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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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On Wed, 26 Mar 2008 15:32:16 -0700 (PDT), Brawny >
wrote: >On Mar 26, 4:06*pm, "Sandusky" > wrote: >> cream. *I'm trying to avoid little pools of grease from forming on the top, >> and I know cheddar can be pretty greasy. *What about Parmesan or Asiago? >> Any suggestions? > >Use Velveeta...since you are adding real cream, I suspect, the >combination makes for a very creamy cheesy potato dish. Cheddars >etal, are greasy as you know. If she made it with a potato that absorbs more (like russet), I bet there wouldn't be a grease problem - unless she over baked the dish. I said that because I'm reminded of spaghetti sauce and gravy with the fat that won't incorporate.... all you need to do is add a little more water (because it was reduced too much). Therefore, I suspect pools of fat on the cheese is a symptom of over baking the gratin. -- See return address to reply by email remove the smile first |
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