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Tips for Cooking with Cheese & Using Wine in Your Cooking.

Tips on Cooking with Cheese

Adding cheese to your dishes always adds an extra taste, texture and from a presentation point of
view, makes the dish more appealing. You can transform a simple dish into a memorable dish by adding the right cheese to it.

Here are some tips to cooking with cheese.

1. It is easier to grate cheese that is cold.

2. Adding cheese to sauces and soups, casseroles and baked dishes, is usually done towards the end of the preparation. As a topping, sprinkle your
choice of grated cheese over your dish at the last ten to fifteen minutes of baking for a crispy, browned look.

3. Aged cheeses have more flavor so watch your seasoning, especially salt.

4.You can make your own croutons for soups and salads by using day old bread brushed with Olive
Oil, seasoning, and crumbled cheese. Broil or bake until cheese is melted.  Experiment with bread types and cheese type for different flavors.

5. If you are  adding cheese to a sauce, keep the heat low to medium so the cheese will not
separate. Use lower power settings on a microwave for the same reason.

Using Wine in Your Cooking...

Any meat recipe can benefit from adding wine to the recipe. Where
ever a recipe calls for water, you can replace it (up to 1/4 cup per pound of
meat) with red or white wine. Use red wines for lamb or beef and white wines for
pork, chicken or fish.

You can use wine marinades or wine butter sauces and a bit of sherry
can spice up most desserts and appetizers. Use the chart below to help you
choose the right wine for the right dish.

Appetizer Wines: Sherries have a nutty flavor and are dry to semi-sweet while Vermouth is more aromatic and herb flavored. It can be dry or sweet.

Red Table Wines: These are dry and slightly tart and blend well with stick-to-your ribs-dishes. They are light to ruby red in color and are great for steaks, roasts, and even Italian
pasta dishes. They include Clarets, Burgundies, Cabernets,  Zinfandels, and
Pinot Noirs.

White Table Wines: These  wines can be anywhere from very dry to semi-sweet and from light amber to deep gold in color. They enhance chicken and fish dishes and include Chablis,
Riesling, Semillon, Sauterne and Rhine Wines. Always serve well chilled.

Dessert Wines: These are  heavy wines that are sweet including Ports, Tokay, Angelica and Muscatel. They are deep red except for the amber Muscatel. They add that little something extra
to nuts, fruits and desserts.

Sparkling Wines: Bubbly, white, gold or pink--Champagne goes  with everything at almost anytime. Well-chilled, served in glasses that allow the bubbles to rise to the top, it adds to appetizers, main courses or desserts. Sparkling Burgundy is red, adding to the festivities--but none of them are what you would cook with. This is a drinking and toasting only beverage.