Originally Posted by
JBord
I assume you drain and towel dry the fresh mozzarella? I only rarely use it for pizza, and don't have an issue if I dry it first. But I completely agree that the different types of mozzarella are good for different things. Like you, I wouldn't use the fresh on stuffed peppers. I most often buy the standard grocery store pre-shredded stuff, usually the whole milk, and it works well for most of what I like to cook. I prefer it on pizza to the fresh stuff, because I like that gooey, stringy, mess!
By the way, both dishes you described sound fantastic. We do fish or shrimp tacos a couple times a month, and experiment with different slaws. Sometimes just a little lime juice mayo on the cabbage & red onion slaw is perfect.
Yeah, I've done that, but I still find it is too moist. I suppose I could squeeze it harder, but then it just starts to resemble the grocery store blocks. I tend to shy away from pre-shredded cheese as it has some type of substance added to keep the cheese from clumping together. My old fashioned box grater is the perfect tool for grating cheese. That said, for mozzarella, I typically just slice the cheese.
And thank you for the nice comment. Shrimp tacos are great. Our supermarket recently started stocking "street taco" size tortillas, both flour and corn. They are the perfect size. And simple toppings are best.