Jump to content

Anonymous Modernist 15311

general member
  • Posts

    2
  • Joined

  1. I tried tipping the pan, to no avail -- I finally had to give up on even trying with the immersion blender. I had to tip the pan and use a fork -- a regular whisk also wouldn't work because the cheese-to-liquid ratio was so high that a whisk just got bogged down. As for the kind of cheese -- I used a very fine hard aged Gruyere. I am hoping that when I add the additional grated cheese the crumble will taste okay, but I probably won't make it again. It seems like a waste of fine cheese.
  2. I have Modernist Cuisine at Home and I have done the regular Mac & Cheese -- it worked great, so I decided to try the Baked Mac & Cheese. I made the Cheese Crumble this weekend and I am wondering if there were misprints with the recipe. Here are the problems that I experienced: 1. There is such a tiny amount of liquid that there is no possible way for an immersion blender to immerse so that the blades can actually reach the liquid. Even in a very small pan, which I was using, it just wasn't possible. 2. There was such a tiny amount of sodium citrate that the cheese immediately separated, so I am not sure why we bothered with the sodium citrate. 3. I weighed the tapioca starch and the volume was significantly more than the volume indicated by the recipe. I followed the instructions, so went with the weight, but I wish I hadn't. I ended up having to rescue shreds of cheese dough from way, way too much tapioca starch. I managed to press together a dough, roll it out and create the cracker, but it tastes like starch rather than cheese -- it's kind of disgusting. I am hesitating putting it on my final dish. Can others comment on their experiences with the Cheese Crumble?
×
×
  • Create New...