Different Types of Cheese

Cheese comes in lots of different, colors, shapes and textures. The most common cheeses are made from the milk of cows, goats and sheep. The color, flavor and texture are determined by the type of milk used to make it or the way the cheese is made. Mold and bacteria are used to flavor, shape and age several different cheeses. Different types of cheese may be grouped into several categories, such as:

Fresh Cheeses
Soft and Rind-ripened Cheeses
Semi-soft Cheese
Hard and Cheddar-type Cheeses
Grating Cheeses
Blue-veined Cheeses

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Rosemary

A woody perennial herb with dark green, needle-like leaves and spires of small, white, pink, purple or blue flowers. It has a very pungent fragrance and may be used for cosmetics and decorative purposes, as well as culinary uses. Rosemary adds a great flavor to lamb, pork, chicken and salmon as well as several soups and sauces. A native of the Mediterranean region, rosemary grows wild on dry shrub and is cultivated all year round.

Different Types of Stock

A stock is a very flavorsome liquid made by simmering animal carcass and/or vegetables in water and aromatics until their flavor is extracted. Usually used as a base for soups, sauces, braising liquids and several other culinary preparations. There are several different types of stock, here are a few of them I use. *Simple stock- combine flavoring ingredients with water and simmer for a specific amount of time (cooking times may very according to the type of stock your making). Chicken stock, vegetable stock and fish stock are examples of simple stocks. They are normally used to prepare soups, grains and vegetables. Skim often. *White stock- a neutral flavored stock made by blanching the bones in water before marrying them with water, vegetables and herbs. The most common whites stocks are made from beef or veal. White stocks are great for adding body to certain dishes without changing the flavor much. *Seafood stock- made from shrimp and lobster shells, some fish heads or bon...

8 Primal Cuts of Beef

Chuck- shoulder cut, very tough. Cuts from this area are normally stewed, braised or pot roasted. Chuck Pot Roast Short Ribs Chuck Eye Roast Blade Roast Brisket - lower chest cut, fairly tough. Cuts from this area are normally stewed, braised or pot roasted. Corned Beef Ground Beef Stew Meat Pastrami Rib- upper back cut, very tender and rich flavored. Cuts from this area are normally roasted, sautéed, pan-fried or grilled. Rib Roast Back Ribs Rib-eye Steak Prime Rib Short Plate and Flank Steak - belly cut, very tough. Cuts from this areas are usually used for stew meat or fajitas. Stew Meat Skirt Steak ...

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