Chef vs Claude Battle …… to the Death!!!!
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I you have a cheese cave or the ability to have a temp/humidity controlled environment then I will be glad to give you all my recipes or processes. I currently have 2x Cheddar, 1 Colby, 1 Gouda, 1 Baby Swiss, 1 Pepperjack and 1 Parmesan aging in the meat locker. I was going to continue making new ones but we are in the process of listing our house to sell (to capitalize on this ridiculous market) so won’t be making charcuterie or cheese for a little while
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Chef said in Chef vs Claude Battle …… to the Death!!!!:
Dr_Pain Looks great. Guess I’ll make this soon. Now What’s up with the 400 days until it’s ready?
I made a Parmesano “Reggiano”, which needs to stay in the cheese cake for a little over a year
Dr_Pain That’s a good looking wheel of cheese. I tried cheese making several times, but my impatience with the process and lack of proper equipment caused me to loose interest, plus with everything else I was loosing space.
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Dr_Pain That’s a good looking wheel of cheese. I tried cheese making several times, but my impatience with the process and lack of proper equipment caused me to loose interest, plus with everything else I was loosing space.
johnsbrewhouse said in Chef vs Claude Battle …… to the Death!!!!:
Dr_Pain That’s a good looking wheel of cheese. I tried cheese making several times, but my impatience with the process and lack of proper equipment caused me to loose interest, plus with everything else I was loosing space.
I bought my mould on Amazon, I use sousvide, and buy my rennet, calcium chloride, thermophilic and mesophilic cultures online (and the other ones like proprionic shermani, Penecilium etc…)
I buy whole milk (not ultrapasturized) from the store. The fresher the better! And I just set the process as I watch a movie.
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I you have a cheese cave or the ability to have a temp/humidity controlled environment then I will be glad to give you all my recipes or processes. I currently have 2x Cheddar, 1 Colby, 1 Gouda, 1 Baby Swiss, 1 Pepperjack and 1 Parmesan aging in the meat locker. I was going to continue making new ones but we are in the process of listing our house to sell (to capitalize on this ridiculous market) so won’t be making charcuterie or cheese for a little while
Dr_Pain I can control temperature and humidity. Ready to run with it.
I’m starting out small with a 60 cubic foot chamber, but been accumulation parts for a walk in style chamber.
I always think large for my projects.
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Chef said in Chef vs Claude Battle …… to the Death!!!!:
Dr_Pain Looks great. Guess I’ll make this soon. Now What’s up with the 400 days until it’s ready?
I made a Parmesano “Reggiano”, which needs to stay in the cheese cake for a little over a year
Dr_Pain said in Chef vs Claude Battle …… to the Death!!!!:
Chef said in Chef vs Claude Battle …… to the Death!!!!:
Dr_Pain Looks great. Guess I’ll make this soon. Now What’s up with the 400 days until it’s ready?
I made a Parmesano “Reggiano”, which needs to stay in the cheese cake for a little over a year
That looks great. My next life I want to be a cheese maker. Right now, I just consume. When we travel around our home state of WI, I stop at every cheesehouse we see. I would be more then happy to be your quality control person🤪
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Dr_Pain I can control temperature and humidity. Ready to run with it.
I’m starting out small with a 60 cubic foot chamber, but been accumulation parts for a walk in style chamber.
I always think large for my projects.
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Dr_Pain said in Chef vs Claude Battle …… to the Death!!!!:
Chef said in Chef vs Claude Battle …… to the Death!!!!:
Dr_Pain Looks great. Guess I’ll make this soon. Now What’s up with the 400 days until it’s ready?
I made a Parmesano “Reggiano”, which needs to stay in the cheese cake for a little over a year
That looks great. My next life I want to be a cheese maker. Right now, I just consume. When we travel around our home state of WI, I stop at every cheesehouse we see. I would be more then happy to be your quality control person🤪
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Chef Holy Cow!!! I want to be you Chef. A walk in would be flipping awesome! I think my meat locker is 23 cu.ft, and old converted commercial freezer
Dr_Pain that is a beautiful wheel of cheese
. Congrats to you 
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cdavis It is just a pain that I have to wait so long for the aging. I will never complain about paying the prices of commercial cheese LOL!
Dr_Pain I believe that
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Chef said in Chef vs Claude Battle …… to the Death!!!!:
Dr_Pain Is there rice and/or seafood in this dish?
There is no rice in the dish. The “little pillows” are the dish. You can have variances on the “little pillows” as to how they are made, AND you can have different sauces. You can definitely add seafood to the dish (YUM!!)
Dr_Pain Gnocchi was used as a vehicle for the week as I grew up with many Italian immigrants. It all started on Thursday and they kept adding something cheap each day. On Friday, they would add fish caught on that day. Saturday would be meat scraps day (modern term i believe is awful). That’s where the dishes separated from making it in a pan or baked in the oven. The gnocchi up north would use parmesano regiano in the making of it because it was local. But, I can’t put my finger on a name for the dish.
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Dr_Pain Gnocchi was used as a vehicle for the week as I grew up with many Italian immigrants. It all started on Thursday and they kept adding something cheap each day. On Friday, they would add fish caught on that day. Saturday would be meat scraps day (modern term i believe is awful). That’s where the dishes separated from making it in a pan or baked in the oven. The gnocchi up north would use parmesano regiano in the making of it because it was local. But, I can’t put my finger on a name for the dish.
zbigjeff said in Chef vs Claude Battle …… to the Death!!!!:
Dr_Pain Gnocchi was used as a vehicle for the week as I grew up with many Italian immigrants. It all started on Thursday and they kept adding something cheap each day. On Friday, they would add fish caught on that day. Saturday would be meat scraps day (modern term i believe is awful). That’s where the dishes separated from making it in a pan or baked in the oven. The gnocchi up north would use parmesano regiano in the making of it because it was local. But, I can’t put my finger on a name for the dish.
I just love that story. A story of usage and necessity is found in many cultures. Down here they use to have Red Beans and Rice on Mondays because it was laundry day and they would use the starch from cooking the rice to starch their clothes (that’s before we added just the right amount of water to be absorbed by the rice)
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