MOZZARELLA STICKS 2 WAYS

[@BrianLagerstrom]

Go to: thld.co/munkpack_brian_0422 and use code BRIAN to get 20% off your first purchase. Thanks to Munk Pack for sponsoring today’s video!

[@ezpeteyt]

Couldn’t find the link to the restaurant

[@Adam_K14]

hey brian , have you watched boiling point its a flim on Netflix. its a based on the busiest night at a new restaurant and everything is just going tits up basically, its a British flim . would love to hear your opinion because of you background as a chef and how much do you relate etc.

[@steviannaskitchen5562]

Can you do a rustic Italian loaf video

[@deavle3]

@@steviannaskitchen5562 Sponsor doesn't ship to Canada so sorry no using the sponsor code.

[@Demon-ng7lx]

That made my mouth water and I am going to ask mom to help make this

[@iCycle086]

My wife is pregnant, was craving something fried. I made both of these for her, she LOVED them. Thank you Brian.

[@art-lc1dh]

thats nice

[@This_is_weird]

Aweeeee hell yeah dude

[@HauntedReapers]

Yeah, mozzerella sticks are pretty easy to make, lol

[@HauntedReapers]

Glad she loved them though

[@larrycrabs5995]

That means you got to do sex. Lucky!

[@korinakorinakorina]

I'm making the first recipe tonight. The risotto balls sound great, but I'm really in the mood for the classic. Just picked up the couple things from the store that I didn't already have on hand. Can't wait to taste them! I want to also add that you're one of the only cooking channels that I actually make the recipes from, lol. Even as a former professional myself, I find myself not wanting to get into the overly complex recipes that some people post. If I'm buying an ingredient, I need to be able to confidently say that I'll use it in more than just one dish. With your channel that's never an issue. I usually have most of these items on hand.

[@andrewriker5518]

Thanks!

[@heavyq]

That cheese pull was on a whole different level. The risotto balls look amazing!

[@JustTheKing1667]

Hey Brian! This video saved my life! No joke I tried making mozzarella sticks plenty of times for my family before and I always messed SOMETHING up until this video! They all love it and I appreciate it!

[@KissFromTheWorld]

People love fried foods, people love cheese, and when you take a big fried cheese stick that is from Wisconsin, that draws the people in. According to a report from the food delivery company Door Dash, mozzarella sticks were the most-ordered game-day food during the 2020-21 N.F.L. season, outselling even chicken wings. I love mozzarella Sticks... happy hungry! Cheers, Domenico.

[@jobie2556]

You really wrote that whole paragraph to try and hide the fact that all you really wanted to say is “these are from Wisconsin!”

[@h3ndr1x80]

@@jobie2556 Yeah, they're extremely abundant here lol (I am from and in Wisconsin)

[@angelinadash2396]

funny same here in Seattle Washington! XD I work at a bar restaurant, and especially on game days, MOZZIE STICKS ARE OUR NUMBER ONE SOLD APPETIZER, almost surpassing our phillies!

[@Rubenlostit]

​@@angelinadash2396Actual good mozz sticks and phillies in seattle? Ive been searching for so long. I need to know where this bar is

[@angelinadash2396]

@@Rubenlostit It's right off the freeway from the 4th ave S super long road and bridge, you take a left on jackson street, one block down and there it is on the right :3 address is 200 S jackson st. Enjoy. DO NOT HAVE THEIR JALAPENO POPPERS WITH THEIR BUFFALO RANCH SAUCE, YOU WILL BECOME ADDICTED! xDDDD >.< They have quite the tasty strawberry wine there. Just ask for extra strawberry syrup, and OHHHHH MAAA GAWWWWWWD, get tipsyyyy

[@KayDubs77]

I've been searching for a good dipping sauce forever! My local pizza joint makes one that is delicious, but they're stingy with their portions and charge an arm and a leg for an extra 2 oz container. Can't wait to try your sauce (and the cheesy fried goodness as well).

