So in the a departure from the normal mozzarella sticks, Cabot extra strong cheddar sticks. I refrigerated them for about half an hour. Please, remember were double bread crumbed. The trick is to cook them, so that the outside is brown and the inside is soft, but not running out. We can drop these straight in. This is probably the easiest thing to fry. Easiest thing to fry but the hardest thing to fry well, and let's see if I can manage it.
This will be a trial. If you start to see like a brown foam on top of the fryer, you know things aren't going great. We change the oil here twice a week. So Friday, Saturday, Sunday kills the oil, and Monday, Tuesday, Wednesday, Thursday kills the oil. Every night, we strain it. We wash out the fryer, soak it in water.
Now it's the most important thing in our business is the quality of the fried food. But a little known fact about the Chip Shop in Brooklyn is that only 40% of our food is fried. This is what we're known for, but we're an English restaurant, so we do bangers and mash, and shepherd's pies, and all that sort of stuff as well.
We're here guys. This is it. The cheese is just starting to come out. Now it's going to be a rush to get them out before it hurts the oil. So what we have, you can see that the outside of the cheese is nice and runny and that the inside is, hopefully quite hard. And we're going to make it look like a fancy place that serves their chips, in both baskets all sticking up. And I cannot help but wonder how long it takes one guy to do that with a whole basket of chips.
Now we've got this beautifully there, but what we're going to do is we're going to put marinara sauce in the middle. It's going to sink to the bottom, so the actual container becomes the dipping receptacle. We don't want to get it at the top, because then people will get to think it's covered in sauce. That is deep fried cheddar sticks with marinara sauce.