Flaming Greek Cheese - Saganaki
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Date: 2019-07-25
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Comments and reviews: 10
Alice Twain
I have had saganaki a million times in Greece and it was not flamed. The most scenic was the lemon being squeezed on the superhot pan while it was carried to the table. I strongly suspect that the liqueur will give it a boozy and possibly sweet flavor that really clashes with saganaki. By the way, in Greece saganaki is made with cheese, eggs and spinaches in various amounts and compositions. And I guess I will get myself some suitable cheese and make saganaki with egg and and spinaches for dinner tonight.
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I have had saganaki a million times in Greece and it was not flamed. The most scenic was the lemon being squeezed on the superhot pan while it was carried to the table. I strongly suspect that the liqueur will give it a boozy and possibly sweet flavor that really clashes with saganaki. By the way, in Greece saganaki is made with cheese, eggs and spinaches in various amounts and compositions. And I guess I will get myself some suitable cheese and make saganaki with egg and and spinaches for dinner tonight.
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Jamie Braboy
Love your blog. I've learned much Having said that, I do have something to offer regarding this recipe. Traditionally, the cheese is soaked In ouzo/Brandy for 30 minutes, or so, while refrigerated. (One of the rare times you go directly from fridge to cooking. It helps keep the cheese from becoming a molten mass. Lastly, I prefer Kefalotyri cheese. It's made with sheep's milk. Okay, one more lastly. Fresh dill is fabulous with this. Keep up the good work.
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Love your blog. I've learned much Having said that, I do have something to offer regarding this recipe. Traditionally, the cheese is soaked In ouzo/Brandy for 30 minutes, or so, while refrigerated. (One of the rare times you go directly from fridge to cooking. It helps keep the cheese from becoming a molten mass. Lastly, I prefer Kefalotyri cheese. It's made with sheep's milk. Okay, one more lastly. Fresh dill is fabulous with this. Keep up the good work.
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Marijane
Yummm, this makes me so hungry I have lived in the Chicago suburbs all my life and have had Saganaki many times at the famous Greek west side restaurants that serve it. I love it all but the best Ive had is a local restaurant in DeKalb Illinois, Elwood Steak and Seafood, that uses a Greek imported cheese called kefalograviera that he imports from Greece. Its the best
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Yummm, this makes me so hungry I have lived in the Chicago suburbs all my life and have had Saganaki many times at the famous Greek west side restaurants that serve it. I love it all but the best Ive had is a local restaurant in DeKalb Illinois, Elwood Steak and Seafood, that uses a Greek imported cheese called kefalograviera that he imports from Greece. Its the best
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Dimitar Ganev
I could totally make a better one, with traditional Bulgarian cheese (the original one of this type) and you should also dip the sides in the flour and then dip that in beaten egg, then again flour and again the egg. Fry that and you will see the difference. The crust on that thing will be much better, richer and tastier. :) Try it, 5 min job.
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I could totally make a better one, with traditional Bulgarian cheese (the original one of this type) and you should also dip the sides in the flour and then dip that in beaten egg, then again flour and again the egg. Fry that and you will see the difference. The crust on that thing will be much better, richer and tastier. :) Try it, 5 min job.
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Muriel Gray
I made this last night for my grandkids. I only used a little over a half ounce of Metaxa to Flambe, and I think they all had to change their britches thanks to the fireball that ensued, I still have both my eyebrows, though, so it's all good. It was totally delicious and they all loved it, so it was worth it
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I made this last night for my grandkids. I only used a little over a half ounce of Metaxa to Flambe, and I think they all had to change their britches thanks to the fireball that ensued, I still have both my eyebrows, though, so it's all good. It was totally delicious and they all loved it, so it was worth it
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Diego Funes
Really cant stand fried food, but if this dish would be heated, just cheese with olive oil heated, would be a nice dish. i would do it in a proper recipient, maybe a clay vessel, heated in the oven, but would be a total different dish, and dont know how the alcohol burn would mix with that.
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Really cant stand fried food, but if this dish would be heated, just cheese with olive oil heated, would be a nice dish. i would do it in a proper recipient, maybe a clay vessel, heated in the oven, but would be a total different dish, and dont know how the alcohol burn would mix with that.
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Mark Williams
Oopa Which means napalm in Greek. The running joke in Greektown, Detroit is that if one of the restaurantiers accidentially set the place on fire doing this, the Detroit Fire Department would show up with a giant truck full of lemon wedges. Credit to Mike Hamper
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Oopa Which means napalm in Greek. The running joke in Greektown, Detroit is that if one of the restaurantiers accidentially set the place on fire doing this, the Detroit Fire Department would show up with a giant truck full of lemon wedges. Credit to Mike Hamper
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Have Drone Will Travel
I've never heard anyone that talks like you. You start at a normal speed and pitch, then at the midway point you speed up and go high-pitched, then a slight pause, then the last part of the sentence trails off. Sorry, I can't listen to the whole video.
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I've never heard anyone that talks like you. You start at a normal speed and pitch, then at the midway point you speed up and go high-pitched, then a slight pause, then the last part of the sentence trails off. Sorry, I can't listen to the whole video.
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GunnySGT1911
This is so good. Tip, get a good Greek Grilling cheese. I purchased a cheaper one and it was waxy and almost flavorless. Spend the extra 2 or 3 and get a good one. You'll thank yourself for it.
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This is so good. Tip, get a good Greek Grilling cheese. I purchased a cheaper one and it was waxy and almost flavorless. Spend the extra 2 or 3 and get a good one. You'll thank yourself for it.
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Sean Dupuie
I like your videos. I also like to cook and I like your take on different things It would be cool if you used cast iron whenever possible I cook on cast iron almost always Teflon BAD
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I like your videos. I also like to cook and I like your take on different things It would be cool if you used cast iron whenever possible I cook on cast iron almost always Teflon BAD
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