Does anyone know how to make Sorel it is a west indian drink?
I had by no capability frozen cheese till I moved to Canada 3 years in the past (from the united kingdom) and my Canadian husband insisted it exchange into the element to doright here it is greater fee-effective to purchase in larger portionsi exchange into shocked how nicely it does freezei've got no undertaking cutting it or with it crumbling after it is been frozen the two - I enable it thoroughly defrost at room temperature whilst i'm waiting to apply it and its purely as good as in the previous.
My velveeta ate holes in the foil and I had to cut away a lot of the cheeseSo no you shouldn't use aluminum foil.
Ultimately nothing will stop cheese from getting mold cos its full of bugs to begin withWhat you wrap it in makes no difference but keeping it in the fridge slows the bugs down.
It will help it from not molding so fast as opposed to laying it on a plateBut bacteria and oxygen cause it to mold so its not a completely safe betI use a plastic bag over tin foil because tin foil can still let the cheese get hard.
JAMAICAN SORREL Ingredients: 1/8 tea spoon ground allspice or about 12 whole allspice 6 oz dried sorrel 2 rounded table spoon dry ginger 8 cups water 2.5 cups water for re-draft 1.5 cups white sugar 1Spread the sorrel out on aluminum foil or a white cloth which will make it easy to spot and remove any debris or unfit sorrel pieces2After you have cleaned the sorrel pour it into a large cooking pot with 8 cups of waterAdd the the two rounded tablespoons of ginger3Boil the mixture for10 minutes after it begins to boilRemove immediately and pour through a strainer into a suitable container4Return the remains from the strainer and return to the cooking pot and add 2.5 cups of waterBring to a rapid boil again and remove after 10 minutes5Strain the mixture and discard the residue6Sweeten with 1.5 cups of white sugar or to tasteCool then serve over iceRefrigerate the remainder ENJOY!!!
