The best part of doing it this way is that it eliminates the need to make a roux, which not only speeds things up, it cuts out a few steps were novice cooks often make mistakes. The starch also provides just a bit of thickening power to keep the sauce draped around each elbow of macaroni. This keeps the cheese from clumping but it also helps keep it from separating when melted. When making fondue, you toss the shredded cheese with starch. This is where the fondue technique comes in. I figured if you can do it with chocolate, why not do it with cheese.īecause melted cheese is already pretty thick, it doesn’t need a ton of help in that department, however it does have a tendency to clump when shredded and it also tends to separates when melted. Chocolate ganache is made by adding chocolate directly to hot cream. This not only thickens the sauce it adds richness. Normally a cheese sauce is made by cooking flour in butter and creating a roux. I know it may sound odd, but the inspiration for this simple cheese sauce came from techniques used to make chocolate ganache and cheese fondue.
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