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]]>Flavor and Expiration Date
In terms of flavor, pre-grated cheese is somewhat like a faded photocopy of the original. Its taste tends to fade after sitting on the grocery store shelf for an extended period, and that’s probably not what you’re aiming for in your mouthwatering sauce creation. Also, rather counterintuitively, pre-grated cheese tends to start going bad quicker than freshly grated one.
Fillers and Textures
Now, let’s move on to what’s actually in pre-grated cheese (spoiler alert: it’s not just cheese). Pre-grated shreds aren’t as innocent as they seem and contain plenty of fillers, which can not only poorly affect taste, but also ruin texture. Simply put: your silky sauce dreams might end up crushed under the weight of cellulose.
So, rather than automatically heading to the pre-grated cheese aisle, it’s recommended to opt for a fresh cheese block and take some (very little) extra time for grating. Once you have a taste of that amazing pasta sauce, you’ll know you made the right choice.
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]]>The post Have You Ever Made a Cheese Soufflé Before? appeared first on foodisinthehouse.com.
]]>Ingredients:
- 3 tablespoons unsalted butter, plus extra for greasing the soufflé dish
- 3 tablespoons all-purpose flour
- 1 cup of whole milk
- 1 cup of shredded Gruyère cheese (or any other cheese of your choice)
- 4 large eggs
- Salt and pepper to taste
- Pinch of cream of tartar (optional, for stabilizing egg whites)
Instructions:
- Preheat your oven to 375°F (190°C). Grease a 2-quart soufflé dish generously with butter and set aside.
- In a medium saucepan, melt the butter over medium heat. Stir in the all-purpose flour to create a smooth paste, known as a roux. Cook the roux for 1-2 minutes, stirring constantly.
- Gradually pour in the whole milk, whisking continuously to prevent lumps from forming. Cook the mixture until it thickens and comes to a gentle boil, about 3-4 minutes.
- Remove the saucepan from the heat and stir in the shredded Gruyère cheese until melted and smooth. Season the mixture with salt and pepper to taste. Allow the cheese sauce to cool slightly.
- In a separate bowl, beat the egg whites with a pinch of cream of tartar (if using) until stiff peaks form. In another bowl, lightly beat the egg yolks.
- Gently fold the beaten egg yolks into the cooled cheese sauce until well combined. Carefully fold one-third of the beaten egg whites into the cheese mixture to lighten it. Gradually fold in the remaining egg whites until just incorporated, being careful not to deflate the mixture.
- Pour the soufflé mixture into the prepared soufflé dish, smoothing the top with a spatula. Bake the soufflé in the preheated oven for 25-30 minutes, or until puffed up and golden brown on top. Serve the soufflé immediately, as it will begin to deflate shortly after it comes out of the oven.
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]]>The post Foods You Didn’t Know You Could Freeze appeared first on foodisinthehouse.com.
]]>Avocado Halves
Avocados aren’t cheap, and many of us are all too aware of how frustratingly short their shelf life can be. To make them last longer, allow your avocados to reach your preferred ripeness, slice them in half, and remove the pit and peel. Sprinkle with a little lemon juice to prevent browning, then wrap each half tightly in plastic before putting them in the freezer. When you’re ready for some guac or avocado toast, defrost by allowing them to sit at room temperature for at least 30 minutes.
西川剛史 (@frozen.nissy)Eggs
Egg whites and yolks have different culinary properties, and as such, plenty of recipes call for one or the other with no instruction on what to do with the remains. Rather than put perfectly good food to waste, you can preserve egg whites by pouring them into an ice cube tray and freezing for later use. Yolks, on the other hand, become unusable if frozen whole, but can be made freezer-friendly by beating until smooth with a pinch of salt.
Cheese
Not all cheeses are freezer-safe, but if you’re looking to preserve hard varieties like cheddar, gouda, or parmesan, know that you can do so without compromising their flavor or texture. Just portion your cheese into single servings by slicing or grating, then wrap tightly in tin foil before placing in the freezer. To thaw, move the cheese to the refrigerator overnight.
