Around the fried Trappist cheese tartare, the kitchen turns into a community space in no time: everyone would help, especially in the tasting. Double bread is not an exaggeration, but insurance. The cheese tries to start a new life in the oil through the first gap. In this case, the chef has a special task of protecting the last portion.
Thorough preparation
- Preparation: prepare all the ingredients and tools, read the steps, then measure the ingredients. This way, you don't have to rush while cooking, and it's easier to find the right consistency.
- Roll the cold cheese slices in flour, egg, breadcrumbs, then again in egg and breadcrumbs. Work on a stable cutting board and aim for uniform pieces so that the raw materials soften evenly.
- Rest it in the fridge for at least 20 minutes so that the coat hardens. Do not shorten this stage: during the rest, the texture settles and the taste becomes more harmonious.
- Fry quickly in 175 °C oil until golden brown, turning only once. Work with a preheated oven and check color, smell and texture towards the end of the time, because ovens perform differently.
- Serve immediately with tartar sauce; processed cheese doesn't like to wait. Taste one last time before serving, then serve fresh to the table for the best temperature and texture.
- Finishing and serving: let the food settle for a few minutes, if its character allows. Taste it, adjust the seasoning, and then serve it at the right temperature for the food.
Practical tips and common mistakes
- After double breading, chill for twenty minutes; this is the cheese's safety belt, not unnecessary bureaucracy.
- Cut the ingredients to the same size, so they are prepared more evenly.
- Add the spices in several portions and taste after each larger step.
- Only cool the leftovers and put them in the fridge, covered, and reheat them according to the nature of the food before consumption.