I just made halloumi fries from Aldi's in our Ninja Foodi Grill this morning. I put them on parchment in the fryer basket, sprinkle with Redmonds Garlic Pepper and cook until beautifully brown. Perfect every time. I haven't tried to bread them yet but we like the crispiness just the air frying gives. Maybe your mozza would taste good just air-fried like that. Thanks for another great video, Steve!
Somehow I missed the Mozzarella video but going to watch it now. I do love using our homemade pork panko for lots of breading things. Indigo Nili also has a recipe that uses Pork Rinds, Egg White powder, and beef gelatin which makes a great breading I use on pork chops quite a bit.
good call Terry! I was waiting for the marinara dip test to see if it would stand up to the dip, or break off, or leave most of the breading in the dip bowl...
Thank you for the video. I will have to try this fresh mozzarella. (My favorite breading is equal parts almond flour, grated Parmesan, and pork rind crumbs, seasoned with garlic powder, onion powder, cayenne, paprika, celery salt, and dry mustard.). On chicken it gives a KFC-like flavor.
I’m excited to try this. I spread a ridiculous amount for bread cheese and I’m hoping your mozzarella will brown up the same way. I still am a huge fan of your cheddar and pork rind panko blend.
Great video. I will attempt the mozzarella soon. Now... breading. As a German I need to have my Schnitzel. I tried Pork Rind breading. I can not stand the smell of pork Rinds in general. I have tried others and by accident I found Lupin. I use lupin flour (that I use for my Keto bread anyways) as a base, then egg, then Ground Lupin (Carrington Farms - Ground Lupin Bean - Plain). I fry that in my pan. It's always good and it's cheaper because 32oz last forever and only cost $20 on Amazon. Plus its actually a great grits replacement when you boil it, with some butter and an egg on top. 🤌delicious.
@@brendafaye100 ground lupin. The flour is for baking. The coarse lupin is for breading and the fake grits thing. It’s not grits so don’t expect the taste but it kind of has the mouthfeel and I loaded the original grits with butter and cheese anyways so this does it for me.
@@CarnivoreInTheMiddleOfAForest Thank you I just checked this out. Interesting. So much work though and so high calories that I can't have that. I am one of those people who gain even on Keto. Wish that was not true but it is. The Ground Lupin is 3 or 4 minutes boiling, draining, done. But its amazing what you can do with egg whites these days.
About 10 years ago, I tried making my own mozzarella at home, from fresh milk. The milk I used was normal vitamin D-enriched whole milk, just not ultra-pasteurized. For the acid, rather than vinegar, I recall using animal rennet, and citric acid powder that I purchased from a cheese-making web site. Mine turned out as melty and stretchy as you normally expect commercial mozzarella to be. It also had a wonderful “fresh milk” taste, as if I were just drinking a glass of that milk I bought to make the cheese from. Yum!
I opted for vinegar because I felt that it was easy enough that people wouldn't hesitate to try it. I'll likely do a video in the future with rennet and citric acid and see if I can get people to take it to the next level.
@@SeriousKeto Sure, and I remember thinking in response to the vinegar, That's how the Indians make paneer (which I also have made at home; it's basically their equivalent of our Farmer Cheese), which doesn't melt either. Keep pressing on! 😁
Back before keto days, whenever I breaded anything with regular breadcrumbs, there would always be eggs and breadcrumbs left over. My husband taught me to mix the eggs and breadcrumbs together, make into small patties and fry them. He learned this from his Italian family. It might be an acquired taste, but he and the kids loved them. Not sure if it would work with keto ingredients, but it could be worth a try. Waste not, want not!
My go to breading is pork rind panko mixed with whey protein isolate which helps it stick to fish and chicken,. I do season it based on the rest of the dish. very crunchy and also works well with the egg wash.
One thing that helps with pork panko chicken, is to first dip the chicken in oat fiber, then the egg mixture, then coat with the pork panko. The oat fiber helps the pork panko stick much better.
We love to fry string cheese sticks in a little bit of bacon grease, no breading needed. Cook on low to medium. It spreads slightly and browns lightly. It also a great replacement at a campfire for marshmallows. The cheese sticks brown over the fire and get gooey inside.
I love fried cheese. I have never tried breading it now I might. I cut mine like fries and air fry. Squeaky cheese or cheese curds I just fry plain in a fry pan. Love this video.
