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eldavi ,

Deep fry them

The internal heat is causing them to open up so you have to cook the exterior faster than the inside and frying is the only medium that’s immediately hot enough to cook the outside before the inside and keep its temperature consistent when you add in the sticks.

I’m theory a hot enough convection oven should do the trick as well but it needs to be high quality enough (aka expensive) to recover the lost heat instantaneously.

Zahille7 ,

This is one reason why I don’t do mozz sticks until I have a fryer of some kind. Having worked in plenty of kitchens with deep fryers, they’re the only/best way to eat fried foods.

Crashumbc ,

Generally, once the cheese becomes liquid they’re over cooked…

Mozz sticks are not a “set it and forget it” item and cooking conditions are different everywhere. Sticks also go from hot, to gooey mess very quickly.

You need to watch them, at least until you learn exactly how long to cook them in your oven.

teawrecks ,

One option is to try cooking them low and slow. Reduce the cooking temp and go for longer. This will take some trial and error.

Another option is to poke them part way through, before they split, to give steam a way to get out.

Finally, try keeping a close eye on them. When one splits, take them out before the rest follow, they’re done.

match ,
@match@pawb.social avatar

I’ve been having this trouble with frozen burritos and what works for me is dunking them in water and putting them in an air fryer

Greg ,
@Greg@lemmy.ca avatar

Quickly dip them in the sun (or any G-type star). The high heat will immediately carbonize the outside keeping the mozzarella contained (and also carbonized).

cordlesslamp ,

Try higher heat with shorter time. Also preheat the oven first.

grue ,

It might work better if you deep-fried them.

No, seriously: that way, they can cook quickly enough to get crispy before the water in the cheese has a chance to boil.

pelletbucket OP ,

yeah

Towerofpain11 ,

Yeah that’s it ay

chonglibloodsport ,

Are you using low moisture mozzarella?

pelletbucket OP ,

I’m using whatever Publix has in their frozen mozzarella sticks

xmunk ,

Are you lancing them once? Cheese has a ton of water in it so you need to keep going until the stick cries out “Et tu Brutus?”

pelletbucket OP ,

so I tried it once the first time, that’s usually all a sausage needs, but this last time I did eight per stick and it still popped. but, I think I left them in a slightly too long this time, I’m dialing that in

Carighan ,
@Carighan@lemmy.world avatar

Totally going to knife gang murder my mozzarella sticks next time. Got it. 🔪

bjorney ,

It’s unavoidable - once the cheese gets hot enough the steam will either force the liquid cheese out of existing holes, or it will make its own holes.

Make sure they are fresh out of the freezer when you put them in, as this lets the outside crisp up more before the inside becomes lava. Once you get close to the prescribed cooking time, you need to just sit in front of the oven door and watch them, and as soon as 2-3 break open, take the whole tray out

Nikls94 ,

This, and brush with a healthy amount of canola oil

GammaGames ,

That’s how you know they’re done

ImplyingImplications ,

Have you tried mixing in a 1/4 cup of non-toxic glue?

pelletbucket OP ,

yeah

xmunk ,

Then you’ll probably need to use the toxic stuff.

pelletbucket OP ,

mmm a little for the chef, a little for the recipe

shinratdr ,
@shinratdr@lemmy.ca avatar

chefs can have a little toxic glue, as a treat

NotMyOldRedditName ,

I heard it tastes better.

southsamurai ,
@southsamurai@sh.itjust.works avatar

That’s actually what i would have suggested as a first.

Are you cooking them on the flat of the pan, or are you using a baking rack in the pan? They tend to do better on a rack from what little I’ve done them.

pelletbucket OP ,

you know those splash guards for frying pans? I cook them on that alongside the frozen pizza. all the benefits of on the rack, with half of the dangers

southsamurai ,
@southsamurai@sh.itjust.works avatar

Dang, that really should keep them from splitting. Even heat and escape holes normally do the trick.

And they usually have instructions where the temp is the same as most pizzas, so it can’t be heating up too fast for the escape holes to vent (which shouldn’t even be possible at oven temps at all, but it isn’t impossible I guess).

Only other thing I can think of is that any surface ice could make the coating cook unevenly, leading to a split where it starts out colder and stays wetter. But that’s difficult to fix if that’s what it is. But I’ve seen it happen on breaded items before.

Past that, I got nothin

pelletbucket OP ,

I’ve got different things I’m going to try. the pizza is 18 minutes at 400°, the mozzarella sticks are 8 minutes at 475°. I like my pizza overdone so I set the timer for 10 minutes, and do the first 10 minutes of just pizza at 400°. then I add the mozzarella sticks, turn it up to 475°, and set it for another 8 minutes. I don’t wait for it to get up to temperature, but it gets there rather quickly. usually less than a minute

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