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Dining Manners 101: 8 Table Etiquette Myths

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What are the 8 table etiquette myths that you need to know?

  1. Not putting your elbows on the table is actually done in order to avoid any glass from spilling.
  2. Pinkies are extended when drinking tea not as a sign of class, but to support the bottom of the cup.
  3. People don’t only observe your manner in a formal event, but in an informal one as well.
  4. You can’t just use any fork on the table; you must use the outermost first and work your way in.
  5. Small talk is good but don’t talk about the weather.
  6. The RSVP is not just a way of letting the host know that you are going, but it is also a guideline for the preparation of the dinner.
  7. Getting any glass, plate, or utensil is not okay; you must only use the one meant for you.
  8. Reaching out for food is not rude because of personal space, but because of hygiene.

Exhibiting proper behavior is expected to be second nature to mankind, especially during business events where one is served by corporate catering. Even if you do not realize it, people observe and notice the dining decorum you practice.

Not every rule regarding table manners is set in stone though. Check out these regulations you don’t necessarily have to follow.

No Elbows on the Table

Growing up, you may have had your mother or grandmother tell you more than once “no elbows on the table” each time you accidentally do it. You never questioned the purpose of this rule as you obeyed it to avoid being scolded. The reason for this was to avoid any possible mishaps caused by your arm accidentally knocking something down. It also allows more space on the table and stops you from tipping the table. If you are on a spacious table where you won’t be able to nudge anything, you can ignore this policy as you will not cause any harm to anyone or to anything.

Pinkies Up!

Little girls often find it funny to see their big fathers sipping “tea” (actually just water or juice) from tiny cups no bigger than the span of three fingers. As they matured, said little girls may have mistakenly believe that to drink tea, they must always lift their pinky lest they do a faux pas. In truth, the proper way to drink from a teacup is to put your index finger through the handle then have your middle finger underneath the handle, with your thumb supporting the cup. No need to lift your pinky. Instead, have the last two digits touch the outside of your cup.

Observe Proper Decorum Only Outside, Not Inside

How unfortunate that there are still numerous people who still believe and practice this rule. Once inside a restaurant, they become a different person as they eat civilly, making hardly any sounds as they eat their food. Meanwhile, their table manners at home are atrocious as they chew noisily with an open mouth, sloshing water everywhere and leaving carnage. Eat properly inside or outside your home. You will find it easier and you will be more comfortable as well.

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One Too Many Forks

You may have seen it on the television or on the big screen. It’s a scene that’s all too common where dinner is part of the scene– one of the main characters becomes confused on which fork to use and mistakenly uses the main course fork on the salad.

In reality, this scene isn’t something to be played out frequently as not all meals are set up with numerous forks. This is used only in formal settings and even that has limits. Your daily meal isn’t like that– all you need is a fork, knife and spoon for each meal. A spoon may be considered taboo in some western countries but in the Philippines, it is an absolute essential to one’s daily meal. If you are at a formal dinner and you can’t recall which utensil to use, remember: outside going in.

Whether Weather

There is an unspoken rule of forbidding discussing anything but the weather on the dinner table. Admittedly, it is one of the most boring topics one can ever discuss on the dining table (or anywhere) but what else is there to be talked about? Actually, there are numerous topics out there you can talk about. The rule was implemented so as to prevent any indigestion among the eaters. Talk about the latest Star Wars film, the traffic situation or the newest bistro in town. Just remember to choose a neutral topic which won’t churn any stomachs.

RSVP isn’t Required

The importance of responding to an RSVP is no longer common knowledge and people believe that not responding is okay. The truth is it is not. Especially when one is hosting a large dinner, the host needs to know exactly how many people will be attending so that he can plan the food that will be prepared and provide the necessary chairs and tables. It is better to tell a person that invited you to dinner that you cannot make it rather than not responding at all. Ever worse than that, is not responding to the RSVP but going to the event anyway. It will make the host look inconsiderate and unprepared to the other guests.

Take Any Glass, Any Bread

Dining Manners 101: 5 Table Etiquette Myths

The table is set properly at formal dinners with an array of utensils, glasses, and plates just for you. In the midst of socializing with your table mates along with the close proximity of each other’s space, it is a common mistake for one to accidentally take something that’s not meant for them. This could be you. While you may think that it’s an honest mistake and you can simply trade items in case it happens, it shows that you lack concentration and you may disgust some fellow guests that are particular about hygiene. To avoid this, remember that B comes before D in the alphabet and it is arranged left to right; the same way that your (B)read plate should be to your left and your (D)rinks should be to your right.

Walking Around the Table to Get Food

The common thinking nowadays is that you don’t reach over someone’s plate in order not to get in his personal space. This is wrong. The reason why you don’t want to do this is because of hygiene. By reaching over his plate, there is a chance that you will drop something foreign onto his food. This is why you ask people to hand you anything you want to grab; so that anything that falls into a person’s plate is his own fault. Thus, when you get up from your chair and make your way to grab something from the far end of the table, there is still a chance that you will drop a foreign object into people’s plates.

You may be avoiding having to ask people to hand you things on the table so you don’t bother them, but the act reaching out or walking to the other end of the table to get something is a bigger disturbance.

Key Takeaway

Rules are rules and as time goes by, rules change. For now, just remember to always say please and thank you when asking for a dish and don’t use your phone unless it is absolutely necessary.

Simple Icing Recipes For Your Homemade Pastries

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What are simple icing recipes that you can use for your homemade pastries?

  1. Buttercream Icing
  2. Marshmallow Icing
  3. Cream Cheese Icing
  4. Confectioner’s Sugar Icing
  5. Chocolate Frosting
  6. Peanut Butter Frosting

When it comes to wedding catering, what is the piece-de-resistance of the chef? Why, the wedding cake, of course. The moment the guests enter the reception area, their eyes seek this majestic baked beauty, wondering how it looks like and how it tastes. No two cakes are exactly alike– some are tiered while some are hung upside down like a chandelier. Some are made of cupcakes while others are made of miniature cakes. The one thing these delicious concoctions have in common though is: icing.

Whether used as a filling or for decorating, there is no doubt that the cake won’t be as special without it. While bakers can identify what kind of icing the cake is covered in with just one look, the majority have no idea, their curiosity unquenched. Here are a few types of icings used for cakes and yummy pastries, as well as how to make them.

Buttercream Icing

Buttercream Icing

What may be the most common icing of all is the buttercream. This mixture has covered numerous cakes for different occasions, such as weddings, birthdays and anniversaries. From this basic recipe, you can create hundreds of flavors ranging from the classic chocolate to the strange but delicious strawberry margarita.

