New answers tagged cheese
If you're happy with the flavour and texture except for the sliding, it could mostly be a question of Physics -- that is, the shape of the pizza tends to allow it to droop, and therefore the toppings can fall off. If you hold the pizza appropriately, this should be reduced to some extent. This is a great video about the math behind this idea: ...
Welcome! According to this site , you should refrigerate the kefir while draining and pressing. (See excerpt below.) While I can't find a specific reference to an exact PSI for the draining and pressing process, everything I read says to start with a plate on top and add more weight every few hours for the length of the process. Place the colander and ...
While I'm not from New York (Charlotte) I know that Trader Joe's sells many different goat cheeses including cheddar and parmesan. A quick Google showed at least 3 Trader Joe's in NYC.
If you see your boiled milk is spoiled not to worry. Refrigerate milk for a few hours and then strain water completely. Once this procedure is complete you will see small cheese remains; then add some sugar for taste and cook it for 10-15 minutes until the water is exhausted. Your yummy cheese sweet dish will be ready to serve.
Experiment! If you can't have garlic, try for a tomato/italian seasoning mix. Make your own pasta sauce from scratch and substitute in or out for the things you can/cannot eat. Onion and garlic will be hard to replace, but don't confine yourself to "this is what the sauce should be." Use spices you like the flavor of. Maybe try a curry-inspired sauce? The ...
Candle wax and cheese wax are quite different. Candle wax is very stiff. If it were flexible, you'd get bendy candles. Cheese wax has additional ingredients to keep it pliable and prevent it from becoming brittle: This wax is pliable and will not become brittle as will pure paraffin wax. It also has food-grade dyes. Remember that candle wax is ...
I bought a regular 24oz block of sharp Cheddar. I just do this to make my cheese last longer. I make sure I cut away any cheese that's touched by human hands using either rubber gloves or a clean piece of wax paper while i shave off dirty or old sides all around i wipe it dry. I then roll it in wax paper seal it with tape or string then i put it in a brown ...
Mascarpone cheese is NOT made with a culture. It therefore needs refrigeration, sealed or unsealed. You really should throw it out.
I had this same problem when making my own pizzas, and it bugged me a lot. I work at papa john's and I was trying to figure out why my home pizzas had dry "hardened" melted cheese. It would all pull off in one bite, and now I shall share what I have learned. its not just about quantity of sauce. at PJ's, we often use too much sauce or someone will order ...
I was under the impression based on what I saw on Bizarre Foods with Andrew Zimmern that it is not available outside the area where it is produced, let alone outside of the EU.
I think there is export laws over the European Union. For a while you could get mimolette and make it but then it was banned. Anything that has mites gets banned by the FDA.
Speaking in general about expiry dates, because I haven't seen them posted in other answers to this or other questions... Expiry dates are (in some jurisdictions) entirely optional for most goods, and determined by the manufacturer (one example, anecdotally). Another recent-ish article, which I found enlightening, from National Geographic that suggests ...
Cheese is often in a recipe for texture as well as flavor: it is stretchy and creamy, as well as "cheesy." One exception would be sauces, or baked into a casserole, in which the cheese is all melted in and is almost entirely there for flavor. I'd suggest attempting a cheddar cheese roux sauce, using soy milk instead of dairy milk and adding a small amount of ...
Well.. a response now from India.. Cottage Cheese or Paneer is really easy to prepare at home. Here are the things you will need: 2 liters Full Cream Milk Ice Cubes 2 tsp vinegar In a pan, head the full cream milk until boiling and bubbling. Reduce the flame and let boil for 5 minutes. Add the vinegar and stir slowly until the milk starts separating and ...
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