[@santanalz]

This recipe or the weeknight one from "Not Another Cooking Show" are pretty similar, tomatoes, oil, garlic, fresh or dried basil and oregano, 20 minutes on the stove and boom. Best fast sauce you will ever have. It will be a bit sharper because it wasn't Sunday sauce cooked for 2351156 hours which I actually like more. Add sugar if it's too sharp for you. Cheers!

[@pizzafreaket]

I really love that you always use BOTH grams and pounds and celsius and fahrenheit when you do your voice overs. It makes it so much easier to understand. :) One thing if you want to step up your game is that is pretty common in european electric, digital modern ovens is for higher degrees we only have increments with five degrees. So most of the time we can never set the oven on e.g. 178 or 259 etc even if it converts to exactly that but to 180 or 260 etc. Thanks for a really great show. My most inspiring cooking channel on youtube right now.

[@tommytrojan1296]

I made these on Sunday for a neighborhood get together. They were gone in a flash and everyone said they were the best mozzarella sticks they have had. This is a keeper.

[@Deserted13664]

Just made these. This are BY FAR the BEST cheese sticks I have ever had! Great job!!

[@Narazie]

im doing this at 5 am

[@HannahTheFoodie]

🤣

[@BrandonBias-xj7ir]

Im watching at 12:11am

[@dearyjc]

Made the Risotto Balls last night for the fam, life altering my good!!! Thanks Bri

[@MrTrecutter1]

Since i do keto, i normally bake my cheese sticks. Only difference, I only batter once but I wet the sticks before the flour and pack the sticks very firmly in the panko. Comes out great every time

[@clashwithkeen]

I've been doing similar balls for years but instead of rice I use a mashed potato/chopped bacon/minced broccoli/shredded cheddar mix as well as forming the ball around a cube of cheddar. It tastes like fried broccoli and cheddar soup. Also when I don't have panko I use a mix of crushed saltine + ritz crackers and it works just as well and might even have a better texture.

[@dragon6irl]

Do you cook the broccoli first?

[@clashwithkeen]

@@dragon6irl yeah I cooked it first and then let it dry out completely before mixing it in with the other ingredients. edit* im actually not sure if it's necessary though because I mince it up very fine so it retains none of its original texture. It ends up being just little green specs in the mix.

[@patrickgono6043]

For those who want to minimize waste: 1) When breading, use regular, flat plates. With the "dry" hand, spoon over just enough flour / breadcrumbs to cover that particular piece of cheese / schnitzel / whatever as you go. Be conservative with the eggs. Any leftover egg can be mixed with breadcrumbs and salt / cheese to create small fried pancakes. 2) You can try to shallow-fry instead of deep-frying. Use just enough oil to reach half the height of whatever you fry. Stay vigilant and flip when one side is golden brown. Since half of the surface is uncovered, cooking time will probably increase by a bit.

[@bartoszsternal9067]

Or reuse frying oil, it does not have to be fresh, just not overuse it ;)

[@profilen5181]

Yeah exactly, strain it and re use :)

[@Ana-hy5nh]

Also instead of adding a whole egg on round 2 just add a lil water to the eggs as you go

[@lilly2379]

There's a chain of sushi restaurants (fast food sushi) here in Canada that makes a version of these balls. They add crab and/or shrimp in the middle of the ball and drizzle the fried result with terriyaki sauce and spicy mayo. Absolutely delicious!

[@whatjake7898]

So basically they make a gross version of these by adding seafood 🤮

[@Dravkwn]

I made homemade cheese sticks a time or two in my life. Wrapped the cheese in fresh pasta before the breading. No cheesy leaks and oh so good.

[@lifeless_vr3070]

I love how you use the metric system aswell for measurements, its amazing

[@Stalast.]

I used this guide to make the sticks, it was my first time deep frying anything ever! I used refined coconut oil to make it a bit healthier. My first batch was pretty good! However on my second batch I mismanaged the oil temperature. I let the oil temperature fall by 30°C 😢 so the cheese leaked out. Managing the temperature with electric stove is super tricky. Hopefully I'll improve.

[@tonyd5623]

I'd say that refrigerating the battered sticks isn't just a convenience step, it's compulsory to help the breeding stick well during the cook. I'm definitely saving this video for the risotto balls, thwy look amazing 👏

[@catherinegray1367]

Love how real you keep it, Bri. You make me feel like I can conquer any recipe, and I've made a few already- I've yet to tackle bread/baguette but I'll get the courage sooner than later.

