It's hard to imagine a hot sandwich or pizza without a juicy melted cheese crust. But these aren't the only recipes that require information on how to melt cheese. There are no particular difficulties in this process, but there are nuances in the preparation of each dish.
It is necessary
-
- cheese
- saucepan or frying pan
- stirring paddle.
Instructions
Step 1
To melt the cheese for a soup or cheese sauce, you need to grate it or cut it into small pieces. It is advisable to cook in utensils that do not have an enamel coating. The melted cheese sticks to it even with the most thorough mixing. The cheese is poured into boiling water or sauce and stirred evenly until dissolved. This usually takes a few minutes.
Step 2
When it comes to recipes that require a cheese crust, there are two ways to melt cheese. Cheese on slices of bread melts successfully in the microwave - in just a couple of minutes on medium mode. The cooking time depends on the thickness of the piece. Oven dishes are sprinkled with cheese a few minutes before cooking. If you start melting the cheese earlier, then it is more likely to burn. To do this, you can grate the cheese or put thin slices on top of the desired plane.
Step 3
Melted cheese is also good as a separate dish. In order to serve the melted cheese to the table, it is necessary to cut it into strips from 0.5 to 1 cm thick. Then the pieces are dipped in an egg, beaten until smooth with salt, and covered with bread crumbs on both sides. Cheese is fried in melted butter until it still retains its shape, but becomes quite soft. It must be melted in a Teflon-coated pan, otherwise it may burn. The zest of the recipe is that if there is a dense crust on the outside, the inside of the cheese turns out to be tender and soft.
Step 4
The success of another equally popular recipe is directly related to how to melt cheese. In order to get cheese fondue, the proportions must be strictly observed, otherwise the cheese will burn. For one part of dry white wine, two parts of grated cheese are taken. The mixture must be constantly stirred and kept on fire, otherwise the cheese will begin to cover with a crust. If the saturation of the cheese is not enough for the thickness of the dish, then you can add a little starch.
