Creating a set of standards for cheese is not easy because every kind has its own unique characteristics, and the cheese that does not fit within that range will either taste bad or be inferior. For example, a good soft blue cheese is high in moisture and high in pH, but cheddar is not.

There are certain regulations that exist to make sure that only authentic cheese are sold to consumers. France, being one of the biggest natural cheese producers in history, started granting certain regions monopolies on certain types of cheeses. Since cheese is made for human consumption, grate care is taken to ensure the quality of the raw materials used, especially if the cheese is made for export strict standards should be met and satisfied.

The Appellation of Controlled origin or appellation d’origine controlee is a label that means a product is not just made out of sheer luck, but bears high standards of a particular region that it was made from. Usually, food from a certain region is also produced in such a way that will make it qualify for the appellation label there are national inspectors who make user that the food producers comply with the standards provided.

Not all products bear the appellation of controlled origin label. Qualifying for such title implies that the government is confident that the product is made with the best raw materials and production standards possible. This label has been established so that consumers can be sure that the products that they buy are not cheap counterfeits or knockoff versions.

Wines and cheeses usually bear the appellation of controlled origin label, and one particular type of cheese that has this distinct mark is the Gruyere cheese. Gruyere cheese is a creamy, pale cheese with small holes and a slightly granular texture. Unlike other Swiss cheese, the holes of the Gruyere cheese rarely gets bigger than the size of a pea, with the holes widely dispersed within the cheese. Its taste is also different from other Swiss cheeses, but is not strong or overpowering. That means that the Gruyere cheese makes a very good ingredient for quiches, soups, salads, and pastas. You can have it sliced or grated, depending on your desired effect.

Next time you feel like throwing a cheese and wine party, look for the kind of cheese that passes production and state standards. Next time you host a wine and cheese party, make sure the cheese you serve is not run of the mill. So always check for the appellation of controlled origin seal. Get the Gruyere cheese today!

Check out other stories about Gruyere cheese.

Technorati Tags: cheese, cooking, Desserts, dining, food, Recipes

- There are many people who feel that pigs are dirty animals but they are in fact cleaner than a lot of pets that people have. Pigs don’t have sweat glands and because of this, they like to roll in mud because they are looking for water in which to wash.

- More people eat pork than any other meat in the world and it is a very important ingredient in many dishes all over the globe.

- In Denmark, there are twice as many pigs as there are humans; that is how much they love them. This means that the Danish never have to worry about not having enough pork.

- The largest producer of pork is without doubt the Chinese. Experts believe that the Chinese were making meals using pork way back before 7500BC.

- Loin is what is known as the leanest cut of pork.

- Pork is a great source of minerals and vitamins especially the B vitamins but many people are unaware of this fact. Protein is also found readily in pork which makes it even more healthy.

- When it comes to the amount of pork that you should eat it is recommended that you don’t eat more than one portion each day: the portion size should be roughly the same size as your own fist. But you could choose to split this portion up during the day into a number of different dishes if you wish.

Everybody has a most popular type of food, and one type that is certainly usually popular in this country is sausage. Due to the fact it’s such a popular meat, there is usually great demand for pork. Regardless of what sort of pork meal you are going to eat, you will generally want to know about how to make pork chop recipes.

Technorati Tags: cooking, food, pork, Recipes

But putting light and flavorful in one sentence can seem a bit questionable to some individuals. However, only a little effort on your side is demanded to render this attainable.

Vegetables are low in calories and have high nutritionary value, so they qualify as the advisable primary element when cooking healthy food. In order for the vegetables to retain their flavor after cooking, the only cooking methods which are feasible are sauteing, steaming and stir frying. These methods will not only help keep flavor but also minerals and vitamins.

Raw vegetables are also a fundamental source of nourishing fiber. If you thought that only dishes with meat in them contained protein, you were mistaken. Part-skim cheeses, tofu and beans are essential alternatives, plus they are low on fat. No matter which ingredient you use, always make sure that it’s fresh. This will also maximize flavors.

In order to reach that distinguished flavor, try sauting vegetables in sherry or wine. Try to avoid ingredients, which you are so used to, like salt, creams and oils, since they are all bad for your well being. Instead try using fresh herbs, spices and natural vinegars. All these ingredients will make your recipes so much better.