[@FinalBossOfCanada]

So my family has cook off’s during arguments, and we have to follow random cooking guides, I got deep fried mozzarella sticks! So I knew who to choose, I followed your guide, and well, now I have a new TV! THANK YOU BRIAN!!!!

[@RealRExPlayer]

Damn bro, nice job

[@SchwarbageTruck]

The way you maker arancini is almost exactly the same way we do at the restaurant I work at! Main difference is that we mostly just season it differently.

[@michaelgombos7092]

I’ve never seen anything in a KZbin video more relatable then Brian’s groan when he spills the garlic over the side of the pan.

[@urquimedes4459]

Brian, you have the power of both making me love you for good your content is, how fantastic your recipes actually taste, and how popular you've made me with my friends after they try out YOUR recipes when I make then. And hate you because of how hungry you make when I see your videos up. I need these mozzticks NOW!

[@Limbo08]

Great recipe, thanks for the video! One question: How come you double dip the sticks/balls in the panko instead of the flour? Wouldn't a double breading of flour make a tighter seal for the cheese?

[@michaellomas8130]

I really wanna be a chef when I grow up and your videos are a amazing beginning to me being a chef

[@qwuzzy]

My man's is budget Joshua Weissman to the extreme, even the backdrop is extremely close

[@sarahtheus5128]

I love Pastaria's Risotto balls. Literally the main reason I go there. Hello from STL!

[@Tensechair2531]

I made them with my mother and we loved them

[@nikokamlet5826]

When you plan your day so you’ll be free at noon to watch the new vid

[@BrianLagerstrom]

😎

[@GC_420]

DAT PULL! EPIC!

[@naturallymarisa]

The way my skin crawled when he dumped the risotto through the pot handle at 9:22 😂

[@adnanayub6549]

Any advice on the best way to make the mozzarella balls ahead of time? Could I freeze them after breading, and fry them when ready? Thanks!

[@Harrier42861]

I fell in love with Chef John's mozzarella puffs, but these risotto balls look like they'll manage to edge them out as my favorite fried cheese once I get the chance to try them.

[@Bread._]

I request a video dedicated to risotto because it's delicious but I've never made it before and I'd like to. Also your videos are just great man, perfect mix of entertaining and informative while being concise.

[@troyhenry5086]

Another classic. Great work. How about a thicker skinned potsticker recipe or possibly soup dumplings.

[@mcmurray360]

Dude the restaurant I worked at had risotto balls, with a sun dried tomato sauce and a basil mayo. Insanely delicious.

[@AustynSN]

I actually do fry cheese quite a bit. I've recently started experimenting with mozzarella breaded with parmesean. (Trying to make a super low carb cheese stick. First batch was about half parm, half bread crumbs) I also dip it in a cheddar cheese sauce.

[@TehListeningPost]

This! This is why you're my favourite. Every video you make gets me hyped and my insulin running overtime!

[@mortenrnberg3155]

Great and very thorough videos! They are enjoyable to watch both when you want to make the dish and when you just want to watch to get some inspiration. Keep up the good work!

[@renegaderaven3777]

Tried this with monterey jack cheese instead since I had it on hand. Worked well.

[@Ted-F-Strassburg-III]

Thank you for all the work you do. Loving this channel more everytime I come back. The spaghetti and meatballs video you posted two weeks ago was a huge hit at home.

[@bimy4195]

i worked at a place that used to do something similar to this, instead of rice we used mashed potatoes seasoned with parsley and truffel oil.

[@IVinniboyI]

What do you do with your oil after frying? How do you strain it and how man times do you reuse yours? Thanks

[@DrBrunoRecipes]

That looks delicious 👌🏻 Greetings from Scotland 😊 Have a wonderful day everyone 🌻

[@daglag8811]

1:43 my guy started eating the egg yolk

[@dr.b6142]

I have viewed like a 1000 cooking vids, however the only recipes I have cooked at home were yours! I will totally try these (just thrown left over risotto into the bin...) keep it up with these nice an usable recipes

[@sherylldelumen2832]

I love mozzarella sticks

[@mattwalters7858]

Can’t freaking wait for you to get to 1 mil subs, you deserve it more than ever. Love the vids man keep it up. So DOPE.

