Buffalo Mozzarella
Made from the milk of the water buffalo, fresh buffalo mozzarella has a springy, smooth texture, with a tight, thin skin. When cut, the cheese should appear layered, like an onion, especially close to the skin, it should have a grainy consistency and ooze pearls of whey. Traditionally produced in central-south Italy, it is available in sizes ranging from smaller, bite size pieces (bocconcini) to large balls. Similar, yet inferior, cheeses can be made with cow’s milk. Excellent with tomato and basil in a caprese salad.
Produce
Asparagus Asparagus - select and store Autumn - fruit, vegies & seafood Basil Beetroot Beetroot - select and store Buffalo Mozzarella Chilli Coriander Eggs Garlic Mushroom Mushroom - enoki Mushroom - oyster Mushroom - select and store Mushroom - shiitake Mushroom - Swiss brown Parsley Potato Potato - maincrop Potato - select and store Potato – early or new crop Potato – floury varieties and their uses Potato – waxy varieties and their uses Pumpkin Spring - fruit, vegies & seafood Summer - fruit, vegies & seafood Tomato Tomato - heirloom Winter - fruit, vegies & seafood
Methods
Asparagus - cook Beetroot - cook Capsicum - peeling and de-seeding Garlic - cooking with Potato - boil or steam Tomato - peeling and de-seeding
Miscellaneous
Approximate metric cup/tablespoon conversions International cup and spoon conversions Metric/imperial volume conversions Metric/imperial weight conversions Oven temperature conversions
Methods
Miscellaneous
