Something Cheesy......
* Use sharp cheeses in your cooking; you can use less and still retain flavor or use low-fat or fat-free cheeses.
* Some cheeses simply will not melt, and that's because they're not supposed to. Cheeses such as fresh mozzarella, ricotta, cottage cheese, and feta won't fully melt no matter how much you heat them.
* When preparing dishes using cheese, add the cheese at the end of the preparation, especially in sauces, classic risotto, and soups. In casseroles and baked dishes, sprinkle the grated/shredded cheese over the dish the last ten minutes of baking.
* Dishes prepared with cheese and cooked in a microwave oven should be cooked at lower power settings, to prevent the cheese from separating.
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