JimLane wrote:
> Zspider wrote:
>
>> Dave wrote:
>>
>> For a good hearty Greek dessert try making a batch of galaktabouriko...
>>
>> ************
>> Thanks for the recommendations on the galaktabouriko. I couldn't
>> find any recipes at recipesource.com, but I found several elsewhere.
>> I've eaten calamari several times but never cared for it. It wasn't
>> the flavor, but the texture. It was always tough and chewy.
>>
>> We did the Greek dinner this evening and it came out OK, but not
>> great. Probably the most interesting part wasn't the actual dinner,
>> but our first visit to the Sahara Mart in Bloomington. They had a
>> wonderful selection of unusual items. They had Key Lime juice! I
>> bought some. I'm going to try out a Key Lime pie some time soon.
>> We ended up buying already prepared tzatziki sauce, falafels, and
>> dolmas. We wanted to put up the tree this evening so we cut back
>> to just making the gyros, hummus, saganaki, and Artemis cake, all
>> for the first time.
>> I have a question about the saganaki. I always thought the idea
>> of frying cheese to be impossible. What would keep it from just
>> melting? That's the problem we ran into. We sliced feta into
>> one-third inch pieces about the size of a playing card. The
>> recipe suggested frying them with a full stick of butter. I
>> thought that was way too much and cut it down to a quarter-stick,
>> but the cheese melted instead of nicely browning. What is the
>> best way to fry it so that it browns instead of melting? We
>> still managed to salvage it and flamed it with brandy and doused
>> the flames with squeezed lemons.
>>
>> Thanks,
>
>
>
>
> Hmmm, if the butter was deep enough, perhaps it would have fried the
> sides in place instead of letting the cheese just run because too little
> butter was used?
>
>
> jim

As a follow-up, did you flour and egg batter the cheese? That also
helps. My recipe calls for frying in olive oil.


jim