To create this frosting, you’ll need 3 cups of powdered sugar, 1 1/2 teaspoons of vanilla extract, 2 tablespoons of milk and a third cup of butter. Mix the sugar and butter together with an electric mixer set on low. Turn it off then pour in your vanilla and a tablespoon of the milk and stir. Next, blend together the remaining milk until your icing is smooth.

Marshmallow Icing

Marshmallow Cupcakes

Soft, sweet, fluffy and fun to stuff your face with—aside from cotton candy, the marshmallow comes to mind when these words are mentioned. Of course, these days it isn’t just a sugary confection anymore but an easy way to frost your baked goodies at home.

In a double broiler, beat your egg whites, corn syrup and water until thoroughly blended. Place this pan over boiling water, making sure the bottom does not hit the water. Once again, beat the mixture until the mixture can form solid peaks once the beater is removed. Move away from the heat and mix in the marshmallows until they have melted. Voila, a delicious marshmallow icing.

Cream Cheese

cream cheese frosting

Aside from Chocolate, one of the most popular flavor today for pastries is Red Velvet. This gorgeous scarlet beauty has gained popularity in recent years not just because of its rouge coloring but also because of its delicious, cream cheese icing. We’ve got a recipe that’s so delicious, you just might be tempted to lick the bowl.

Prepare 8 ounces of cream cheese (at room temperature), half a cup of unsalted butter (at room temperature), a teaspoon of vanilla extract and a cup of sifted powdered sugar. In a mixing bowl, cream the cream cheese. When it’s soft enough, slowly mix in the butter until smooth. Blend in the powdered sugar and finally, the vanilla.

Confectioner’s Sugar Icing

Confectioner’s Sugar Icing

Cakes aren’t the only thing you decorate with frosting; cookies need some loving too! This three-ingredient icing is so easy, even kids can make it. This is best for sugar cookies and need at least 24 hours to harden or dry.

Grab a cup of powdered sugar and 2- 2 1/2 tablespoons of milk or water. In a small bowl, mix these two ingredients together. If you want a thicker consistency, lessen the liquid. To make it colorful, add in a few drops of food coloring. Place the mixture in a plastic piping bag and decorate away.

Chocolate Frosting

Simple Icing Recipes For Your Homemade Pastries

Everyone loves the classic chocolate frosting. With this easy-to-make recipe, you can add depth to it by adding some espresso powder.

To create this, first gather 10 ounces of roughly chopped and bittersweet chocolate, 1/8 teaspoon of kosher salt, ¼ teaspoon of vanilla extract, 1/8 teaspoon of instant espresso powder, ¼ cup of confectioner’s sugar, and 3 sticks of softened and unsalted butter.

Then, fill a medium saucepan with water and heat it to achieve a low simmer. Place a heat resistant bowl with the bottom down over the saucepan while making sure that it does not touch the water to create a double boiler. Add the chocolate to the bowl and let it cook while stirring it occasionally with a heatproof spatula. After the chocolate has melted, remove it from the top of the pan and quickly add in the salt, vanilla, and espresso powder. Let the chocolate cool but don’t let it harden.

Next, setup a stand mixer with a paddle attachment. Then, add the butter to bowl and beat it until it is smooth. Make sure that you scrape down anything stuck of the sides of the bowl. Turn the mixer on at medium speed and add the chocolate but only at ½ a cup at a time. With every addition of chocolate, make sure it is beaten until the mixture is smooth.

Once all the chocolate has been beaten in, turn the mixer off and add in the sugar. Make sure to sift it in evenly. Then beat the mixture again but start at low speeds and work your way up to medium-high. Beat it for 2 minutes or until the frosting is completely smoothed and thickened. Lastly, apply on your favorite desert.

Peanut Butter Frosting

Simple Icing Recipes For Your Homemade Pastries

 

This recipe is a great way to enjoy the taste of peanut butter in icing form without getting it stuck to the roof of your mouth.

For this, you will need 2 cups of creamy and salty peanut butter, 2½ sticks of butter at room temperature, 1¼ confectioner’s sugar, 2 tablespoons of honey, and 1 teaspoon of pure vanilla extract.

In a stand mixer, beat the butter in a bowl until it is smooth; use the high-speed setting. Add the peanut butter and beat this into the mixture as well until it is smooth. Be sure to scrap the sides of the bowl while doing this.

Then add the confectioner’s sugar and beat this in at a low speed setting. Work your way up to a medium setting too make the frosting smooth. Finally, add in the honey and vanilla and beat for about 2 minutes. The result should be a light and fluffy frosting.

Key Takeaway

Go ahead and try making these to add to the aesthetics and taste of your homemade pastries. If anyone asks what makes your baked goods so delicious, just tell them it’s all in the icing.

10 Guilty Pleasure Food that are Actually Good For You

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What are the guilty pleasure foods that are actually good for you?

  1. Dark Chocolate
  2. Popcorn
  3. Pork Rind
  4. Beef Jerky
  5. Cheese
  6. Chinese Food
  7. Ice Cream.
  8. Red Meat
  9. Waffles
  10. Red wine

Several celebrities tied the knot this year – through magazine and television coverage, we got to witness the union of our favorite public figures! Many people gushed over the wedding gown designs, beautiful ceremonies, and receptions. But a lot of people also salivated over the wedding catering. After all, there’s no better time to indulge in some guilty pleasure food than during weddings.

Surprisingly, there are some types of food that are thought of as unhealthy but, are actually good for you! The next time you are out celebrating a wedding or birthday of family or friend, remember that you don’t have to shy away from the following food:

Dark Chocolate

dark chocolate

Chocolate has a reputation for being bad for you, but dark chocolate actually isn’t!

Sure, dark chocolate can contain caffeine and tyramine – the latter being a natural chemical that is associated with migraines; but it actually has other healthy ingredients as well. For instance, it contains flavanols, which are antioxidant properties that can help reduce the risk of heart disease and cancer. It can also help reduce bad cholesterol, as well as lower your blood pressure! In fact, a study was published involving overweight individuals and how consuming dark chocolate has helped decrease their blood pressure while improving their blood vessel health.

This yummy dessert also has cocoa, which can help improve your circulation and reduce your risk of developing diabetes.

Popcorn

popcorn

Popcorn contains carbohydrates that might raise your blood sugar. But did you know that by changing a few things about its toppings, this can actually be healthy?

Forget the heavily flavored popcorn (extra cheese, anyone?) that you usually see in stands outside movie theaters. Popcorn without toppings is actually a snack that is high in fiber and low in cholesterol.

