Cheese sauces will differ in texture if you try to add the cheese too quickly while cooking, or if you are cooking at too high a temperature. This will result in a rough texture, rather than the smooth one you would most likely be aiming for.
Cheese sauce will have a stringy, chewiny texture and consistancy if you add the cheese whilst the sauce is still over heat. This happens due to high heat overcoagulating the cheese and giving it the undesirable texture. This is also harder for people to digest and can result in unpleasant stomach cramps.
Try adding the cheese off of the heat as soon as possible. The sauce should hold enough heat to melt the cheese off of the heat.
Answers
March 17, 2010
Cheese sauces will differ in texture if you try to add the cheese too quickly while cooking, or if you are cooking at too high a temperature. This will result in a rough texture, rather than the smooth one you would most likely be aiming for.
May 30, 2010
Cheese sauce will have a stringy, chewiny texture and consistancy if you add the cheese whilst the sauce is still over heat. This happens due to high heat overcoagulating the cheese and giving it the undesirable texture. This is also harder for people to digest and can result in unpleasant stomach cramps.
Try adding the cheese off of the heat as soon as possible. The sauce should hold enough heat to melt the cheese off of the heat.