it, did they copy you drinking milk? I think not, or see McDonald's, Wendy's, Burger King.. Are they copies of each other? I hope I made my point clear.
@emily That raspy scratchy low grating slow talking that some of these younger generation people do. They all sound like how the Kardashians talk. It has become an epidemic and people from all different regions of the US all sound the same.
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