Cheeses

"Cheesecake" is actually a misnomer; it's actually a "cheese custard" and ought to be cooked as such. The similarity between custard and cheesecake precisely surrounds the function of eggs.

There are essentially three main ingredients in cheesecake: egg, cream cheese, and sugar. I like to add lemon zest and a dash of salt to bring out the flavor. There are two basic components of cream cheese: cream and whey. Cream is a fat, and whey is the water-based liquid you find when you open the package.

Most of the time, eggs are not separated into egg white and yolk, so distinguishing the yolk in the question is not meaningful. I can image someone wanting to enrich the custard with extra yolks, but be careful that the ratio of one egg to one 8oz package of cream cheese is not deviated too much. Otherwise, you will have creamy, sweet scrambled eggs.

The eggs have two kinds of proteins and two kinds of fat. There's protein in the yolk, and the albumen is essentially a colloid of water and protein. Both fats (one being cholesterol) reside in the yolk and add richness to desserts. Eggs have a special capability we use in cooking nearly all the time: they are the consummate emulsifier.

Emulsifiers enable mixing two very incompatible compounds, polar (fats and oils) and nonpolar (water) molecules. Without emulsification, the custard would separate into water on the bottom and fat on the top. How this is accomplished is how the proteins work together in creating a mesh around the fats, using water as a barrier. Think of a fishing net that has holes small enough to contain the fat molecules plus water stuck to the edges to strengthen the mesh.

When you blend the eggs with the softened, room-temperature cream cheese [that's the trick in making a successful cheesecake!], the eggs' proteins get blended in, and it lays filaments of proteins throughout. As you cook it, the proteins hook together and begin to squeeze. Proteins do that in the presence of heat. Think about a piece of meat. If you cook it too long it becomes dry and rubbery; the proteins have squeezed down to the point that all moisture and fat are pushed out.

You must be careful to cook a cheesecake for the right amount of time: too short and you get mush in the middle, too long and you get curds. In like manner, the oven's temperature *must* be moderate (300-325 F) so that heat moves through the dessert at the proper rate.

No, Taste of Inspirations products are not kosher.

2 weeks in the fridge

Swiss cheese brings out an explosive flavor of mouth watering goodness, and a fablous taste that lingers in your mouth. Crackers ruin the tasty delight; remember that crackers sponge up all of the tempting flavors. Remember! Swiss makes me gassy, and it may make you too. If it does make you gassy, be sure to have some salt near by. Eat two grains of salt, and then eat the cheese again. Delich! Remember! American white cheese brings out a flavor that emphesises mac and cheese, and most bread sticks. That makes people gassy too if you don't have the salt handy. Remember to always keep cheese stored in a cool area, and that it is melted slightly when eaten. Delicious tastes are exploding!!

Many cheeses are made by fermentation with mold spores. Examples include Blue cheese, Brie, Camembert, etc. This mold is good, and defines the cheese. This kind of mold is not bad for you, and is purchased like that.

Cheese grows mold easily because it is rich in nutrients for the mold spores to reproduce and grow rapidly- don't let it get on your other food!

When a cheese ages with toxic or undesirable mold, it usually has a bad odor or taste. Don't eat cheese if it doesn't look like it did when you bought it.

== == One has to be careful as to best-selling or most popular. Not the same thing. The most popular cheeses in France are Camembert (as you might expect - no cheese board is complete without Camembert) and Gruyere, which is extensively used for sandwiches and toasting. But the Best-selling cheese by far is Emmental, which is principally used grated in cooking - and a very large proportion of french recipes use grated cheese. Emmental is also the third most popular cheese. The second best-selling cheese, incidentally, is usually given as goat-s cheese, but I think this is unfair unless you give cow's chese the first place; there are many varieties of goat cheese. However, the figures I have seen (quoted by Bongrain, who make caprice des Dieux which comes sixth) are: Popularity 1 Camembert

2 Gruyere

3 Emmental Most sold 1 Emmental

2 Goat

3 Camembert

If it's real cheese. Disgusting, greasy cheese may not taste like what REAL cheese would be like.

