{"id":2149,"date":"2010-01-06T18:00:47","date_gmt":"2010-01-06T23:00:47","guid":{"rendered":"https:\/\/webcookingclasses.com\/?p=2149"},"modified":"2017-02-14T20:24:42","modified_gmt":"2017-02-14T20:24:42","slug":"goat-farm-on-hawaii","status":"publish","type":"post","link":"https:\/\/webcookingclasses.com\/goat-farm-on-hawaii\/","title":{"rendered":"Goat Farm on Hawaii"},"content":{"rendered":"<p><strong>If you want to see how goats cheese is made, go to a goat farm<\/strong>. If you go to a goat farm, you might as well go to one in the \u201cupcountry\u201d of Maui, Hawaii.<\/p>\n<p><strong>My trip to the Surfing Goat Dairy Farm in Hawaii was a great education and a fun day<\/strong>. The goats are treated very well, and their milk is treated even better. Plus, I found out there\u2019s 50 females to one male goat on the farm. Not baaaaaaad. (sorry)<\/p>\n<div align=\"center\"><iframe loading=\"lazy\" src=\"\/\/www.youtube.com\/v\/2rQVfrwdVPM\" width=\"640\" height=\"480\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/div>\n<p><strong>I\u2019m always curious to find out exactly where my food comes from<\/strong> and a trip to a local farm is the way to do it. I\u2019m a big fan of goat cheese, or chevre, because of its soft, spreadable texture, creamy but sharp flavor, but mostly for its melting abilities.<br \/>\n<strong><br \/>\nI often use goat cheese as a thickener for sauces.<\/strong> My \u201cSouth of France\u201d chicken video that the members of WebCookingClasses enjoy is a perfect illustration how goat cheese can add flavor and texture to pan sauces.<\/p>\n<p><strong>The South of France Chicken starts with a basic saut\u00e9 procedure<\/strong>. Pan hot first. A little bit of water in the pan evaporates so I know it\u2019s at least 212f. Then, I add a very small amount of olive oil, and let that heat until convection begins. This is an indicator that the oil is just about to smoke. A chicken breast is cooked 75% on one side, watching the coagulation of proteins, then finished on the other side.<\/p>\n<p>After saut\u00e9ing shallots and mushrooms in the resulting pan fond, the pan is deglazed with white wine, and then mounted with goat cheese and whole grain mustard.<\/p>\n<p><strong>When you return the chicken to the pan, it bathes in a creamy white sauce that didn\u2019t need roux <\/strong>or a slurry to make it stick to your fork.<\/p>\n<p>Visiting the goat farm in Hawaii was a great inside look at what great care our local farmers are taking to provide the most wholesome ingredients for us to enjoy.<\/p>\n<p><a href=\"https:\/\/webcookingclasses.com\/how-to-open-a-coconut-in-maui\/science-of-cooking\/2118\/\"><br \/>\nSee how Hawaiians open a coconut from the Maui Tropical Plantation HERE <\/a><\/p>\n<p>\u201cBurn Your Recipes\u201d and Cook Like a Chef at Home with my <a href=\"https:\/\/webcookingclasses.com\/cooking-dvd\">cooking DVDs<\/a>!<\/p>\n<p><a href=\"https:\/\/webcookingclasses.com\/wp-content\/uploads\/2009\/12\/DVD-3D-set.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"alignleft size-full\" title=\"3DVDe-set\" src=\"https:\/\/webcookingclasses.com\/wp-content\/uploads\/2009\/12\/DVD-3D-set.jpg\" alt=\"\" width=\"175\" height=\"200\" \/><\/a><br \/>\nThe Complete <a href=\"https:\/\/webcookingclasses.com\/cooking-dvd\">cooking DVD<\/a>collection for cooking without recipes.<\/p>","protected":false},"excerpt":{"rendered":"<p>If you want to see how goats cheese is made, go to a goat farm. If you go to a goat farm, you might as well go to one in the &#8220;upcountry&#8221; of Maui, Hawaii.<\/p>\n","protected":false},"author":23,"featured_media":24076,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_mi_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0},"categories":[32,40,54],"tags":[202,203,287],"yst_prominent_words":[],"acf":[],"_links":{"self":[{"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/posts\/2149"}],"collection":[{"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/users\/23"}],"replies":[{"embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/comments?post=2149"}],"version-history":[{"count":0,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/posts\/2149\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/media\/24076"}],"wp:attachment":[{"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/media?parent=2149"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/categories?post=2149"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/tags?post=2149"},{"taxonomy":"yst_prominent_words","embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/yst_prominent_words?post=2149"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}