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Author(s): The Great Courses
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Category: Video (tutorials, how-to, etc.)
Date: 2014
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Language: English
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The Everyday Gourmet: Baking Pastries and Desserts 6xDVDRip MP4/AVC, ~1500 kb/s 640x480 Duration: 03:52:24 English: AAC, 128 kb/s (2 ch) + PDF Guide 2.65 GB Genre: Cooking A three-tiered chocolate cake crowned with pillows of whipped cream frosting. A warm-from-the-oven fruit pie complete with a golden-brown latticed crust. A rich, creamy custard whose silky texture reminds you of luxury and refinement. For many of us, indulging in these and other delicious treats means visiting our local bakery or making unexciting substitutes from boxed mixes. But baking desserts from scratch, even desserts that youd expect to find only in five-star restaurants, is a lot less difficult than you might think. In fact, anyone with the right mastery of the basic concepts, techniques, and strategies that classically trained pastry chefs use can bake and create desserts that taste spectacularand look spectacular as well. When you master the secrets of baking, you can elevate everyday meals to restaurant-quality dining experiences, impress your family and friends with your culinary skills, rediscover the sheer joy of baking with everyday and uncommon ingredients, experiment with creating your own unique treats, and not have to resort to boxed mixes and store-bought goods. Get a quick, easy, and comprehensive guide to the fundamentals of baking like a professional with The Everyday Gourmet: Baking Pastries and Desserts. These six lessons invite you to join Chef Stephen L. Durfee, an award-winning pastry chef and instructor from the famed Culinary Institute of America, as he demonstrates tried-and-true methods for baking everything from simple cookies and cakes to custards, cream puffs, and chocolate mousse. Filmed on site at the CIAs Greystone campus in Napa Valley and packed with dynamic studio demonstrations and opportunities to work hands-on in your own kitchen, these lessons give the novice and master baker alike practical tips and insights straight from one of the worlds most respected culinary schools. Start Baking with More Confidence Unlike cookbooks (where all you can do is read the recipe, see the beautiful picture, and hope for the best outcome) and popular cooking shows (where the emphasis is more on entertainment than accessibility), The Everyday Gourmet: Baking Pastries and Desserts is fun to watch while at the same time highly interactive, academically rigorous, and deeply informative. By inviting you to learn with one of the CIAs great instructors, you know youll be getting lessons that are more concerned with your education than with just entertainment. Central to Chef Durfees course is his ability to take the intimidation out of baking and replace it with confidence. Youll learn how to approach common baking techniques such as creaming eggs and sugar to the right consistency rolling out and blind-baking flaky and crumbly pastry dough whipping up your own frosting, whipped cream, and dessert sauces and plating, decorating, and serving your desserts like a pro. Along the way, youll hone your ability to work with baking instruments from wire whisks, stand mixers, and pastry cream bags to ramekins, molds, and even a blowtorchnot to mention the most important tools any baker owns: his or her hands. Youll also get tips on setting up your baking station, testing for doneness, measuring ingredients properly, and more. Lectures: 01. Handle With Care - Basic Doughs 02. Mixing It Up - Methods For Cakes 03. Blue-Ribbon Winners - Pies and Biscuits 04. Lighter Than Air - Cream Puffs 05. Simple To Elegant - Custards 06. 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Processed cheese (also known as prepared cheese, cheese product, plastic cheese or cheese singles) is a food product made from cheese and other unfermented dairy ingredients mixed with emulsifiers. Additional ingredients, such as vegetable oils, salt, food coloring, or sugar may be included. As a result, many flavors, colors, and textures of processed cheese exist. Its invention is credited to Walter Gerber of Thun, Switzerland, in 1911.

Advantages[edit]

Processed cheese has several technical advantages over natural cheese,^[1] including a far longer shelf life, resistance to separating when cooked (meltability), and a uniform look and physical behavior. Its mass-produced nature provides arguably its greatest advantage over natural cheese: a dramatically lower cost — to producers and consumers alike — than conventional cheesemaking. This, in turn, enables industrial-scale production volumes, lower distribution costs, a steadier supply, and much faster production time compared to traditional cheeses.

