"Zspider" > wrote in message
om...
> Ariane Jenkins wrote:
>
> Hmmmm. I'm not particularly experienced with cooking Greek
> food, but is it possible that this is done with a different kind of
> cheese? Maybe that makes the difference between fried vs. melted.
> The saganaki recipes I've seen called for kasseri or kefalotiri more
> often than feta.
>
> ***********
> In the recipe I have, all three of the cheeses you mention were
> listed as possible choices for saganaki. However, feta is the
> only kind I could find. I looked at the Sahara Mart and at the
> big Kroger out on the west side.
>
......

No no no...feta is a salt water brined cheese, and you will
never get such a cheese to fry up the way it should for saganaki.
Besides, the flavor is way wrong for the dish. Seek out the
real stuff online or let your fingers do the walking...many Greek
restaurants will sell cheeses over the counter, by the way...
If you get the pan very hot you will be ok just putting a slice
about half-inch thick into the butter, otherwise you might try
breading it but that is not too authentic. When you find a
real kasseri etc. taste it and you will know why feta is not right.

pavane