What do you do with moldy cheese? How do you serve cheese? How can you easily
peel a hard-boiled egg? Just read on to find out the answers to these
Cheese is one of few foods that can be salvaged if it has a bit of mold on it. Just because it looks bad, doesn't mean it is. After all, some of us pay big money for quality, moldy cheese.
Since cheese is a solid, and not liquid food, simply cut away the bit of mold and use the rest.
To keep some cheeses such as Cheddar fresher, spread a thin layer of butter on the surface. It will retain it's moisture and flavor much better.
Store cheese in your refrigerator, which approximates the temperature of cheese aging rooms. With the exception of blue-veined cheeses, which should be wrapped in foil
(preferably their own), keep it wrapped tightly in plastic. Air helps mold grow on cheese. If you do get a little mold on the outside, just cut it off.
Tip on melting cheese: For best results, bring cheese to room temperature before melting. Melt cheese over a low heat to help prevent toughening of the proteins and separation of oils and liquid.
Tip on freezing cheese: Most ripened or aged cheese is low in moisture content and can be frozen without drastic flavor and texture changes. Thaw slowly in the refrigerator for 24 hours or more. If frozen for several months, the cheese may dry out somewhat and become crumbly when thawed.
Tip on serving cheese: The universal rule --- cheese is served best at room temperature.
To determine if an egg is fresh, immerse it in a pan of cool, salted water. If it sinks, it is fresh; it it rises to the surface, throw it away.
Fresh eggs' shells are rough and chalky; old eggs are smooth and shiny.
To determine if an egg is hard-boiled, spin it. If it spins, it is hard-boiled. If it wobbles, it is raw.
Egg shells can be easily removed from hard-boiled eggs if they are boiled in salty water and quickly rinsed in cold water.
Bring eggs to room temperature before cooking. This helps prevent cracking due to the sudden shock of temperature change and ensures a properly cooked egg. If you do use eggs right out of the refrigerator, add a minute or two to the cooking time.
To easily peel hard boiled eggs, drain them and then shake the pot vigorously so shells crack really well, then cool them quickly in cold water. The shells practically fall off.