Food: Kitchen secrets from the Mobile Chef
01.01.70
I did a double take. The procedure described sounded fairly involved and like a good bit of cleanup. The author proclaimed that the step produced superior results in the finished dish. I have to say that I agree.
For Middle Eastern dips and creamed dishes strained yogurt works great. After using enough cheesecloth to wrap a mummy, a better way dawned on me. Today, I simply use a coffee strainer suspended over a bowl. I have found the gold toned Cuisinart cone shaped filter to be best for this task. As the yogurt sets the sour whey drains out. The flavor will mellow and the consistency will get thicker and thicker until after a day or two it will ultimately get as thick as cream cheese. Here is a word of caution. Once the yogurt reaches the consistency you are aiming for, take it out of the strainer and transfer to a container to stop the process.
This next tip is for hard-core grillers determined to grill all season long. Lean proteins such as skinless chicken breast, fish fillets, and even frozen burgers often stick to the grill and can get torn apart. What’s going on here is basically the same as putting your tounge on a cold flagpole. The two temperature differences reacts and stick to each other. The solution I have found is to remove the grate from the grill while it is preheating. When it’s time to cook, the grate and the food will be closer to the same temperature and will reduce or eliminate sticking.
Source: Summit County Citizens Voice