New!!! Making of Soft Creamy White Cheese

Making of Soft Creamy White Cheese - One of the tastiest foods which can be made easily at home is cheese. Besides consuming it directly cheese can also be used to prepare numerous tasty dishes. Many cheese lovers are there who loves to experiment with their favorite cheese. For such cheese lovers the manufacturers of cheese are there in the market ready with a wide variety of cheese. People mostly prefer those cheeses which are soft and creamy.

The most popular and elegant among cheeses is the Soft Creamy White Cheese. Brie and Camembert are examples of such cheese and they really live up to the reputation. This type of cheese is a hot favorite for cheese lovers as they have a velvety white rind and creamy texture with a buttery golden center. Its nutritional value is also important and per 100g of cheese contains 410.00kcl of energy, 14.20gm of protein, .20gm sugar, 24.90gm saturated fat, .60g sodium and 1.50mg of salt.

Traditional cheese making methods are used while preparing Soft Creamy White Cheese. This type of cheese was first made in Northern France initially in the region of Brie from where it acquired its name. The specialty of this kind of cheese is the use of Penicilium Candidum, a special culture which brings about a downy white texture in the outer surface of the cheese. This also helps the cheese to mature making it ripe from the outside in. Adding of the special culture also makes the center soft and gives the cheese a wonderful flavor. The white rind of the cheese is sometimes tinged with orange which gives it a unique texture. Buyers need not to worry as rind added with orange is edible. Though the classic cheese of Brie and later on Camembert were made according to specific sizes but at present this type of cheese is available in a variety of sizes. Sometimes a light mushroomy aroma is added to the cheese to make them mild and buttery or rich or savoury. The texture, taste and quality of the cheese will finally depend upon the cheese making method used.

Generally three different styles of Soft Creamy White Cheese are available and each one is prepared differently. Brie has a rich, buttery body with a soft, runny and custard like center. Traditionally made Camembert cheese has a well balanced nature with a creamy and salty flavor and the center is slightly firmer. Triple cream cheeses are made by adding extra cream, which has a texture of whipped butter and a rich and luscious taste.

Many delicious dishes can be prepared with this type of cheese. It can be used as a topping of potato roast or pancakes. It can also be eaten by spreading over roasted bread along with bacon, tomato and lettuce. A slice of gypsy ham can also be wrapped up with a Brie or Camembert. This type of cheese can also be served with oak and walnut crackers, tart green apple and honeycomb. An extra elegance is added to the cheese if paired with a steely wine like Chablis or Chardonnay.

Source: ArticleBase.com, Thanks to S kirti

Creamy white cheese – a popular spread and snack 2015

Creamy white cheese – a popular spread and snack 2015 - Everybody loves creamy white cheese as it is light, melts in mouth and tastes delicious each time you put it into your mouth. What makes the white cheese so creamy is the quality of milk used in the preparation. For instance white cheese made from goat's milk will not be as creamy as cheese made from cow's milk. Cow's milk is very mild and any cheese product made from this milk is soft and creamy. However, the same can't be said for goat's milk or buffalo's milk. Cheese made from these two is definitely not as soft and creamy as made from cow's milk. Sheep's milk can also be used to make creamy white cheese but it is not very sweet.

Cow's milk is the best milk to prepare white creamy cheese. Next step is to watch out for the ageing process as if ageing is not closely monitored cheese can become very hard and crumble very easily. Moisture slowly evaporates from the cheese during the ageing process and the final product will become very hard if the process if left unchecked.

Creamy white cheese can be used as a spread on bread, biscuits and any other food stuff you want to spread it on. It is not used for cooking and has to be consumed within few days of purchasing it.
You can use it for several dishes such as an appetizer, as breakfast, in preparing candies, in desserts and in frostings. Also used in salads, while cooking vegetables and in sandwiches.  

Here are few types of creamy white cheese

Brie cheese: Originated in France, this type of creamy white cheese is very mild and easily spread on any bread or biscuit. Look for a reputed brand before buying this type of cheese as many local and sub standard variety of cheese is also available in the market. This cheese may be frozen when you purchase it and it is best if it is kept at the room temperature before consumption.

