What's the best kind of cheese that is melty but won't get "tough"?!
"tough" as in like 30 seconds, it gets really hard and chewy xDWww@FoodAQ@Com
Answers:
Depends on what your making!.
More info plz!?
Yes,
here's a great one!.
http://allrecipes!.com/HowTo/Cheese-Sauce!.!.!.
So, you can use many cheeses!.
I love "Boursin" with garlic and herbs!.
Easy to get and once you try it, you'll never use anything else!.Www@FoodAQ@Com
More info plz!?
Yes,
here's a great one!.
http://allrecipes!.com/HowTo/Cheese-Sauce!.!.!.
So, you can use many cheeses!.
I love "Boursin" with garlic and herbs!.
Easy to get and once you try it, you'll never use anything else!.Www@FoodAQ@Com
it really depends what you are making!. Typically for a cheese to put over potatoes or pasta it is quite easy to do!. Velveeta is horrid to me, so I make my own!. It's very simple to do!.
let me preface this by saying that the rule of thumb is that for every tablespoon of flour and butter add 1/2 cup milk!. Then add cheese until it is almost as thick as you like!. It will thicken a bit as it rests!.
For a basic recipe you need:
3 tbsp flour,
3 tbsp butter
1 1/2 cup milk
1 cup grated cheddar of your choice
(1 tsp mustard powder if you want to add some sharpness)
Just melt the butter over medium high heat then add the flour a tablespoon at a time while whisking it smooth!. Once all the flour is in keep whisking, and you will start to notice a nutty fragrance, and it will start to take on a golden color!. This tells that the roux is done!.
Pour in the milk, and continue stirring until it gets up to temp!. Then start adding the cheese a bit at a time while stirring until you start to see a nice texture to it!. Once it will coat the bottom of a spoon it is typically done!. This is a matter of preference, but remember it will thicken some upon resting!.
Now if you choose to add the mustard, add it once the flour is done and just before the milk!.
It sounds a bit complicated, but is very simple once you start!. It can be used in many ways!. Add some cooked and drained macaroni noodles and you have a wonderful mac and cheese!. Use a grated Parmesan cheese and you have a sauce for fettuccine alfredoWww@FoodAQ@Com
let me preface this by saying that the rule of thumb is that for every tablespoon of flour and butter add 1/2 cup milk!. Then add cheese until it is almost as thick as you like!. It will thicken a bit as it rests!.
For a basic recipe you need:
3 tbsp flour,
3 tbsp butter
1 1/2 cup milk
1 cup grated cheddar of your choice
(1 tsp mustard powder if you want to add some sharpness)
Just melt the butter over medium high heat then add the flour a tablespoon at a time while whisking it smooth!. Once all the flour is in keep whisking, and you will start to notice a nutty fragrance, and it will start to take on a golden color!. This tells that the roux is done!.
Pour in the milk, and continue stirring until it gets up to temp!. Then start adding the cheese a bit at a time while stirring until you start to see a nice texture to it!. Once it will coat the bottom of a spoon it is typically done!. This is a matter of preference, but remember it will thicken some upon resting!.
Now if you choose to add the mustard, add it once the flour is done and just before the milk!.
It sounds a bit complicated, but is very simple once you start!. It can be used in many ways!. Add some cooked and drained macaroni noodles and you have a wonderful mac and cheese!. Use a grated Parmesan cheese and you have a sauce for fettuccine alfredoWww@FoodAQ@Com
I don't know if i'd call velveeta cheese!. :P
It kind of depends what you're trying to cook, and on the cheese!. Ones that melt nice are gouda, brie, goat cheese, blue cheese!.
What exactly are you trying to melt cheese for!? Www@FoodAQ@Com
It kind of depends what you're trying to cook, and on the cheese!. Ones that melt nice are gouda, brie, goat cheese, blue cheese!.
What exactly are you trying to melt cheese for!? Www@FoodAQ@Com
Use Velveeta or that kind of cheese that is used for nachos!. Those canlast long and won't get all tough like you said!.Www@FoodAQ@Com
Velveeta!.Www@FoodAQ@Com
Brie should work since it is a soft cheese!.Www@FoodAQ@Com
cottage cheeseWww@FoodAQ@Com
good ol cheddar-real cheddarWww@FoodAQ@Com
Use monterrey jack Www@FoodAQ@Com