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Glossary Of Ingredients Of Mexican Cooking (2/7)

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Mexican File, Text 1 Servings

INGREDIENTS

INSTRUCTIONS

CHEESE:  Traditional Mexican cheeses were mad with goat's or sheep's
milk. The following cheeses are used in this style of cooking:
CHEDDAR: is a mild firm cheese of English origin that becomes more
sharp with age.  It melts beautifully.  CHIHUAHUA: (Asadero Or Oaxaca)
is white, creamy and tangy. Sometimes  it is sold braided.  Mozzarella
or Monterey Jack may be substituted.  CO-JACK: is an American
invention.  Block cheese marbled with Colby  and Monterey Jack.  COLBY:
is a slightly sharp cheese with a flavor similar to that of  Cheddar.
This American cheese has a rather soft open texture.  MONTERY JACK:  is
a mild cheese usually sold in blocks.  It softens  at room temperature.
QUESO ANEJO: is an aged, hard grating cheese.  It ranges from pale
cream to white in color and is quite salty.  Romano or Parmesan may  be
substituted.  QUESO FRESCO: (Ranchero seco) can be compared to a very
salty farmer's  cheese.  A reasonable substitute for this crumbly
cheese is Feta  Cheese.  SIERRA:  is another rather dry sharp cheese
that grates easily.  Romano or Parmesan may be substituted.  CHILI:
Chilies are native to the Americas.  They have been known in  North
America for some time but are said to have traveled north by a
circuitous route; apparently they found their way from Mexico to the
Western world with Christopher Columbus, then to the East and finally
back to North America.  New strains of chilies are developed
frequently, bred for hardiness, sweetness, hotness and so forth.  But
chilies are full of surprises; two chilies picked from the same plant
may vary widely in hotness.  To quench the fire of a too-spicy
mouthful, do not reach for a water glass.  Water will only spread the
capsaicin (the compound that our tongues register as "hot") around.
Instead, take a large mouthful of something starchy; corn chips,
beans, bread or rice. Sometimes finding fresh chilies is difficult.
This probably isn't a question of distribution, but of perishability.
Canned and dried chilies are usually available.  From Betty Crocker's
"Southwest Cooking". File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sowest1.zip

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