- May 12, 2011
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Hey Mel, Other cheeses like Mozzarella the curd is coagulated with Rennet, leaving a still useful Whey that then can be reheated and with the addition of an Acid will form the fine Curds of Riccotta. Unfortunately taking Milk heating it and adding Acid leaves a Whey that is spent. It is really just sour salty water at this point.
The Culinary Institute of America's Textbook...The Professional Chef is a great one. It is written for student learning to be Pros so it has Chef and Restaurant history along with info on equipment and so on. When it comes to food stuffs it assumes you know Nothing so it goes into details about everything useful.
On Cooking: A Text Book of Culinary Fundamentals is another good one and what I taught out of. Similar layout, but 3X the price.
Have fun and feel free to PM a question anytime...JJ
The Culinary Institute of America's Textbook...The Professional Chef is a great one. It is written for student learning to be Pros so it has Chef and Restaurant history along with info on equipment and so on. When it comes to food stuffs it assumes you know Nothing so it goes into details about everything useful.
On Cooking: A Text Book of Culinary Fundamentals is another good one and what I taught out of. Similar layout, but 3X the price.
Have fun and feel free to PM a question anytime...JJ