Brillat Savarin cheese : Once again originated in France, this creamy white cheese has a very buttery texture and rich in taste. People who have not developed a taste for this may find it a little sour and salty initially.

Brinza cheese:  Mostly available in the Eastern European region, Brinza cheese is made from sheep's milk and is a little salty in taste. This cheese is best consumed as a spread when it is young otherwise it becomes crumbly with age. Once it becomes hard you can use it in salads or melt it for pizza.

Ricotta salata cheese: This creamy white cheese is prepared from sheep's milk and is used in cooking. Some people use it for snacking also but chefs prefer it for cooking. You can also use it for salads or Italian food preparations such as pasta.

Source: ArticleBase.com, Thanks to S kirti

Good!!! Tips On How To Use A Pizza Stone

Tips On How To Use A Pizza Stone - Pizza stones are great for cooking a variety of foods including pizza, but without proper care, it's easy to break or damage these stones. If you're trying to learn how to use a pizza stone, follow these tips for both use and maintenance of the stone.

Preheating the Stone

Depending on where you purchase your pizza stone, you may not need to preheat it. However, it will not damage the stone and is a good idea. The best way to preheat your pizza stone is to put the room-temperature stone into the oven and preheat it. Then, remove the stone and place the pizza or other food you're cooking on the stone. Return the stove to the oven and cook according to the recipe.

If you're worried about cracking the stone, you can avoid this by making sure that the stone doesn't change temperatures rapidly. If you put a cold pizza stone in a hot oven, the high temperature change can cause the stone to crack. Similarly, if you take a stone from the oven and put it into cold water, this also causes stress on the stone. Avoid any rapid changes to keep the stone intact.

Caring for Your Pizza Stone

You can cook a variety of foods on your pizza stone including pizza, biscuits, breads, and cookies as well as many others. It's rare for foods to stick to a pizza stone, but you should season the stone using a small amount of oil. When you first use the stone, cover the cooking surface with a small amount of vegetable oil. You can repeat this step every few times that you use the stone. Similar to cast iron, a light layer of oil seasons the stone and it will take on a deep brown tone over time. You do not have to cover the stone with oil on every use, but regularly seasoning helps to avoid sticking.

Cleaning Your Pizza Stone

It may help to think of your pizza stone as a sponge. It has a somewhat porous nature and will soak up what's baked on it. Pizza stones are actually molded sand which has been compacted under high pressure. For this reason, it's actually not recommended that you clean the stone with soap and water. The soap and anything else in the dish water goes into the stone. There are two basic ways to clean your pizza stone.

One of the first ways is to bake the stone at a high temperature, around 425 degrees, for a few minutes to bake off any of the food that's stuck on the stone. After baking, scrape off the hardened food particles and season the stone. It's ready to be used again. The second method involves submerging the stone in warm, plain water for about 20 minutes. This will work to saturate the stone in water. After soaking, lightly scrub the stone to remove any food particles and then place on the counter to dry overnight. Remember to season the stone before using.

Your baking stone can last for years if you take proper care of it, so make sure that you're following these steps!

Source: ArticlesBase.com, Thanks to Victor Alba

This!!! 5 Delicious Ways to Start the Day

This 5 Delicious Ways to Start the Day - If there's one thing Filipinos know how to do, it's cooking and eating! As with their Asian cousins, mealtimes are communal affairs and largely informal. Colonising countries have come and gone, leaving some influence on, say, flavours and food preparation.

Still, the meals and snacks one finds in this country are highly reminiscent of the culture, and nowhere is this more evident than in Filipino breakfasts. From simple to elaborate, or light to heavy, how Filipinos approach the first meal of the day is a delight to see, or read about. Here are a few examples.

1. Steamed rice. Called 'kanin' in Filipino, steamed white rice is literally a blank canvas for the Filipino diner to build on. A popular combination is tomatoes and dried fish (kamatis and tuyo), for a meal that's both salty and tangy. Chopped bitter melon (ampalaya) mixed with scrambled eggs is another one.

For those who are fond of meat, there are other well-loved breakfast viands. There's tapa, a kind of beef jerky; longganisa or sausage; and tocino or cured pork that's similar to bacon. All of these, and several others, pair nicely with fresh steamed rice.

