Timeline for How can I melt cheese for dipping?
Current License: CC BY-SA 3.0
7 events
| when toggle format | what | by | license | comment | |
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| Dec 2, 2014 at 16:34 | review | Suggested edits | |||
| Dec 2, 2014 at 16:50 | |||||
| S Nov 3, 2014 at 15:24 | history | suggested | Erica | CC BY-SA 3.0 |
improved formatting, minor grammar/spelling
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| Nov 3, 2014 at 13:31 | review | Suggested edits | |||
| S Nov 3, 2014 at 15:24 | |||||
| Mar 27, 2013 at 23:01 | comment | added | Cascabel♦ | The real answer here is "try adding milk." As the question says, if you just melt cheese (real cheese, not processed cheese product) it will give you something really thick and stringy (possibly with separated oil) that's not at all good for dipping. | |
| S Mar 27, 2013 at 22:58 | review | Late answers | |||
| Mar 28, 2013 at 1:33 | |||||
| S Mar 27, 2013 at 22:58 | review | First posts | |||
| Mar 27, 2013 at 23:09 | |||||
| Mar 27, 2013 at 22:38 | history | answered | Hi. | CC BY-SA 3.0 |