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Any tips for making tasty paneer strong enough to be threaded onto tandoor skewers? I have made a few batches that will stay together being grilled on a plancha, but I want it to be better.
I have tried pressing it for longer (24h), adding cream, adding more lemon juice, less lemon juice to varying degrees of success.
I’m a pro chef so I have quite a bit of equipment at my disposal , any ideas??
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