Triple play: Americans are mastering triple-cream cheeses

Article Abstract:

American food products are catching up to the benchmark from Europe and a new addition to this category is the triple-cream cheese, constituting buttery soft, ultrarich and gently sweet cheeses. The law requires that triple-creams marketed in the US be made from pasteurized milk because the cheeses in this category are younger than 60 days old when sold and the quick ripening of triple-creams and the time they spend traveling to the US also means that French versions are susceptible to being past their prime.

Manufacturing processes, Dairy Products, Cheese, natural and processed, Cheese Manufacturing, Cheese Food, Interpretation and construction, Production processes, Dairy industry, Dairy products industry, Dairy law, Dairy laws

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Coming home to roast

Article Abstract:

Some tips on roasting the meat are presented, explaining that the oven must be preheated first for sometime and the meat must be allowed to rest after being cooked for at least 20 minutes to allow the juices to rest back into the roast. Some recipes are discussed to prepare different styles of roasted meats and the preparation time is mentioned.

Methods, Recipes and menus, Roasting (Cookery), Roasting (Cooking)

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Coming home to roost

Article Abstract:

The argument of whether a clucking chicken tastes good or when they are churned out is targeted. The United States Department Of Agriculture (USDA) says fryers or broilers are usually less than 13 weeks of age, though pending regulations will lower that to 10 weeks to reflect common industry practices.

Poultry slaughtering and processing, Poultry and Eggs, Powers and duties, United States. Department of Agriculture, Poultry industry

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