If you are on a diet or desire to begin eating healthy and don’t want to spend a lot of time in the kitchen, then salads are the right thing for you. Not only are they a fundamental substitute to fast food, but they can also look vibrant and exquisite.

A plain lettuce and tomato version, on the other hand, would leave even the most experimental meat-and-potato eater untempted. Entice them to the low fat side by mixing in a diversity of vegetables, fruit, pastas, beans, rice and other healthy foods. Mix contrasting colors, flavors and forms to make a salad healthier and more nourishing.

Nevertheless, don’t subvert a healthy creation with fatty manufactured salad dressings. Create your own flavorful dressings by pureeing fresh vegetables like tomatoes, celery, bell peppers and onion and mixing them with flavored vinegar and fresh herbs and spices.

Substitute sour cream, heavy cream or mayo with light yogurt, light mayo or even tofu in heavy dressings. As for preparing sophisticated, nourishing, low cat meals, knowledge is essential.

Technorati Tags: cooking, cooking tips, food, low calorie

To begin, you have to sixteen ounces of bread flour and a bit more for shaping. Get 1 teaspoon of prompt rapid rise yeast, 2 teaspoons of salt and 10 ounces of filtered water. You’ll need more of these ingredients if making ready for more people. Of course, if you were to employ a bread maker then the process would be a lot easier.

Other optionally available substances you might need to include such as 1/3 cup of water, 2 teaspoons of honey or sugar and 1 tablespoon of cornstarch. Practical substances include 2 quarts of scorching water, 2 tablespoons of cornmeal and vegetable oil to grease the rising container.

Mix 5 ounces of flour along with 1/4 teaspoon of yeast, the bottled water and all of the honey inside a straight-sided container. Cowl the whole lot loosely then refrigerate for a period of eight to 12 hours. Leaving everything in a single day is recommended. Yeast does a few things for bread. First, it leavens the bread and second, it provides texture and taste to the bread. To properly leaven the bread, the yeast has to be reproduced instantly to create the gasses found inside. Reproduction has to be sluggish to present the right texture and flavor.

Make the sponge or pre-ferment. Put the yeasty combination into the fridge and slow down the whole fermentation procedure. The dough will absorb some of the gasses left by the yeast, resulting in softer dough later on. The bread may even have an aged flavor. The added hydration and time will kind gluten strands that are essential for bread dough.

Next, put the 11 ounces of flour, the rest of the yeast and all of the salt into the bowl of a stand mixer. Add the pre-ferment you produced from the refrigerator. Use the dough hook attachment to knead the mixture on low for two to 3 minutes till all the pieces mixes. Cover the dough within the bowl using a kitchen towel and let every little thing relaxation for 20 minutes. Knead the dough on medium speed for 5 to 10 minutes after 20 minutes or till you’ll be able to slowly pull the dough right into a sheet, whereby mild passes through. The dough shall be sticky, however not a lot that you can’t manage well.

Flatten the dough utilizing your knuckles, then fold it into itself. Put the dough again on the counter and roll slowly between your hands. Heat the oven to 400 degrees F. Slash the top surface of the dough balls about 1/2 inch deep. Add extra hot water if the pan tends to be dry. Once the bread reaches an inside temperature of about 210 degrees F, remove it and place on a cooling rack. Let it sit for 30 minutes then slice.

Technorati Tags: baking bread, bread, bread maker, cooking, family, home, Recipes

Crayfish Party Before
Crayfish have been eaten in Sweden for hundreds of years, dating as early as the 16th century. But that time, only the noble and people belonging to aristocracy were privileged to eat it. Initially, crayfish meat was used to make sausage, ragout, patties, and even puddings.

Three hundred years later, people learned to eat crayfish the way they are eaten today. The crayfish parties in August became a tradition to the middle classes. In the 20th century, crayfish became the country’s delicacy and everyone started to celebrate. The crayfish feast is a Swedish festival where people gather outdoors to eat, drink, and enjoy Vasterbotten cheese and celebrate the end of summer.

Crayfish Party Today
The Swedish government issued in the early 20th century, river crayfishing restrictions to discourage over fishing. Crayfishing was only allowed for a couple of months, starting August. That inspired the crayfish feast, turning crayfish into Sweden’s most sought-after delicacy.