I know you probably already thought of this but what if you seasoned your cheese when you made it. Maybe some rosemary, or italian seasoning, or some zataar? Could make it really delicious if you just grilled it like you suggested at the end. Another great video.
I like these kind of videos. Especially trying out recipes with things you made yourself like that cheese. Do you think you would ever try a recipe with rennet? It might give it that melty quality. Also do you think you can do a Continuous glucose monitor test of fermented vs not fermented things like carrots, chickpeas, brussel sprouts? I think it could be really interesting.
I have. For this video, I wanted it as simple as possible so that people try it. I figure I can do a follow up in the future using rennet and citric acid.
The mozzarella fried in oil looked really good. I was curious so looked online and see some brands of pork rind panko I could buy. I would prefer that than having to make my own. Thanks for sharing, Steve. Keep up the good work!
Making pork rind panko is super easy with a food processor (or just a bit less easy with a ziploc bag and a rolling pin or kitchen mallet). You'll pay a significant premium to buy pre-made pork panko.
Pork Panko on pork chops ROCKS!!! I've tried oodles of breading products... pork Panko as you say can be seasoned anyway you like it... try your pork chops this way- take some Mayo, season it however you like- ( I like curry, or chipotle pepper seasoning ) , then slather your chops and cover in the Panko. Cook in air fryer or conventional oven - juiciest pork chops ever! Works for chicken as well. ( I do my pork chops - usual double cuts- 425f for 22-24 minutes in convection or air fryer... Have a great weekend... and how you did your homemade cheese is how I do those mozzarella sticks one buys in the grocers... good stuff! Have a great weekend.. and see you next time...
As for why it didn't melt well. Don't think it was your milk. In my experience, vinegar curdled cheeses are less likely to melt. That's why I use it in paneer and queso blanco that I don't want to melt. It's also why when I make cottage cheese with the vinegar method, it can't be used to make those cottage cheese crackers.
Great video Steve…just curious, when you bread your pork chops, do you dredge them in egg as well?? Thank you for showing us the difference in the breading 👏🏻👏🏻👏🏻
@@SeriousKeto ok, thanks, I haven’t had pork chops in so long, I used to fry them on top of stove with just salt & pepper. Lol Not the best, but not the worst either…I’ll try them the way you suggested pork rinds on pork chops, what could go wrong 😁
@@SeriousKeto ok, I will try, also have you ever heard of coating pork chops with mayonnaise then add seasoning of choice, aka pork rinds…then baking them in oven?? Lol Mayonnaise is eggs 🥚
This was a great, informative video. Saved me some $$, won't be buying those pre-made crumbs. Have you ever had bread cheese? Is your mozzarella like that?
Hey! Love this video and LOVE your content, there is a new pasta in the scene called Carbe Diem. would love to see you try it and see if it spikes your blood sugar, and if you like the taste! Hope you try it soon. I definitely go to you because I can't afford a blood sugar tracker at the moment. ( I know results vary depending on person, but it helps me gage haha)
There's some other brand that also showed up in my Facebook feed that looks to be more like noodles than pasta. I'll definitely keep trying products and sharing my experience.
👋🤗 Hi Steve, BAM! Thanks for taking your homemade mozzarella to another level ❤ Just asking, did you use Avocado oil in your pan? ❤ May the Grace of the Lord Jesus Christ, and the LoVe of God, and the Communion of the Holy Ghost be with you all. Amen Tight HugS, Much LoVe and holy KisseS to you all ❤ 😘😘
For shallow frying or deep frying, I use peanut oil. Not as "clean" as avocado, but not as "dirty" as soybean, canola, corn, or vegetable oil. It's mostly a money issue...
Hmmmm mine melted. I used it to make cheese "bread" and I used store bought and it melted the same. But mine was in between your super soft and your firm. It did not shred. I used kwik trip milk because it was on special so it cost me $2.69 to try. We've been using pork rinds for bread in forever now and it's amazing on pork chops and chicken for sure! We now buy it already ground from woodmans because it's soooooo much cheaper and it's clean
Looks delicious! I appreciate testing pork panko against the other options. I've only used pork panko for breading or in meatballs, etc. I'm glad to see I am not missing out by not trying other options!