This snack contains phytonutrients, which allows for optimal cellular function and communication. Popcorn can also help you detoxify foreign substances in your body and build a strong immune system. Aside from that, it improves muscle function and helps create healthier tissues and organ systems.

Pork Rinds

pork rinds

People think that this snack is unhealthy because it is cut from the pigskin and then deep-fried. But, did you know that a 1 ounce serving of pork rinds is healthier than a pack of potato chips? Yes, an ounce of this delicious snack contains 17 grams of protein, 9 grams of fat, and absolutely no carbohydrates at all. That’s 9 times the amount of protein (and less fat) that you’ll get in a pack of chips!

Most of pork rinds’ unsaturated fat is oleic acid. This is healthy and can also be found in olive oil. Also, of its fat content, 13% is stearic acid. This saturated fat is considered harmless and does not raise the cholesterol level of your body.

Beef Jerky

beef jerky

Beef jerky is believed to be unhealthy because it contains a lot of preservatives and is high in sodium. In truth though, this snack is not only high in protein, it also doesn’t raise your insulin level! Insulin is a hormone that signals your body to store fat. Which means that this is an ideal snack if you are trying to lose weight.

Some beef jerky brands contain MSG and sodium nitrate. But there are some that use all-natural ingredients for a reduced total sodium content. When shopping, just remember to check the packaging to see if you are buying a chemical-free beef jerky or not.

Cheese

4 Guilty Pleasure Food that are Actually Good For You

Cheese is actually a good course of calcium, protein, vitamins, and minerals. These make them the perfect topping to start or end any meal.

Also, certain kinds of cheese have beneficial bacteria that promote the growth of a chain of good fatty acids in your body. These cheeses are gruyère, gouda, cheddar, and parmesan.

Chinese Food

4 Guilty Pleasure Food that are Actually Good For You

Although Chinese food has been stereotypically portrayed to be greasy, salty, and full of calories, there are actually guilt-free options to choose from. These include sweet and sour soup, chop suey, and even chicken and broccoli. Just avoid anything deep-fried or noodle dishes.

Ice Cream

4 Guilty Pleasure Food that are Actually Good For You

Compared to other desserts, ice cream is actually low in calories. A half-cup of vanilla ice cream only contains 140 calories, 14 grams of sugar, and 7 grams of fat. To add a healthy touch to it while making it even tastier, try adding some fruit. Good choices would be a bowl of berries, apples, and bananas.

Red Meat

4 Guilty Pleasure Food that are Actually Good For You

The World Health Organization (WHO) has labelled red meats as “probable carcinogens”, which has made people fear eating it. However, what people do not realize is red meats are actually good sources of protein, iron, and vitamin B12. It can also help boost one’s metabolism. The key is to eat it in moderation.

Steaks, in particular, are a healthy alternative to processed meats like hotdogs and sausages, which contain preservatives, sodium, and nitrates.

Waffles

4 Guilty Pleasure Food that are Actually Good For You

The tradition waffle is actually made of only eggs, milk, and flour which are not known to cause any nutritional harm. It is only when it is drowned in butter and syrup that it becomes unhealthy. Avoid adding these to your waffles and you have a snack that is low in fat and calories.

Red Wine

4 Guilty Pleasure Food that are Actually Good For You

This may get you intoxicated, but it will do so in a fun and healthy way. The U.S. Dietary Guidelines state that drinking red wine daily (1 glass per day for women; 2 glasses for men) can slow down aging, reduce the risk of getting breast cancer, and prevent dementia. Just make sure that it is sulfite-free.

Key Takeaway

It turns out that a lot of foods that we have always perceived to be unhealthy are actually healthy. Now, you can eat dark chocolate, popcorn, pork rinds, or beef jerky without feeling guilty!

The History of Ketchup

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What is the history of ketchup?

  1. Asia has played a huge part in the history of ketchup, for it was in China where the first ketchup recipe began. It started as a blend of pickled fish and spices called kôe-chiap or kê-chiap during the 17th
  2. Believing that tomatoes are poisonous, the English men reinvented the ketchup recipe with the use of mushroom as their main ingredient lacking the flavor that ketchups are known for.
  3. The modern ketchup recipe began to take form not in the United Kingdom nor Malay nor China but in the new world of America, with Sandy Addison’s recipe back in the 19th
  4. With the over usage of preservatives, ketchups were feared to harm the health of its consumers hence Wiley and Heinz partnering to look for an alternative which is the use of ripe, red tomatoes and higher amount of vinegar. Another alternative found to solve the shortage in tomatoes were bananas, which was developed in the Philippines during World War II.

Nowadays, ketchup may be considered a necessity in any event where there’s food. This includes wedding catering, as plenty of guests seek for this condiment, no matter what the dish is. In fact, some may even mix it into the dessert — strange fact, but true.

What may be strange at one point in the history of ketchup was that its raw ingredient was once considered poisonous in Europe. For more than two hundred years, Europeans feared that this plump, red fruit was the cause of their illnesses. Fast forward to today, it’s almost impossible to find a household unarmed with this delicious condiment. To know more about it, let’s discover its history and origins.

Oriental Beginnings

chinese ketchup

You may think the ketchup had western beginnings, but in truth, it was the exact opposite. Deep in the culture rich oriental country of China, the first earliest ketchp recipe dates back to 544 A.D., and lists shark and fish intestine, stomach and bladder as ingredients. A blend of pickled fish and spices called kôe-chiap or kê-chiap was created in the 17th century. But it wasn’t until the early 18th century did the table condiment spread to other countries like Malaysia and Indonesia as kechap and ketjap. It was a brown, dark fluid more similar to a fish or soy sauce rather than the tomato sauce we enjoy today. English explorers found the condiment and adapted its Indo-Malay name of Kecap into their own, Anglicizing it to “Ketchup”.

An English View

poisonous tomatoes

Back in Britain, the Tomato was not quite popular yet due to the mistaken belief of it being poisonous. John Gerard, a barber surgeon, published his views regarding the fruit in his book, saying the fruit was indeed inedible. Later on, his statement was proven false, but by the mid-18th century, the fruit was seen widely used all over England.

At this point, you may think the tomato was immediately used as the primary ingredient for ketchup but actually, mushroom was initially used for it. Recipes for mushroom ketchup date back to 18th century, with a London cookbook publishing a variant of Kecap in 1742. This particular ketchup was said to be dark and thin, lacking thickness that today’s ketchup is mostly known for. For over a hundred years the fungus was used, spreading to the newly discovered America. Today, a variant of this recipe can still be seen in Britain, although it isn’t as popular as it once was.

