Check out this incredible way to serve melted cheese! Raclette is cheese that is usually fashioned into a wheel of about 13 lbs. It is most commonly used for melting by heating the cheese and scraping off the melted part.
Many people are unaware of all the tasty vegan options out there. Nutritional yeast is an amazing alternative for a cheesy fix! Below is a recipe for spicy mac n’ cheese without using real cheese or even processed vegan cheese… just nutritional yeast and seasonings.
8 oz. favorite pasta (I used quinoa pasta)
1 1/4 cup unsweetened almond milk or your favorite unsweetened non-dairy milk
2 tablespoons olive oil
2 heaping tablespoons flour (spelt, rice, tapioca or all-purpose)
1/2 cup nutritional yeast flakes
1/2 teaspoon garlic powder
1/4 teaspoon chili powder
1/4 teaspoon chipotle powder
mineral salt, to taste
Just in case someone hasn’t heard about this, a family-owned restaurant Sona Creamery Wine and Bar in Capitol Hill has closed for good. The cheese-maker’s Facebook page announced the closing and wrote “[the restaurant] was paying rent for space that wasn’t supporting itself.” This, of course, comes as a bad news for all DC cheese lovers.
I was just planning to try their grilled cheese anytime soon but too bad they’re closed now. Anyone has recommendations for the best grilled cheese or mac-and-cheese in town?
This awesome recipe (full instructions here) utilizes homemade ricotta cheese and wonton wrappers to make ravioli from scratch! Notice that they make the ricotta by using only lemon juice and whole milk, then letting it strain for a half hour.
What about the chemical makeup of ricotta cheese means that you only need whole milk and lemon juice? Why don’t you need rennet and the more complicated process that we followed to make mozzarella cheese in the lab?
This is a recipe for a soufflé, but the recipe is a cheese soufflé instead of the chocolate one we made in class. It’s extremely similar to the recipe we had to follow in class, but it has some different ingredients and end instructions.
Discussion question: After completely the soufflé lab, what would you do differently when making the cheese soufflé, and would you ever think of making this cheese soufflé in the near future?
One aspect of the culinary arts that has always interested me is the complex and/or high-end takes on simple classic dishes. This article shows how different chefs make their ideal grilled cheese sandwich.
Discussion Question: Do any of these appear particularly interesting to you? Is there an example of another classic dish you can think of that has been approached in many different ways like this?
Let me just put this out there; I LOVE cheese. I don’t know if we’ll ever get to make cheese in the lab after the session was cancelled, but learning the potential health benefits of cheese was the next best thing for me as a cheese lover. More research needs to be done, but according to this article, it’s possible that milk-related products, especially cheese, may correlate to reduction in levels of TMAO.
Question: What exactly is TMAO and how may cheese correlate to its reduction?
Many people are dairy-free, mostly for dietary reasons, like lactose intolerance, although vegans make the choice to be dairy-free as well. Many people with lactose intolerance dearly miss cheese because it’s super delicious and is so many foods. Additionally, buying dairy-free cheese at the supermarket can be extremely expensive. While this method is probably not inexpensive (it calls for macadamia nuts, which are about $17/lb on Amazon), it is interesting to watch.
The recipe is simple – 2c raw mac nuts, 1/4c raw pine nuts, 1/2c water, 1TBSP lemon juice, 1tsp apple cider vinegar, 1/2tsp onion powder, 1/2 tsp sea salt. You just blend all the ingredients together for four minutes and refrigerate for 15 minutes. You end up with a soft cheese with a consistency similar to cream cheese or Brie, and can also freeze it in a block in order to grate it for shredded cheese.
What is it about the chemical make-up of nuts that makes them a good soft cheese substitute? Would you eat this on pizza? Should dairy-free cheese that is bought at the store be considered heavily processed?