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Add recpipe for Jalapeno Cheddar Cheese Curds

Signed-off-by: Anna Schumaker <Anna@OcarinaProject.net>
keep-around/eee1f261f507015ac22ca74e66cb1b04ff441e62
Anna Schumaker 6 years ago
parent
commit
a188aec90d
  1. 1
      .gitignore
  2. 40
      cheddar_curds.tex
  3. 1
      cheese.sty

1
.gitignore vendored

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*.log
*.pdf
*.swp
*.dvi

40
cheddar_curds.tex

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%
% Copyright 2016 (c) Anna Schumaker.
%
\documentclass[letterpaper]{article}
\usepackage{cheese}
\begin{document}
\begin{cheese}{Cheddar-Jalapeno Curds}{4pt}
\StandardCheeseSetupSection
\newsection{Acid}{2}
& Mesophilic Starter & \eighth teaspoon & & \ftemp{83} & & & \_
& Ripening & 45 minutes & & \ftemp{88} & & & \\
\StandardCheeseGelDevelSection{\half teaspoon}{\gray}{40 minutes}{3 - 3.5}
\newsection{Curd Processing}{7}
& Cutting & \half inch cubes & & \gray & & & \_
& Resting & 5 minutes & & \gray & & & \_
& Cooking & 30 minutes & & \gray & & & \_
& Maintain Temperature & 30 minutes & & \ftemp{102} & & & Stir frequently. \_
& Setting & 15 minutes & & \gray & & & \_
& Draining & All whey & & \gray & & & Catch curds in colander. \_
& Dripping & 10 minutes & & \gray & & & Catch whey in pot. \\
\newsection{Cheddaring}{3}
& Dripping & 10 minutes & & \gray & \gray & & Place colander and whey in pot. \_
& Flipping Slab & 1 hours & & \ftemp{102} & \gray & & Every 15 minutes. \_
& Milling & 2 x \half inch & & \gray & \gray & & \\
\newsection{Flavoring}{5}
& Salting 1 & 1 tablespoon & & \gray & \gray & & Mix with hands. \_
& Drying & 12 - 24 hours & & Room & \gray & & \_
& Salting 2 & \half teaspoon & & \gray & \gray & & \_
& Diced Jalapenos & 4oz can & & \gray & \gray & & \_
& Red Pepper Flakes & \half teaspoon & & \gray & \gray & & \\
\end{cheese}
\end{document}1

1
cheese.sty

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% Preformat some fractions
\newcommand{\half} {\(\frac{1}{2}\)}
\newcommand{\quarter}[1] {\(\frac{#1}{4}\)}
\newcommand{\eighth} {\(\frac{1}{8}\)}
% Format a Fahrenheit temperature
\newcommand{\ftemp}[1] {#1\degree F}

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