nikita@sh.itjust.works to Cool Guides@lemmy.caEnglish · 1 year agoCheese melting guidesh.itjust.worksimagemessage-square61fedilinkarrow-up12arrow-down10
arrow-up12arrow-down1imageCheese melting guidesh.itjust.worksnikita@sh.itjust.works to Cool Guides@lemmy.caEnglish · 1 year agomessage-square61fedilink
minus-squareMikufan@ani.sociallinkfedilinkEnglisharrow-up0·1 year agoWhere are the other about 800 cheeses?
minus-squarePsychedSy@lemmy.dbzer0.comlinkfedilinkEnglisharrow-up0·1 year agoThe super non-melty ones? Gordon Ramsay has them to make grilled cheese sandwiches.
minus-squareexplodes@lemmy.worldlinkfedilinkEnglisharrow-up0·edit-21 year 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-up0·1 year agoI know Parmesan melts, but only at relatively high temperatures and not that well.
minus-squareXyphius@lemmy.calinkfedilinkEnglisharrow-up0·1 year agoIf you want something similar enough to Parmesan that melts, get Asiago.
minus-squareBarrelAgedBoredom@lemm.eelinkfedilinkEnglisharrow-up0·edit-21 year 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
Where are the other about 800 cheeses?
We’re fresh out
The super non-melty ones? Gordon Ramsay has them to make grilled cheese sandwiches.
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.
I know Parmesan melts, but only at relatively high temperatures and not that well.
If you want something similar enough to Parmesan that melts, get Asiago.
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