I was thinking in particular about Brie because of its soft texture...
We've successfully frozen shredded mozzarella and then baked with it without losing flavor. Apparently the thing to be concerned about is the texture, not the flavor, and harder cheeses tend to retain their texture better (though using them for cooking/baking is still the only recommended way) according to Still Tasty.
Brie will probably freeze well since it doesn't have a curd structure and is fairly high in fat. I imagine the flavor won't be quite the same, but it should still be close.
In my youth, before you could buy good cheese at supermarkets, my mom used to buy huge blocks of cheese and freeze them in a chest freezer. The flavor was about the same, but they were a bit worse for the wear. With cheddar, the curds would become much more pronounced for some reason and the cheese would appear drier than normal. I think the freezing shuffles the water around somehow in the curd, but I'm not sure.
Parmesan always did fine, with no observable difference between the frozen and raw product. I assume this is because it has a very low moisture content.
Try it out with a bit of cheese and see if the thawed product is passable.
I have frozen Brie, having found it on clearance at the store but not having a plan to use it any time soon. Once defrosted, it seemed (to me) to be the same as if it were fresh.
I have frozen a variety of cheeses. The tastes seem to be just fine, but the texture is definitely different. Cheddar tends to crumble and mozzarella seems a bit drier. I prefer to shred then freeze, as I'm more likely to use it shredded than whole anyway.
What is the Japanese term for when the sushi chef prepares a sushi meal for you based on what the sushi chef deems to be fresh and good, as well as what you would be interested in eating? I believe this is a term or style. There's generally no ordering off a set menu.
I know the difference between the process of making these knives, but if you saw two knives -- one stamped and one forged -- how do you tell the difference simply by looking at them? I guess you could also look up the brand and the model, but shouldn't there be a visible difference between the two types? I read that if the knife has a bolster, it's probably forged, but that doesn't seem to be a very good indicator if you still can't tell for sure using that one criterion. Any tips?
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I've heard people argue that a dull knife is more likely to cut you than a sharp one. The argument is that you are more likely to cut yourself by applying too much pressure with the dull knife. When too much pressure is applied, you jeopardize your control over the knife and it puts you in a position to cut yourself. Is this true?
I know of this grater via German cooking, but it may NOT be specific to Germany. Regardless, I am trying to determine the name of this kind of grater so I can purchase one. The grater is actually raised up on the side you rub the potato on, exactly like I have nutmeg graters. Here are some pictures. Can anyone tell me the name of tis grater? Bonus if you can point me to a website that sells them. Thanks
Assuming a big city on the Easter Seaboard in the U.S. with a fresh fish market, what would you say are the best bets for sushi-grade freshness when it comes to types of fish? What I have done before is buy a tuna steak and smell it before and also make sure it doesn't have the rainbowy sheen on the surface -- never got sick. Do you know of other types of fish that are typically fresh enough at fish markets that you could use to make sushi?
A mille-feuille (or tompouce) is a pastry, consisting of layers of puff pastry with pastry cream in-between (see this if you don't know it). If you buy it in a pastry store, I find that the glazed top is unique for this pastry. Recipes online tell me that it's confectioner sugar and egg whites, but I think it's something else. It's solid, yet soft. You can see your tooth print in it. It's white and sweet. I can't exactly explain how it differs from regular egg white/sugar icing, but in my opinion it does. Does anybody have a clue what I'm talking about? Do you know what's
I'm trying to prepare an Indian Biriyani dish, and it calls for Kaima rice, also known as Jeerakasala. I understand that there are alternatives, like Basmati, but I really would love to try this particular variety. Where do you think I could purchase some (I live in the US, in NC, ordering online would be great)? If nothing else, could you suggest a rice that is extremely similar? Thanks in advance.
One sign of really good fresh well-roasted coffee beans is foam. When you pour hot water into the French press, it foams, often forming a head up to 2" high. And when you use an espresso machine, you get a nice foam called "crema". However, if you pour hot water into a teapot and see foam, that's a sign of terrible tea and you should throw it out. Questions: what chemical reaction is taking place in each of the two cases (coffee and tea), and why does coffee get less foamy when it gets older whereas old tea gets more foamy?
Sometimes when you buy mussels, you find that they taste sort of rancid or at least not very fresh, even if they are alive (or at least closed). How can the taste get so bad if they still are alive? And how can you tell at the supermarket or fish monger?