The use of emulsifiers in processed cheese results in a product that melts without separating when cooked; with prolonged heating, some natural cheeses (especially cheddar and mozzarella) separate into a lumpy, molten protein gel and liquid fat combination. The emulsifiers (typically sodium phosphate, potassium phosphate, tartrate, or citrate) reduce the tendency for tiny fat globules in the cheese to coalesce and pool on the surface.

Because processed cheese does not separate when melted, it is used as an ingredient in a variety of dishes. Unlike some unprocessed cheeses, heating does not alter its taste or texture.

Sale and labeling[edit]

Processed cheese is often sold in blocks, pressurized cans, and packs of individual slices, often separated by wax paper, or with each slice individually wrapped by machine.

United Kingdom[edit]

In the United Kingdom, processed cheese is typically sold in individually wrapped slices, often referred to as 'singles', or in foil-wrapped portions. Dairylea and The Laughing Cow are leading brands.

United States[edit]

In 1916, CanadianJames L. Kraft applied for the first U.S. patent for a method of making processed cheese.^[2][3]Kraft Foods developed the first commercially available, shelf-stable, sliced, processed cheese; it was introduced in 1950. This form of sliced cheese (and its derivatives) have become ubiquitous in U.S. households ever since, most notably used for cheeseburgers and grilled cheese sandwiches because of its ability to cook evenly, distribute/stretch smoothly, and resist congealing, unlike traditional cheddar cheeses. Competitors lobbied unsuccessfully to require processed cheese be labeled 'embalmed cheese'.^[4] The first commercially available, individually wrapped, cheese slices were introduced in the U.S. by Clearfield Cheese Co. in 1956. U.S. Patent 2759308 by Arnold Nawrocki was assigned to Clearfield Cheese Co. in 1956.

The best known processed cheese in the United States is marketed as American cheese by Kraft Foods, Borden, and other companies. It is orange, yellow, or off-white; mild, with a medium consistency; and melts easily. It is typically made from a blend of cheeses, most often Colby and cheddar. Another type of processed cheese created in the United States is Provel pasteurized processed pizza cheese, which uses cheddar, Swiss, and provolone cheeses as flavorants.^[5] Provel cheese is commonly used in St. Louis-style pizza. A third variety of processed pizza cheeses are mozzarella-like imitation processed cheeses, which are sometimes used in frozen pizzas.^[6]

Legal definitions[edit]

Owing to its highly mechanized (i.e., assembly line) methods of production, and additive ingredients (e.g., oils, salts, or colors), some softer varieties of processed cheese cannot legally be labeled as actual 'cheese' in many countries, even those in which slightly harder varieties can be. Such products tend to be classified as 'cheese food', 'cheese spread', or 'cheese product' (depending primarily on the amount of cheese, moisture, and milkfat present in the final product).

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United States[edit]

In the United States, processed cheese is defined, categorized, and regulated by the Food and Drug Administration under the U.S. Code of Federal Regulations Title 21 (Food and Drugs), Section 133 (Cheeses and Cheese Related Products).^[7][8] Pasteurized process cheese can be made from a single cheese, or a blend of several cheeses. Cream, milk fat, water, salt, artificial color, and spices may also be added. The mixture is heated with an emulsifier, poured into a mold, and allowed to cool. The definitions include:

• Pasteurized process cheese, which is made from one or more cheeses (excluding certain cheeses such as cream cheese and cottage cheese but including American cheese). Moisture not more than 41 percent; fat in the solids, not less than 49 percent.
• Pasteurized process cheese food, which is made from not less than 51 percent by final weight of one or more 'optional cheese ingredients' (similar to the cheeses available for pasteurized process cheese), mixed with one or more 'optional dairy ingredients' (milk, whey, etc.), and which may contain one or more specified 'optional ingredients' (nondairy). Moisture must be <44 percent, and fat content >23 percent.
• Pasteurized process cheese spread, which is made similarly to pasteurized process cheese food but must be spreadable at 70 ° F. Moisture must be between 44-60 percent, and fat content >20 percent.

