“Without fungi, beer and pizza wouldn’t exist”, he points out. Dr Hickey insists fungi plays a key role in improving the taste, texture and nutritional value of what we eat, and can make it easier to digest. Watch the video below for tips on how to revive wilted veg and for cooking ideas.
Always throw away slimy fruit and vegetables. Slightly wilted salad leaves will be okay to eat, but avoid any that have turned mouldy or slimy. Soft fruit and veg, such as cucumbers, tomatoes and peaches, should be thrown away, as their high moisture content means they’re more likely to be contaminated below the surface. If mouldy apples are used to make juice there can be high levels in the final produce, so never drink mouldy apple juice. A toxin called patulin can be found in damaged or mouldy apples. Their low moisture content and often higher acid levels makes it harder for the mould to penetrate.īe wary of apples though. Cutting around and below mould spots on firm veg such as root veg and cabbages should make them safe to eat. Harriett on Rubbing Elbows with Cheese Cel…Ĭheesemistress on Sweet Mini Peppers Stuffed wit…Įnter your email address to follow this blog and receive notifications of new posts by email.Firm fruit and veg with little spots of mould can usually be salvaged – as long as they’re not slimy, as this signals the presence of bacteria that can cause food poisoning or stomach pain. Rebecca Spring on Rubbing Elbows with Cheese Cel… Arla Cream Cheese Spreads: Schmear Done the Danish Way.Shankleesh “Cheese Balls” – Marinated Labneh from Lebanon.A Hit Single! Cypress Grove Chèvre Goes Solo!.Steinwand, the son of a cheese factory owner near Colby, Wisconsin.įor an excellent Colby and a great selection of traditional domestic cheeses using raw milk, look for the yellow Millport Dairy awning and the friendly man in the straw hat! Colby, like the similar washed-curd Monterey Jack, does not undergo the cheddaring process (stacking slabs of curds) that further adds to the sharp flavor of Cheddar. During the cooking time, the whey is replaced by water, thus reducing the curd’s acidity. Why does Colby look so much like Cheddar, yet taste so different? The softer, moister Colby is not sharp because it is produced through a washed-curd process. While straight Colby has become less prominent on American shelves, a new Colby has taken its place-Colby Jack-a very mild marbled blend of Colby and its sister cheese, Monterey Jack. Millport’s Colby does not use the natural orange food-coloring agent, annatto, that is prevalent in domestic Colby’s.
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