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  1. Professional Chefs
    hey all, Looking for a bed-large scale Mozzarella recipe using cream and reconstituted powdered skim milk. I'm looking to make a batch from 20lt of recon milk. Using rennet tablets and citric acid to lower the ph. I can't seem to get the citric acid, rennet ratio right with the timing to get...
  2. Articles
    With the onset of the cooler weather, my mindset and appetite have made a definite shift from the usual summer fare to cravings for comfort food. While each person's definition of comfort food may be different, it's pretty hard to ignore the satisfaction factor of potatoes and cheese. That's why...
  3. Articles
    Souffles have fallen out of fashion, at least in regards to home cooks. I have hundreds of cookbooks spanning back over 120 years. In many of those books, dated from the 50's through the 70's and even 80's, you'd find recipes for all sorts of souffles from sweet to savory. In the 80's their...
  4. Articles
    I love Mac and Cheese and can't believe that in all my posts I have never given out a Mac and Cheese recipe. Today I remedy that. It started earlier today when my wife requested something grilled for dinner. I had been craving pasta but seeing as she wanted something grilled I decided that I had...
  5. Articles
    So I signed up to bring snacks for tomorrow's work meeting, and as I've said before, I would rather be shot out of a cannon than be caught with less than way more than enough food to feed an army... First and foremost, I knew that I needed to dust off my macaron-making hat and give it a...
  6. Articles
    I spied some local fava (broad) beans at our farm market a few days ago and couldn't resist. If you've never had fava beans, you're missing out! I will admit, they are a bit of work, but they are so amazing. When they're in season, the beans are creamy, toothsome, and nutty with a slightly...
  7. Articles
    Bandage-Wrapped Cheddar Fiscalini Cheese Co. Modesto, California The Fiscalini family was making cheese in Switzerland as early as 1705. MateoFiscalini emigrated to the United States in the 1890's and his son John established Fiscalini Farms in Modesto in 1912. The current herd managed by the...
  8. Articles
    It is a common misconception - even among top chefs and foodservice professionals - that all cheese is alike and can be treated as such. The truth is every cheese is unique, and how you handle and store it greatly affects its overall flavor and quality. The Wisconsin Milk Marketing Board and...
  9. Articles
    Perhaps the oldest known cheese in the world, scholars speculate that Roquefort was known even to the ancient Romans. This cheese, made in the desolate southern French town of Roquefort-sur-Soulzon, was the first cheese in France to be legally protected from fraudulent look-alikes. While...
  10. Articles
    The Loire River rises in the Massif Central from where it flows into the Atlantic Ocean. At some 629 miles long, it is the longest river in France. It flows first to the north, and then to the west. Soft plains spread around the Loire's giant curve in a region justly called the Garden of France...
  11. Articles
    It never ceases to amaze me that supposedly new and exciting recipes can be so very old in origin. Take, for example, the recent craze for fried mozzarella sticks. 10 years ago they were nowhere to be found. Now suddenly almost every Italian-American restaurant offers them, and they're available...
  12. Articles
    The newest cheese in Judith Schad's repertoire of fine American cheeses in the French style is the SOFIA. Judith Schad is the award-winning farmstand cheese maker in Greenville, Indiana who is always experimenting, and always achieving excellent results in her pursuit of taste and knowledge...
  13. Articles
    Judith Schad of Capriole Farms in Greenville, Indiana (in an area known as Kentuckiana) is one of my favorite people. Not only is she great fun, she is among the most knowledgeable cheese makers anywhere, a true farmstead producer. In 1978, she, her husband Larry and three children moved to an...
  14. Articles
    For those of you who love goat cheese, this one is not to be missed! Crottin de Chavignol is a classic when it comes to goat cheeses. (You can always judge the popularity of a cheese by the number of imitations, and Crottin de Chavignol has many look- alikes. In all fairness, there are some...
  15. Articles
    by: Chef Jim Berman The best thing about making your own ricotta is the cost. It is less expensive, ounce for ounce, than the commercial stuff. Even with the ups and down of the milk market, you really can not beat the economics of making your own. Perhaps, though, even better is the flavor of...
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