Red American Beginnings

history of ketchup

The modern ketchup recipe began to take form not in the United Kingdom, Malaysia, or China, but in the new world of America.

A tomato ketchup recipe was written by Sandy Addison, which was published later in the book called the “Sugar House Book.” The said recipe went as below:

  1. Get ripe tomatoes on a dry day, squeeze them to a pulp with your hands, then put a half pound of fine salt to a hundred tomatoes and boil them for two hours.
  2. Stir them to avoid burning the mixture.
  3. While hot, press them through a strainer with a spoon until there’s nothing left but the skin, then add some mace, allspice, cloves, pepper, ginger and three nutmegs to taste.
  4. Boil over slow fire until it’s a bit thick then stir all the time.
  5. When the mixture’s cold, bottle it.
  6. A hundred tomatoes can make four to five bottles and can be preserved to two or three years.

It was discovered later on that Americans who still held on to the belief of the tomato being a poisonous fruits were much comfortable consuming it in its processed form of Ketchup.

Not long after, another tomato-based ketchup recipe was published in the 1812. James Mease, an American scientist, physician and horticulturist from Philadelphia, innovated the recipe and included spices, brandy and tomatoes, or “love apples” as it was then called, however lacked vinegar and sugar.

From there, a lot more recipes have been into prints and the success of the tomato-based ketchup was kept up for years.

Hence, in 1837, the first commercial form of Ketchup was sold nationwide by Jonas Yerkes, who was the first American to bottle the condiment. Numerous companies followed but none were as popular as the company founded by Henry John Heinz, his brother John and, cousin Frederick, who launched their own ketchup in 1876 – which is now the famous Heinz company.

Universal Condiment

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In the 20th century, sodium benzoate was used in ketchup during 1906. Unfortunately, it played a major role in preserving Ketchup. It was during that time that the supply of tomatoes fell short which led to makers finding other ways to produce ketchup, and poorly store them hence leading to containing contaminants such as spores, bacteria, mold and yeast. This was then called out by a French cookbook author as “filthy, decomposed, and putrid” way back in 1866.

To solve the problem, Dr. Harvey Washington Wiley, a noted American chemist, waged war against the unsafe level of preservatives used in ketchups, emphasizing the proper usage of high quality ingredients to avoid further use of harmful preservatives. He partnered with Henry Heinz and his fellow entrepreneurs to search for an alternative, which would be an alternative that changed the way people consume ketchup forever. The solution was a developed recipe which included ripe, red tomatoes containing a natural preservative called pectin, and higher amount of vinegar to reduce the risk of spoilage.

Thanks to their innovation, we’ll still be dipping our fries into watery ketchup for it was they who made it the thick condiment we all know and love today.

Meanwhile in the Philippines, a popular variant of ketchup is Banana Ketchup, which is a blend of spices, vinegar, sugar and banana. It is colored red due to the red food coloring added by manufacturers. It was created to answer the demand of ketchup due to a tomato shortage during World War II.

 

These days Ketchup can now be found in bottles and sachets in homes, restaurants and diners worldwide. Heinz’s “Dip and Squeeze” package created in 2011 is proof of ketchup innovating. In fact, scientists have even brought this condiment into outer space to study its strange liquid properties. Who knows, in the future we might even have ketchup grown from moon soil.

11 Major Food Festivals in the Philippines

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lechon festival

What are some of the most popular Filipino food festivals?

  1. Lechons are the most loved festival food of all time, and what better way to enjoy this event is to join the townspeople of Batangas and Iligan as they celebrate the festival during the month of January and September respectively.
  2. Crabs make the most delicious seafood cuisine of all time, and surely, you’ll find various recipes of it on the Alimango festival happening every month of July in Sta.Margarita, Samar.
  3. Who loves cheese? Join the people of Sta. Cruz, Laguna as they celebrate the festival of Kesong Puti every month of March.
  4. Suman Festivals are held on February in Aurora, and on May in Antipolo – and definitely, these events are not to miss out as you’ll witness the festivity of famous sticky rice cakes!
  5. Want some good tuna? Wait for the Tuna Festival held in the land of tunas, General Santos City, every September.
  6. Longganisa has long been an important ingredient for a typical Filipino breakfast and what better way to stock up on this food necessity is by visiting Vigan, Ilocos Sur as they celebrate the Longganisa Festival on the month of January.
  7. If you’re a balut lover, then you’ll also love the exotic dishes made out of itik on the Itik Festival, happening on November, at Victoria, Laguna.
  8. A major go-to festival on the month of August is the Dinagat-Bakasi Festival for their well-known celebration of their rich-fishing culture and their main marine resource, the bakasi.
  9. Want to join an eat-all-you-can mango event? Then the celebration of Manggahan Festival every month of April in Guimaras, Iloilo is the right event for you!
  10. Bawang Festival is the best go-to festival for cook hopefuls – join the people of Sinait, Ilocos Sur as they celebrate the event every month of May.
  11. If you want some good lanzones, then it’s best to go to the Lanzones Festival at Mambajao, Camiguin during the month of October for their undeniably sweet-tasting lanzones.

Our very own local food scene is beautifully diverse and that is indeed one of many reasons why it’s more fun in the Philippines. Any foodie or food fanatic will love to be the first to visit each one of these festivals – rest assured that these events will not disappoint in terms of presenting a memorable feast to satisfy your intense hunger for good food.

Want to be the first in line to the serving table? Then you might want to jot these major food festivals down in your planner so you won’t forget. The food will surely excite your taste buds – just like our own wedding catering in Manila.

Lechon Festival

Who loves a savory roasted lechon? Everybody! The crunchy roasted pig skin and the succulent pork meat. Mmmm! This is something that never goes missing in any table, especially if it is a grand celebration whether it be birthdays, christening, or weddings, you’’ll be sure to find this being served in a dining hall because we Filipinos can’t live without it. Lechon festivals are celebrated in Batangas during January, and in Iligan on September.

Alimango Festival

Mr. Krabs should be in hiding when July hits in Samar because the Alimango festival is something to look forward to. Crabs, crabs, and lots of alimangos for all in Sta. Margarita where they celebrate this festival with parades, games, and a lot of cooking contests on who can serve the best dish using the star of the show – Crabs!

Kesong Puti Festival

Love a good cheese? Everyone loves it, especially white cheese made from the milk of a water buffalo or more locally known as the carabao. Kesong puti has been a traditional palaman for the Filipinos monay and pandesal, and your pretty much set for the whole day if you’ve had them for breakfast. The warm bread pandesal and the cheesy goodness of kesong puti. Yum! This festival is celebrated in Sta, Cruz Laguna on March.

