cheese

How to make an Omelette

Catly — Mon, 10 Nov 2008 09:44:29 -0500

You really should watch this video if you want to learn to cook an omelette!

How to Make Cheese

jeez — Mon, 01 Sep 2008 10:42:00 -0400

Making your own cheese is not only fun, but the quality of the results will amaze you! Requires no special equipment, and is a perfect project to do with the kids.

Stuffed Cheese and Vegetable Rolls (Ramadan Special Recipe)

Chef — Thu, 12 Jun 2008 02:06:17 -0400

Let renewed Chef Rahat guide you how to make Ramadan Special Stuffed Cheesei and Vegetable Rolls.
Note: the video is 41 minutes long.

10 Facts about Cheese

Catly — Wed, 07 May 2008 07:02:35 -0400

1. The first cheese was made over 4000 years ago by nomadic peoples. It is believed that someone tried to store or transport fresh milk in a water bag made from an animal stomach. Later, when the milk was needed, the first cheese was discovered (the rennet in the lining of the bag would have caused the milk to separate into curds and whey).

2. Cheesei is a concentrated form of milk. It takes 10 litres of milk to make one kilogram of Cheddari.

Gourmet's Diadem

Zarra — Mon, 05 May 2008 08:28:51 -0400

This great-looking and tasty pie can be a nice addition to your cook book!

Grilled Pizza

Chef — Tue, 22 Apr 2008 03:36:14 -0400

To grill pizza, turn your grill into an outdoor oven. First, build a fire for indirect-heat cooking: For a circular charcoal grill, carefully push the hot coals to the perimeter of the fire bed; for square or rectangular charcoal grills, push the hot coals into half of the bed; and for gas grills, heat the entire grill and then turn off the burners on one side.
You'll be cooking the pizza on the part of the cooking grate that's not directly over the heat, so divide and shape the dough into larger or smaller circles, squares or rectangles to fit that area.
Close the grill's cover (or cover the pizza with a domed wok lid or pot lid or even a large stainless steel bowl), and you've got your outdoor oven.
To prevent the dough from sticking, swab the grill rack with a vegetable oil-soaked cloth or paper towels, safely held with grilling tongs. Also brush the dough on both sides with olive oil. The heat quickly firms up the dough, so it won't droop through the bars. After 2 to 3 minutes (check occasionally to guard against burning), you can easily flip the now-stiff crust.
It's then ready to top with ingredients, which you will have arranged nearby on a table or tray to help you work quickly. Smear lightly with homemade or store-bought pesto or tomato sauce. Add shredded cheeses, dabs of goat cheese, sliced vegetables (which will have been grilled in advance), sliced pepperoni, crumbled cooked sausage, tissue-thin prosciutto. Then, cover again and cook about 5 minutes more, until the cheese has melted.
Slide the finished pizza onto a cutting board, sprinkle with Parmesani and chopped fresh herbs and cut it into wedges or squares with a pizza wheel or large, sharp knife.

Pizza - How to Prepare

Chef — Tue, 22 Apr 2008 03:36:14 -0400

Use a preheated pizza stone.
Don't pile on the sauce, because it makes the pizza soggy.
Add the fresh herbs, such as basil, after baking so they don't get scorched by the heat. Or put them on the pizza first, then add the cheese, so the cheese gives a layer of protection from the heat.

Cheese - Queso Fresco

Chef — Tue, 22 Apr 2008 03:35:50 -0400

Feta cheesei can be reasonably substituted for this cheese.

Sierra Cheese

Chef — Tue, 22 Apr 2008 03:35:50 -0400

Romano or Parmesani cheese can be substituted.

Chihuahua Cheese

Chef — Tue, 22 Apr 2008 03:35:49 -0400

Mozzarellai or Monterey jack may be substituted for this cheese.

Cheese - How to Store

Chef — Tue, 22 Apr 2008 03:35:49 -0400

Store cheese in your refrigerator, which approximates the temperature of aging rooms. Keep it wrapped tightly in plastic, away from air. Air helps mold grow on cheese. If you get a little mold on the outside, just cut it off. The English say if mold won't eat your cheddar it can't taste very good.
Bring cheese to room temperature before melting. Melt cheese over a low heat to help prevent toughening and separation of oils and liquids.
Most ripened or aged cheese is low in moisture content and can be frozen without drastic flavor and texture changes. Thaw slowly in the refrigerator for 24 hours or more. If frozen for several months, the cheese may dry out somewhat and become crumbly when thawed.