2. Pandesal.
Even if rice is a staple food, Filipino breakfasts can also include these small bread rolls. The simplest combination is that of pandesal and kesong puti, or white cheese. Usually, coffee is what rounds off the meal.

Fried or boiled eggs are another possible combination; salted duck egg, too, if it's available. Other breakfast viands like those mentioned above can be eaten with pandesal.

3. Champorado.
One of the well-known Filipino recipes, this dish of Mexican origin is one way to have chocolate for breakfast. Chocolate discs called 'tablea' are chopped and ground, then mixed with sticky rice to make this breakfast porridge. Filipino kids usually opt to eat it on its own, mixed with a little milk and sugar to make it creamier and sweeter. Adults likewise enjoy this dish when its served, usually pairing it with tuyo.

4. Sinangag.
Whenever there is rice left over from dinner the night before, it can be kept in an airtight container. The next day at breakfast, it's then fried with a little oil and garlic to make sinangag. As with steamed rice, any viand can be eaten with it.

A favourite combination, though, is tapsilog, combining sinangag with tapa and a fried egg. The meat can be replaced for practically anything, with a recent addition being spamsilog, using the ubiquitous Spam. Although it used to be served only at breakfast, such combination dishes can be eaten at any time of the day now – even dinner!

5. Puto.
Think of this as being halfway between rice and bread. This rice cake (it's made with rice flour) can be eaten at any time of the day, often paired with coffee or hot chocolate. Like with pandesal, breakfasts that feature puto can be really simple, or very elaborate.

For example, a really heavy breakfast of Filipino favourites can have this rice cake as something of a side dish, to complement tapa or tocino, steamed or fried rice, and egg. Don't forget the sliced tomatoes or cucumber, or even both.

All in all, Filipinos tend to treat breakfast as not just the first meal of the day, but the most important, since they'll want the energy to get through school and work. It's a good thing, then, that preparation isn't difficult, so it gives families more time to touch base in the mornings.

Globalization has since added cereal, pancakes, and oatmeal to the list of possible food choices. But for most people, there's nothing like breakfast featuring well-loved Filipino food, for true comfort.

Source: ArticlesBase.com, Thanks to Phil Cuis

The Recipe for a Delectable Beef Roast with Gremolata

The Recipe for a Delectable Beef Roast with Gremolata - Sunday lunches are something of a tradition in Western culture. A meaty main, rich sauces, plenty of veg and starches and you're on your way to a winning afternoon with friends and family. This said, it's important not to grow stale! Try sprucing up old favourites by taking a fresh approach and using different ingredients. Below is the recipe for a delectable beef roast with Gremolata.

Beef Roast

• Five pounds boneless beef chuck roast
• Two large onions, sliced
• Two cups dry red wine
• Half a cup of red wine vinegar
• Quarter cup of sugar
• Two cloves garlic crushed
• Four cups low-sodium chicken broth
• One liberal bunch of thyme
• Salt and freshly ground black pepper
• A quarter cup of olive oil

Gremolata

• Quarter small red onion, finely chopped
• Quarter cup chopped fresh green chives
• Quarter cup chopped fresh flat-leaf parsley
• Quarter cup of grated lemon zest
• Salt and freshly ground black pepper
• Two tablespoons red wine vinegar
• One red jalapeno or bird's eye chili, finely chopped
• Quarter cup chopped fresh basil

Assembly

• Two tablespoons red wine vinegar
• Salt and freshly ground black pepper
• One cup all-purpose flour
• Quarter cup vegetable oil

Preparation

Beef Roast
Preheat your oven to 325 degrees Celsius. Tie the roast with kitchen twine at 1 inch intervals. Season liberally with salt and pepper.

Heat up the olive oil in a large ovenproof pot over a medium to high heat. Cook in the onions until they are soft (approximately ten to fifteen minutes). Add the wine, vinegar, and sugar to the pot, and bring to a boil. Reduce the heat so that it simmers until reduced by half (approximately ten to fifteen minutes). Add the garlic to the broth and allow it to simmer again; add the roast and thyme. Cover and braise in oven, turning roast occasionally, until roast is tender, approximately two to three hours in total.