Suman Festival

A local delicacy, suman is the Filipinos original version of the sticky rice cake that is wrapped in banana leaves and served with either sugar granules or sweet syrup. You will find sumans being sold on the streets because they are a pretty common snack food and can fill you up for at least a good number of hours. Suman Festivals are held on February in Aurora, and on May in Antipolo.

Tuna Festival

Well, if you haven’t had your seafood fill then you better make sure to visit General Santos City on September because you will be greeted with the most protein packed dishes of Tuna. Locals celebrate this festival with a tuna float parade, which is a very exciting event to witness, to say the least. Game up on your eating because it’s going to be one heck of a fish party!

Longganisa Festival

Longganisa has long been an important ingredient for a typical Filipino breakfast and what better way to stock up on this food necessity is by visiting the Ilokanos which are famous for their renowned Vigan longganisa. Gas money is not an issue if you can just visit and eat those juicy delicious spicy red meats!

Itik Festival

Sure, you may have heard of balut – and the many exotic dishes that is popular in the Philippines; enter itik (also, native duck). The town of Victoria in Laguna has a rich culture in duck-farming, and is a prominent destination for traders, thus earning their title as the “Duck Raising Center of the Philippines.” To pay tribute to the honor that itik has given the municipality, itik festival is being celebrated simultaneously along with the town’s founding anniversary every November – with a lot of dancing and delicacies that is surely to go for!

Dinagat-Bakasi Festival

Before, the people in Cordova, Cebu celebrates Dinagat Festival in honor of their fishing culture and livelihood – however, the festival was later associated with the town’s main marine resource: the Bakasi, also Cordova eel, hence, Dinagat-Bakasi Festival. This festival is a major go-to every month of August for their well-known ritual dance which replicates the movement of the eel, the bakasi race, and their cooking contest, with of course, the bakasi as the star ingredient.

Manggahan Festival

Ever tasted the sweet-tasting mangoes from Guimaras, Iloilo? Every April, the people of Guimaras celebrate their independence while promoting their very own delicious mangoes – and the highlight of the event? The “eat-all-you-can” promo on mangoes for only a hundred peso! Everyone, including Filipinos and tourists alike can eat every each of it within a particular time limit, absolutely terrific!

Bawang Festival

Considered as the main ingredient in most Philippine cuisines, garlic is being celebrated at Sinait, Ilocos Sur every month of May to honor its glory in the Philippine history, and of course, to give recognition to Ilocano garlic farmers. What’s interesting in this festival is the parade of garlic floats, street dancing, street presentation, and a lot more kinds of competitions that puts garlic and the farmers in the center stage – and oh, do not forget the garlic themed dishes you definitely should not miss out!

Lanzones Festival

It’s a joy to eat lanzones that is not too sour and definitely sweet-tasting, and you might’ve not been informed that these particular sweet lanzones came from Mambajao, Camiguin. Basically, the townspeople celebrate their thanksgiving for a bountiful harvest every October, in line with the season of the tropical fruit lanzones, and like any other festivals, the lanzones festival highlights a line-up of various activities including street dancing, parade and beauty pageants, and product exhibits that’s open for local and foreign tourists as well. But aside all this, the people are most thrilled for the annual beautification contest of the barangays, indigenous sports, and the representation of local culture that will definitely leave you in awe.

Key Takeaway

The next time you want to have that family vacation, it’s safe to say that you’ll be setting up on some of these food destinations and pretty sure you’re already making plans and gearing up on some of these local food festivals with the whole fam bam because going to the beach is so last season.

13 Food-Related Superstitious Beliefs in the Filipino Culture

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filipino superstitions

What are the common food-related superstitions in Filipino Culture?

  1. Dropping utensils means someone will be coming in for a visit.
  2. When your neighbor gives you food, do not wash the plate since it also washes away the ‘blessings’ given.
  3. Do not clean up the table when someone still has an unfinished plate because they will be unmarried and single forever.
  4. Make sure that there are no traces of food left and rice grain on your plate as it was believed to signify a lonely and unmarried life.
  5. If you suddenly choke while you are eating means that someone is talking about you.
  6. Expecting women who eat twin bananas during pregnancy will also have twin babies.
  7. Never bring home food from a wake or funeral otherwise, this will bring bad luck.
  8. A breech-born person can bring out the stuck fish bone from your throat.
  9. Purchase twelve round fruits for the New Year’s Eve to set the tone of the incoming new year.
  10. Eating pancit for long life.
  11. Breaking and seeing two egg yolks could mean wealth is coming your way.
  12. Do not leave the fridge empty on a New Year’s Eve for a prosperous new year.
  13. Singing while cooking will get you marrying a widow in the future.

Urban legends are deeply rooted in the Filipino culture and the same goes for superstitious tales. One may theorize that they came forth alongside with the many folklores and mythical tales told our lolo’s and lola’s passed on to them by our ancestors. You would think that these so called mysterious superstitions would have died down, but even so, many of us still tend to bite their finger when they make a habit of pointing at a tree branch and even saying the phrase tabi tabi po, makikiraan lang when passing by its roots.

Superstitious beliefs have played a major role in the Filipino culture, which is to say, have expanded our creativity and the amount of respect for our ethnic background, kinda like how a wedding catering plays an important part when managing a successful wedding. So before you taste all those authentic and mouthwatering dishes, here are some of the most unusual dining superstitions Filipinos have.

Dropping utensils means someone will be coming in for a visit.

We’ve all heard of this from our parents that when you drop a utensil, someone is bound to drop by at your house. When you drop a fork, it means your visitor would be a male and when it is a spoon, then it’s a woman. So when a utensil drops, expect this phrase to be uttered by someone. It’s a norm.

When your neighbor gives you food, do not wash the plate

since it also washes away the ‘blessings’ given. But you might feel it’s rude to do so. Although, when you think about it this way, it saves you from the hassle of cleaning up and wasting water and dishwashing liquid, right?

Do not clean up the table when someone still has an unfinished plate

because they will be unmarried and single forever. Yikes! Well, it does implement some discipline that you should wait for everyone else to finish and have their full before you clean the table since it is a bit rude and it shows bad etiquette if you rudely interrupt someone from eating just to clean up the space in her side of the table.

Make sure that there are no traces of food left and rice grain on your plate.

Each rice grain can only signify the days you will spend in purgatory, hence the single and unmarried life. This is actually a good lesson to teach your kids so that there are no foods wasted.

