mudbug
Chef Extraordinaire
I usually listen to and follow most of Alton's advice, but now I'm wondering. On a recent show about cheese, he recommended wrapping and storing cheeses in wax paper to let them breathe (I'm abbreviating all the usual Alton science stuff).
Just grabbed my leftover hunk of Gruyere out of the fridge to have a few slices before getting up to start dinner and found it hardened and "rindy' around the edges. Same for the hunk of Parmesan that I mistakenly took for the Gruyere at first.
Tasted OK, but what gives? Am I not consuming it fast enough?
Just grabbed my leftover hunk of Gruyere out of the fridge to have a few slices before getting up to start dinner and found it hardened and "rindy' around the edges. Same for the hunk of Parmesan that I mistakenly took for the Gruyere at first.
Tasted OK, but what gives? Am I not consuming it fast enough?