The Case Against Pre-Shredded
29:40–30:10 · 30s
David explains why pre-shredded mozzarella melts worse—anti-caking agents and drying—advocating whole-milk low-moisture blocks instead.
29:40–30:10 · 30s
David explains why pre-shredded mozzarella melts worse—anti-caking agents and drying—advocating whole-milk low-moisture blocks instead.
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