I like to slice grilling cheese/paneer, put it in a baking dish that fits in my air fryer, drizzle with olive oil, and air fry it flipping half way until browned on both sides. Then season & drizzle with balsamic, or red wine vinegar reduced with a little keto sweetener. I don’t have the patience to bread and fry stuff, even though I know that’s probably the most delicious way to prepare it. 🤷🏻♀️
My favorite keto fry breading is equal parts whey protein powder, almond protein powder (which is just defatted almond flour) and nutritional yeast flakes. It fries up perfectly crispy every time and you literally would never know it wasn’t full of carbs. So good!
Ooo, delicious! I think I may try it this weekend... both making my own mozzarella, and this breaded cheese slice! Delicious mozza sticks, here I come!
I'm not a fan of pork rinds. I did try the whisps Italian crumbs on chicken tenders in my oven. One of the few "keto" foods my non keto husband liked.😂😊 😅🤷♀️
For the past couple of years I have been frying my fish in a mixture of whisps breading and pork panko. I fry it with just a bit of coconut oil i my frying pan. No air frying (even though I have one)
Pork rind panko is my go to it is simple to make and very inexpensive and you will know what goes in it - I was a bit intimidated to make cheese, but you inspired me to make “mozzarella”- I’ll post it here once I’ve done it ti let you know if I succeed it ;)
Mmmm! Cheese! I turn into the character off of chip and Dale the cartoon The character name was Monterey Jack... He would smell cheese and then turn into a fiend and float towards the cheese and lose all control! That's me!!
Thanks for saving me money by un-recommending the keto breadings and leaving me happily to make my own from pork rinds!
"Man, it feels good to finally be eating healthy." - me, frying cheese coated in pork rinds
I just made halloumi fries from Aldi's in our Ninja Foodi Grill this morning. I put them on parchment in the fryer basket, sprinkle with Redmonds Garlic Pepper and cook until beautifully brown. Perfect every time. I haven't tried to bread them yet but we like the crispiness just the air frying gives. Maybe your mozza would taste good just air-fried like that. Thanks for another great video, Steve!
Somehow I missed the Mozzarella video but going to watch it now. I do love using our homemade pork panko for lots of breading things. Indigo Nili also has a recipe that uses Pork Rinds, Egg White powder, and beef gelatin which makes a great breading I use on pork chops quite a bit.
good call Terry! I was waiting for the marinara dip test to see if it would stand up to the dip, or break off, or leave most of the breading in the dip bowl...
Yummy, this sounds so good!
❤ the coverage on the two store bought breadings. Glad to see I'm not the only one that struggles with the coverage on the ground pork rinds.
First, I LOVE Wisconsin bread cheese. Always had some, weekly, when I went there during Michigan State Spartan games, but I will have to try this out.
Yum, this was great! I am planning to make the cheese this weekend. Now I know what I will do with it next 👏🏻👏🏻
Thank you for the video. I will have to try this fresh mozzarella. (My favorite breading is equal parts almond flour, grated Parmesan, and pork rind crumbs, seasoned with garlic powder, onion powder, cayenne, paprika, celery salt, and dry mustard.). On chicken it gives a KFC-like flavor.
Yum!
I’m excited to try this. I spread a ridiculous amount for bread cheese and I’m hoping your mozzarella will brown up the same way. I still am a huge fan of your cheddar and pork rind panko blend.
Did not receive a notification on this video, however, it did show up in my feed luckily.
Great video. I will attempt the mozzarella soon. Now... breading. As a German I need to have my Schnitzel. I tried Pork Rind breading. I can not stand the smell of pork Rinds in general. I have tried others and by accident I found Lupin. I use lupin flour (that I use for my Keto bread anyways) as a base, then egg, then Ground Lupin (Carrington Farms - Ground Lupin Bean - Plain). I fry that in my pan. It's always good and it's cheaper because 32oz last forever and only cost $20 on Amazon. Plus its actually a great grits replacement when you boil it, with some butter and an egg on top. 🤌delicious.
Mmm...grits. Being a southern girl I miss them so much. Will try Lupin flour!
I don't bread my fried Mexican cheese.
@@brendafaye100 ground lupin. The flour is for baking. The coarse lupin is for breading and the fake grits thing. It’s not grits so don’t expect the taste but it kind of has the mouthfeel and I loaded the original grits with butter and cheese anyways so this does it for me.
@@roncentihave y'all tried the latest Chris Cooking Nashville "grits" yet?
