When using cheese as an ingredient, always cook at low temperatures for a minimum length of time. Otherwise, the cheese can become stringy and rubbery; this is especially true when using a microwave oven. Remember that cheese melts more evenly if diced, shredded or crumbled first. To prevent scorching, melt in top of a double […]
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For generations, cheese has been served in the very best circles. Whether presented in a wheel or a wedge, there’s nothing like cheese for entertaining! Refer to the tips below for ideas about the best presentation. Serve at room temperature to enhance flavours. At least thirty minutes prior to serving, remove it from the refrigerator, […]
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The great chefs of the world have secrets that make their creations tastier…and one of those secrets is milk! Have you ever tried using milk in the following ways? Make soups creamier, sauces smoother, casseroles more moist and desserts more delicious and nutritious. Enrich recipes by substituting milk for all or part of the water […]
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Temperature is the key. Milk should be heated gently and slowly. Otherwise, excessive heat can result in a scorched flavour and/or a film of protein on the top of the milk. Avoid these problems by using one of the two methods: Using the conventional double-boiler method, heat on the stovetop just to the point where […]
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