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.
No comments:
Post a Comment
READ THIS BEFORE COMMENTING!
All comments are subject to approval before they are published, so they will not appear immediately. Comments should be civil, relevant, and substantive. Anonymous comments are not allowed and will be unceremoniously deleted. For more on my comments policy, please see this entry on my other blog.
AND A NEW RULE (per this post): comments critical of Trump's lying must include criticism of Biden's or Kamala's or some prominent leftie's lying on a one-for-one basis! Failure to be balanced means your comment will not be published.