How To make Cheese Fondue (Usda)
1 c Cottage cheese, creamed
1/4 c Milk
2 tb Butter or margarine
1 1/2 tb Cornstarch
1 ds Garlic powder
1/4 ts Dry mustard
3/4 c Milk
4 oz Pasteurized process cheese
(sharp Cheddar), shredded 2 oz Pasteurized process cheese
:
(Swiss), shredded 1 lb Loaf French bread
cut into cubes Mix cottage cheese with 1/4 cup milk in a blender until smooth. Melt fat in a saucepan. Stir in cornstarch, garlic powder, and dry mustard; mix well. Add 3/4 cup milk. Cook over medium heat, stirring constantly until thickened, about 2 to 3 minutes. Reduce heat. Stir in cottage cheese mixture. Add remaining cheeses, stirring until cheeses are melted. Serve with cubes of French bread for dipping into fondue mixture. NOTE: Fondue may be transferred to a preheated fondue pot or chafing dish if desired. Keep hot during serving by using an alcohol burner, canned heat, or candle burner. Calories per serving: About 210 for fondue mixture, without bread. Source: FOOD :
by U.S. Department of Agriculture Typed for you by Karen Mintzias
How To make Cheese Fondue (Usda)'s Videos
The BMT Meat Stack | Benjamin Steakhouse Prime
Benjamin Steakhouse Prime's new BMT Meat Stack #sandwich includes slices of rib eye, filet mignon, New York strip steak and thick-cut #bacon. (Crazy, right?) Each cut is seasoned and cooked to juicy perfection, and the sandwich's many flavors are tied together with chardonnay-soaked sun-dried tomatoes and cognac-Madeira wine cheese fondue.
This meaty of a deal is priced at $375!
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If you love garlic and you love steak, these Garlic Steak Bites will blow your mind!
These tender, garlicky beef cubes are super addicting and the ultimate crowd pleaser! If you love garlic and you love steak, these Garlic Steak Bites will blow your mind. Every single cube is the perfect bite; this dish is perfect for garlic lovers like me! One of my favorite summer recipes is healthy and packed with protein and paired with a side of rice, Japanese Ginger salad, and Asian Honey Garlic Potato for the perfect meal.
RECIPE:
The Surprising History of American Cheese with food historian Sarah Wassberg Johnson
American cheese was called that way before Kraft started selling its individually wrapped processed cheese slices. Food historian Sarah Wassberg Johnson explores the history of a variety of specific American cheeses, the diary industry and what events and culture forces changed how Americans eat cheese.
Pasteurize eggs at home without sous vide cooker! See how it compares with raw and sous vide eggs
Raw eggs are commonly called for in many recipes, from homemade caesar dressing, mayonnaise, bouillabaisse rouille, hollandaise sauce, to various Asian rice bowls and hot pot dips (for instance, sukiyaki wagyu almost requires runny egg yolk dip if you want the full experience). Pasteurized egg whites are often necessary for chocolate mousse, buttercream, and various meringue applications. Eggs commonly sold in US supermarkets however, are not produced for raw consumption, and pasteurization is recommended for food safety.
You can check out the details on pasteurization math from the USDA Guidelines:
In a nutshell, you can pick and choose the temperature at which to hold the eggs as long as you adjust the time accordingly. Standard guideline is 140F for 3.5minutes. You can add more time for a lower temperature, and reduce time if treated at higher heat.
I find home hot tap water a great alternative to sous vide or stove top heating. It is more consistent than keeping even temperature stove-top, doesn't run much risk of overheating, and takes far less time than sous vide.
To find out if there are benefits to sous vide, I tried comparing hot tap pasteurized eggs with sous vide and raw, and tested meringues made from all three.
00:00 Introduction
00:14 USDA Guidelines & Pasteurization Math
00:49 Hot Tap Water Method (140F)
01:38 Sous Vide Method (135F)
02:12 Side-by-side Visual Comparisons
02:53 Pasteurized Egg White Whip Test
Cheese Fondue! #tailgatetime
Glad to be a part of #tailgatetime, hosted by Tiffany @MuddMascaraHomestead and Tony @KettleKitchen! We bring cheese fondue and some nice marinated mushrooms to the table this year. Great collaboration! For a full playlist, please see @MuddMascaraHomestead and @Kett@KettleKitchen's channels. Thank you for the invitation!
Here is a link to the marinated mushroom video:
A live giveaway will be held on Sunday, February 4, 2024 at 2:00 p.m. Pacific Standard Time. Don't miss out on the fun!
Here is the playlist:
1 Mudd & Mascara Homestead
2 Christine ~ Mrs. Gilliam Farms
2 Gail's Southern Living
3 The Official Ann/Lynn Show
3 The Inquisitive Farmwife
4 DrunkenChefBbq
4 DerekFowler1973
5 Lowe Family Adventures
6 Mrs. Hardnack Farms
7 Thunder Stick Homestead
8 Stephanie Herriott Large Family Diabetic Cooking
9 Where To Begin Homestead
10 Mennonite Farmhouse
11 Darklordmenet
12 KrisandLarry Homestead
13 Heavenly Hills Homestead
14 Anne Dale Homestead
15 Whole New Perspective
16 Our Urban Homestead (Annette)
17 Jamie's Country Living
18 Jeni's Scratch Made Kitchen
19 One Day At A Time Farmstead
20 Butler Family Farm
21 Alyne ~ Welcome To My Kitchen
22 Boots and Bounty Homestead
23 Canadian Family Life
24 The Flavorful Home
25 Growing with Hudson
26 C & C Farm
27 Bloo's Self Reliance
28 Ann Southern Home
29 Big Valley Living
30 Ormsby Farms
31 Kettle Kitchen and NannyTam
Featured background music:
Nashional / Oh Ah Uhm / courtesy of epidemicsound.com
Mary Riddle / Play Loud March Proud / courtesy of epidemicsound.com
Sight of Wonders / New Orleans Diner / courtesy of epidemicsound.com
Tiki Tiki / Sit Down Sir / courtesy of epidemicsound.com
View Points / At the Park / courtesy of epidemicsound.com
Five Dime Fellas / Swing by Noon / courtesy of epidemicsound.com
Birdies / Thursday Noon in Memphis / courtesy of epidemicsound.com
View Points / The Scent of Home / courtesy of epidemicsound.com
View Points / Down the Garden Path / courtesy of epidemicsound.com
Nathan Moore / Gold in Them Hills / courtesy of YouTube.com
Links to products used in video:
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Use code BigValleyLiving10 for 10% off
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Vegega Garden Beds - BigValleyLiving 10% off:
TrueLeaf Market: Microgreen Seeds
Souper Cubes:
Links to check out:
USDA Guide to Home Canning:
National Center for Home Food Preservation:
Pampered Chef:
The Biggest Little Kitchen Store in Jackson, California:
Truly Taylor Designs on ETSY:
10 minutes prep lazy easy but healthy meal Ep38
Here is a quick way to make a healthy Sunday night dinner.
We will make together a cheesy omelette and a nice salad.
For the omelette, you will need:
- 3 eggs / person
- Swiss cheese
- parmesan cheese
- two Tsp of milk
- salt, pepper to taste
For the salad:
- hearts of romaine
- Italian dressing
- parmesan cheese
- pine nuts, pumpkin seeds to taste