I added too much to a queso sauce once and then it hardened into a gooey block
this post was submitted on 30 May 2025
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The best thing that ever happened to me was finishing off some caramelized pork slabs in the cast iron pan...
I put some aged white cheddar, turn the heat off, and put the top of the pan on just to do a quick cheese softening... Well of course I forgot about it and left the room
30 minutes later I came back when my stomach was rumbling, lifted the pan lid and realized that the cheese had melted off the pork and onto the pan. There was just the perfect amount of latent heat, by complete fluke, to perfectly caramelize the aged cheddar into a crispy, greasy disc at the bottom of the cast iron pan.
I have tried to recreate that by frying cheese, and I have never been able to capture that moment of pure tastebud joy and bliss.
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(1 replies)
Or garlic
1 whole clove? 🙂↔️✋
1 whole bulb? 🙂↕️☝️
I agree, but my gall stones tell me otherwise.
The only mistakes I made was not adding more than suggested.
Had your cholesterol checked at all lately?? ;p
Be careful. Maybe im not a good "chef" (is making frozen pizzas a chef?), but too much cheese can mean the base/ingredients underneeth doeant get heated, so its melted cheese on top of a cold pizza.
what is the point of putting melted cheese on cold pizza? this seems like an inefficient way to run a business
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A cook after my own (cheese clogged) heart!
You can add too much mozzarella and the strings will be infinite. Stilly tasty.
You must be my friend that got high cholesterol in his thirties.