smoked bocconcini

[butcher]

local grocery store had Bocconcini on sale for .88 cents... there were approximatley 8 - 9 pieces (the size of a plum) / container
I smoked them with the AMPS using a mix of cherry and maple for 5 hours

[Richtee]

OK..someone had to ask- what the hell are they??

[SixPack]

OK..someone had to ask- what the hell are they??

X2...

[chefrob]

fresh mozz........don't you guys know anything............sheez..................








i had to look it up too..............

[PitRow]

Man, I thought I was the only one that had no clue. When I first saw the thread I though he misspelled broccoli and was wondering why the heck you would smoke broccoli? Then I saw it and my confusion didn't get any better. lol.

My lingering question is why do they have nipples?

[Slanted88]

Well now that i'm educated in what they are! Cause I ain't never heard that word before...Why hell yes!

[dales133]

Love boccocini it's awsum stuff, goes good torn up on top of pizza.
Never had it smoked tho.... So how does it taste? And did it change the texture at all?

[Smoke'n Dave]

Man, I thought I was the only one that had no clue. When I first saw the thread I though he misspelled broccoli and was wondering why the heck you would smoke broccoli? Then I saw it and my confusion didn't get any better. lol.

My lingering question is why do they have nipples?

What he said

[HawgHeaven]

Wow. Cheese with nipples. Pencil eraser nipples... I'm on it/them!!

Great job!!

[Richtee]

fresh mozz........don't you guys know anything............sheez..................








i had to look it up too..............

LOL... looked like albino pig nipples?

[dales133]

Lol trust you rich

[butcher]

Love boccocini it's awsum stuff, goes good torn up on top of pizza.
Never had it smoked tho.... So how does it taste? And did it change the texture at all?

the curds are dropped into hot whey,, and probably massed produced through a machine similiar to a large piping bag, and thats what leaves the "nipple" as I can see it stretching as it is dropped.... best way to describe it would be this
http://en.wikipedia.org/wiki/Bocconcini

I tried on piece, and the texture stayed the same, smoke is still a little strong, and we all know it gets better with age.. I vac packed them all with 8 per bag... I'll know better in a week

[dales133]

Cool, be interested to hear then!

[curious aardvark]

fresh mozz........don't you guys know anything............sheez..................








i had to look it up too..............

Apparently not

the curds are dropped into hot whey,, and probably massed produced through a machine similiar to a large piping bag, and thats what leaves the "nipple" as I can see it stretching as it is dropped.... best way to describe it would be this
http://en.wikipedia.org/wiki/Bocconcini

I tried on piece, and the texture stayed the same, smoke is still a little strong, and we all know it gets better with age.. I vac packed them all with 8 per bag... I'll know better in a week

Have to admit I just don't like mozzarella. Soft, flavourless and just a bit pointless.

Maybe the nipples help