Lasagna recipes, tips and how-to instructions for making the best lasagna
Posted in Ingredients on Jun 22nd, 2008
Ricki Carroll’s 30-minute Mozzarella
Mother Earth News
Yield: 3/4 to 1 pound cheese
1 1/2 tsp citric acid dissolved in 1/4 cup cool water
1 gallon pasteurized whole milk
1/4 tsp liquid rennet (or 1/4 rennet tablet) diluted in 1/4 cup cool, unchlorinated water
1 tsp cheese salt (coarse, noniodized flake salt similar to pickling salt; do not use iodized salt)
Slowly [...]
Posted in Ingredients on Dec 19th, 2007
Definition: This favorite pizza topping is a coarse pork sausage, generally sold in plump links. Italian sausage is usually flavored with garlic and fennel seed or anise seed. It comes in two styles–hot (flavored with hot, red peppers) and sweet (without the added heat). It must be well cooked before serving, and is suitable for [...]
Posted in Ingredients on Dec 19th, 2007
Definition: [PAHR-muh-zahn] This hard, dry cheese is made from skimmed or partially skimmed cow’s milk. It has a hard, pale-golden rind and a straw-colored interior with a rich, sharp flavor. There are Parmesan cheeses made in Argentina, Australia and the United States, but none compares with Italy’s preeminent Parmigiano-Reggiano, with its granular texture that melts [...]
