It’s no wonder people are confused about whether it’s good to eat cheese, when even food experts are divided. Some argue that we’re not eating enough of this important source of protein and calcium, while others say the high levels of salt and saturated fat mean we should be eating less.
Tagged With cheese
Hello, and welcome back to Will It Casserole?, the column where I take delicious concepts and re-imagine them as tasty casserole creations. Today we’re taking one of my favourite courses — the cheese course — and turning into one hot dish.
There are burgers, and then there are burger-themed projects, and the Jucy Lucy — AKA Juicy Lucy or Juicy Luicy (which is how I spell it) — is quite the delicious project. Rather than melt the cheese on top of the burger patty, this meaty wonder holds a treasure trove of melted freedom cheese on the inside.
When it comes to burgers, I prefer to keep things simple. A thin, smashed patty; a good melty cheese; maybe a little onion, tomato and pickles. I don’t need fried eggs, avocado or super thick bacon. I am, however, very into the idea of cheese mayonnaise, which frankly streamlines my already simple burger even further.
Liquid smoke, an additive that imparts a charred wood flavour to food without using a smoker, has been dismissed as both "cheating" and "nasty" but, if used with a delicate hand, it can produce some tasty results.. I love liquid smoke in my apartment-approved, smoke-free, sous vide ribs, but it has other clever uses, none of which have anything to do with meat.
It's a pretty popular culinary opinion that everyone should own a cast iron pan, but I am of the opinion that everyone should also own a mini cast iron pan. Like its classic 30cm counterpart, the mini has a myriad of delicious uses from appetisers to dessert.
Hello, and welcome to Will It Casserole?, the column where I take your delicious concepts and re-imagine them as delicious casserole creations. Today we're taking one of my favourite sandwiches and transforming into a cheesy, ham-studded, layered piece of edible art.
With Valentine's Day just around the corner, it's time to start planning a fabulous spread for your significant other. Assuming they aren't lactose intolerant, a cheese platter is a pretty good way to go - but only if you don't skimp on quality. As luck would have it, the 2018 Australian Grand Dairy Awards have already done the hard work for you.
I am an equal opportunity macaroni eater. I like it baked. I like it made with a roux. I even like it out of the blue box. You may think the convenience of Kraft can't be beat, but you'd be wrong. This homemade recipe comes together in about 15 minutes, with only one pot (which you don't have to drain) and no roux.
Cheeseballs really live up to their name. Not only are they a literal ball of cheese, but there's something kind of charmingly corny about them. Like a tacky Christmas sweater, they're more class clown than class act - lovable, goofy and charmingly unpretentious. They're also infinitely adaptable, and insanely easy to make.
I can't remember a Christmas dinner without a lasagna on the table. This is largely due, in part, to watery sauce with pasta and cheese sort of floating in it, but it's also just always been there (paired with an overcooked rib roast, of course). That meal, the last big holiday meal for many families, deserves better.
If you are a fan of fresh mozzarella or feta, you have no doubt found yourself with a container or two of somewhat cloudy water in which your precious cheese was packed. You could dispose of the salty, slightly creamy liquid by dumping it down the drain, or you could use it as a tasty cooking liquid.
Cheesecloth is one of those things I never seem to have on hand and have to purchase anew each time I wish to make ricotta. Though you can technically wash and reuse it, I've always found that task to be a bit frustrating. (It doesn't get fully clean when I hand-wash it, but gets all effed up in the laundry.)