Asian Recipes

Asian Recipes Blog

The Unrivaled Practical Guide for Asian Cooking

Why does cheese sometimes refuse to melt in a sauce?

Chances are the cook heated the cheese at too high a temperature or for too long. Such treatment separates the protein from the fat and makes it tough, rubbery, and stringy. A cook who continues to heat the sauce in the hope of melting the unsightly protein lumps is pursuing an impossible dream. Once the damage has been done, further cooking only makes matters worse.

(continue here...)

07:46:03 on 01/27/08 by Webmaster - Questions and Answers -