I was wondering why you can't "fix" or reverse a "curdled" cheese fondue sauce?
As some of you know - I am taking a scientific approach to cooking and am now fiddling with cheese fondue.
I got three small saucepans, poured some wine to simmer and tried adding in different cheeses to see which would melt in a fondue-favourably fashion, while stirring constantly.
I'm surprised to say two of the three cheeses melted with no problem while the third - Emmentaler, no less, became a stringy, lumpy mess from the start.
Well, since the same happened to the other cheeses the minute I took the saucepans off the heat I thought the reverse reaction should be possible if I return them to the heat, but it did not.
Irreversible reactions aren't something new or strange to me, but I wondered what IS it in this cheese-wine sauce that would cause such an irreversible reaction?