Why didn't my fondue emulsify the way it should have? I have a theory. Fondue prep occurred very early in the week; I cubed up the Gruyère and Emmenthaler, tossed the cubes in cornstarch, then bagged everything up in Ziploc bags on Monday night. Is it possible that, by incorporating the cornstarch so early, I allowed it to denature a bit as it sat in the fridge, soaking up moisture from the cheese and becoming unnecessarily hydrated? I wonder. Maybe next time, I'll add cornstarch only right before I take everything to the office.
Saturday, February 16, 2019
a thought about my poor fondue
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