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Generally when cleaning pieces of kitchenware I like to provide extra care for (such as non-stick pans), and when cleaning those horrible stains that tend to get on baking pans of glass and ceramic, I have good experience with leaving it in hot water for a couple of minutes and using the soft part of a sponge. If the stain proves particularly resistant and I ...


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The most likely explanation is that your pan starts failing. When ceramic pans fail, they do so by getting gummed up with food buildup. I am a bit surprised to see it first occur with cheese, but maybe you dipped it in batter before frying? Also, the herbs on it could have been mixed with starch before being applied to the cheese, this is done to prevent ...


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Perhaps it was raclette? It is both the kind of cheese and a Swiss dish based on heating a hunk of cheese and scraping off ("racler") the melted part. The more known way to prepare raclette is on a table-top grill which is on the table. Often, other cheeses are used. Sources: https://commons.wikimedia.org/wiki/File:Raclette_with_all_the_trimmings.jpg ...


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If I ignore the "on a spit" part I immediately think of Raclette, which is melted, roasted cheese served typically with bread or boiled potato. In household settings the cheese is often heated in small individual pans under a table-top broiler, each guest gets his or her own pan and prepares his food. Traditionally (and in larger settings) halved wheels of ...


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Hmm I suppose they add starch to keep it from turning back into one block of cheese. Thing to do is if the sauce looks to thick just add more milk.


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I have seen frozen paneer before. It is certainly not a good Idea to Freeze it. It turns yellow(off-whitish, due to the acids used in separation of cheese from milk) and loses texture ( as mentioned by @tsturzl ). When you thaw it if you find a lot of difference in taste and smell than that would be because it's past best before date. Paneer normally has ...


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I live in one of the largest cheese producing areas in the US. Freezing cheese is often frowned upon here, it often changes the texture of the cheese and can alter the flavor as well. Cheese, much like anything else, can freezer burn. Firmer cheeses typically are affected the least by being frozen. You'll probably see a lot of the whey separate out of the ...


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Coming from Italian origin. I remember my grandmother and aunties in Italy leaving the block of Parmesan in the large round Parmesan grater that everyone seemed to have and that's where it stayed, in amongst the grated cheese. Because the lid has hundreds of small holes in it, the cheese would eventually dry out. However, this doesn't spoil the cheese as ...


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I would imagine that one would use the cheese local to the dish being made. For example, for pizza, one would use (fresh) mozzarella; or for the traditional Tartiflette, one will use Reblochon cheese or use Cheddar for a Welsh Rarebit. You could substitute cheeses in recipes, but the final taste or texture might not be the same as you would have if using ...



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