I love dipping things like pretzels in metled cheese.
I've done this lots of times at fairs and other places with 'pretzel carts', but I've never been able to replicate it myself at home.
Whenever I try it, I get really thick, stretch cheese with a layer of liquid oil sitting on top of it. It's gross, and not good for dipping.
So, how can I melt cheese into a nice, smooth, liquid that I can use for dipping in?
I'd love to learn if there's a particular type of cheese that will work best, how to heat the cheese, and any other tips that you can provide.