Today, one can buy imported crayfish all year round, but only a few is agreeable to abandoning the summer tradition. U.S. and Chinese crayfish are deemed the best, but nothing beats the taste of Swedish crayfish. But whether Swedish, Chinese, or American, crayfish is cooked only the Swedish way – in brine, with lots of dill.

Crayfish Party Needs
If you want to have your own crayfish party with your friends in you apartment up 6th avenue, make sure to have these things ready:

Crayfish (of course) – several local stores have frozen crayfish available, or you can order from the internet if your want. You can also get crayfish from several supplies store that will ship it to your home.

Dill – the secret to pushing the taste of crayfish to the surface is tons of fresh dill. You can buy dill in any supermarket near you.

Vasterbotten Cheese – the salty shellfish taste blends perfectly with the full flavor of Vasterbotten cheese. A natural Swedish ingredient, Vasterbotten cheese is what you need to have that genuine Swedish taste running up your palate!

But this is the tricky part; Vasterbotten cheese is not sold anywhere and only a few cheese shops have the genuine, best-tasting Swedish Vasterbotten cheese. Make sure the cheese shop you buy Vasterbotten from is legit and reliable.

Technorati Tags: cheese, cooking, DESSERT, food, Recipes

Blue Stilton cheese tastes best when served in room temperature. So if you are planning to serve Blue Stilton to your guests, try to get the cheese out of the fridge for an hour or so before serving in order to let its flavor develop. Blue Stilton cheese is best served with crackers or plum loaf, and it is a must for any cheese platter.

Unlike most cheeses, Blue Stilton cheese can still come out fresh after being frozen for a long time. You can store Blue Stilton cheese up to three months, just wrap it in several layers or cling wrap or foil and put it in the freezer.  Before serving, defrost the Blue Stilton cheese overnight in the fridge, and allow it to reach room temperature first.

Stilton Cheese Serving Tips

For serving Blue Stilton cheese in a cheese platter, take it out of the fridge for about 2 hours before serving and allow it to come to room temperature.   Pair it with plum bread, or mango chutney for a change.

Sweet wines are the best pair for Stilton cheese, especially Port wine. However, you can also try a dessert wine or a full bodied, sharp red wine if it pleases your palate.

Storing is not a problem for Stilton cheese. Cut the Stilton cheese into small chunks and wrap it in tin foil. Stilton cheese can be stored in the freezer for three months. After freezing Blue Stilton cheese, it is ideal to slowly defrost it in the fridge overnight. Again, let it come to room temperature before serving.

Blue Stilton cheese crumbles effortlessly, which makes it an easy ingredient to use for salads, soups, and dips. You can also slice Blue Stilton cheese thinly and put it in your sandwich. You can also great it straight from the freezer for last minute add-ons.

Blue Stilton cheese melts easily, so you can use it for pastas and pizzas as well. Melt it in a heated pan or simply top it on a piece of bread with some onions and mushrooms, and you are good to go.

Using Blue Stilton cheese as a part of a recipe broadens your choice of dishes. Choose your pick from these several Stilton cheese serving suggestions and order your own Stilton cheese today! Bon Appétit!

Read more about blue stilton cheese.

Technorati Tags: cheese, cooking, DESSERT, dining, food, Recipes, shopping

Parmigiano Reggiano is partly skimmed and is made from unpasteurized cow’s milk, making it medium-fat. Traditionally, it is made made in a zone limited to the provinces of Parma, Reggio-Emilia and Modena, and other parts of the provinces of Mantua and Bolognia in the Italian region of Emilia-Romagna. The Parmigiano Reggiano cheese is naturally made sans the chemical preservatives and artificial additives. It is a living product that matures and evolves in flavor, like fine wine.

The Parmigiano Reggiano cheese is a time-tested cheese, although complex, it is still perfect served on its own. Simply break off small chunks, make paper thin silvers or cut it into bite size slices, and you are ready to serve! But since everyone just loves the Parmigiano Reggiano, you can also pair it with a never ending list of other flavors that will highlight its subtle bite and sweetness.

An essential part of any Italian athlete’s post-workout diet, the Parmigiano Reggiano cheese is also a great source of protein, calcium and phosphorous, and it contains other vitamins and minerals such as B12, copper and zinc. But what makes this cheese very interesting is the way it is opened, or “cracked” from the wheel.

