By Genevieve Ko, George Mendes, Romulo Yanes
Author note: Romulo Yanes (Photographs)
In My Portugal, George Mendes, chef and proprietor of Michelin-starred Aldea, introduces us to the area of Portuguese delicacies, supplying one hundred twenty five mouthwatering recipes that exhibit the wide variety of dishes that come from this coastal nation. the gathering balances Mendes's well known eating place recipes, resembling his signature Duck Rice and Garlic Seared Shrimp, along with his takes on vintage Portuguese dishes, resembling Salt, Cod, Potato, and Egg Casserole; Mozambique Shrimp and Okra with Piri Piri; Eggs Baked with Peas, Linguiça, and Bacon; Butter Cookies; and extra. His tales illustrate the wealth of culinary assets in Portugal—fresh seafood, savory meats, and crisp greens. With scrumptious recipes and gorgeous pictures of the rustic, My Portugal takes the reader on an unforgettable trip.
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Additional resources for My Portugal: Recipes and Stories
1988). These changes ensue from hydrolysis of ␤- and ␣s2 -caseins by the elevated activity of plasmin (and probably other proteinases) in the milk; -casein is hydrolysed more slowly by plasmin than ␤- and ␣s2 -caseins. , 1998). An increase in SCC from 1 × 105 to Ͼ5 × 105 cells mL−1 typically results in a reduction of ∼3–7% in the moisture-adjusted (to 37 g 100 g−1 ) yield of Cheddar cheese. 4 kg Cheddar cheese 100 kg−1 milk) on increasing the SCC from 1 × 105 to 2 × 105 cell mL−1 , a range that would be considered relatively low for good quality bulk milk.
A Values in parentheses indicate the range of values reported in the literature. r particle, become an integral part of the gel network during acid gelation and contribute to the desired texture characteristics (Guinee & Hickey, 2009; cf. g. blue-type cheeses), where added lipases or lipases from secondary starter cultures can access the fat more easily, bring about selective hydrolysis of the triacylglycerols and release the FFA that lead to the desired flavour. 3). While the shorter chain fatty acids (C4:0 to C12:0 ) are present in lower quantities on a weight basis, they are primarily responsible for the piquant flavour of hard Italian cheeses, such as Parmesan and Romano, or the sharp goaty/sheep-like flavours of soft goat milk cheeses.
Chapter 8). Following whey drainage, the curd particles knit together into a cohesive mass of curd, which is treated to enhance further whey expulsion and concentration to the desired dry matter content of the cheese variety being manufactured; these treatments differ according to variety but typically include further lactose fermentation and pH reduction, cutting the curd mass into pieces (slabs), moulding the pieces to the desired shape and weight of finished cheese, salt addition and pressing.
My Portugal: Recipes and Stories by Genevieve Ko, George Mendes, Romulo Yanes