If you suddenly choke while you are eating means that someone is talking about you.

Hmm, and you are about to hope that this “someone” is your crush then let’s hope he’s not the one choking right now.

Expecting women who eat twin bananas during pregnancy will also have twin babies.

From a logical standpoint, it would be best to assume that having twins is by no mean related to what food or fruit you eat. Science can prove that easily. Well, genetics actually. The same goes with the superstition that a pregnant woman should avoid eating luya or ginger because the fetus may grow extra fingers or toes. Again, genetics.

Never bring home food from a wake or funeral otherwise, this will bring bad luck.

If you’ve watched the Filipino movie “Pagpag”, you’ll notice that this particular superstition of bringing home food from a funeral has been one of the reasons that brought bad luck to one of the characters. And while this may not be true in reality, most Filipinos believe this superstition as it’s particularly safer to do it; avoiding lingering spirits of the dead from going over to one’s home. Scary.

Hence, if you’re in a funeral and someone or your friend tends to bring home food (for the reason that it’s free, of course), expect that one of the visitors will tell that person that.

A breech-born person can bring out the stuck fish bone in you.

This superstition can be explained by science, regardless, some still expect that breech-born people, those that are born feet-first, can get stuck fish bone down from within people’s throat smoothly. Surprisingly, suhi (in vernacular term) are thought to be in-born gifted healers – where they are expected to have the gift of touch, thus being able to relax muscles. Anyway, science knows.

Purchasing twelve round fruits for the New Year’s Eve.

As you would’ve known, it has been a norm in the Filipino culture to collect twelve round fruits for the New Year’s Eve to set the tone of the incoming new year. As much as you don’t want to believe it, because it’s really difficult to collect twelve with the people rushing into stores and in the market, you’ll probably be called out by your Mom just to collect those – before the clock strikes twelve. Else, you’re doomed for the whole year. Yikes.

Eating pancit for long life.

Your Mom or your Lola would have always prepared you pancit or long noodles on every family member’s birthday for the sole reason that it signifies having a longer life. However, in a nutritionist’s perspective, the truth about pancit is that it contains too many ingredients hence it’s rich in calories. So why? Unless, they prepare a vegetarian pancit, that is.

Breaking and seeing two egg yolks could mean wealth is coming your way.

Well, as this has already been a part of the norm, most expects that this could happen – along with a good breakfast, of course.

Do not leave the fridge empty on a New Year’s eve for a prosperous new year.

Most people believe this superstition, though, that’s pretty effective because truly storing food in your fridge definitely signifies abundance in food and health – you eat and get nutrition, pretty much understandable.

Singing while cooking will get you marrying a widow in the future.

This superstition has been said to be brought about by employers who have maids singing while cooking, and to avoid showering saliva onto the food, they use this tactic to scare them off. Now, that’s very much logical.

Key Takeaway

So, do you believe in any of these superstitions mentioned above? If you know any other superstitions aside from these, share them with us in the comment box below.

How to Become a Better Cook

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Portrait of a happy family preparing vegetables for meal together in the kitchen. [url=http://www.istockphoto.com/search/lightbox/9786778][img]http://dl.dropbox.com/u/40117171/family.jpg[/img][/url] [url=http://www.istockphoto.com/search/lightbox/9786682][img]http://dl.dropbox.com/u/40117171/children5.jpg[/img][/url]

What are the ways to become a better cook?

  1. Keep Cooking and Keep Learning
  2. Be Adventurous in what you want
  3. Equip yourself properly with the right equipment
  4. Be Generous with your Servings at the right time
  5. Wash what needs to be washed
  6. Know exactly what you’ll need
  7. Know exactly which to use
  8. Always clean up afterwards

Have you ever tasted food from services that provide catering in Manila, Davao City, or wherever, and it was so good that you thought to yourself “I must learn how to cook this!” There are plenty of really good cooks out there who don’t do it for a living, but remember that catering companies are professionals at what they do!

The “good stuff” can only be made by good cooks, and good cooks are those who constantly seek to improve themselves just as much as they improve their dishes. All it takes is skill, a good palate, and the sheer amounts of determination and perseverance.

If you feel you are up to the task, and have the appetite for it as well, here are some tips to get you on your way to becoming a better cook!

 

Cook, Cook, Cook

You know the old adage: “there is no better teacher than experience.” No matter how many cookbooks or recipes you read and even memorize, it will surely all go to waste if you don’t put them into practice.

Don’t hesitate to make the same dish over and over again; repetition can actually be good for you because not only will it help you master that certain dish, but the constant practice will also reinforce your basic techniques such as chopping, sharpening your knife, or seasoning properly. By having a firm grasp on the basics will you only be able to understand the complexities of the more complicated dishes, so honing them is truly to your advantage!

Also, take this opportunity to learn simpler recipes for other dishes. There are many ways to accomplish this task, so long as you have the patience and appetite for it.

With this way, you’ll always have something new to put on the table for everyone’s culinary delight.

Be Adventurous

Don’t be afraid to broaden your horizons. This piece of advice applies to two facets of the culinary experience – the cooking and the eating. For the former, it simply means: experiment! There’s no harm in trying out new combinations that you think may be good. As a matter of fact, you could potentially be losing out every time you skip on a bright idea. Also, once you’ve got the basic foundation of cooking, try not to rely on other people’s recipes too much. Feel free to add or subtract whatever just to see if that improves the taste.

As for the latter, it means to be open-minded with what you eat. By tasting other exotic dishes, you’ll be able to inform yourself of their tastes and integrate that into your own!

Equip Yourself Properly

You may rationalize that that old, slightly dulled knife you’ve been using for a year does the job, but why settle? Sharpen that knife, or get a better one! If necessary, get more chopping boards – separate the ones for meat and fish, for fruits, and for vegetables. Have a set of mixing bowls, dry and wet measuring cups, and measuring spoons. Get pots and pans that you will actually use; don’t just use one for everything. There’s a reason why these tools exist, so use them. Remember that kitchen implements are a chef’s best friend – by using the proper tools you eliminate the risk of accidents or mix-ups and shorten the preparation time by augmenting the work.

Also, always make sure that your equipment in the kitchen is in good working condition. You wouldn’t want to mess up your masterpiece due to faulty equipment. Besides maintaining its conditions, you should also maintain its cleanliness. With clean equipment, comes food that’s equally clean in taste and presentation.

Be Generous…at the Right Time

This simply means to have as many ingredients in your dish as you wish. Being a cook gives you the ability to determine how much of which are you going to place in your dish. While knowing the exact amount to put in your dish seems ideal, it’s all in your generosity that really counts for action.

