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USA
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Posted: 6/27/2024 11:21:38 PM EDT
* smallest amount of heavy cream possible
* about a pound of crumbled cheddar * a couple tablespoons of cornstarch to thicken it up Comes out perfectly smooth. Then I pour it over parboiled cauliflower, sprinkle on some paprika, put it into the oven to finish and get brown on top, and . . . . . . watery mess comes out of the oven. EVERY @^#*$^ing TIME. Why? |
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Posted: 6/27/2024 11:29:58 PM EDT
[#1]
Try putting an alka seltzer tab in it. Look it up. It’s magic.
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Posted: 6/27/2024 11:50:13 PM EDT
[#2]
Quote HistoryOriginally Posted By SideCarGT: Try putting an alka seltzer tab in it. Look it up. It’s magic. what in the actual fuck  dude they make stuff to help with this. sodium citrate you can get it on amazon and shit. or for a more natural but similar approach... little bit of lemon juice a slice of good ole american cheese (because it already has the emulsifier in it) some mustard Go down that rabbit hole son.... |
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Posted: 6/27/2024 11:58:02 PM EDT
[#3]
Try some Science
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Posted: 6/28/2024 12:12:58 AM EDT
[#4]
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Posted: 6/28/2024 12:14:47 AM EDT
[#5]
Make a roux with flour and butter and make a bechemel. Use a bit of mustard to emulsify the sauce and use a mixture of cheeses and not just cheddar. Need a good melting cheese and add it to the bechemel.
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Posted: 6/28/2024 6:58:07 AM EDT
[#6]
The cheese or other ingredient has too much oil in it. |
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Posted: 6/28/2024 6:59:59 AM EDT
[#7]
Bring your melted cheese and heavy cream to a slow boil mix your cornstarch with water and then whip it into the simmering cheese sauce. Chef!
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Posted: 6/28/2024 9:35:49 AM EDT
[#8]
Again don't use cornstarch.. use the classic French bechemel with a roux. It is more stable and a better cheese sauce.
 The Science Behind the Perfect Cheese Sauce |
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Posted: 7/4/2024 6:05:15 PM EDT
[#9]
Quote HistoryOriginally Posted By tarheel7734: Make a roux with flour and butter and make a bechemel. Use a bit of mustard to emulsify the sauce and use a mixture of cheeses and not just cheddar. Need a good melting cheese and add it to the bechemel. This is the way. |
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Posted: 7/5/2024 8:33:18 PM EDT
[#10]
Sauce Mornay google it.... Do not use cornstarch it breaks down above 212*F.......
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USA
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Posted: 7/9/2024 11:04:59 AM EDT
[#11]
Might be too much heat. You have to use the lowest heat possible to get the sauce where you want it and not get things too hot, otherwise they break.
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