I followed your recipe to the letter, and was not disappointed! Only difference is I used a smooth IPA from Austin (I'm from Texas)😋 Was good, and will make again!
I was looking for a video on How to make Cheese Curd. Your title is deceiving, it should be titled, "How to deep fry cheese curd" or "How to make deep fried cheese curd", as this has nothing to do with making actual cheese curd.
great video! good sound and very informative. part of me is hesitant on following this as you've never made them before! but it sounds like you did your due dilligence. :) cheers!
I'm using this recipe tonight. I guessed 1/4 cup milk and 3/4 cups beer? 🤷😂 We'll find out! I'm afraid to use a different recipe. I'm finding a lot with baking soda and 2 eggs? IDK, I seen these ones cook so I'm going with it. It's already messy, I don't need an extra cheesy fryer. I also grabbed some PBR! Wish me luck! I'll come back and say how it went.
It went great! I did use a pinch too much salt but that's easily adjustable. My fiance's go to line now when I ask what he wants for dinner is, "cheese curds!" 😂😂 Thank you so much!!
Oil frying temps will always change while you cook regardless of the heat source because everything you add will lower the temperature. A steady heat source would actually produce a worse fry because you can't compensate for heat loss. Deep frying always requires controlling the heat source, the right tool does it automatically, but with experience you can do it by hand. Basically no, an induction plate would be bad for frying...and not great for most stove cooking really. It would be good for flame ranges when you're doing long braises or other slow cooks...but a slow cooker does it better.
@@Iampatrix so what you’re saying is induction stove tops and induction plates are entirely outclassed by other cooking methods? is the convenience worth it for the average consumer? or does it fill a specific niche like cooking while camping? i guess an easier question would be why would someone use induction?
@@brianm120 I'm really just talking about deep frying because you see large decreases in temperature as soon as you add ingredients to the oil and it's simpler and faster to just crank up a flame to compensate for it. Induction is great for just about everything else, and I'm sure if you practice you can deep fry with it fine as well.
I crashed and burned. Followed recipe exactly except used miller light and coating just burned in 5 seconds and fell off of cheese. Maybe batter to loose? but it looked just like video.
@@YoungTooks remember, some people might have alchohol intolerance or an allergy. Or are a minor who cant buy alcohol yet so alternatives are well appreciated
Um How about including the recipe. The ingredients are great but you never say how much other than 1 egg, some salt, a little bit off milk, flour and some beer. How much milk, salt, flour and beer?
This is cooking, not baking. As long as you know the list of ingredients and their purpose you can go by feel and taste. The correct ingredient measurements are "enough of each"
Woman, u lost my interest the moment u said ketchup with curds. Its REQUIRED to have a cheese dish with a ganache or a sauce for dipping. Ketchup is not it.
You are very good at giving instructions. Straight to the point and informative. Thank you
Wouldnt be a Wisconsin recipe without beer !
Minnesota* she clearly says Minnesota beer
@@speeddemon7258 Wisconsin beer is the best
Nothing is without beer
Yup
2 key things to deep frying
Temperature control and patience
Totally worth it
I followed your recipe to the letter, and was not disappointed! Only difference is I used a smooth IPA from Austin (I'm from Texas)😋
Was good, and will make again!
I wish you would have given exact measurements And what kind of cheese are using
Try dipping them in caramel 🤤. Thank you for the video! How much beer did you add?
Nice, gonna give this a shot
I was looking for a video on How to make Cheese Curd. Your title is deceiving, it should be titled, "How to deep fry cheese curd" or "How to make deep fried cheese curd", as this has nothing to do with making actual cheese curd.
Same...I'm out
great video! good sound and very informative. part of me is hesitant on following this as you've never made them before! but it sounds like you did your due dilligence. :) cheers!
Ortega sauce or nacho cheese dipping is the bomb. Maybe it’s a Wisconsin thing!
Wow great how to video! Very informative! You should have so many more subscribers😳♥️
I'm using this recipe tonight. I guessed 1/4 cup milk and 3/4 cups beer? 🤷😂 We'll find out! I'm afraid to use a different recipe. I'm finding a lot with baking soda and 2 eggs? IDK, I seen these ones cook so I'm going with it. It's already messy, I don't need an extra cheesy fryer. I also grabbed some PBR! Wish me luck! I'll come back and say how it went.
Well, how did they turn out?
