"Art consists of limitation. The most beautiful part of every picture is the frame."Gilbert K. Chesterton
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A Christmas with Trifle
This Christmas, I'm going to make trifle for desert. After all, what is Christmas without trifle? I'm sure, even the pickiest of diners who shun cross-cultural eating would find a soft culinary spot for trifle in their hearts and palates if they could ...
Chinese Recipes - So Easy And So Impressive!
The chinese cuisine is fantastic! It is composed of more that 14000 recipes to date... No other cuisine comes close to it! If you have never prepared a chinese menu in your kitchen, so here is your chance to quickly and easily learn 3 delicious dishes.... ...
Helen's Pan Fried Seabass
Fish is, as they say, good for you. It contains a wealth of 'good' fats and protein, not to mention vitamins. Most people, however, seem a little restricted in their choice of fish, sticking with trout and salmon mostly. So why not experiment a little ...
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Cheese. It's a wonderfully versatile food. We use it to top pizzas, to sprinkle on our spaghetti, to spread on crackers. And without cheese, a grilled cheese sandwich would be nothing but buttered toast.
Cheese is produced in many parts of the world, two of the most well known countries being France and Italy. There are many varieties of cheese, but they are all made in a similar fashion. Milk and cream consist of two parts, the solid milk fats, and the whey. Cheese is produced by causing the fats to come together, forming curds. This is done by either adding acid or various bacteria to the milk or cream, causing it to curdle. The curds are then processed in different ways to form different cheeses. The type of cheese made depends on the type of milk used, the percentage of fats in the milk, and the process used to make the cheese. Most cheeses come from cow's milk, but cheeses are also made from goat's milk, sheep's milk, and real mozzerella cheese is made from water buffalo milk. Cheese is generally categorized by it's texture, hard, semi-firm, semi-soft, or fresh.
Hard cheeses are generally aged for 12 months or more. They usually have a sharp salty taste, and are excellent for grating over pasta or salads. Parmesan, Asiago, and Romano are examples of hard cheeses.
Semi-hard cheeses may or may not be aged. In general, the longer the cheese ages, the sharper the flavor will be. A taleggio, which only ages for about 6 weeks will have a milder flavor than a cheddar that has aged for months. Semi-firm cheeses are good melting cheeses, or good to eat on their own.
Semi-soft cheeses like Camembert are good cheeses for spreading on crackers or crusty bread.
Fresh cheeses range from a mild cream cheese, to a rich creamy marscapone. These cheeses can be eaten spread on crackers, but are also commonly used for cooking desserts. Marscapone is an essential ingredient in tiramisu.
While talking about cheese, we can't forget to mention blue cheese, which is a cheese, with blue-green veins of mold, which gives the cheese a sharp flavor and aroma. Blue cheeses include gorgonzola, roquefort, and stilton.
If you are going to be serving cheese as part of a cheese course, hard, semi-firm, and semi-soft cheeses shoud be allowed to stand at room temperature for an hour before serving. Fresh cheeses, should be served chilled. Choose three or four types of cheese, either cheeses with similar characteristics and flavors, or contrasting cheeses. If you like, you can serve the cheese with crackers or crusty bread. Also some people serve their cheeses with a variety of fruits, apples, pears, figs, and seedless grapes would be good choices, as well as shelled walnuts.
Whether you like using cheese for cooking, or eating on it's own, cheese delivers it's own goodness and flavor.
About the Author
Tim Sousa is the webmaster for Classy Cooking. An online cooking resource with dozens of recipes, cooking tips, and other helpful information.
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Bittman builds your cooking skills a recipe at a timeChicago Tribune"How to Cook Everything. The Basics: All You Need to Make Great Food — With 1000 Photos" By Mark Bittman; Wiley, $35 What it is: "Everything" is a bold boast, but obviously longtime New York Times food writer Mark Bittman is not going to teach you how ... |
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Looking for Love in China? Get CookingWall Street Journal (blog)By Kristiano Ang A new survey suggests that in China and other parts of Asia, knowing how to cook may help you win the heart of a potential mate. Property ownership is often seen as a prerequisite to getting hitched in China, but if you're single and ... |
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'How To Cook Like a Man' by Daniel DuaneBoston GlobeBy Ted Weesner Jr. Page through Daniel Duane's “How to Cook Like a Man” and you will fast wonder what havoc celebrity chef culture has wrought upon present-day notions of masculinity. It's as if the blazing klieg lights of the Food Network, et al., ... |
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Artichokes 101: Tips for selection and cookingSacramento BeeCooked artichokes keep for a week, also, and can be heated up on the grill or in the oven just before serving. Freezing: Cooked hearts and blanched smaller artichokes can be frozen. To blanch, remove the outer petals (or bracts) so only the pale inner ...and more » |
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