Sunday, September 20, 2015

The Science Behind Melting Cheese

Serious Eats: The Science of Melting Cheese

Have you ever gotten all excited to make a grilled cheese and then...your cheese just doesn't melt? Or maybe it breaks, separating into a tough, stringy mass surrounded by a pool of oil? Yup, it's a crappy feeling. Luckily, there are ways to know what you're getting into before that happens. Science ways.

Want to reliably tell whether the cheese you're buying is gonna dominate the melting game or stay nice and solid for cooking or grilling? Wish you could make any melting cheese melt better? Here's what you need to know.

CSN Editor: Damn .... I feel hungry.

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