द्वितीय विश्व युद्ध राशन रेसिपी: 1940 के दशक का पारंपरिक पॉटेड चीज़ स्प्रेड

1위@moniquem766 दिन पहले

If you added a splash of Worcestershire instead of the Bovril and then toasted it, it’d be a bit like a cheat’s rarebit.번역 보기

2위@sarastobie26194 दिन पहले

This is actually ingenious, I’m a chef and I do like to see how food was stretched, taken enough cheese for one sandwich and made it into ten.번역 보기

3위@mezbrookscarter82896 दिन पहले

I think it would be lovely if, instead of the Bovril, you added a little English mustard. English mustard would give the potted cheese a warm, golden yellow — much prettier than Bovril’s brownish tint. Mustard does two clever things at once: Sharpens the cheese, making it taste more “cheesy” without adding salt, and lifts the richness so the pot doesn’t feel heavy. It’s the same principle as adding mustard powder to a cheese sauce — it doesn’t make it taste of mustard; it just makes the cheese taste more like itself. Mustard blends smoothly into butter and cheese, so the potted mixture stays silky. Bovril can make it slightly sticky; mustard keeps it light. Mustard will also help the potted cheese set slightly firmer.번역 보기