Transfer the roast to a large baking dish and strain the braising liquid over the roast. Cover and chill onions. Cover and chill the roast for at around twelve hours.

Gremolata

Mix the onions and vinegar in a large bowl. Let it sit for thirty minutes or so. After this drain, add the chives, parsley, chili, basil, and lemon zest and toss well.

Once you have completed these steps, assemble the dish to your liking. The Gremolata should be used as a relish styled topping for the roast. This dish is great for all seasons, and is sure to be a hit at your next function or as a main dish for a Sunday Lunch with the family. For more tips, ideas and for general catering services contact Mustard Seed Caterers today!

Source: ArticlesBase.com, Thanks to Sharmaine

Easy Chicken Ideas for Summertime Meals

Easy Chicken Ideas for Summertime Meals  - In summers, when hot bright sun causes you to sweat a lot, the last place you want to be is in the kitchen. By the mid-season, when you are tired of sandwich suppers and takeout, you want to eat something else that cooks easily and tastes great. Rotisserie chicken can be one of the many delicious options that you can enjoy at home. Whole roasted or rotisserie chicken is available in supermarkets that doesn't cost much – but of course it needs more money than purchasing raw.

Just bring one home, invest about five minutes in the preparation – to pull away from the skin and bones, and you are ready to relish the flavor. By doing so, you are already halfway to a bunch of healthy and quick dishes.

Roasting chicken outside home can also be a fun during summer evenings when you just don't want to sit inside the kitchen and see yourself sweating. It is a healthy addition to your menu:
One rotisserie chicken will yield about 4 cups of shredded chicken without skin. In other words, you get – protein, calories, sodium and other minerals.

Buy the best chicken from a good store. 
It is not only the best chicken, but you should learn the best time to buy it. You would surely want the chicken to be fresh and not standing under the lamp for a while. And, you would like to have many options, not just the leftovers when you reach the store. Reach the store as soon as the sellers start making it.


Get the chicken home safely 
To make sure that the juices don't leak out of the container and onto other food items in your shopping cart or grocery bag, put the container packed in a plastic bag. The lid should be positioned properly on the base.

When you reach home and find that the chicken is too hot to touch, keep it aside and let it cool for a few minutes. Wash your hands well before using it for dinner. Place the shredded chicken immediately in refrigerator in a covered container after the dinner.

The shredded meat can be used in a number of chicken recipes . 
It can be used as filling for soft tacos, enchiladas, or quesadillas, and in salads, pasta, soup and sandwiches. Shredded chicken can be used as a chief ingredient in rice dishes. It makes summer time lunches and dinners a lot easier and delicious.

 Source: ArticlesBase.com, Thanks to al alali

Make Healthy!!! Indian Vegetarian Food, Blend of Essential Proteins and Aroma

Indian Vegetarian Food, Blend of Essential Proteins and Aroma - Indian vegetarian food is beneficial for clarity, concentration and spiritual growth. The food is prepared and consumed as per the religious and cultural beliefs of India since Ancient times. We keep our bodies clean in order to be healthy and good looking. Vegetarian food keeps our body clean from inside and flush out unhealthy and impure toxins. In fact, the strongest animals of the world are vegetarians. Indian vegetarian food is a blend of taste, health, flavors and helps you live life free from fear and diseases. India has extreme climatic conditions, in the north it is very cold, south is very hot, west has deserts and east has maximum rainfall. Every part of the country has its own culture, beauty, aroma and flavors.

In North India, tandoori dishes are very popular. The curries are thick, moderately spicy and creamy gravies. The huge variety of Indian food from the simplest to the complex layers of species with innumerable health benefits. North Indian food is mainly wheat, at home, the dough with whole wheat (atta) is kneaded fresh and roti (bread) is prepared. The herbs and spices used in vegetarian cooking with the fresh live vegetables, providing medicinal protection and nutrition to our mind and body. There is variety of rice dishes as pulao, biryani etc. and curries as kofta, kadi, rajma, chhola and mutter paneer to name few.