@@CarnivoreInTheMiddleOfAForest Thank you I just checked this out. Interesting. So much work though and so high calories that I can't have that. I am one of those people who gain even on Keto. Wish that was not true but it is. The Ground Lupin is 3 or 4 minutes boiling, draining, done. But its amazing what you can do with egg whites these days.
I love the video. I’m committed to helping each one have more interactions and likes! I love this channel.
About 10 years ago, I tried making my own mozzarella at home, from fresh milk. The milk I used was normal vitamin D-enriched whole milk, just not ultra-pasteurized. For the acid, rather than vinegar, I recall using animal rennet, and citric acid powder that I purchased from a cheese-making web site. Mine turned out as melty and stretchy as you normally expect commercial mozzarella to be. It also had a wonderful “fresh milk” taste, as if I were just drinking a glass of that milk I bought to make the cheese from. Yum!
I opted for vinegar because I felt that it was easy enough that people wouldn't hesitate to try it. I'll likely do a video in the future with rennet and citric acid and see if I can get people to take it to the next level.
@@SeriousKeto Sure, and I remember thinking in response to the vinegar, That's how the Indians make paneer (which I also have made at home; it's basically their equivalent of our Farmer Cheese), which doesn't melt either. Keep pressing on! 😁
Back before keto days, whenever I breaded anything with regular breadcrumbs, there would always be eggs and breadcrumbs left over. My husband taught me to mix the eggs and breadcrumbs together, make into small patties and fry them. He learned this from his Italian family. It might be an acquired taste, but he and the kids loved them. Not sure if it would work with keto ingredients, but it could be worth a try. Waste not, want not!
That's an interesting idea that I'll have to try out.
Thanks for another awesome cooking comparison video! I love fried cheese.
My go to breading is pork rind panko mixed with whey protein isolate which helps it stick to fish and chicken,. I do season it based on the rest of the dish. very crunchy and also works well with the egg wash.
Great tip!
Steve, Three slices 😂 2 and a half, maybe......but you had me at "kiss my keto" 😅
I do a mixture of pork panko and parmesan cheese and use it for chicken livers, then fry in bacon fat...OMG they are so good! 🥰
If I want the breading to be really crisp, I use fresh parmesan or extra sharp white cheddar with the panko.
One thing that helps with pork panko chicken, is to first dip the chicken in oat fiber, then the egg mixture, then coat with the pork panko. The oat fiber helps the pork panko stick much better.
I was going to try bamboo fiber for a 3 stage dredge.
Sounds delicious with marinara sauce. Love your wife's review.
That looks so yummy 😋. It reminds me of the fried cheese ( saganaki) in Greece.. delicious
I thought of that too, but I didn’t have anything to flame it with. Opa!
Oh my YES! I love fried cheese as well as halloumi. I was seriously salivating by the time Terry taste tested this. 🤤
Great video. I really like the way it looked coming out of the oil on the stove. It had a nice color to it. Thanks for sharing.
Also, I find using ranch dressing as a dip really kicks it up a notch!
You'll never hear me say a bad word about ranch dressing (unless it contains soybean oil, which is why I make my own most of the time).
Great video, and an absolutely great shirt!
I was hoping for a cheese pull. But the crisp is a solid alternative. 🧀
Yum! Thanks Steve ❤
Nice job with the filming too!
Awesome thanks Steve
We love to fry string cheese sticks in a little bit of bacon grease, no breading needed. Cook on low to medium. It spreads slightly and browns lightly. It also a great replacement at a campfire for marshmallows. The cheese sticks brown over the fire and get gooey inside.
Nice.
I love fried cheese. I have never tried breading it now I might. I cut mine like fries and air fry. Squeaky cheese or cheese curds I just fry plain in a fry pan.
Love this video.
Yum, may have to try this.
I know you probably already thought of this but what if you seasoned your cheese when you made it. Maybe some rosemary, or italian seasoning, or some zataar? Could make it really delicious if you just grilled it like you suggested at the end. Another great video.
I actually made a "yum" sound out loud when I read zaatar. 🙂
I like these kind of videos. Especially trying out recipes with things you made yourself like that cheese. Do you think you would ever try a recipe with rennet? It might give it that melty quality.
Also do you think you can do a Continuous glucose monitor test of fermented vs not fermented things like carrots, chickpeas, brussel sprouts? I think it could be really interesting.
