Oh, *sausagesAbsolutely. You've obviously seen our two. They always seemed impervious to the sort of bugs which would...
On Fri, 23 Sep 2005 12:29:57 +0000, Flora
I've never actually made paneer (I must give it a try sometime) but I've bought and cooked a lot of it.
It should have a texture similar to halloumi but without the "grain" so it's possible to cut it into much more even cubes. AIUI this is achieved by pressing it, still wrapped in the cheesecloth, under a heavy weight for half an hour or so, once most of the water has drained. It should be drier than halloumi and not emit water when fried, but still be careful about spitting.
It certainly is possible to fry it, indeed IMO this is the best treatment. You can deep or shallow fry, I find the easiest way is to shallow fry in a saucpan, moving it around gently (don't be too rough or it'll break up, I expect home made would be particularly prone to this), until nicely browned all over. Then use the same saucepan for the rest of the dish to use up the bits which fell off.
Don't worry about the saltiness, it does taste quite bland on its own, once placed into a spicy sauce it comes into its own. Don't cook it in the sauce - just leave it long enough to heat up.
Regards, Ian