[@rebeccalotto8001]

if you put 3 of these on a stick , i'd try it

[@JohnHausser]

Looks so great that you probably don’t even need the sauce ! I’ll try it ! Good job Brian Cheers from San Diego California

[@mrdanthesnowman]

"You don't want exploding cheese." Bri, I think you underestimate how violently American I am. I'm exploding that cheese!! 🤣🤣🤣

[@albimazzone]

Nice video and dishes like always, but i think using broth instead of water can make the rice balls even more flavorfoul

[@ceater7726]

this resteraunt where I used to live would make bout 2x2 inch cubes i think they just tossed them in flour and they would fry them while they are super cold some of the best ive ever had

[@sabiqゼクス]

I made this for my dad, my mom, and me and they were heavenly🤤😋

[@PaisleyWright-d8g]

Crushing it again Brian! Thank you for all the awesome recipes!. Crushing it again Brian! Thank you for all the awesome recipes!.

[@SilentNoMore64]

Your channel is so much fun! There look delicious. Thank you for sharing. My son and I agree that your videos instructions are easy to follow and we love your personality.❤

[@joekoscielniak8576]

I've tried to make fried cheese sticks in the past and to be truthful, the art of balance between the weight of the cheese the coating and cook time have all alluded me. Brian, you have managed to break the code with a one ounce stick of cheese that gets double dipped. This tip alone is worth its weight in fried mozzarella cheese sticks! I think that fried cheese is boring without a good flavorful dipping marinara. That makes all the difference to this treat, so thank you for sharing your take on that dipping sauce. I get a flash of creativity that comes to mind about how to wrap that stick of cheese with a small, thin slice of chicken breast meat to have a hand held version of Chicken Parm!! But the idea seems more doable in my mind than my kitchen. Ha

[@Dilfed]

The way you spoon that risotto through the handle of the pot 🤣 great video once again. Your videos give me great ideas for meals and it's never pretentious like it often gets on the interwebs.

[@dc8836]

Any suggestions for making it air fryer friendly? Freeze em for 15 minutes or so, toss them in neutral oil, and then "fry" em like normal frozen ones?

[@pollypockets508]

I'm from St. Louis. I'm so going to Pastaria next time I go home

[@TreeManJones1]

The whole crew double dipping line was crazy 🤣🤣

[@benclarke465]

100% making these this weekend 🙌 thanks B-man

[@YoungGirlz8463]

Is it better than pizza?

[@BrianLagerstrom]

let me know how they turn out for you

[@poppywilliams8404]

HAPPY EASTER!!! You just kicked me um...to the delish zone! Always ready to taste new dishes! Yummy, yum! Waving to you from south Georgia-land of best Peaches, boiled Peanuts, & Vidalia onions!

[@zachpropst3291]

its so weird seeing stl natives on youtube. Thanks for supporting schnucks my dude.

[@edricloto4128]

One thing I wish more people knew about that we have here in Wisconsin is Fried Cheese curds. Essentially, it's made much like the mozzarella sticks, but generally uses cheddar cheese curds as the base cheese. I'll have to see if this recipe works for making those at home too.

[@Billothy69]

Did you ever find out if it worked?

[@rammielogz2122]

5:34 stares at the spider in the corner of the room, "im sorry young one"

[@pontusryden7643]

The reason panko is so crunchy is not because of it not being so finely ground, it's because of the cooking method used to make it. It's actually really cool and you should check it out

[@ZaidSheikhHusein]

THANK YOU

[@jcr4nf]

The wife and I have become big fans of your channel. We were glad to find out you're in STL! From some South City foodies - happy to see you forgo the provel here.

[@tigerkitten8352]

Totally didn't realize you were in STL too! I am really enjoying watching your recipes and how easy you make them to follow.

[@NathanaelCrapo]

This video makes me really wanna try making these, despite the lack of cooking experience/skill i have.