I have. For this video, I wanted it as simple as possible so that people try it. I figure I can do a follow up in the future using rennet and citric acid.
The mozzarella fried in oil looked really good. I was curious so looked online and see some brands of pork rind panko I could buy. I would prefer that than having to make my own. Thanks for sharing, Steve. Keep up the good work!
Making pork rind panko is super easy with a food processor (or just a bit less easy with a ziploc bag and a rolling pin or kitchen mallet). You'll pay a significant premium to buy pre-made pork panko.
Pork Panko on pork chops ROCKS!!! I've tried oodles of breading products... pork Panko as you say can be seasoned anyway you like it... try your pork chops this way- take some Mayo, season it however you like- ( I like curry, or chipotle pepper seasoning ) , then slather your chops and cover in the Panko. Cook in air fryer or conventional oven - juiciest pork chops ever! Works for chicken as well.
( I do my pork chops - usual double cuts- 425f for 22-24 minutes in convection or air fryer...
Have a great weekend... and how you did your homemade cheese is how I do those mozzarella sticks one buys in the grocers... good stuff!
Have a great weekend.. and see you next time...
Great video can't wait to try thank you for your honesty
Just made the mozzarella today. So easy! Will try this!
I am not getting your notifications! It’s driving me nuts! Great video Steve!
Ty
Steve enjoyed your video. Will have to try this. thank you.
Great Video! Thanks
Any number of dipping sauces would make this a perfect appetizer.
I think the pork panko with Parmesan and Italian seasoning would probably be great
I agree
This is a bonus video.
As for why it didn't melt well. Don't think it was your milk. In my experience, vinegar curdled cheeses are less likely to melt. That's why I use it in paneer and queso blanco that I don't want to melt. It's also why when I make cottage cheese with the vinegar method, it can't be used to make those cottage cheese crackers.
I'm almost 100% sure that you're right. 🙂
You just helped me realize that havarti is not holumi. No wonder it melted when I tried to pan fry it.
yep. 😉
Love and light
So close to 300K
Looks good I am going to try hope it works out for me..❤️🇨🇦🐕
Yum🎉Thanks!
Gotta try these
I. Am. Salivating. Thanks Steve!
Who doesn't like fried cheese! Thanks Stevd
*Steve
Looks delicious!
Looks great!
Mmmm, looks delicious 🤤
Great video Steve…just curious, when you bread your pork chops, do you dredge them in egg as well??
Thank you for showing us the difference in the breading 👏🏻👏🏻👏🏻
Yes. I always use egg to get the breading to stick.
@@SeriousKeto ok, thanks, I haven’t had pork chops in so long, I used to fry them on top of stove with just salt & pepper. Lol
Not the best, but not the worst either…I’ll try them the way you suggested pork rinds on pork chops, what could go wrong 😁
@@linhamilton18 if you really want to make next level pork chops, brine them first. You can check out my brining video. They’ll be so juicy. 🙂
@@SeriousKeto ok, I will try, also have you ever heard of coating pork chops with mayonnaise then add seasoning of choice, aka pork rinds…then baking them in oven?? Lol
Mayonnaise is eggs 🥚
@@linhamilton18 that sounds good, too!
Great!
Fried cheese is so good.
Hey Steve, can you please share where I can purchase the tee shirt that you are wearing? Thanks!
I got it on Amazon, but I don't see this particular one anymore. Here are some others, though: amzn.to/3JWgMg5
@@SeriousKeto Thank You!!
Another great video!!
This was a great, informative video. Saved me some $$, won't be buying those pre-made crumbs. Have you ever had bread cheese? Is your mozzarella like that?
Pretty similar
Yum!❤
I wonder how the “Nili”coating would do
I haven't tried it (yet).
@@SeriousKeto I used to use just crushed pork rinds, now I only use her recipe
Kiss my keto no longer sell the bread crumbs which sucks because we are not a pork eating house.
I also save the ends off of any "keto" bread I buy and dry that out for bread crumbs.
7:40
🎉yum!!
Hey! Love this video and LOVE your content, there is a new pasta in the scene called Carbe Diem. would love to see you try it and see if it spikes your blood sugar, and if you like the taste! Hope you try it soon. I definitely go to you because I can't afford a blood sugar tracker at the moment. ( I know results vary depending on person, but it helps me gage haha)
There's some other brand that also showed up in my Facebook feed that looks to be more like noodles than pasta. I'll definitely keep trying products and sharing my experience.