Buy the right cheese! And cook it slowly. Re cheese - some will brown better than others ... not sure why. Kraft 'Cheese' (don't know where you are in the world?) will brown really well but then it's not really cheese is it? In fact in Australia the packaging for this says 'Kraft Singles' as they're not allowed to call it cheese! Anyway you wouldn't use Kraft to make macaroni. Also cook then stick under grill to do browning.

Cheese may be used for eating.

Very heavy pieces of cheese may be used to prop doors open.

There is a comprehensive list on Wikipedia but just a list of 25 names does not mean much as different producers will make what is nominally the same cheese, but tastes will be very, very different.

Most bagels are made with enriched flour which is basically the equivalent of eating sugar. The human body begins turning enriched flour into sugar as soon as it comes into contact with saliva. The process of producing enriched flour removes the dietary fiber which has great dietary benefits. Eating any food made with enriched flour (e.g. white bread, English muffins, donuts) rather than whole grains is like eating "empty calories." The body converts this to sugar which can then be stored as fat. It is important to check the ingredients when purchasing any bread product such as bagels to ensure they are made from 100% whole grains NOT flour.

It is rare to find whole grain bagels in traditional grocery stores because most Americans prefer the flavor of flour bagels. If you cannot find whole grain bagels at your local grocer, search for a local health food store such as Whole Foods or Trader Joe's. They are much more likely to carry healthy alternatives.

A list of cheeses includes Areesh, Domiati, Karish, Mish, Roumy cheese, Ayibe, Caravane cheese, Motal, Chechil, Chhena, Rubing, Rhushan, Sulguni, Bandel, and many others for different regions.

Historically, drinking wine has been seen as part of French culture, along with tobacco smoking. However, both have come under attack within France. Today, fewer and fewer French people drink wine, which is being replaced by other beverages.

if your allergic to pencillin you have an allergic reaction because pencillin is made from mold

You will be 'allergic' to all kinds of corn if you are allergic to popcorn. i.e polenta, and sweetcorn and popcorn are the same thing. You may get a rash or tingling of the mouth/tongue/lips.

ANSWER:

I am 'allergic' to popcorn (it is really just a food sensitivity), but I can eat other corn based products with no problem. My reaction is bloating of the stomach, with pain and discomfort, which goes away in a day or two after eating the popcorn.

It is cheaper to buy the block of parmesean cheese and use your own cheese grater, particularly if you are looking to use a lot of cheese. Many companies will charge extra by the ounce for pre-shredded cheese, and often times this cheese will not be as tasty either! Save yourself a few bucks and grate the cheese yourself.

I think Wallace likes all sorts of cheeses, but his favorite is Wensleydale.

One could measure cheese by using a tape measure to find the diameter, radius, and circumference of the cheese. If your looking for weight measurements, cheese can be weighed on a scale. ^.^ hope that helps.

Dependant on cheese quality and pedigree of cheese prices vary. Also if the mother cheese was organic or factory this could have an influence although prices range from a bag of sand to a volkswagen beetle

Greece consumes the most per capita (68 pounds ) per person, according to the National Dairy Council - 2009 figures. France is second.

Cheese is a dairy product. It contains many good nutrients, protein and minerals. However, it is relatively high in fat and is often added to foods that are already high in fat, such as a cheeseburger or cheesy fries. As a part of a properly prepared diet, it is a good food. Added into a high fat diet and it is not good for you.

Moderation in all things!

Parmesan is and is not the same as Parmigiano.

Parmesan cheese is a term commonly applied for commercial purposes outside of Italy to Parmigiano Reggiano cheese, one of Italy's finest.

Parmigiano Reggiano is a DOP product which means it is protected by European Law and only the cheese made from the zone of Parma and nearby can be classed as the real thing.

Parmesan cheese is, therefore, a cheap imitation.

A String Cheese Incident was created on 1997-02-27.

The aging and curing process