As the cheese gets hotter, the bonds holding together the casein proteins (the principal proteins in cheese) break, and the cheese collapses into a thick fluid. First, at about 90☏, the solid milk fat in the cheese begins to liquefy, the cheese softens, and beads of melted fat rise to the surface. Here’s what you need to know about finding the best melters so your next cheese-based dish turns out as creamy and delicious as possible. Yet some cheeses make terrible choices for these dishes, since they simply won’t melt well or can get unpleasantly stringy. Pizza and quesadillas are unthinkable without it. Gooey melted cheese is the key to every pot of creamy fondue and bowl of macaroni and cheese.
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