"Bob (this one)" > ha scritto nel messaggio
...
> Nathalie Chiva wrote:
>> On Mon, 22 Aug 2005 13:38:27 +0200, "Pandora" >
>> wrote:
>>
>>>>Another way to get that crispy outside and creamy inside is to slice
>>>>paneer (also spelled panir) cheese or queso fresco and simply fry it. It
>>>>doesn't melt and the surface will brown very nicely.
>>>>
>>>>It's easy to make paneer at home. Google.
>>>>
>>>>Pastorio
>>>
>>>I will go and google but what is Paneer? A cheese? I want to do it?
>>>Pandora
>> Indian fresh cheese. Easy to make at home, with milk, lemon juice, a
>> strainer and cheesecloth. Used only in cooking if I'm not mistaken.
>> But Bob, the taste has nothing in common with scamorza affumicata
>> (which is a smoked Italian cheese)!
>
> I've eaten it in Italy.
>
> Paneer is a kind of cheese that will form a crust when fried but doesn't
> melt. That's why I mentioned it. It stays flexible after cooking. If you
> want a smoky flavor, add three or four drops of liquid smoke to the milk
> before curdling.

Ohhhhhhh! I don't know this "liquid smoke". What is? Have you got a photo,
please?
>
> It can also be used as a wrapper for other foods, and one way I've done
> that is to shred or chop the cheese coarsely and spread evenly across the
> inside of a medium-hot skillet. As the cheese cooks, the pieces stick
> together. When it brows well on one side, turn it over to brown it, too.
> After cooking, if you put it flat on a plate, you can pile foods on it
> like a piadina or unopened pita and fold it closed over the foods you
> added.

Nice!
>
> I like to put in it a thin slice of ham topped with chopped hot peppers in
> a Mexican-style salsa. I have added dried herbs to the cheese before
> cooking on other occasions, and I like that, too.

Very good! When you add the herbs? While the milk boil or after?
Pandora
>
> Pastorio
>