If you have not seen a Parmigiano Reggiano cut open or if you are wondering how the cutters were able to get through such craggy and ragged wedges, well do not be surprised if I tell you that those wedges are there for a reason. Some people consider breaking into the 1-year old Parmigiano Reggiano wheel as “cracking open happiness”. Why? Because traditionally, opening the Parmigiano Reggiano cheese wheel makes use of a set of official tools five different types of knives in order to make sure that the internal crystalline structure and crumbly texture is preserved and left intact.

The Parmigiano Reggiano cheese is both an expression of the cheese maker’s sensibilities as well as a product of sound judgment the maker decides every step of the production with his own hands. More than just a pasta ingredient, the Parmigiano Reggiano is a product of an intimate endeavor. Why stop grating? Go ahead and try the Parmigiano Reggiano cheese today!

Technorati Tags: cheese, cooking, dining, food, Recipes

What is Deep Fried Turkey?

 ”Frying whole turkeys is sort of the Southern version of making fondue. You have a lot of your friends over, you poke around in a pot of hot oil with some sticks, and then you pull out your dinner.” Justin Wilson, of Cajun popularity, recalls first viewing a turkey fry in La in the 1930s.–Something Different: Deep-Fried Turkey, Beverly Bundy, St. Louis Dispatch, November 24, 1997 (Food p. 4)

What is a deep fried turkey you ask? Injected with marinade and cooked in 350 degree F peanut or other vegetable oil, deep-fried turkey is everything but greasy. The deep-frying approach seals in the juices producing flavorful meats and delicious golden brown skin. Extremely juicy on the interior and splendidly crispy on the exterior, the explosion of flavor and contrasting textures has made it a favored for barbecues, block parties, tailgating, vacation feasts and casual wedding receptions.

It would seem I initially heard aboutdeep frying turkey about 15 years ago, then all of a sudden every person and their brother was doing it. So what sparked this abrupt phenomenon?

Roots in the Southern United States

Deep frying turkey has it’s origins in the Southern United States, specifically Louisiana. I have noticed there are a few restaurants in Southern Louisiana that became well-liked by injecting entire birds with a creole style marinade then dropping them in hot peanut oil. There had to be something larger though to get the word out, Regional eating places just do not have the reach to alter a deep rooted custom such as oven baked turkey.

I considered possibly it was the new ease of access of significant deep fryers similar to the first Kamp Kooker marketed by Home Depot, or was it a favorite of celeb chefs like Emeril?

Why is it termed Cajun if it’s not?

 I started performing a tiny investigation on the internet, and though I only spent a few hours, it seems no precise year, eatery, or person is related to this unique fashion of preparing turkey. There is proof that fried turkeys were cooked outdoors for huge  events (family reunions, charity dinners, church suppers, and many others.) in the beginning years of the twentieth century.

Generally believed of as a cajun tradition, I could discover no direct ties to the acadien-cajun culture. In actuality I observed food historians commonly concur that fried turkeys trace their roots to Bayou (La/Tx) creole cuisine. Tested recipes then migrated from La/Tx to Missouri, Tennessee, Ga, and Wa D.C. just before it forked northward toward Seattle and Vancouver.

The Power of Martha Stewart

So here seems to be the magic bullet. I did find where Martha Stewart is given credit for taking the recipe to mainstream America in the early 90′s:
“Fried turkey has been all the rage at leastt for the last decade in New Orleans, and long before that it was a tradition in the bayou and throughout the South.” Like quite a few vainglorious culinary mania prior to it, the nationwide renown of deep fried turkeys can be traced instantly to Martha Stewart, who plucked them from regional obscurity and put them in her magazine in 1996. —It’s Treacherous, But Oh So Tasty; Fried-Turkey Fans Take the Risk, Annie Gowen, Wa Post, November 22, 2001 (p. B1)

If this is the case, it seems Martha may have produced an entire industry. A standard set up which includes all the turkey fryer equipment can easily run $200-$300. I would say those folks and the peanut oil folks owe Martha a big thanks.

Technorati Tags: Cajun, cooking, Justin Wilson, New Orleans

                 Check it . Ribs are one of the most popular types of meat to use in a charcoal smoker. You can’t beat a massive rack of ribs, smoked to perfection with a hickory or mesquite . Beef or pork , doesn’t matter because either are great smoked. Water is important , as well . Since smoking takes a long time – several hours in a lot of cases – you must have a water pan there to ensure the meat  doesn’t dry out. You can get the amazing smoky taste , but it’s be for naught if the meat is dry and tough.

