nikita@sh.itjust.works to Cool Guides@lemmy.caEnglish · 5 months agoCheese melting guidesh.itjust.worksimagemessage-square67fedilinkarrow-up1411arrow-down119
arrow-up1392arrow-down1imageCheese melting guidesh.itjust.worksnikita@sh.itjust.works to Cool Guides@lemmy.caEnglish · 5 months agomessage-square67fedilink
minus-squareMikufan@ani.sociallinkfedilinkEnglisharrow-up21arrow-down1·edit-22 months agodeleted by creator
minus-squareBarrelAgedBoredom@lemm.eelinkfedilinkEnglisharrow-up20·edit-25 months agoSoft cheese = stringy melt Young/semi-firm cheese = creamy melt Aged/hard cheeses = no/difficult to melt Exceptions: halloumi and paneer will sear like meat and not melt Pecorino and parmesan can be melted but will precipitate out of sauces if they are brought above 180 f (82.2 c) An article on the science of cheese melting for the curious
minus-squareexplodes@lemmy.worldlinkfedilinkEnglisharrow-up8·edit-25 months agoI know, right! It would be cool to have info on some other common cheeses as well. I’m wondering primarily which category parmesan falls under, but I think it’s more on the meltier side.
minus-squareMikufan@ani.sociallinkfedilinkEnglisharrow-up9arrow-down2·edit-22 months agodeleted by creator
minus-squareXyphius@lemmy.calinkfedilinkEnglisharrow-up4·5 months agoIf you want something similar enough to Parmesan that melts, get Asiago.
minus-squarePsychedSy@lemmy.dbzer0.comlinkfedilinkEnglisharrow-up2·5 months agoThe super non-melty ones? Gordon Ramsay has them to make grilled cheese sandwiches.
deleted by creator
Soft cheese = stringy melt
Young/semi-firm cheese = creamy melt
Aged/hard cheeses = no/difficult to melt
Exceptions: halloumi and paneer will sear like meat and not melt
Pecorino and parmesan can be melted but will precipitate out of sauces if they are brought above 180 f (82.2 c)
An article on the science of cheese melting for the curious
I know, right! It would be cool to have info on some other common cheeses as well.
I’m wondering primarily which category parmesan falls under, but I think it’s more on the meltier side.
deleted by creator
If you want something similar enough to Parmesan that melts, get Asiago.
We’re fresh out
The super non-melty ones? Gordon Ramsay has them to make grilled cheese sandwiches.