Lemon Juice sa Cheese
BURP - Koko (Pang-masa) - January 16, 2020 - 12:00am

Marami sa atin, bata pa lang ay mahilig na sa keso. Kaya naman ‘di kataka-taka kung nagkalat ang mga restaurant na may cheese ang recipe. Mayroong nachos na overloaded ang cheese, mayroon din namang takoyaki na binudburan ng keso at pati ang simpleng fishball ay nilalagyan na rin ng cheese sauce. Iba kasi sa pakiramdam kapag kinain ang ibang uri ng keso, maalat-alat na matamis at creamy ang texture nito. Pero may isang problema sa mga kesong nahiwa na at naiwan. Nanunuyo ang gilid nito at hindi na masarap kainin. Minsan ay itinatapon na ang nanigas na parteng ito ng keso. May tip para hindi masayang ang keso. Pahiran ng butter ang gilid na hiniwaan at hindi ito maninigas. Maaari rin itong pahiran ng white wine o lemon juice.

“Dr. Anthony Blake, director of food science and technology for an international flavor and fragrance company, explains that tartaric acid in wine helps prevent the calcium phosphate from linking cheese proteins together, thus preventing stringiness; he adds, however, the citric acid in lemon juice is much more effective. Citric acid actually binds with calcium and can overcome stringiness even extreme case of mozzarella.”

KESO
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