|
|
 |
| |
GRATING AND HEATING |
 |
|
| |
Some tips to remember.
- • Grate Cheddar when cold.
- • Slice Cheddar when it has had some time to warm up.
- • How much is a cup?
1 oz (24 g) ungrated = 1/4 cup (60 mL) grated
2 oz (56 g) ungrated = 1/2 cup (125 mL) grated
8 oz (224 g) ungrated = 2 cups (500 mL) grated
- • Use as fine a grater as possible, or a micro cheese plane, to ensure even melting without overheating.
- • Cheese is rich with protein and has a tendency to become tough and stringy when heated at too high a temperature. Rapid cooking will also create lumps in either the roux or the cheese. See our recipe for Basic But Perfect Cheese Sauce.
NEXT > Cheese Tools
BACK TO TOP
|
|
|
