Cheese

Virgil on December 12, 2013

I am taking an online course from Harvard called Science & Cooking: From Haute Cuisine to Soft Matter Science. Not for the faint of heart, it is actually a physics/chemistry class applied to cooking. But, some of the best and most innovative chefs in the world are part of it. For example Adrian Ferran, the father […]

Continue reading about Ricotta cheese, super easy to make