[Sca-cooks] Holding cheese goo...

jenne at fiedlerfamily.net jenne at fiedlerfamily.net
Thu Mar 6 12:59:06 PST 2008

Pre-warm a crockpot, and put the cheese goo straight into the crockpot as
soon as it emulsifies.
-- Jadwiga

> I'm having a bit of a get-together this weekend, to watch Mistress
> Hauviette's appearance on Food TV. I'm making some (ok maybe a lot of)
> food,
> and one dish I wanted to do was cheese goo. This is mostly because I've
> never had it NOT taste good on something. My plans are to serve it with
> mini-breadsticks, blanched broccoli, maybe some asparagus if it looks good
> at the grocery store, and some crackers (any other suggestions for what to
> serve it with?) I was going to use Cariadoc's redaction - it's the one
> I've
> always used. However, whenever I've tried to keep it warm for a long time,
> or reheat it, it always separates on me. Still tastes great, but looks
> not-so-nice. Does anyone have any tips on how to keep it presentable for
> company (who will mostly be SCA folk anyways)?
> Many Thanks :)
> Ilsebet
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-- Jenne Heise / Jadwiga Zajaczkowa
jenne at fiedlerfamily.net

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