surveying food blogs, sharing recipes, and anything i find interesting online...
new in the fondue pot
i tried to make cheese fondue today and my cheese sauce ended up all gritty. so i logged onto several discussion forums to seek an explanation. i learned that i probably had the heat too high so the cheese elements "separate."
i found an insightful article entitled Curdle Hurdles on why cheese "curdles" at high temperatures.
and a Swiss cheese fondue recipe with some interesting fondue factoids.