Hi, all that cheese... dont you feel getting fat on the keto cheese plan
No
👍👍👍👍👍👍
😋
❤
😮❤🎉🎉🎉
👋🤗 Hi Steve, BAM! Thanks for taking your homemade mozzarella to another level ❤ Just asking, did you use Avocado oil in your pan?
❤ May the Grace of the Lord Jesus Christ, and the LoVe of God, and the Communion of the Holy Ghost be with you all. Amen
Tight HugS, Much LoVe and holy KisseS to you all ❤ 😘😘
For shallow frying or deep frying, I use peanut oil. Not as "clean" as avocado, but not as "dirty" as soybean, canola, corn, or vegetable oil. It's mostly a money issue...
:)
Oohhh, yum!! My son just started Keto. I'll have to try making these this weekend. Give him something to really enjoy on his new journey.
You could hear the crunch when Terry bit into the porkrind panko panfried version...winner winner !!
And I took the volume down by about 10dB when we were taking our first chew.... 😉
@@SeriousKeto haha lmao!
Oh yeah. Here is my Saturday fun!
Hmmmm mine melted. I used it to make cheese "bread" and I used store bought and it melted the same. But mine was in between your super soft and your firm. It did not shred. I used kwik trip milk because it was on special so it cost me $2.69 to try.
We've been using pork rinds for bread in forever now and it's amazing on pork chops and chicken for sure! We now buy it already ground from woodmans because it's soooooo much cheaper and it's clean
😋I use pork panko for my pork chops, fish and chicken...need to try with mozzarella 😋
Looks delicious! I appreciate testing pork panko against the other options. I've only used pork panko for breading or in meatballs, etc. I'm glad to see I am not missing out by not trying other options!
Thanks, Steve. Your facial expression told which was the winner without you having to say anything
Looks like I'll be experimenting soon! Have you tried Indigo Nili's carnivore breading mix yet?
I have not.
I like to slice grilling cheese/paneer, put it in a baking dish that fits in my air fryer, drizzle with olive oil, and air fry it flipping half way until browned on both sides. Then season & drizzle with balsamic, or red wine vinegar reduced with a little keto sweetener. I don’t have the patience to bread and fry stuff, even though I know that’s probably the most delicious way to prepare it. 🤷🏻♀️
Hey Steve, looks wonderful. What oil did you use to shallow fry?
Peanut oil
My favorite keto fry breading is equal parts whey protein powder, almond protein powder (which is just defatted almond flour) and nutritional yeast flakes. It fries up perfectly crispy every time and you literally would never know it wasn’t full of carbs. So good!
Thanks for sharing!!
@@SeriousKetothank you for all that you do!
Great video. I’ll be trying this out with my homemade mozzarella. Thanks.
Ooo, delicious! I think I may try it this weekend... both making my own mozzarella, and this breaded cheese slice! Delicious mozza sticks, here I come!
I'm not a fan of pork rinds. I did try the whisps Italian crumbs on chicken tenders in my oven. One of the few "keto" foods my non keto husband liked.😂😊 😅🤷♀️
For the past couple of years I have been frying my fish in a mixture of whisps breading and pork panko. I fry it with just a bit of coconut oil i my frying pan. No air frying (even though I have one)
Pork rind panko is my go to it is simple to make and very inexpensive and you will know what goes in it - I was a bit intimidated to make cheese, but you inspired me to make “mozzarella”- I’ll post it here once I’ve done it ti let you know if I succeed it ;)
Mmmm! Cheese! I turn into the character off of chip and Dale the cartoon The character name was Monterey Jack... He would smell cheese and then turn into a fiend and float towards the cheese and lose all control! That's me!!
I just got some bread cheese from Aldi and wanted to bread it with pork panko to see if they would be like cheese sticks. Love this video.
Pork Rind Panko, Proof God loves us and wants us to be happy! ❤ 😂
I appreciate this video. I LOVE fried cheese!
Great video, thanks for the comparisons!
What kind of oil did you shallow fry the cheese in? And for a guess, do you start with the stove on medium to get to your desired temp?
I used peanut oil. I don't find that I have inflammatory issues with that like I do with vegetable oil or canola.
I wonder if you let the cheese age, or dry out even more, would it melt better?