![]() ![]() When adding cheese to a béchamel sauce-which then becomes a mornay sauce, by the way-be sure to keep your roux on the lighter side, or the nuttiness of the cooked flour and butter may compete with the flavor of your cheese of choice.If you're simply melting shredded or crumbled cheese into a hot dish, such as a bowl of freshly-cooked pasta, a plate of hot vegetables, or a warm salad, toss the cheese into the hot food just before you serve it (and not a second sooner, or it'll settle to the bottom of the dish and harden there like a set of concrete shoes). ![]() And, of course, all wax or otherwise non-edible rinds should be removed before cooking. Do you like the way the rind tastes? Then feel free to add it! Some rinds are pretty intense, though, so it may be wise to remove one-half to three-quarters of it if you want to avoid dramatically changing the flavor of your dish.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |