Paneer (Indian cottage cheese) doesn't really melt and is often fried. Other cottage cheeses, and I suspect cheeses made with low-fat dairy, will have high melting points.
Yogurt-based cheeses (feta) don't melt much, but don't have a lot of structural integrity either.
The Wikipedia article above linked to farmer cheese, which linked to Queso Blanco, which is a Mexican farmer cheese that is also resistant to melting (although apparently there are different types that do melt). Flavor is sorta similar to halloumi, although I've only had one brand and flavors probably vary.
There is a Salvadorian cheese called "para fria" (for frying), tasty, salty.
I'm curious for some ideas on what to make with seaweed salad.
I have several recipes for seitan which call for nutritional yeast. I've never used it before and am curious about its purpose. Is it for flavor, texture, nutritional value?
When I use a french press to brew coffee, there always is some small grounds with the coffee. I have adjust the grinder to make coarse grounds, but this does not help a lot. Can I remove these annoying grounds without a filter?
How effective is steaming a turkey tenderloin the size of a brisket to make it tender and juicy? I'm considering this because turkey has a tendency to dry out as it's cooked.
I remember seeing somewhere that one could use daikon in place of pasta, but I can't seem to find how one would prepare it. Have you done this? If so, what should I be aware of when I try it out?
I don't have a measuring glass. I just have a tablespoon (15 ml). Can 1 tea spoon be considered half of 1 table spoon?
I know there are variants of stroganoff and goulash that are quite similar - to a point I could not tell one apart from the other. What are the defining properties of each that set them apart as different dishes?
For years I've been chopping up Chorizo and cooking it, with no other preparation. I've recently been told that I've been doing it wrong and should peel the Chorizo first. It's pain to peel, and I've ...
Can anyone tell me how TVP is produced?
So, I have no photo of this sausage, but to give you a picture: dry-cured chorizo, casing is easy to remove on thin slices, but on larger pieces the casing breaks sort of like paper – the edges becomes white (otherwise being transparent) and fibrous. I find it a bit chewy and like to take it off. What type of casing is this?