The video below illustrates the plastic, saucy consistency we were after:Īpply Some Heat: At about 90☏ (32☌) the fat in cheese begins to soften and melt. Melting, a phase change from a solid to a liquid isn’t really happening, the cheese becomes fluid, much like what happens to plastic when it’s heated. When heated, the protein molecules break apart and become fluid. The basic building blocks of cheese are milk protein (casein), water, fat, and salt. How can a full-flavor, liquid cheese sauce be made at home? The secret is in the melting properties of cheese, including the temperature of its melting point. When cheese is heated it often turns into a curdled mess with pools of grease. What game day spread is complete without a tray of loaded nachos? Well-suited for a snack or full meal, this no-silverware-required dish is a favorite for its lava-like, smooth-as-silk cheese sauce.
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