I made a Lamb and Eggplant Gratin last night that called for a breadcrumb topping that had cheese in it, either ricotta salada or feta. I was nervous that the feta might be too strong and never having used the ricotta salada tried that. The dish was delicious, but the cheese held its shape (didn't melt). Would this have been true for the feta as well?
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Ricotta Salada vs Feta?
- Thread starter pam
- Start date
I have a hard time finding the Ricotta Salata and found a little trick for taming the feta. Just
put the piece in a bowl of cold water for a short time before crumbling. It removes some of the salt and makes it milder. Fine Cooking magazine did an article some time back about changing texture and taste of feta by placing it in water or a light homemade brine or milk and refrigerating it.
put the piece in a bowl of cold water for a short time before crumbling. It removes some of the salt and makes it milder. Fine Cooking magazine did an article some time back about changing texture and taste of feta by placing it in water or a light homemade brine or milk and refrigerating it.
You can do either one Pam. Here's how...
You can just copy and paste, and yes, we like to know where it comes from. And you can link it by going to the source, click on the URL in the address bar at the top. It will be highlighted blue, copy it (I right click and then hit copy). Come back to this sight and in the post reply box at the bottom you will see "Link URL". I right click in that box and then hit Paste. It will automatically make the link when you submit it. If you want to give it a name, you can type whatever you want it to be called in the "Link Title" and it will show that name inside the post. Hope this helps.
You can just copy and paste, and yes, we like to know where it comes from. And you can link it by going to the source, click on the URL in the address bar at the top. It will be highlighted blue, copy it (I right click and then hit copy). Come back to this sight and in the post reply box at the bottom you will see "Link URL". I right click in that box and then hit Paste. It will automatically make the link when you submit it. If you want to give it a name, you can type whatever you want it to be called in the "Link Title" and it will show that name inside the post. Hope this helps.
julie-r-wa
Well-known member
You can do both. To include a link with your post, you...
...highlight the URL of the link and hit control-C to copy it. Then post the link by putting it (via control-v) in the FinerKitchens Forum posting page space under the text box that says "Link URL." Put the title of the recipe (or whatever link you're wanting to be make available for folks to get to) under "Link Title" and that's it! Ta da! smileys/smile.gif
...highlight the URL of the link and hit control-C to copy it. Then post the link by putting it (via control-v) in the FinerKitchens Forum posting page space under the text box that says "Link URL." Put the title of the recipe (or whatever link you're wanting to be make available for folks to get to) under "Link Title" and that's it! Ta da! smileys/smile.gif
Making a link
This is my first attempt
http://www.leitesculinaria.com/recipes/cookbook/lamb_gratin.html
This is my first attempt
http://www.leitesculinaria.com/recipes/cookbook/lamb_gratin.html
Finished it up last night.
We are not good with leftovers (and there are only two of us at home anymore), but I have to say, neither of us grumbled about having the same thing 3 nights in a row (and I even could have postponed for one night, but my husband insisted he wanted it again.) It's really a very interesting combination of flavors; will certainly make it again!
We are not good with leftovers (and there are only two of us at home anymore), but I have to say, neither of us grumbled about having the same thing 3 nights in a row (and I even could have postponed for one night, but my husband insisted he wanted it again.) It's really a very interesting combination of flavors; will certainly make it again!