Food substitutes in cooking : Cooking academy 2 full indir : Cooking rs.
Selection of European Cheeses
Selection of European Cheeses: Manchego, Wholegrain Mustard Cheddar, Iberico, Roncal, Etxegarate, Red Leicester, Zamorano, Cabra al Vino, Jarlsberg, Danish Blue Cheese is a food made from milk, usually the milk of cows, buffalo, goats, or sheep, by coagulation. The milk is acidified, typically with a bacterial culture, then the addition of the enzyme rennet or a substitute (e.g. acetic acid or vinegar) causes coagulation, to give "curds and whey". Some cheeses also have molds, either on the outer rind (similar to a fruit peel) or throughout. Hundreds of types of cheese are produced. Their different styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether it has been pasteurized, butterfat content, the species of bacteria and mold, and the processing including the length of aging. Herbs, spices, or wood smoke may be used as flavoring agents. The yellow to red color of many cheeses is a result of adding annatto. Cheeses are eaten both on their own and cooked in various dishes; most cheeses melt when heated. For a few cheeses, the milk is curdled by adding acids such as vinegar or lemon juice. Most cheeses are acidified to a lesser degree by bacteria, which turn milk sugars into lactic acid, then the addition of rennet completes the curdling. Vegetarian alternatives to rennet are available; most are produced by fermentation of the fungus Mucor miehei, but others have been extracted from various species of the Cynara thistle family. Cheese has served as a hedge against famine and is a good travel food. It is valuable for its portability, long life, and high content of fat, protein, calcium, and phosphorus. Cheese is more compact and has a longer shelf life than the milk from which it is made. Cheesemakers near a dairy region may benefit from fresher, lower-priced milk, and lower shipping costs. The long storage life of cheese allows selling it when markets are more favorable.Garlic Shrimp & Grape Tomatoes
Last nights dinner, this is tossed into pasta. This literally takes 15 minutes to make. 1lb - Thin Spaghetti 1lb - Small Shrimp, Raw, Peeled, De-veined 2tbsp - Lemon Zest (zest of one lemon) 1/2 a lemon worth of juice 1/4c Olive Oil 6 - Cloves Garlic, minced 1pint - Cherry or Grape Tomatoes, halved 4 - Scallions, sliced thin 1/4c - Dry Vermouth 1/2cup - Flat Leaf Parsley, Chopped fine 20 - Basil Leaves, torn S&P Heat large pot of water for pasta. When boiling add salt and cook pasta al dente (~7 mins). Heat a large non-stick skillet (or seasoned cast iron) over medium to med-high. Season the shrimp withe the lemon zest, lemon juice and a little salt. Add the olive oil to the hot pan and then add the shrimp. Cook for a minute then add garlic, tomatoes, scallions and toss, cooking for another minute or two until the shrimp are firm and pink (that is that stage we are at in this picture). Add the vermouth and the herbs. Turn off the heat. Drain pasta well add to the sauce. Toss and combine the sauce with the pasta and season with S&P. Serves 4-6 Note: I prefer to use 3/4 lb of pasta just so that there is more sauce in the mix. Note: Bay Scallops make a great substitute for shrimp. Note: Be aware of flame-ups when adding any alcohol to a hot pan Note: Toss in pot you used to boil noodles as skillet it probably too small for this.
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