A chef has shared a simple tip for achieving the perfect texture when cooking halloumi: soaking it in hot water before frying. The method, which involves submerging the cheese in hot water for a few minutes, is said to make it softer and more pliable, preventing it from becoming rubbery.
According to the chef, this technique helps to reduce the saltiness of halloumi while also ensuring a more even cook. After soaking, the halloumi should be patted dry and then fried as usual, resulting in a crispy exterior and a tender interior.
The advice comes as halloumi continues to grow in popularity across the UK, often used in salads, burgers, and as a standalone dish. Home cooks are encouraged to try this step for improved results.
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