[@brettmoore6781]

I'm lactose intolerant, unfortunately. Looks really good though! I made your Al Pastor tacos last week and they were BOMB! And I made a triple batch of the marinade and froze it so I can make more again soon. Keep sending us 🔥🔥🔥!

[@ruffprophetproductions]

Lactase pills 🤪

[@brettmoore6781]

@@ruffprophetproductions I have them...they work ok. not for straight mozzarella though, lol.

[@ruffprophetproductions]

@@brettmoore6781 I feel you. It’s just some dairy stuff that our guts can’t hide from 😭

[@stryker0ae]

Hey I made those last week too. And yeah they were quite good.

[@pherd-0884]

watching Bman slosh out the garlic is what makes me watch this channel. Its real.

[@chrisbradley536]

When you broke open the stick I verbally out loud went “omgggg mmmmm”. I’m sitting at work watching. Haha

[@BrianLagerstrom]

🤣

[@kimberleegullbailey2547]

I'm so enjoying your channel! And I love the whipping sound that you do. It's quite awesome!! And you've got the moves like Jagger. ✌️

[@NRobertson1991]

Omg 🤤 Love the risotto balls at Retreat. Can’t wait to attempt my own!

[@Khepramancer]

I like the way they turned out, with a little leakage. Gives it the MBH (made by hand) appeal, and is probably indicative of having used a quality cheese 😉

[@paps319]

had a friend send me this video when i asked for mozzarella stick recipes. I love that its so simple and doesnt take all that long! I cant wait to try that first one out.

[@prccap]

My personal favorite are the battered sticks.

[@karmicfenix]

The risotto balls is what my great grandma used to make with left over rice. We called them torrejitas de arroz.

[@giorgiomarchetti]

Hi Brian. Great recipe... but from the northern part of Italy i've to say that the water is not used for risotto. We use vegetable stock, or if you made the milanese risotto, you can use beef stock. This is made to give a perfect balancing with the saffran. But overall... i like so much your video. Happy Easter!!

[@anthonygardner400]

Your delicious looking food videos are coming out way faster than I can make them. But, I’m lovin’ it!

[@berndscb1]

I have a very similar recipe for risotto balls, but somehow I never had the idea of cooling them after shaping them into balls. Seems kind of obvious now - thanks for the tip.

[@recordman555]

Mozzarella sticks and onion rings are my two favourite vegetables.

[@stompsalot]

LOL "stir to combine...**clean this up** ...stir to combine..." 😆

[@Ketharuil]

I've actually been craving mozz sticks lately, so this is perfect timing Bri-guy!

[@chadd990]

maybe you're pregnant. or is that when you crave pickles?

[@za_noob_a]

hey all! my local aldi didnt have any mozzarella blocks so i had to improvise; i used mozzarella string cheese instead! 100% recommend using!

[@samuelmahoney6878]

looks amazing! I just got some arborio rice, so I might make this over the weekend. And Pastaria is amazing! No disres[ect to restaurants on the Hill, but I think Pastaria is my fav Italian spot.

[@eastsiderider]

I just made these and I’m definitely going to with Italian bread crumbs next time. They were oozing cheese before the outside browned properly. Panko just leaves too many small gaps

[@johnperiera1036]

Love the show, particularly Weeknight. I've added Shrimp Etoufee and Italian Lo Mein to my rotation.

[@coalhair99]

Munk Pack is no joke, all their bars & cookies are amazing.

[@TigersLullaby125]

I'm water fasting for 30 days. Craving so bad I just wanna look at food and fantasize. This 100% satisfied, thank you sir😭🤤

[@kiligir]

"You should probably be breading and frying cheese at home more often." No Bri, I don't want to die!

[@AngelinaCruz357]

I would dip the cheese 🧀 into whisked eggs and then flour or/and breadcrumbs.

[@skorpysk]

hi, a little tip consider making a panierung it's better for this kinda stuff than to do the flour-egg routine

[@afriendlymicebot2453]

I LOVE Mozzarella sticks, especially with Mariana

[@reasbey]

I really like your marinara recipe! That’s my new go-to.