Go to ChefTalk.com  
Cooking ArticlesCookbook ReviewsCooking ForumsRecipesCooking Glossary  

Go Back   ChefTalk Cooking Forums > Food and Cooking Forums > Food & Cooking Questions and Discussion

Food & Cooking Questions and Discussion Got a cooking question or something you want to discuss about food and cooking? This is the forum for you. Talk about anything related to food & cooking.


Reply
 
Thread Tools
  #1  
Old 07-25-2005, 11:35 AM
Registered User
 
Join Date: Jul 2005
Location: Chicago
Posts: 160
Default Acid and Cheese

I have heard on tv and read in a few books that cheese and acid (citrus / vinegar, etc) should never be paired together. The result would be a bitter taste.

I had a personal experience with fresh mozarella (from jewel-albertsons) on which I tried to get some lime/lemon marinate artichoke hearts.

I do second the notion now. However - I don't know if you had the jalapeno poppers that BK used to sell. They were cheesy, they were spicy and they were tart. What am I missing here in terms of being cheesy and tart at the same time? (I do miss them - but that's another question)
Reply With Quote


  #2  
Old 07-25-2005, 12:31 PM
phatch's Avatar
Registered User
 
Join Date: Mar 2002
Location: SLC UT
Posts: 2,661
Default

Cheese is used in salads with vinaigrettes, in pizza with tomatoes, in Saganiki drizzled directly with lemon, Parmesan with balsamic is classic and the balsamic is equal in acidity to many other vinegars. Mexican food often dresses a cheesy dish with lime juice.

I think there are cheeses that wouldn't meld with acids, but there are plenty that can and do.

Phil
Reply With Quote
  #3  
Old 07-26-2005, 06:05 AM
Suzanne's Avatar
ChefTalk Moderator
Culinary Experience: Professional Chef
 
Join Date: May 2001
Location: New York, NY
Posts: 3,703
Default

I'm kind of surprised to hear that. After all, one of the folk tenets of the wine industry is: Buy on bread, sell on cheese. Meaning that cheese, with its lactic acid content, works with the chemicals in wine to IMPROVE the taste of the wine by smoothing out the acidity. Then again, I have noticed what you're talking about between wine and blue cheeses.

And I'm pretty sure there are instances in which combining cheese and acid in cooking changes the cheese's melting properties.

L4F: maybe those poppers were made with pickled jalapenos?
__________________
Co-Moderator, Cooking Questions
"Notorious stickler" -- The New York Times, January 4, 2004
Reply With Quote
  #4  
Old 07-26-2005, 08:56 AM
Registered User
 
Join Date: Jul 2005
Location: Chicago
Posts: 160
Default must have been mozarella

believe I was trying to make a recipe in which giada(foodtv) had used tomato, basil and mozarella and using it on a grilled portabello

the flavors were pretty flat and to pep them up decided to use a squirt of lemon. that was when I started having a bitter after taste

and after using each separate ingredient with lemon - found out that it was with mozarella...

interesting note: alton brown in a recent episode did mention something about citrus (or was it acid ) and use with cheese (cheese platter episode). couldn't catch that in its entirety as my little one was giving out a huge holler at that time.
Reply With Quote
Reply

Bookmarks


Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are Off
Forum Jump

Similar Threads
Thread Thread Starter Forum Replies Last Post
Babbo, 1/4/03 Suzanne Restaurant Dining Experiences 4 09-02-2003 08:37 AM


All times are GMT -7. The time now is 03:43 PM.


Powered by vBulletin® Version 3.7.2
Copyright ©2000 - 2008, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.2.0
© 1998 - 2006 ChefTalk.com • All rights reserved

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60 61 62 63 64 65 66 67 68 69 70 71 72 73 74 75 76 77 78 79 80 81 82 83 84 85 86 87 88 89 90 91 92 93 94 95 96 97 98 99 100 101 102 103 104 105 106 107 108 109 110 111 112 113 114 115 116 117 118 119