Though generosity seems like a positive factor in cooking (which really is), there’s always the risk of putting too much of one thing in your dish. Think about it, anything can serve as allergens nowadays, which can cause an unpleasant dining experience for your guests. Know when to give too much and when to give less.

Wash What Needs to be Washed

Ingredients can be a variety of choices for you, ranging from vegetables, fruits, meats, and even spices. For the first aforementioned two, make sure that when using them as ingredients for your dish, they are always properly washed and cleaned. That way, you’ll avoid the risk of contaminating your guests with unwanted diseases.

Knowing Exactly What You’ll Need

When you want to make a certain dish like macaroni and cheese, lacking any ingredient that’s vital to the dish is a big no-no. For this, make sure you have the macaroni, the cheese, the milk, the butter, and all other ingredients that make up the dish as a whole.

This goes with every other dish you plan on making. You wouldn’t want your guests to miss out on the full experience when they taste your food.

Knowing Exactly Which to Use

While having your ingredients with you is a big factor in cooking, knowing exactly which to use in any particular segment of cooking can be a huge advantage you. Understandably, many ingredients look identical to one another in terms of appearance, and even taste in some cases. But if you know which is which, you’ll definitely be on your way to becoming a better cook.

Knowing When to Clean Up

After everything has been served and eaten, there’s always the matter of cleaning up your kitchen. Not only will doing this make you a better cook, it also shows that you’re a studious individual with a penchant for cooking and a love for order.

Key Takeaway

The last tip is one that you should have fun! Becoming a better cook isn’t all about flipping the fattest burgers or tossing the freshest salad – it’s simply about creating good food for yourself and for others.

8 Easy Veggies to Grow in your Backyard

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What are 8 easy vegetables to grow in your backyard?

1. Tomato is a common salad ingredient that only requires little attention in growing and is still easily cultivated.

2. A vegetarian’s favorite, carrots, easily grows from seeds and with an even soil moisture.

3. There are two types of cucumbers: a bush and a vine. Either way, it’s easier to grow cucumbers as it prefers sunlight and a warm temperature.

4. Radishes are better planted during the cool season as they can sprout pretty quickly, estimated between four to five weeks.

5. Green beans are abundant and easily grown from seeds as they also prefer the sunlight and the warm soil, moreover they can also be planted as bush or vine, similar to cucumbers.

6. Peas are early producers, and grows from good soil moisture which means it will only require little amount of effort to grow them.

7. Zucchini makes a good combination with other salad veggies and is convenient to plant as it will only require the sun, and a sufficient and even soil moisture to grow.

8. Salad greens such as lettuce, kale and spinach completes the traditional salad recipe, and the great thing about them is that they can be planted anywhere with similar practices such as watering them regularly and maintaining the soil moisture.

Whether you are dining at weddings or corporate outings, hosting a fun dinner party with your friends, or just making a quick snack for yourself, it’s always a good idea to eat healthy – and that means going green. Some are okay with grocery veggies, but there are those who prefer to eat organic due to its healthier and more “natural” origins. However, organics are notorious for being more expensive than their counterparts. So, a logical countermeasure to this would be to grow your own instead.

The biggest advantage to growing your own food is that you know exactly where it came from and how it was grown. Should you ever decide you want a salad for lunch, all you have to do is go out to your backyard, pick out what you need, and toss them into a bowl ready for consumption (after a thorough wash, of course)! It saves you time, money, and, effort – after all, you’d have a harder time going to the supermarket and buying these as opposed to simply plucking them out of the ground.

If you want to dip your foot to test the waters rather than jumping in, then consider starting with these low-maintenance veggies to begin your journey into the world of gardening!

Tomatoes

fresh tomatoes

A basic ingredient present in almost all vegetable-based dishes, the tomato is a bright, fragrant fruit that is very easily cultivated.  It’s a popular choice for starter gardens seeing as they require so little attention that they’re even able to put up with a little neglect; some farmers even say that underwatered tomatoes taste better than the properly watered ones.

To begin growing them, simply place some seeds into a small pot (with holes in the bottom so the water can flow out) and keep the soil damp, but not drenched. Germination should begin somewhere in the 10-day mark and tomatoes will begin to sprout anywhere between 60 to 100 days.

 

Carrots

fresh carrots

A popular choice for vegetarians due to their rather sweet flavor and crunchy texture, carrots are often eaten as snacks just the way they are. Growing them is simple – plant the seeds at least one inch apart from one another in a container that’s at least a foot and a half deep wide.

Check that your container also has drainage holes and that the soil is well tilled; carrots thrive on moist – not soaked – soil and having rocks or other debris in the soil will impede their growth. With them being root vegetables and all, they’ll grow downwards, so ensure there’s an ample amount of space. You’ll know they’re ready when it’s been 2 and a half months or when their diameter reaches a half inch, whichever comes first.

Cucumbers

8 Easy Veggies to Grow in your Backyard

Cucumbers are among the many veggies that’s easiest to grow as they can be grown as a bush or vine. What they just need is a full sun, a warmed up soil, regular watering, and of course, a container (bush cucumber) or support for their climbing (vine cucumber) to grow them. Another good thing in growing cucumbers is that it’s possible to grow them in small spaces such as condos and studio apartments, and that it yields a plenty of cucumber even with only a few plants grown. You can even share some for your neighbors with its impressive number.

Radishes

8 Easy Veggies to Grow in your Backyard

What better way to spice up your salad recipe is to slice a few radishes – making it a bit fierce and of course, for a different taste. Plant it during the cool season, and you’ll be surprised at how quick they can sprout, basically between four to five weeks, and they’re good for harvest. While this particular veggie prefers the cool season, it also needs the sun in partial shade to grow into spicy, crispy radishes which is its best form.

Green Beans

8 Easy Veggies to Grow in your Backyard

Known to be abundant and easily grown from seeds, gardeners and vegetarians are fond of green beans. They also make a good combination for a salad recipe, especially when served as chilled, marinated, and lightly steamed. Basically, it’s best to plant them when the danger of frost has passed as green beans, similar to cucumbers, prefers the sun and a warmed up soil. Moreover, it can be grown into two types, as bush or vine, where you’ll need a container or trellis to support them – either way, it will be entertaining to harvest them.

Peas

8 Easy Veggies to Grow in your Backyard

Peas make a good salad recipe along with any other salad veggies out there – and it definitely creates a perfect combination. Plus, it’s an early producer, hence it’s convenient to grow some of it in your backyard. Planting peas will only require you to work on the soil, as soil moisture is essential for growing them. Also, make sure to harvest them even before the peas inside develop for a better yield.

