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How to Store Cheese

Storage form for types of cheeses

  • Hard or aged cheese : Parmigiano-Reggiano, aged Gouda, wrap in wax then add a layer of plastic wrap.
  • Blue cheeses : Gorgonzola, Roquefort, Wrap in plastic wrap.
  • Semi-hard and hard cheeses : Cheddar, Swiss, Gruyere, Wrap in plastic wrap.
  • Soft, semi-soft, and stinky cheeses : goat, Camembert, Brie, Limburger, Place in a resealable plastic container.
  • Fresh cheeses in water : mozzarella or Feta, Leave the cheese in the original packaging, changing the water every couple of days.


  • Avoid storing cheese in a non breathable wrapping depending on the cheese type, use either cheese paper or wax paper.
  • Do not store cheese in the coldest part of the fridge
  • Do no store an extra container this stop the cheese from breathing
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How To Tone Done Spice Heat In Food

  1. Add more ingredients to dilute the spiciness.
    The easiest way to tone down a dish that’s too spicy is to add more ingredients to lessen the proportion of the spicy element. If it’s a soup or stew, try adding more liquid. Add more vegetables, protein, or starches, too — whatever ingredient you have extra of
  2.  Add dairy.
    Dairy is great at counteracting spiciness and can add a nice cooling effect. You can add milk, sour cream, or even a dollop of plain yogurt over each serving, but beware of adding and then cooking the dairy over higher heat, as it may curdle. Coconut milk technically isn’t dairy, but lends a great creaminess to dishes; plus it goes well with a lot of Asian flavors, if that’s the kind of dish you’re try to tone down.
  3. Add acid.
    Take this trick from Thai cuisine, which happily uses lots of chiles. To counteract spiciness, a lot of their dishes use a liberal amount of acid from citrus, vinegar, or even ketchup. A spoonful can really do wonders to balance out and counteract the spiciness.
  4.  Add a sweetener.
    Like acid, sugar or other sweeteners add a different element of flavor that can tame spiciness. This one comes with a caveat, though, as you want to add very small amounts and taste constantly so your savory dish doesn’t end up tasting like dessert.
  5.  Add nut butter.
    A fun trick I’ve read about is to add a spoonful of nut butter, like almond or peanut butter, to soups and stews. Apparently it will help mellow the dish out but won’t be really noticeable when you eat it. Has anyone tried this trick before?
  6. Serve with bland, starchy foods.
    Let’s say your overly spicy dish tastes perfect otherwise, and you don’t want to mess with it by adding other ingredients. My simple solution is to serve it with something bland and starchy so when eaten together, the spice is diffused a bit. Rice, pasta, crusty bread, or potatoes are all great candidates.
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Also known as brinjals

Eggplants are among the most popular vegetables in the world, starring in everything from Greek moussaka, Middle Eastern baba ghanoush and Italy’s eggplant parmigiana, to France’s ratatouille and Japan’s nasu deng aku silky miso-glazed eggplant.

This versatile vegetable (also known as aubergine) ranges in colour from purple- black through pale green and variegated to white. It also comes in lots of sizes, from the more common large and bulbous variety to finger-slim Japanese eggplants and pea-sized South-East Asian varieties.

they Go well with

flavourings: garlic, chilli, onion, basil, mint, cumin, parsley, coriander, oregano.
Ingredients: haloumi, parmesan and mozzarella cheeses, anchovies, olives, tomatoes, eggs, beef, lamb, tahini, yoghurt, lemon juice, olives and olive oil.

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How to Caramelize Onions

  1. Place onion and butter in a deep heavy-based frying pan. Don’t use a non-stick pan, as the onion needs to catch on the base to brown.
  2. Cook the onion slowly over low heat. This allows the natural sugar in the onion to gradually caramelise and become golden.
  3. Cook, stirring occasionally to allow the onion to catch on the base, until golden brown. This takes about 30 minutes for three onions.