Southern part of India has a hot and humid climate as it has coastal regions with plenty of coconut trees. Food here is famous for its spices like cardamom, pepper, clove and cinnamon and for spicy food and pickles. Rice is the main food favoring the climate and the people living here. Rice is taken with Sambar or any other spicy chutney or curry. Idly, Dosa, Vada, Uttapam, Lemon rice and Tamarind rice are some of the dishes. A wonderful aromatic tempering is common on most of the dishes containing, oil, mustard seeds, curry leaves, hing (asafetida) and red chilies.

The states in the west, namely, Maharashtra, Goa and Gujarat have very distinct cultural and religious values, so the food too is no different. In Maharashtra its Hindu culture, Goa is a blend of Indian and Portuguese and Gujarat has influence of Indian, foreign, Sindhi and Rajasthan cultures. The taste and flavors of these regions are unique and healthy too. In Maharashtra its poha, shikhand, pav bhaji and vada pav are common people's food. In Goa, its rice and coconut, it is mainly prepared with coconut oil. Gujarat is one of the states where alcohol is prohibited. The Food here is a mixture of sweet, spicy and salty taste simultaneously. The famous dishes are Dhokla, Khandavi, Ganthiya to name some.

The eastern part staple diet is mainly Rice, Dal and leafy vegetables. Orissa, Bihar and Jharkhand have a very large variety of vegetables. The food is well cooked with moderate species, subtle flavors and are consumed fresh. In Mizoram and Meghalaya for spice, chilli pepper is commonly used. The food is spicy and non-oily. Bamboo shoots are eaten in different ways fresh and fermented. In the Northeastern part, fermented rice beer is consumed in religious festivals.

 Source: ArticlesBase.com, Thanks to Somya Sen

Good!!! Benefits of Chocolate on Health

Benefits of Chocolate on Health -  People have high cravings for chocolate. You would hardly find any people who do not love eating chocolates. It is these cravings that have kept the chocolate industry in profits. Chocolates in various forms are available. They are available in different sizes, shapes and in different kinds of packages. Chocolate machinery has a great role in making these substances look good and intact.

Chocolates are not good for health-everyone knows it but a very few people know that it has some health benefits as well. Here are they:

Dark chocolates contain disease fighting flavenoids in large amounts and antioxidants, which are even found in red wine as well as many vegetables and fruits. In fact, they have more flavenoids than other food products.

There is a reason why we crave for certain foods at certain time. Chocolate is one of them. It is especially beneficial when consumed during pregnancy. It releases some calming endorphins, which reduce the level of anxiety. Plus it is high in magnesium that lifts the mood and reduces the water retention. However, overindulging in salt, sugar as well as caffeine may backfire, causing fluid retention and bloating.

A study found out that if you consume cocoa flavanol containing dark chocolate every day, you can lower your cholesterol level and improve your blood pressure.  So, if you have denied chocolate till now thinking that it will raise your cholesterol level, your sacrifices have gone in vain. It's true that chocolate is full of fat and these fats actually come from stearic acid and that's why chocolate isn't raising cholesterol level. For some people it is even lowering the LDL level.

A study reports there is a chemical known as theobromine found in chocolates that reduces one of the major complications of pregnancy-preeclampsia. At this time, eating darker chocolates is better. Preeclampsia is basically noted for raising the blood pressure of a pregnant woman. Eating chocolates at this time helps lowering this risk.

A recent study has also shown that people who consume seventy percent dark chocolate regularly show a marked improvement in the blood flow. However, no improvement is seen in those people who consume processed chocolates. The processed one contain very little amount of cocoa paste. It seems that positive effect of a dark chocolate is actually linked to a property in the polyphenols, which releases nitric oxide that increases the arterial dilatation simultaneously improving the blood flow as well as reducing the platelet aggregation.

But it is important to note here that some earlier studies have shown milk prevents absorbtion of polyphenols in the dark chocolates, thus neutralizing its positive effects. It is thus always suggested not to have dark chocolate with milk.

Researchers have found out that some compounds in chocolate act as a UV filter. So, it can reduce sunburn level. Chocolates even have a low glycemic index meaning that diabetic patients do not need to avoid them in their diets. Some of the studies have even shown that dark chocolates increases insulin's effects in patients with high as well as normal BP. But it is always recommended to consult with a diabetician before introducing chocolates to a diabetic patient.

 Source: ArticlesBase.com, Thanks to Sreya