![]() ![]() SO… always buy block cheese and take the time to grate it yourself – as Jenny demonstrates here, it doesn’t take THAT much time and it’s a good distraction while you wait for something else to finish. With harder cheeses such as Parmesan, the problem becomes critical regardless of fat content (my Carbonara sauce never turns out well unless I’ve grated my own cheese or use cream, and Italian purists tell me this latter is a capital crime). This might not be an issue for cheddar except that Jenny has chosen to use low-fat cheese and milk to keep the calories down (not a bad idea in itself, but don’t kid yourselves: you still need to control portions even with low-calorie eats □ ) and so she needs all the moisture/grease she can to properly emulsify the sauce. Jenny is right that the anti-caking agents in pre-grated cheeses tend to dry them out and make them melt less well. ![]()
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