| Chef Tracy Griffith's Cheese Tips |
From "DIY Cooking"
episode COK-114F |
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Many items can be used for fondue: bread, raw vegetables (figure A), fruits, etc. Remember to be very careful with the flame when you fondue: it's a live flame. Be sure to keep children away from it. When cutting fresh mozzarella, it's best to use a serrated knife, or the cheese will tear (figure B). Mozzarella needs to be cut very gently. A cheese cutter (figure C) is good for cutting any kind of cheese, soft or hard. Alternatively, you could use dental floss or fishing wire. For a fresh-tasting treat that's excellent on bagels or scones, add fresh berries or preserves to cream cheese; simply mash them in with a fork (figure D). (The choice is yours as to how many berries you add to the cream cheese.) Store mixture in an airtight container in the refrigerator. For a savory cheese, add roasted garlic, chopped red onion, salt and pepper to taste, capers and herbs of your choice -- dill, tarragon, thyme, etc. -- to cream cheese. Mash it all in with a fork ; it's excellent to use on a chicken. Separate the skin and place cheese mixture under the skin before you bake it: the cheese will seep down into the meat of the chicken and give it a great flavor. Quick Tip: To prevent a clumpy mess when shredding semisoft cheese with a box grater, spray grater with a nonstick cooking spray before you start. For a great macaroni and cheese, make a bechamel sauce (figure E) to act as a binder. Begin by mixing a roux (flour and water): Melt a tablespoon of butter in a saute pan; whisk in a tablespoon of flour and stir to prevent lumps and burning. Let it brown a little, then add 1 cup of milk. Keep whisking and let it cook for approximately 3 minutes. Add a grated cheese of your choice. This is also good as a white sauce for eggs or vegetable dishes. People in the Mediterranean eat labni, a cheese spread made by adding salt and a sprinkling of spices and olive oil, which is eaten with pita bread. To make labni, you need a bowl, cheesecloth and a strainer. Position strainer over the bowl and line the strainer with cheesecloth. Pour full-fat yogurt into the bowl, then twist the cheesecloth up (figure F). Set the bowl in the refrigerator overnight. (This procedure strains out any liquids.) Remove next day when ready to serve, and you have a sweeter version of the yogurt (figure G), which you can serve with scones or toast and fresh fruit or preserves. Web site resources for Cheese: Cheese Fondue from Food TV.com Mama's Mac and Cheese from Food TV.com Sauteed Mozzarella alla Caprese from Food TV.com Vegetable Cream Cheese from Food TV.com Strawberry Cream Cheese from Food TV.com We at DIY believe all of the recipes from DIY Cooking are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
RESOURCES :
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