The U.S. Food and Drug Administration does not maintain a standard of identity for 'pasteurized prepared cheese product', a designation which particularly appears on many Kraft products. Nor does the FDA maintain a standard of identity for 'pasteurized process cheese product' (emphasis on the trailing 'Product'), a designation which appears particularly on many American store- and generic-branded singles. Products labeled as such may use milk protein concentrate (MPC) in the formulation, an ingredient which does not appear in the above FDA definitions. The desire to use inexpensive imported milk protein concentrate is noted as motivation for the introduction of these and similar terms, and for the relabeling of some products.^[9][10] After an FDA Warning Letter protesting Kraft's use of MPC in late 2002,^[11] some varieties of Kraft Singles formerly labeled 'pasteurized process cheese food' became 'pasteurized prepared cheese product', Velveeta was relabeled from 'pasteurized process cheese spread' to 'pasteurized prepared cheese product', and Easy Cheese from 'pasteurized process cheese spread' to 'pasteurized cheese snack'.

• A 1948 U.S. advertisement for an American pasteurized cheese food

• Easy Cheese, a pasteurized process cheese spread product, on a pretzel^[12]

References[edit]

1. ^AP-42, 9.6.1: Natural And Processed Cheese(PDF), US EPA, July 1997
2. ^'Emmi Gerber – Über Gerber'. Emmi Fondue AG. Archived from the original on 31 May 2013. Retrieved 26 March 2013.
3. ^'Kraft Foods Corporate Timeline'(PDF). Kraft Foods Group, Inc. Retrieved 26 March 2013.
4. ^'James L. Kraft'. www.nndb.com. Retrieved 7 July 2017.
5. ^Hulin, Belinda (2007). The Everything Pizza Cookbook: 300 Crowd-Pleasing Slices of Heaven. F+W Publications, Inc. p. 7. ISBN978-1-59869-259-4. Retrieved 30 September 2012.
6. ^Barry A. Law; A. Y. Tamime, eds. (24 June 2011). Technology of Cheesemaking. John Wiley & Sons. p. 355. ISBN978-1-4443-4789-0.
7. ^Under the U.S. Code of Federal Regulations Title 21 (Food and Drugs), Article 133, Section 169 (Pasteurized process cheese), the allowed usage of the term 'American Cheese' for certain types of 'Pasteurized process cheese' is detailed. Specifically, in paragraph (e)(2)(ii) of section 133.169, it states, 'In case it is made of cheddar cheese, washed curd cheese, colby cheese, or granular cheese or any mixture of two or more of these, it may be designated 'Pasteurized process American cheese'; or when cheddar cheese, washed curd cheese, colby cheese, granular cheese, or any mixture of two or more of these is combined with other varieties of cheese in the cheese ingredient, any of such cheeses or such mixture may be designated as 'American cheese'.' US Food and Drug Administration (1 April 1999). 'Title 21, Article 133'. US Government Printing Office. Archived from the original on 17 February 2007. Retrieved 17 February 2007.
8. ^Refer to U.S. Code of Federal Regulations Title 21 (Food and Drugs) Article 133 (Cheeses and Cheese Related Products)Archived 17 February 2007 at the Wayback Machine at the U.S. Government Printing Office.
9. ^'U.S. Imports of Concentrated Milk Proteins: What We Know and Don't Know?', Jesse, Marketing and Policy Briefing Paper No. 80, Department of Agricultural and Applied Economics, College of Agricultural and Life Sciences, University of Wisconsin-Madison Cooperative Extension, University of Wisconsin-Extension, February 2003. Accessed 8 February 2010.
10. ^'What is 'Real Kraft Cheese'?', Chicago Business, 5 February 2007. Accessed 9 February 2010.
11. ^'Warning Letters: Kraft Foods North America, Inc. 18-Dec-02'. US Food and Drug Administration. 18 December 2002. Archived from the original on 10 January 2011. Retrieved 7 April 2015.
12. ^Monk, A. (1991). Convenience food facts: help for planning quick, healthy, and convenient meals. Wellness & nutrition library. DCI/Chronimed Pub. p. 98. Retrieved 1 June 2017.

External links[edit]

Wikimedia Commons has media related to Processed cheese.

• 'From Cheese to Cheese Food: How Kraft persuaded Americans to accept cheese by divorcing it from its microbe-laden origins', American Heritage, January 2001