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]]>The post If You Love Cheese, Here are 3 Must-Try Recipes appeared first on foodisinthehouse.com.
]]>Classic Fondue
A warm and communal Swiss dish, classic fondue features a pot of melted gruyère and emmental cheeses combined with white wine, garlic, and a hint of kirsch. Served with an assortment of dippables like crusty bread, vegetables, and potatoes, a creamy and smooth cheese fondue is perfect for sharing.
Baked Camembert With Garlic and Rosemary
This simple yet luxurious dish transforms a whole camembert cheese into a gooey, aromatic goodness. Infused with the flavors of garlic and fresh rosemary and baked until molten, the cheese becomes a perfect spread for crusty bread or crackers. It’s an easy, but very impressive appetizer.
Ultimate Grilled Cheese Sandwich
Elevate your classic grilled cheese with a combination of sharp cheddar and smooth gouda cheeses melted between slices of buttery, crispy sourdough bread. You can also add tomato slices and Dijon mustard for an extra layer of flavor and texture. Don’t underestimate this time-tested recipe.
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]]>The post 4 European Cheeses That are Legendary appeared first on foodisinthehouse.com.
]]>Mozzarella
As mentioned, some of these cheeses you’ve already eaten countless times before—and Mozzarella is obviously one of them. Yes, contrary to what some may believe, Mozzarella is not American—it’s pure Italian, baby.
Parmesan
As long as we’re in Italy, let’s merge into another one of our favorite cheeses from that region: Parmesan. Known best for its iconic blend of Parmigiano Reggiano, this cheese is simply a divine work of art.
Brie
Let’s travel now to the beautiful country of France, which is also known for its amazing variety of cheeses. One of our favorites of all time comes from France—the lovely, creamy, and tasty Brie. We’d recommend trying it out if you ever get a chance!
Tête de Moine
Since we added cheeses that you know well, we figured we’d throw one in that you’ve likely never heard of. Tête de Moine is one of Switzerland’s staple cheeses, though it seems to be a well kept secret from the rest of the world.
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]]>The post 3 Different Varieties of Gouda Cheese to Try appeared first on foodisinthehouse.com.
]]>Young Gouda
First up, we have the young Gouda. This mild and creamy variety is perfect for those who prefer a subtle and delicate flavor. With its soft, buttery texture and subtle hints of sweetness, young Gouda is a crowd-pleaser.
Smoked Gouda
Next on the list is the smoked Gouda. This unique variety takes the classic Gouda to a whole new level by infusing it with a tantalizing smoky aroma. The cheese wheels are carefully smoked over smoldering wood, giving the Gouda a distinct and robust flavor profile.
Aged Gouda
Last but certainly not least, we have the aged Gouda. As the name suggests, this cheese has been patiently aged, allowing its flavors to deepen and intensify. With its firm texture and complex nutty taste, aged Gouda is a true cheese connoisseur’s delight.
So which of these Gouda variations sounds the most appealing to you?
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]]>The post Your Guide to All Things Cheese appeared first on foodisinthehouse.com.
]]>Mozzarella: The Melty Marvel
Mozzarella is the ultimate melty cheese, perfect for pizzas, lasagnas, and grilled cheese sandwiches. Its mild and milky flavor pairs well with tomatoes and fresh basil, making it an essential ingredient in Caprese salads.
Cheddar: The Versatile Delight
Cheddar cheese is a versatile and widely loved option. It can be enjoyed on its own, grated over pasta dishes, or melted into a gooey dip. Cheddar also makes a fantastic addition to sandwiches, burgers, and even apple pie!
Brie: The Creamy Dream
Brie is the epitome of creamy indulgence. Its soft and buttery texture, paired with a delicate and slightly tangy flavor, makes it a perfect companion for crusty bread and fresh fruits. Serve it at your next gathering for a touch of elegance.
