![]() ![]() Some recipes start with a béchamel, other calls for evaporated milk, some go all-in on American or Velveeta. There are, of course, other ways to make a smooth cheese sauce. In other words, the starch helps to maintain the precariously balanced network of room temperature cheese, even when things get hot. But maybe more importantly, it also physically prevents the fat and the proteins from grouping together to form those respective groups of grease (fat) and stringy clumps (proteins). First, the starch absorbs water, thereby thickening the queso and providing body (making it less like dressing and more like dip). The second key to keeping the emulsion stable is the cornstarch. ![]()
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December 2022
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