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.
Tagged With cheese
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.)
Last week, when all of the writers came together for a glorious meeting in New York, I found myself in a bodega with Beth and Patrick, looking for bottles of water and nourishing snacks. I grabbed a Lunchable and later, while shoving stacks of too-round turkey slices and processed cheese in my mouth, I thought "why don't I eat these more often?"
Welcome to a very cheesy edition of Will It Sous Vide?, the weekly column where I make things with my immersion circulator. This week we're dealing with a subject that is very near and dear to the very centre of my heart and being: Cheese.
I first had labneh at a Lebanese restaurant in Tampa, Florida, and I became instantly enthralled. It had the tang of yoghurt and the richness of cream cheese, and it caused me to put away pita in a way hummus never could. I then spent many years purchasing it in fancy grocery stores before I realised I could make my own.