Shredded cheese??? whats the best kind to use in a Baked Scalloped potatoes and pork chops recipe???!
Shredded cheese??? whats the best kind to use in a Baked Scalloped potatoes and pork chops recipe???
What will melt the best??? Im a new cook so if this is a dumb question sorry?.
THAnks
Answers: It really all depends on your personal tastes,I find that I like the flavor that a good sharp cheddar gives,and you can get it in white or yellow,so works well for the white creamy sauce that one associates with scalloped potatoes.Another one that I like to use is a combination cheese I found at the deli counter(Walmart) it is a smoked cheddar and swiss,.
Hope this helps..good luck Chedder is Better. The more finely shredded the cheese the better. Check out the cheese aisle and find the package that is the finest you can get. Melts much more easily Cheddar is always a good cheese.
I like to use sharp cheddar because of the stronger flavor than mild cheddar. I prefer to use a good sharp cheddar and Montery Jack cheese. If you don't have the time it comes already shredded check in the cheese aisle at the market. I would have to say it depends on the receipe...if it is an Italian recipe mozzorela might be nice. Southwestern? Def cheddar. Scalloped potatoes? The possibilites are endless. Try a blend of 2-3 different cheeses. Bon Appetite! I always use sharp cheddar for more flavor, since the pork chops can be kind of a strong taste. If you really want this dish to be really really good, be sure to add some finely sliced onion and finly sliced granny smith apple in layers with your potatoes - you won't believe the wonderful flavors! With the slight sweet of the apple, and the sharp cheddar cheese, it's to die for mild cheddar. just make sure to coat it with a little corn starch or flour so it doesnt sepparate and get oily. Monteray and cheddar mix( usually marked Mexican mix) make sure it's finely shredded because it will met the quickest. Gruyere Cheese would be classic here. Velveta melts really well. also you can use cheddar cheese and heat it up and stir in a little milk to the texture that you want Vintage cheddar (more than 12 months). It won't melt the best but it it flavoursome as pork and potatoes can be bland, bakes slightly crisp so it won't be too gooey when eaten and sets in the fridge.
Cracker Barrel Black Label. No extra salt required. Cheddar or Colby velveeta melts best and you can use the mexican style and kick up your tators a bit Cheddar cheese will tatste the bst but velvetta melts the best and thats pretty good also.Good Luck honey! No, it's not a dumb question.
Cheddar is probably the best for simply melting; however other cheese provide more ambiance and fun. Gouda is wonderful with spuds, just make sure you remove the "rind" before you shred it. Which ever cheese you use, mix in some fresh Parmesan or asiago cheese to it, this will enhance the other cheese and help as a binder for the spuds. (They won't be soupy.) Good luck! cheddar is always good in scalloped potatoes however you can use mozzarella or pretty much any cheese you so desire.
this isnt a dumb question. if you don't ask how will you learn? Cracker Barrel Sharp Cheddar, u grate yourself. NOT dumb:) Extra sharp ever better. Milk, butter bring potatoes slices to boil. If you both like onions small chop some & add. Salt pepper and let simmer. Add more on top, bake a bit if u can to get a crust on top. Some bread crumbs seasoned too on top. Apple sauce w/ pork chops/ Keep chops marinated two hrs. Extra Virgin olive oil & u can go for it. Cook lightly and remember the meat will cook some itself after you turn off the heat. Sear or even BBQ... Get a great cookbook as a guideline to follow. Then Martha Stewart get her essentials list for kitchen tools must haves. The Joy of Cooking is standard. Play around and enjoy.!!! Best of luck. Shredded cheddar. try a blend, sharp chedder for flavour mixed with a little mozzarella for the gooyness cheddar and parmesan is good. i would use a mornay sauce for the potatoes. make a bechamel, make it into a mornay by adding some gruyere, cheddar and a cake of boursin until the flavor intensity is there, i typically add 2ice as much gruyere to cheddar and i add a lot of cheese! add to your liking...there is no perfect amount...until you taste mine;) fling in a few handfuls of minced chives and BAM! add it to the boiled taters. and bake for 2 hours at 300. now mix some seasoned bread crumbs and ground potato chips, some clarified butter to moisten it, add a few handfuls of blue cheese for a sexy topping that will have folks RAVING!! uncover the dish, sprinkle on a good coating of topping and bake till it starts to brown
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here is a bechamel... i add a bit of heavy cream after i add the cheese. turn off the heat before you add the cream. cook this sauce SLOWLY
also add some chix base to the bechamel for extra flavor!
Sauce Bechamel ~ A Traditional Recipe
* 1 small yellow onion, peeled and poked with 5 cloves...for a piquet
* 1 small carrot, peeled and cut into small dice
* 1/3 celery rib, cut into small dice
* 1/2 cup unsalted butter
* 1/3 cup unbleached all purpose flour
* 4-1/2 cups milk
* salt and freshly ground black pepper
* freshly grated nutmeg
* small bouquet garni
1. Scald the milk. Remove from heat and set aside.
2. Heat the butter in a small saucepan until the foam subsides, then add the diced vegetables. Saute until the celery is translucent.
3. Take the pan off the heat and stir in the flour. Put the pan back on the heat and cook about 5 to 7 minutes, stirring occasionally.
4. Remove the pan from the heat and slowly whisk in the scalded milk.
5. Return to heat and bring up to a boil, stirring constantly with a wooden spoon.
6. Season with salt, pepper and nutmeg. Add the bouquet garni and piquet... lower heat and simmer for 35 minutes.
7. Remove and strain the sauce, without pushing on the vegetables.
8. Cool the sauce in a cold water bath and store in the refrigerator for up to 2 days. May be frozen for up to 3 months. colby melts nicely
cheddar would be good, too