Zucchinis

8 Easy Veggies to Grow in your Backyard

Whether you’re into summer squash salad or not, it’s best to include zucchini in your salad garden list. Similar to cucumbers and green beans, it prefers the sun and grows in abundance. Though at some point, it also needs sufficient and even soil moisture to germinate hence it’s best to plant seeds later in the warm season. From there, you can expect them to grow easily and ultimately, blossom like the squash.

Salad Greens

Homegrown leaf lettuce in a wooden above ground box in a backyard garden greenhouse.

Plants such as lettuce, kale, or spinach fall under this category. A traditional salad wouldn’t be complete without them, so it’s advisable to grow these in tandem with the aforementioned vegetables. These greens will grow pretty much anywhere, even in small spaces or even slightly shaded spots. But that doesn’t mean ignoring them is a good idea – they still require a little bit of care. Begin by planting multiple seeds in each hole and then lightly covering it with soil. Then leave it; water the soil regularly and keep it moist to the touch.

Key Takeaway

So, if you ever wanted to ‘grow’ your own salad, follow these simple instructions and have that organic salad you’ve always wanted! As for events, well there are caterers who are open to the request of healthy food. Good luck!

How Cheese is Made

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cheese catering

How is cheese made?

  1. The first step in preparing cheese is pasteurizing the milk.
  2. Good bacteria is added in that would help it coalesce.
  3. Coagulant is included in the mix to help the milk fuse.
  4. The “clumps of cheese will be cut, and be cooked at specific temperatures to separate the liquid whey from the milk solids.
  5. Salt is added to enhance the taste and inhibit bacteria growth.
  6. Finally, the cheese is aged for it to finally develop its texture and flavor.

 

Cheese has a strange history in that it – well – sort of doesn’t have a definite one. It’s a food so old that its origins predate recorded history; many European and Middle-Eastern texts mention it but other parts of the world do not. Also, while not particularly well-known as their European counterparts, Asia also has their own selection of cheeses for people to choose from. Though history may not have mentioned them in this aspect, Asia’s oldest known cheese was only recently discovered when an archaeological site was being excavated in 2003. Several tombs were found with bits of curd strewn about, which upon analysis was found to be filled with fat and protein.

Anyway, only in the latter half of the 1800s when wholesale cheese production boomed did its popularity spread beyond Europe and America. That’s in stark contrast to modern times wherein cheese is readily accessible, and although it’s rarely a part of ethnic cuisines outside of Europe, the Middle East, and America, it remains a popular food worldwide. Here in the Philippines there is a local variation – the keso.

In fact, cheese can be served in a variety of ways, ranging from being used as an ingredient for many dishes to simply being used as a dip for various foods on the table. As long as it’s at the right temperature, who cares what occasion it may be?

No Filipino meal would be complete without it as it’s commonly used as a topping for numerous dishes and desserts, in addition to being a staple part of a classic local breakfast. Have you ever had pandesal in the morning with a cheese filling? Or even a creamy cheese-flavored ice cream for dessert? There’s also the local favorite known as ‘kesong puti’, a rich and creamy cheese made from carabao’s milk that is sure to guarantee Filipino-style enjoyment. Now that’s the Filipino palate right there!

As Filipinos, they have a knack of being adventurous when it comes to cooking. Using local produce and different techniques and recipes, each dish is a different experience from the other. Given the Philippines’ history with their abundance of spices and other ingredients, it’s no surprise that many of their dishes last multiple generations. And with their collection of classic dishes, it is of no surprise that their dishes have been given a magical touch. In this case, cheese can be added for a unique, creamy experience.

cheese manila catering

Also, Filipinos also have a knack in adding the ingredient into some of the most unorthodox dishes there is. So don’t be surprised to see cheese infused in your adobo or caldereta. It may seem a bit weird upon first glance, but it works nonetheless.

Whether one is preparing a meal for wedding catering services, cooking up some food for a local fiesta, or getting ready for Noche Buena, it’s always a good idea to slip some keso into the menu. After all, satisfying your guests with your food is the best way into their hearts…and stomachs.

But as mentioned before, keso is only the Philippine version of cheese. Other countries have their own kinds – the French alone have about 400 distinct types. This is matched by Italy, who have about the same, but are outnumbered by Britain with approximately 700 cheeses to their name. Usually, you see these cheeses being paired with some fruit, crackers, and the best wine there is. With that much variety on the table, you can’t go wrong with your sense of taste.

How Cheese is Made

Each type of cheese is made with a specific method, but the overall procedure remains the same.

  • It all begins with quality milk, which is treated or pasteurized to ensure cleanliness and uniformity. (Fun fact: it takes about 10 pounds of milk to make one pound of cheese.)
  • Starter cultures (also known as good bacteria) are added in. The milk is then brought up to temperature, somewhere between 77 to 100 degrees Fahrenheit to simulate an animal’s body temperature. This activates the starter culture that lowers the milk pH enough that it will be able to coalesce.
  • The coagulant is introduced to the mix, usually rennet. The milk will then fuse, forming into a custard-like mass.
  • The “clump” is cut to size – large cuts that are cooked at lower temperatures yield soft cheeses (like Ricotta) while small cuts cooked at higher temperatures yield the harder types (like Romano). This is done to separate the liquid whey from the milk solids – the curds. Depending on how the curd is handled and how much whey is drained from it, different cheeses will form.
  • Salt is added – this enhances the cheese’s taste, keeps unwanted organisms away, and inhibits bacteria growth. This step is also a factor in determining the cheese that will be made as different handling techniques and salting will affect the cheese type.
  • It is then pressed – this finalizes the shape and helps in completing the curd formation.
  • Lastly, the cheese is aged. It is during this stage when the cheese can fully develop its final texture and flavor; for some cheeses this is when the rind starts to come about. This should only be done in an environment with a controlled temperature and humidity.

Key Takeaway

Cheese is the one food that everyone can never get sick of. Its texture, appearance, and taste are enough to drive anyone crazy with excitement. No matter how it’s made or served, be sure to always keep your tastebuds open and savor every bite you take from it.

Who knew that cheese-making can be so difficult? As a common household ingredient that’s now perpetually taken for granted, take a second to appreciate all the effort and thought placed into creating such a diverse and rich food. After all, diversification in cuisine is what makes food the marvel it is today.

In different parts of the world, there is bound to be different servings on each plate. And with a little cheese on it, you are sure to enjoy no matter what.