Block of Parmesan Cheese - Chef Forum
Jun 20, 2008 · I have been freezing, using what I need and refreezing my blocks of Parmesan for years. The only real down side is you cannot make nice slivers with the frozen stuff. When I need parmesan I slice a section off the frozen block and grate in my handy hand held hard cheese grater. The taste is not lost (very little if any lost).
Block of Parmesan Cheese | Page 2 | Chef Forum - cheftalk.com
May 31, 2010 · Block of Parmesan Cheese. Jump to Latest 21 - 28 of 28 Posts. 1 2. deltadoc · Registered. Joined Aug 15 ...
Should I throw out cheese with mold on it? - Chef Forum
Apr 13, 2016 · Take care to not touch the cheese with your bare hands(I cut it in the store wrapper). I have stored a cut block of cheddar this way for up to 3 months with no mold growth. When you want to use the cheese cut the vacuum bag a day ahead of time and fold it loosely so the cheese can reabsorb moisture that gets pulled to the surface.
Creamy Garlic Parmesan Pasta | Chef Forum - cheftalk.com
Aug 31, 2023 · Gradually add the grated Parmesan cheese while stirring continuously. Allow the cheese to melt into the sauce. Season the sauce with salt and black pepper to taste. Add the cooked pasta to the skillet and toss to coat the pasta with the creamy sauce. Serve the Creamy Garlic Parmesan Pasta in bowls, garnished with chopped fresh parsley.
Cotija vs. Queso Fresco | Chef Forum - cheftalk.com
Jan 24, 2008 · Cotija is much saltier.....used as you would parmesan.....queso fresco is really mild and soft....almost like a cross between fresh mozzarella and feta cheeses. We use queso fresco in enchiladas, salads, in quesodillas, etc. Although not …
What is the French term for caramelized cheese? - Chef Forum
Apr 30, 2011 · If it's an ovendish with cheese on top, it's called a gratin. Putting a crust on a dish in the oven is called "gratiner". Even a french onion soup with cheese on top that has been melted in the oven is a gratin. The toplayer of crunchy cheese, also when made in a pan could simply be called a "croûte".
Storing Cheese | Chef Forum - cheftalk.com
Sep 29, 2008 · Mind you, this is for real cheese - not that Kraft Parmesan in the green container. Storing Cheese: The Splendid Table Storage temp should be between 35- and 45-degrees I've never really known a cheese to go bad (except maybe sliced supermarket cheese, but I can't remember when I last purchased some) but cheese doesn't stay around here very long.
Mafaldine Pasta Recipe: A Taste of History and Flavor
Aug 4, 2024 · Parmesan cheese, grated; Instructions. Cook the Pasta: Bring a large pot of salted water to a boil. Add the mafaldine pasta and cook according to the package instructions until al dente. Drain and set aside. Prepare the Sauce: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped onion, sautéing until they ...
How to prevent cheese from breaking. - Chef Forum
Feb 5, 2015 · 3 cups sharp cheese, bought in a block & grated at home 2 cups medium cheese, bought in a block & grated at home Regarding the crock pots. I had three; a small very old one, maybe 2 1/2 - 3 quarts, that I gave to a homeless woman when she got an apartment. It was more than likely one that was not revved up to meet new safety standards.
Rubbery cheese on pizza - how fix? - Chef Forum
Jun 27, 2011 · Pre-shreaded cheese is usually inferior quality cheese to the whole blocks. and fact, many brands sell "for commercial use only" products that are VERY superior to what you can buy at the super markets. That's why when I want to make pizza, I buy it from a pizzeria or a deli that makes pizza.