Cheese is a generic term for a diverse group of milk-based food products. Cheese is produced in wide-ranging flavors, textures, and forms.
Cheese consists of proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. It is produced by coagulation of the milk protein casein. Typically, the milk is acidified and addition of the enzyme rennet causes coagulation. The solids are separated and pressed into final form. Some cheeses have molds on the rind or throughout. Most cheeses melt at cooking temperature.
Hundreds of types of cheese are produced. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and aging. Herbs, spices, or wood smoke may be used as flavoring agents. The yellow to red color of many cheeses, such as Red Leicester, is formed from adding annatto.
For a few cheeses, the milk is curdled by adding acids such as vinegar or lemon juice. Most cheeses are acidified to a lesser degree by bacteria, which turn milk sugars into lactic acid, then the addition of rennet completes the curdling. Vegetarian alternatives to rennet are available; most are produced by fermentation of the fungus Mucor miehei, but others have been extracted from various species of the Cynara thistle family.
Cheese is valued for its portability, long life, and high content of fat, protein, calcium, and phosphorus.
Cheese is more compact and has a longer shelf life than milk, although
how long a cheese will keep may depend on the type of cheese; labels on
packets of cheese often claim that a cheese should be consumed within
three to five days of opening. Generally speaking, hard cheeses last
longer than soft cheeses, such as Brie or goat's milk cheese. Cheesemakers
near a dairy region may benefit from fresher, lower-priced milk, and
lower shipping costs. The long storage life of some cheese, especially
if it is encased in a protective rind, allows selling when markets are
favorable. Additional ingredients may be added to some cheeses, such as black peppers, garlic, chives or cranberries.
A specialist seller of cheese is sometimes known as a cheesemonger.
To become an expert in this field, like wine or cooking, requires some
formal education and years of tasting and hands-on experience. This
position is typically responsible for all aspects of the cheese
inventory; selecting the cheese menu, purchasing, receiving, storage,
and ripening.
Minggu, 09 Desember 2012
Variations Bakso
- Bakso urat: bakso filled with tendons and coarse meat
- Bakso ayam: chicken bakso
- Bakso bola tenis or bakso telur: tennis ball sized bakso with boiled chicken egg wrapped inside
- Bakso gepeng: flat bakso
- Bakso ikan: fish bakso (fish ball)
- Bakso udang: shrimp bakso
- Bakso Malang: A bowl of bakso dish from Malang city, East Java; complete with noodle, tofu, siomay and fried wonton
- Bakso keju: new recipe bakso filled with cheese
Origin Bakso
The name Bakso originated from bak-so (肉酥, Pe̍h-ōe-jī: bah-so·), the Hokkien pronunciation for "shredded meat" (Rousong). This suggests that bakso has Indonesian Chinese cuisine origin. Today most of the bakso vendors are Javanese from Wonogiri (a town near Solo) and Malang. Bakso Solo and Bakso Malang are the most popular variant; the name comes from the city it comes from, Solo in Central Java and Malang in East Java.
In Malang, Bakso Bakar (roasted bakso) is also popular. As most
Indonesians are Muslim, generally Bakso is made from beef or is mixed
with chicken.
Bakso
Bakso or baso is Indonesian meatball or meat paste made from beef surimi and is similar in texture to the Chinese beef ball, fish ball, or pork ball. Bakso is commonly made from beef with a small quantity of tapioca flour,
however bakso can also be made from other ingredients, such as chicken,
fish, or shrimp. Bakso are usually served in a bowl of beef broth, with yellow noodles, bihun (rice vermicelli), salted vegetables, tofu, egg (wrapped within bakso), Chinese green cabbage, bean sprout, siomay or steamed meat dumpling, and crisp wonton, sprinkled with fried shallots and celery.
Bakso can be found all across Indonesia; from the traveling cart street
vendors to restaurants. Today various types of ready to cook bakso also
available as frozen food commonly sold in supermarkets in Indonesia. Slices of bakso often used and mixed as compliments in mi goreng, nasi goreng, or cap cai recipes.
Unlike other meatball recipes, bakso has a consistent firm, dense, homogeneous texture due to the polymerization of myosin in the beef surimi.
Unlike other meatball recipes, bakso has a consistent firm, dense, homogeneous texture due to the polymerization of myosin in the beef surimi.
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