Some cheeses are improperly aged and in addition, contain emulsifiers or coagulants that break down when heated causing a gritty texture. “I think some kinds of cheese just do this but it could be that overheating the cheese has denatured the protein. What causes this?” I thought perhaps it was caused by overheating but wasn’t sure so I asked my friend Jean Anderson for some help. Pam recently e-mailed the Kitchenshrink to ask, “When I make a cheese sauce starting with a roux of flour and butter then adding milk and cheese it sometimes gets a gritty texture. 10.5.11 / Food 911, Kitchen Shrink Cheese: What causes cheese sauce to have a gritty texture?
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |