Olive oil solidifies when it gets cold. If you were dressing it to-order, it would be fine, but since you’re storing cold it’s solidifying. In this application you should’ve used a blend oil: 25% EVOO for flavor, and 75% Canola to keep it liquid at cold temps.
If no oil is used, and it’s just mozz, maybe you used a high moisture fresh mozz that is curdling from the tomato acidity.
Either way, I’d suggest prepping things separate and mixing immediately before serving.
BananaHomunculus
Looks like it’s kind of macerated a bit. But I’m gonna take a stab and say the mozzarella was not as dry as it could be, you’ve added a wet thing with a wet thing and now it’s all started macerating together in their respective juices.
BananaHomunculus
I’ll also say that of all the prep that could have been done mixing these three items together is probably not the best way to handle it. Should be done moments before serving. It doesn’t take long and it tastes better.
yrrrrrrrr
Maybe the acid in the tomato curdled the cheese?
_its_a_SWEATER_
I see some basil in there.
Loki4Maj0r
Low quality Mozzarella, that happened to me in Spain and Australia but never in Italy
lazarinewyvren
I mean, I’d eat the whole pan tbh
foodguyDoodguy
You made congeal-e.
NotAldermach
Stainless steel.
Don’t put tomatoes in stainless steel.
satchmo-mcwigwam
They whey from the mozz separated and probably soaked into the tomatoes. the little bit of curds left over are what was the solids in the whey
D-ouble-D-utch
It’s clearly not JUST tomato and mozzarella
Skate_faced
I get motion sick sometimes, too. Not in that kinda quantity, but close.
Hungry_Kick_7881
This sounds like the liquid released from the fresh mozzarella has created a protein film on your dish. This is fairly common when working with fresh mozzarella, especially if it wasn’t well-drained before use.
Here are the likely causes: 1. The mozzarella was too wet/cold when added 2. The heat caused the proteins in the cheese to separate from the liquid whey 3. The moisture wasn’t able to evaporate properly during cooking
To prevent this next time: – Slice and drain fresh mozzarella on paper towels for about 15-30 minutes before using – Bring the cheese closer to room temperature – If using in a hot dish like pizza or pasta, add the mozzarella later in the cooking process – For cold dishes like caprese salad, pat the cheese dry before assembling
The white film is harmless – it’s just milk proteins. Unless there’s olive oil and then disregard all of this and it’s olive oil that’s solidified with some of the milk proteins mixed in.
DingusMacLeod
My guess is the tomato is giving off a lot of water which caused the mozzarella to lose integrity. If you seasoned this with salt, that would speed the process up. All of this should be prepped separately and then mixed together a la minute.
14 Comments
…and olive oil?
Olive oil solidifies when it gets cold. If you were dressing it to-order, it would be fine, but since you’re storing cold it’s solidifying. In this application you should’ve used a blend oil: 25% EVOO for flavor, and 75% Canola to keep it liquid at cold temps.
If no oil is used, and it’s just mozz, maybe you used a high moisture fresh mozz that is curdling from the tomato acidity.
Either way, I’d suggest prepping things separate and mixing immediately before serving.
Looks like it’s kind of macerated a bit. But I’m gonna take a stab and say the mozzarella was not as dry as it could be, you’ve added a wet thing with a wet thing and now it’s all started macerating together in their respective juices.
I’ll also say that of all the prep that could have been done mixing these three items together is probably not the best way to handle it. Should be done moments before serving. It doesn’t take long and it tastes better.
Maybe the acid in the tomato curdled the cheese?
I see some basil in there.
Low quality Mozzarella, that happened to me in Spain and Australia but never in Italy
I mean, I’d eat the whole pan tbh
You made congeal-e.
Stainless steel.
Don’t put tomatoes in stainless steel.
They whey from the mozz separated and probably soaked into the tomatoes. the little bit of curds left over are what was the solids in the whey
It’s clearly not JUST tomato and mozzarella
I get motion sick sometimes, too. Not in that kinda quantity, but close.
This sounds like the liquid released from the fresh mozzarella has created a protein film on your dish. This is fairly common when working with fresh mozzarella, especially if it wasn’t well-drained before use.
Here are the likely causes:
1. The mozzarella was too wet/cold when added
2. The heat caused the proteins in the cheese to separate from the liquid whey
3. The moisture wasn’t able to evaporate properly during cooking
To prevent this next time:
– Slice and drain fresh mozzarella on paper towels for about 15-30 minutes before using
– Bring the cheese closer to room temperature
– If using in a hot dish like pizza or pasta, add the mozzarella later in the cooking process
– For cold dishes like caprese salad, pat the cheese dry before assembling
The white film is harmless – it’s just milk proteins. Unless there’s olive oil and then disregard all of this and it’s olive oil that’s solidified with some of the milk proteins mixed in.
My guess is the tomato is giving off a lot of water which caused the mozzarella to lose integrity. If you seasoned this with salt, that would speed the process up. All of this should be prepped separately and then mixed together a la minute.