Read e-book online 1 Noodle - 50 Sauces: Everyday Pasta (Quick & Easy) PDF

By Reinhardt Hess

ISBN-10: 1930603126

ISBN-13: 9781930603127

Fifty awesome sauces for any form of noodle from fettucine to rigatoni -- uncomplicated and speedy to arrange and but unbelievably Italian. comprises product information on noodles and Italian cheeses and directions on tips to prepare dinner noodles completely "al dente, " and lists 8 uncomplicated sauces and oils to have within the pantry.

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Extra info for 1 Noodle - 50 Sauces: Everyday Pasta (Quick & Easy)

Sample text

Sheep’s milk cheeses are dense with oil and butterfat, which come to the surface of the cheese, making for a rich and flavorful product. Although some of the world’s great cheeses are made from sheep’s milk, there are few, if any, sheep dairies in the United States. This prized commodity is a tough find for the home cheese maker (see Resources, page 173). Sheep’s milk cheeses—and sheep’s milk itself—although flavorful and creamy, are harder to find than cow’s and goat’s milk and cheeses, because sheep produce less milk.

Cow’s Milk In the Western world, the vast majority of cheeses produced and consumed are made with cow’s milk. This is primarily due to historical influences (cows were brought over on the boats for the settlement of the Jamestown colony in 1606), and the fact that the climate and terrain are suitable to their nature. Cows require large tracts of land, abundant vegetation, and temperate climates, all of which exist in North America. Their milk is rich and creamy, with high moisture content and large fat globules that rise to the surface.

Milk is often called nature’s most perfect food, because it supplies almost all of the nutrients and vitamins that the human body requires (the notable exceptions are vitamin C and iron). This nutritious drink has been a mainstay of mankind for countless centuries, and for nearly as long, man has been using it as the main ingredient for cheese. Milk is composed of several major components. Four of these components—fat, casein, lactose, and whey protein—are essential to properly making cheese. FAT Fat plays a crucial role in cheese production.

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1 Noodle - 50 Sauces: Everyday Pasta (Quick & Easy) by Reinhardt Hess


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