Re: Raclette educated & pizza screen choice


"Bob (this one)" <Bob@xxxxxxxxxx> ha scritto nel messaggio
news:11gke76821durba@xxxxxxxxxxxxxxxxxxxxx
> Pandora wrote:
>> "Bob (this one)" <Bob@xxxxxxxxxx> ha scritto nel messaggio
>> news:11gjkjmpb7tjs49@xxxxxxxxxxxxxxxxxxxxx
>>
>>>Nathalie Chiva wrote:
>>>
>>>>On Mon, 22 Aug 2005 13:38:27 +0200, "Pandora" <mirybranca@xxxxxxxx>
>>>>wrote:
>>>
>>>>>>Another way to get that crispy outside and creamy inside is to slice
>>>>>>paneer (also spelled panir) cheese or queso fresco and simply fry it.
>>>>>>It doesn't melt and the surface will brown very nicely.
>>>>>>
>>>>>>It's easy to make paneer at home. Google.
>>>>>>
>>>>>>Pastorio
>>>>>
>>>>>I will go and google but what is Paneer? A cheese? I want to do it?
>>>>>Pandora
>>>>
>>>>Indian fresh cheese. Easy to make at home, with milk, lemon juice, a
>>>>strainer and cheesecloth. Used only in cooking if I'm not mistaken.
>>>>But Bob, the taste has nothing in common with scamorza affumicata
>>>>(which is a smoked Italian cheese)!
>>>
>>>I've eaten it in Italy.
>>>
>>>Paneer is a kind of cheese that will form a crust when fried but doesn't
>>>melt. That's why I mentioned it. It stays flexible after cooking. If you
>>>want a smoky flavor, add three or four drops of liquid smoke to the milk
>>>before curdling.
>>
>>
>> Ohhhhhhh! I don't know this "liquid smoke". What is? Have you got a
>> photo, please?
>
> This is the most popular brand in America.
> <http://www.colgin.com/>

What a wonderful thing! We haven't in Italy!
>
> There are other companies making products like this.

[CUT]

>> Very good! When you add the herbs? While the milk boil or after?
>
> Before. Put the herbs in the milk and let it sit for one hour, then slowly
> bring to a boil. I usually filter out most of the herbs after boiling. I
> like it better than way.

Thank you Pastorio! I like very much herbs in cheese. I want try.
It's a pity that I havn't liquid smoke!
I like very much smoked things.
Cheers and thank you again
Pandora
>
> Pastorio


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