Need to keep some grated cheese for a little bit longer than you thought? Here's how.
Posts with tag grated cheese
Tip of the Day: Keep your grated cheese longer
Continue reading Tip of the Day: Keep your grated cheese longer
Tip of the Day: How to thicken pasta sauce
Have you ever stood at your stove cooking pasta sauce and you realize it's too watery, and you don't have any tomato paste, flour, or corn starch? Here's how to thicken it.
Happy National Pasta Day!
I've been cutting down on carbs lately and looking for an excuse to have a big plate of spaghetti topped with sauce and grated parmesan cheese. Hello National Pasta Day!
I could spend the entire day just doing posts for pasta, it's such a versatile food, but I can't do that. Instead, here are several pasta recipes from various sites, including Epicurious, AllRecipes, RecipeZaar, Food Network, The Reluctant Gourmet and The National Pasta Association.
And don't forget the sauce! Here are several recipes from About.com and this one from MealsMatter.org for Southwestern Pasta Sauce.
Ingredient Spotlight: Parmigiano Reggiano
Parmigiano Reggiano cheese is a hard, dry cheese made in Italy. In fact, the name is trademarked
and only cheese from a certain region - mostly around the areas of Parma, Reggio Emilia, Modena, Bologna and
Mantua in Italy - can officially be called Parmigiano Reggiano. Similar cheeses made outside this area are called
simply parmesan cheese. The cheese has been produced in the same way for the past 800 years. The Consorzio del Formagio
Parmigiano Reggiano has published a "multimedia journey" on their website that takes you through the steps of making this
cheese. To summarize the process, however, a blend of whole and part skim milk is cooked in huge copper kettles, to
which a cultured whey starter is added. This starter contains the precise bacteria needed to start the development of
the cheese and is refreshed every day from the prior day's cheese making. Rennet, a thickening enzyme, is added and the
cheese mixture is heated gently to expel water from the curds. The partially dry cheese is molded, salted and finally
set to age. Parmigiano Reggiano should age for over 24 months to develop optimum flavor and texture, though the minimum
aging is 12 months.
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