Blue Cheese: The Bold and Beautiful
Blue cheese is for the adventurous foodies out there. With its distinct sharp and tangy flavor, it adds a punch to salads, burgers, and pasta dishes. Try it crumbled on top of a juicy steak or mixed into a rich and creamy dressing.
Parmesan: The Flavor Booster
Parmesan cheese is a true flavor powerhouse. Its nutty and salty profile adds depth to pasta dishes, risottos, and soups. Grate it generously over your favorite Italian dishes, and let it work its magic.
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]]>The post The Healthier Aspects of Cheese appeared first on foodisinthehouse.com.
]]>High Calcium
One of the key advantages of cheese lies in its high calcium content, promoting strong bones and teeth. Calcium also plays a crucial role in muscle function, nerve transmission, and maintaining healthy blood pressure levels. So, enjoy that slice of cheese with the knowledge that you’re nourishing your body.
Plenty of Protein
Not only does cheese provide calcium, but it’s also a rich source of protein. This macronutrient is essential for building and repairing tissues, supporting a healthy immune system, and promoting satiety. Incorporating cheese into your meals can help you meet your protein needs in a delicious way.
Vitamin B12
Moreover, cheese contains vitamins such as vitamin B12, which is crucial for maintaining a healthy nervous system, and riboflavin, which aids in energy production. These vitamins contribute to your overall well-being and vitality.
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]]>The post A Guide to the Perfect Wine and Cheese Pairing appeared first on foodisinthehouse.com.
]]>It’s All About Experimenting
Firstly, it’s important to remember that there are no hard and fast rules when it comes to pairing wine and cheese. The key is to experiment and find what works for you. That being said, some general guidelines can help you make informed decisions.
Combine Strong Wine With Strong Cheese
One classic pairing is a bold red wine with a strong cheese, such as a sharp cheddar or a blue cheese. The tannins in the wine help to cut through the richness of the cheese, creating a balanced flavor profile. For a milder cheese, such as brie or camembert, try pairing it with a lighter red wine or a crisp white wine, such as a sauvignon blanc or a chardonnay.
Try Regional Paring
Another approach is to match wines and cheeses from the same region. For example, a French red wine pairs well with a French cheese, such as a comte or a Roquefort. This approach can help to highlight the unique flavors and characteristics of the region.
Combine Sweet and Salty
If you’re feeling adventurous, try pairing a sweet dessert wine with salty cheese, such as gorgonzola or feta. The contrast between the sweet and salty flavors can be surprisingly delicious.
Serve Appropriately
When it comes to serving, be sure to let your cheese come to room temperature before serving. This will help to bring out the flavors and aromas of the cheese. It’s also a good idea to serve the cheese on a separate plate from the crackers or bread, as this can help to prevent the flavors from becoming muddled.
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]]>The post Make Mac ‘n’ Cheese From Scratch & Never Go Back to Boxed appeared first on foodisinthehouse.com.
]]>Ingredients:
- 2 tablespoons butter
- 2 cups elbow macaroni
- 1 garlic clove, minced
- 1 teaspoon wholegrain mustard (optional)
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 2 cups white or yellow cheddar, grated
- 1/2 cup parmesan, grated
- 3 tablespoons breadcrumbs
Instructions:
- Preheat the oven to 350°F
- Cook the macaroni to al dente according to the package instructions.
- Warm a medium-sized saucepan over a low heat. Melt the butter and then add the garlic and sizzle for around 30 seconds.
- Add the flour and stir into the butter and cook for a few more minutes until the flour smells toasty.
- Gradually add the cold milk, whisking continually to avoid lumps.
- Continue adding milk and whisking until the sauce thickens enough to coat the pack of a spoon.
- Turn the heat down to a whisper and stir in the mustard and cheddar. Stir until the sauce is thick and creamy and the cheese has all melted. Add salt and pepper to taste.
- Stir the pasta into the sauce and combine thoroughly. Pour the mixture into a large oven-proof dish.
- Scatter the top with the breadcrumbs and parmesan and bake for 20 minutes. The mac and cheese should be golden, crispy, and bubbling.
- Enjoy!
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