Saved Add to List Add to List. Add Recipe Note. Most Popular. Classic Tomato Soup Recipe. Potato Gnocchi Recipe. Osso Buco Recipe. Classic Bread Stuffing Recipe. By David Joachim and Andrew Schloss From Fine Cooking Gooey melted cheese is the key to every pot of creamy fondue and bowl of macaroni and cheese.
This gives the cheese a head start toward reaching its melting point. It prevents a sudden temperature change that could cause the protein to coagulate too quickly and squeeze out the fat, resulting in clumps, a greasy texture, or both. Do grate it. Finely grating the cheese creates more surface area, allowing heat to permeate quickly for even melting. Large or irregular chunks of cheese melt at different rates, can melt first on the outside and then overcook, or become clumpy or oily before the inside of the chunk starts to flow.
Do use low heat. Gradual temperature changes and relatively low temperatures overall will prevent the fat from separating out of melting cheese. Adding cheese to boiling liquid can cause the protein to coagulate too quickly, turning it clumpy or stringy and squeezing out the fat into a greasy mess. For best results, add cheese at the end of the cooking process so that it can just reach but not exceed its melting point.
Do add acid. When making fondues, sauces, and soups, adding white wine or lemon juice helps keep cheeses melted and smooth. The added acid in these ingredients binds to the calcium in the melted cheese, preventing it from cross-linking with the proteins and keeping them separate instead of clumped together. Wine and lemon juice also contribute some water to dilute the proteins and keep them flowing. Do add starch. French onion soup , it's French. It gets bubbly, crispy, and browned under the broiler, and pulls beautifully with each spoon-led expedition into the bowl.
Provolone is killer on a cheesesteak too. Not just any provolone though. And we love it melted over the protein in your sandwich. Roast pork. Chicken cutlets. Grab a bit of the molten cheese and pull, and you get a filament, in much the same way that you can draw and twist cotton wool into yarn. You can do similar things with polythene from plastic bags by heating or stretching the plastic to curl or stretch the long-chain molecules.
When the molecules are curled up, the plastic is softish and waxy. Layer the cheeses on the side of the bread that does NOT have mayonnaise on it, and top with the other piece of bread.
Place the sandwich into the Air Fryer and secure the bread and cheese by placing two toothpicks into the sandwich - one on each side of the sandwich. Cook for 4 minutes.
Open the Air Fryer. If the top of the sandwich has started to brown, carefully remove the toothpicks, if using, flip the sandwich, and cook for another 4 minutes. If the sandwich has not started to brown, cook for another 1 minute, before removing the toothpicks, flipping and then cooking for another 5 minutes. Both are basket-style air fryers. Tried this recipe? Mention basilandbubbly or tag basilandbubbly! Air Fryer Mozzarella Sticks ». Please share your thoughts on this recipe!
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