                Pork chops are another popular smoking meat. My best recipes involves smoking chops with maple wood chips , then making a maple syrup glaze to coat the chops with for the last 30 minutes . The wood gives them a maple taste , the water keeps it tender , and the glaze at the end seals in the juicy deliciousness . It has a sweet flavor that goes perfectly with roasted yams.

You want some lighter wood and heartier meat when you’re smoking fish. Cod or any kind of light white fish is more advanced to smoke, though it can be done. So the best bet if you’re just starting out is to smoke tuna or salmon . They’re meatier, thicker , and they keep together through the smoking process. Apple is a great lighter wood that works great with salmon, but you have to smoke much longer because the flavor is lighter . Be watchful ! You don’t want to overcook your salmon. If it’s flaky, it’s overcooked. Briny water is very important with salmon to keep it from drying out, especially if you need to smoke it longer. Use wet wood chips to make a more billowy smoke. If it turns out great, though, it’s worth the work. It goes well with wild grain rice and Swiss chard.

Don’t be afraid to play with the water too. Besides just water, you can add juices or beer. For example, smoking deer in a lighter maple wood and a cherry-infused beer provides a great flavor you can dress with a cherry sauce or serve as is.

The biggest thing is to try different things . Smoking is a skill , and with any craft the technique is perfected through trial and error. Charcoal smokers come in various sizes and shapes, and many times have different features. Start simple – a plain vertical smoker should start you just fine – and go from there. Don’t go out and drop 100s of dollars on the ultimate smoker on your first time go. You won’t know what to do with everything and could be overwhelmed. A cylinder, a water pan, two racks, and a thermometer is enough to get you going .

Technorati Tags: Barbecue, bbq, charcoal smoker, charcoal smokers, cooking, vertical smoker

Now, there’s the slow cooking barbecue and there’s the much faster grilling. Barbecue uses indirect heat, much like your oven on a low setting, while grilling uses more charcoal and whatever you’re cooking is placed right above them. Like a broiler. The BBQ might take 3 or four hours to finish, while you can grill steaks in 10-15 minutes.

In general you’ll be barbecuing the tougher cuts, ribs, or meats that may have some gristle or connective tissue. The slow, long heat will break that down and the meat will be totally delectable. Do that with a fish or a good steak, and, well, it won’t be pretty. So grill your steaks & fish and barbecue your baby back ribs.

Speaking of steaks, here’s what you’ll need to grill a couple of rib eye steaks (and here’s the video on how to bbq a ribeye steak.

1. 2 rib eye steaks, 1 lb each
2. 1 medium sweet onion, sliced
3. some diced celery and scallions
4. garlic clove
5. butter
6. charcoal and your grill/weber
7. cast iron skillet

Pile up the coals to one side of the lower grill and fire them up. Since you’ll be grilling these cuts   you’ll want a lot of heat, so make a largish pile, but you won’t cover the lower grill with them, keep them to one side. Once the coals are hot put the steaks on the grill. The heat should be enough that you can hear those steaks sizzle. Give them a minute and then flip the steaks. There should be some nice grill lines on the meat. (You’ll be searing in the flavor and juices by doing this.)

Once seared, move the steaks away from the direct heat. They’ll stay hot there while you put the skillet over the coals and add the sliced onions and some butter. Saute the onions until they’re just they way you like them and then set them aside. Keep the steaks on the “cool” side of the grill and close up the grill. Open it up and turn the steaks over every couple of minutes until nearly done (and done is the way you like it.)

When the steaks are almost ready put the skillet back on and add the celery, the scallions, and some butter. While that mix sizzles take the clove of garlic, mash it up, and add it to the mix. Move the mix out of the way and put the steaks in the skillet and put the mix on top of the steaks. Add the onions, too. Cook for a minute or so, then serve it all up.  

 Barbecuing is handled differently and this St. Louis Spare Ribs video will show you how to make perfect BBQ ribs. Now, the real question is this: can you wait three to four hours to eat the ribs while that wonderful barbecue scent drifts through the air? It’s tough, but be strong. The finished BBQ ribs will be worth the wait.

Technorati Tags: Barbecue, bbq, cooking, grilling, Recipes, steaks