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A milk frother is a utensil for making milk froth, typically to be added to coffee (cappuccino, latte, etc.). It aerates the milk, creating a thick but light foam. [1] Milk frothers were introduced through the use of espresso machines that contained steamed wands that would froth steamed milk.
A smaller cube size means the cheese will be lower in moisture, whereas a larger cube size will result in a high-moisture cheese. It is important that cutting time is minimized and that the cuts be clean. The best way to determine how efficient the cutting job was is to determine the fat content of the whey. The optimal level of fat content of ...
Cheese curd prior to pressing Silky tofu (kinugoshi tofu) Milk and soy milk are curdled intentionally to make cheese and tofu by the addition of enzymes (typically rennet), acids (including lemon juice), or various salts (magnesium chloride, calcium chloride, or gypsum); the resulting curds are then pressed. [2]
To zest citrus fruits or finely grate hard foods such as cheese. Milk frother: To make foam or froth in milk for coffee. Essentially a small battery powered electric mixer. Mortar and pestle: Molcajete: To crush food, releasing flavours and aromas Generally made from either porcelain or wood, the mortar is shaped as a bowl.
Cutting of milk curd into small cubes using a curd knife In England , curds produced using rennet are referred to as junket , having a texture similar to pudding or jelly. Junket is a pudding -like dessert decorated with ingredients such as semolina , raisins, chopped nuts and other ingredients.
But when I say regional burger, I don’t mean new inventions; instead, I’m talking about long-existing burger styles with rich histories tied to specific areas.
2. Hoppin’ John. Southerners are usually eating Hoppin’ John (a simmery mix of black-eyed peas and rice) on New Year's Day. Like most “vegetable” recipes from around this area, it contains ...
Once the cheese curd is judged to be ready, the cheese whey must be released. As with many foods the presence of water and the bacteria in it encourages decomposition. To prevent such decomposition it is necessary to remove most of the water (whey) from the cheese milk, and hence cheese curd, to make a partial dehydration of the curd. There are ...