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14

Normal cheese melts like that. It is made of proteins, fats, and water, and these separate when they are heated. For dipping, you need processed cheese. It has additives which keep the fat, fluid and solids mixed in a smooth mass. Also, it really helps to use very slow and even heat. This is the easy option. If you want to do it "for real", without ...


11

I just reviewed the Nielsen Massey website and under their FAQ's they suggest that vanilla powder be used for "liquid sensitive products". The powdered nature of the vanilla would allow you to add it to melted chocolate without causing the melted chocolate to seize up. While vanilla has a unique and characteristic flavor of its own, it also helps to ...


8

Try heating a couple table spoons of butter with some flour in a pot for a couple of minutes stirring with a wooden spoon then add enough hot milk to make the mixture smooth. Melting the grated cheese in flour prevents the oils from separating and the proteins from curdling. (edit) If you want to search for a recipe, a B├ęchamel sauce with grated cheese ...


7

My guess is that you don't have real cheese in your sandwich. I've seen this before with things called cheese that were really types of American cheese. It happened when then product was exposed to moisture that it seemed to absorb, which then caused it to turn soggy and glue-like. If you'd have said that you had tomato in your sandwich, I'd have been sure ...


6

If all you're trying to do is melt it, then there's no structure you can mess up. The only harm you can cause is by scorching or burning spots, which might happen if your microwave is uneven and you heat too fast without stirring. But otherwise, the microwave is a great way to melt chocolate. Open it up and give it a stir now and then, be careful not to ...


5

There is the good way and the cheap way. The good way is fondue. Acid and / or alcohol are used to cut up the cheese proteins so it isn't stringy and the cheese is heated gently to not break the emulsion. You can look up a recipe. <napoleonDynamite>There are, like, an infinity of them.</napoleonDynamite> The cheap way is processed cheese product. ...


4

It very well might destroy the structure of the chocolate. Since cocoa butter has a crystalline structure, when it cools it will set differently based on how how it was. If melt chocolate over water, you're guaranteed (more or less) that none of it will reach a temperature over 212 Fahrenheit. If you melt it in the microwave, due to the nature of the ...


3

You're first melting it all and mixing it together, right? You can just compute the cacao contents of the resulting mixture. For that you'll need to weigh the three batches. Say the 54% batch is 200g, the 63% batch is 150g and the 86% batch is 100g. Then you have a total of 54% * 200g + 63% * 150g + 86% * 100g = 108g + 94.5g + 86g = 288.5g of cacao out of a ...


3

I'm not familiar with the anti-seize property, but I can tell you what (tapioca) maltodextrin is. It is a modified food starch with the amazing property that it thickens fat instead of water-based liquids. If you have ever eaten at a restaurant that does the molecular-gastronomy schtick and had a powdered olive oil or coconut oil, e.g., that is how it is ...


2

Three factors influence how well cheese melts: The amount of moisture, The amount of fat, How it was set. The meltiest cheeses have a lot of moisture and fat and were set with rennet and not acid. Both moisture and fat leave space between the casein proteins that allows them to move. Otherwise they are packed together and don't flow as well. Aged cheeses ...


2

Without taking away anything from the previous answers, I want to add one more reference: Kenji Alt's article on making a perfectly smooth cheese sauce. He describes the science in great detail, as well as providing lots of documentation of his various experiments. His final recipe comes down to a simple methodology: Toss the real cheese, shredded, with ...


2

I usually add vegetable shortening to my frosting recipe so that it doesn't melt easily. I live in India and it's hot in here for crying out loud. Another helpful tip is to add 2 tsp Meringue powder to your each icing batch, that tends to avoid the weepy icing. Hope this helps. (Source: Years of commercial bakery experience and my fair lot of sad weepy ...


2

Many frostings incorporate more than butter as the fat in the icing. I recently made ones using shortening, coconut butter, and coconut milk solids. These three are all fats that have higher melting points and are more reliable at higher temperatures in comparison to butter. If you wish to retain as much of the butter mouthfeel as possible, you might ...


2

Try sprinkling cornstarch over them. Lollipops usually get stuck because of humidity, and the cornstarch would absorbe that humidity.


2

Not all the fat in beef (and generally, in any kind of meat) is the same. Any piece of meat will have a certain amount of marbling fat, which is intramuscular and is hard to remove, intermuscular fat and subcutaneous fat, which can be trimmed off. From your picture, it seems to me that the fat covering the outer layer of the beef chunks is gristle, which ...


1

I would suggest reducing any other sugar you have in the recipe by at least 1/4th to compensate for the extra sugar in the sweet chocolate bar. Also, give it a rough chop as you want pieces the size of chocolate chips


1

Yes, although you probably want to chop it up. The German's brand is very sweet, but it is real chocolate and should work just fine.


1

I recently had a similar problem, and I would guess that your solution will be similar as well. As in my case your recipe fails to be specific regarding too what temperature to elevate your mixture. To solve this you will need a candy thermometer. (In the US these are available at most stores that carry kitchen implements (Wal-xxx, Tarxx, etc.) The peek ...


1

It depends on how tightly they are stuck together. They may or may not be salvageable. If they are not stuck together too badly, you may be able to pry them apart with a butter knife. The next thing I would try is putting warm water into the jar and letting them soften up, then trying to pry them apart, again with a butter knife. They will be ...


1

I assume we are making candy or fudge. Heat the brown sugar first when you have it to temperature, stir in the margarine off the heat then pour it.


1

Acidity level determines whether it will melt. Has nothing to do with moisture levels, fat etc. If your cheese wont melt it is either a very low acid fresh type cheese, or something went horribly wrong when it was made (cheddar for example, should always melt...if it doesnt, then something is wrong with the cheese when it was made).


1

Mixing chocolates for tempering is usually fine. The percentage of cocoa isn't actually what makes a difference in the tempering. The percentage of cocoa butter is what really matters. Unfortunately, that information is usually hard to find, so most tempering techniques just assume an average amount. As long as all three chocolates have been properly stored ...



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