It went great! I did use a pinch too much salt but that's easily adjustable. My fiance's go to line now when I ask what he wants for dinner is, "cheese curds!" 😂😂 Thank you so much!!
Would it work if ya added Sriracha into the batter before frying?
Very well explained. Great presentation.
My favorite dipping sauce for cheese curds is a sweet jalapeño sauce, but a sweet and sour sauce would suffice.
I wonder if a small induction plate would keep the oil temperature more consistent.
Oil frying temps will always change while you cook regardless of the heat source because everything you add will lower the temperature. A steady heat source would actually produce a worse fry because you can't compensate for heat loss. Deep frying always requires controlling the heat source, the right tool does it automatically, but with experience you can do it by hand. Basically no, an induction plate would be bad for frying...and not great for most stove cooking really. It would be good for flame ranges when you're doing long braises or other slow cooks...but a slow cooker does it better.
@@Iampatrix so what you’re saying is induction stove tops and induction plates are entirely outclassed by other cooking methods? is the convenience worth it for the average consumer? or does it fill a specific niche like cooking while camping? i guess an easier question would be why would someone use induction?
@@brianm120 I'm really just talking about deep frying because you see large decreases in temperature as soon as you add ingredients to the oil and it's simpler and faster to just crank up a flame to compensate for it. Induction is great for just about everything else, and I'm sure if you practice you can deep fry with it fine as well.
Thank you! They look awesome!
No cheese pull 😥
i cut up cheese sticks and used those 10/10 amazing
I crashed and burned. Followed recipe exactly except used miller light and coating just burned in 5 seconds and fell off of cheese.
Maybe batter to loose? but it looked just like video.
Oil prob way too hot
Thank you very much
My family is from morris Minnesota
I'm not into beer, what could an alternative be for this recipe?
Club soda would work
Just use the beer you can’t taste it
@@YoungTooks remember, some people might have alchohol intolerance or an allergy. Or are a minor who cant buy alcohol yet so alternatives are well appreciated
Homemade cheese curds ❌
Fried cheese curds ✅
Where would I find the recipe?
www.kowalskis.com/recipe/appetizers-snacks/fried-cheese-curds
How much flour did you use?
1 cup
I am in south Texas. Where do I get the cheese?
www.ellsworthcheese.com/shop-cheese-online/
no cheese curds here at all :(
I believe it's a sin to not try a bite for the viewers... lol looks delicious though
Measurements on flour and beer?
2 qts. canola oil
1 cup flour
¾ tsp. kosher salt
¾ cup Pilsner beer
2 eggs, beaten
¼ cup whole milk
2 lbs. Ellsworth Cooperative Creamery Fresh Cheese Curds
@@KowalskisMarkets thanks so much
Cheese curds
Where is the recipe
onthego.kowalskis.com/recipes/fried-cheese-curds/25866
Ketchup!?!?
If it's not busch it's not beer
Need to know how to make and where to buy cheese curds before I can fry them - duh!
ikr I checked every store here and no one sells cheese curds so I sucked it up and just got mozzarella sticks
I get mine from Aldi
Look at the flick of that wrist
Um How about including the recipe. The ingredients are great but you never say how much other than 1 egg, some salt, a little bit off milk, flour and some beer. How much milk, salt, flour and beer?
www.kowalskis.com/recipe/appetizers-snacks/fried-cheese-curds
This is cooking, not baking. As long as you know the list of ingredients and their purpose you can go by feel and taste. The correct ingredient measurements are "enough of each"
The time is misleading you're not making cheese curds!
criminal, pull one apart ;)
Why not just just chop sticks
Horseshit, it melts and goes everywhere
Woman, u lost my interest the moment u said ketchup with curds. Its REQUIRED to have a cheese dish with a ganache or a sauce for dipping. Ketchup is not it.
It's Wisconsin my guy
I'm eat them how ever I want.
Boy why don’t you go eat them your way and leave her alone. I’m from the Midwest and I’ve seen them dipped in dang near everything
I use barbecue:b
@@AAC14156
My ex used to feed me cheese curds dipped in BBQ on our way home from Culver's.
Damn your cute lol
Use Guinness. Not that nasty stuff.
not quite what im looking cor
Damn, Karen can cook huh. I'm actually impressed, gj ma'am.
is your sisters name heather?
Unfortunately, you LOST ME at "I NEVER made these before!" PASS!!!!!
Misleading title. Youre not maing curds, your making fried curds.
eww😂