Cheese & Dairy Tips

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About cheese: "Moldy Cheese... Is It Safe?"

Cheese is one of few foods that can be salvaged if it has a bit of mold on it. Just because it looks bad, doesn"t mean it is. After all, some of us pay big money for quality, moldy cheese :-)

Since cheese is a solid, and not liquid food, simply cut away the bit of mold and use the rest.

To keep some cheeses such as Cheddar fresher, spread a thin layer of butter on the surface. It will retain it's moisture and flavor much better.

Store cheese in your refrigerator, which approximates the temperature of cheese aging rooms. With the exception of blue-veined cheeses, which should be wrapped in foil (preferrably their own), keep it wrapped tightly in plastic. Air helps mold grow on cheese. If you do get a little mold on the outside, just cut it off.

Tips on melting cheese:

For best results, bring cheese to room temperature before melting. Melt cheese over a low heat to help prevent toughening of the proteins and separation of oils and liquid.

Tips on freezing cheese:

Most ripened or aged cheese is low in moisture content and can be frozen without drastic flavor and texture changes. Thaw slowly in the refrigerator for 24 hours or more. If frozen for several months, the cheese may dry out somewhat and become crumbly when thawed.

Tips on serving cheese:

The universal rule- cheese is served best at room temperature.

Clarified butter is used in many gourmet dishes because of its subtle flavor and pleasing appearance. The removal of the milk solids also prevents browning or burning. To make any quantity, melt the butter over low heat. Allow it to stand until the milk solids settle to the bottom. Skim off any foam and use the clear butter.

Tips on Eggs:

To determine if an egg is fresh, immerse it in a pan of cool, salted water. If it sinks, it is fresh; it it rises to the surface, throw it away.

Fresh eggs' shells are rough and chalky; old eggs are smooth and shiny.

To determine if an egg is hard-boiled, spin it. If it spins, it is hard-boiled. If it wobbles, it is raw.

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Egg shells can be easily removed from hard-boiled eggs if they are boiled in salty water and quickly rinsed in cold water.

Bring eggs to room temperature before cooking. This helps prevent cracking due to the sudden shock of temperature change and ensures a properly cooked egg. If you do use eggs right out of the refrigerator, add a minute or two to the cooking time.

To easily peel hard boiled eggs, drain them and then shake the pot vigorously so shells crack really well, then cool them quickly in cold water. The shells practically fall off.

Cream will whip faster if the bowl, beaters and cream are all chilled first.

"Liaison"- Thickening with Eggs

Basically, a "Liaison" is a thickening agent made of eggs and milk or cream, that is used for soups, sauces, custards, etc.

If you whip raw, cold eggs into your hot liquid to be thickened, you stand a good chance to have bits of scrambled egg in your dish. The way to avoid this is with a liaison.

Simply whip your eggs in a bowl, then add a bit of the hot liquid to them, whipping constantly. You can then add them into the hot liquid, whipping or stirring constantly, without fear of them scrambling or lumping.

A little prevention goes a long way :-)

Until next time.....

Yours in Food & Friendship,
Chef Kevin

Kevin Wagner is Chef/Owner of Cooking Solutions, catering, teaching, and consulting services located in Bear River, Nova Scotia. Email: ChefKevin@cooking-solutions.com in response to this article or other questions.

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