[Sca-cooks] Farmer Cheese in STC, was sumthin' about faith and cellos...

[Elaine Koogler]

Phil Troy / G. Tacitus Adamantius wrote:

>Actually, that's one of the reasons, I suspect, that that crafty old  
>devil Digby has you include the butter from cooked veg. It's a butter- 
>and-water emulsion. When you stir it as the cheese melts, it remains  
>a smooth emulsion -- if you've done it right.
>
>Adamantius
>  
>
Yeah, that's exactly the way it works.  My husband, Phillip, is our 
resident STC expert.  He uses a mixture of brie and cream cheese with 
butter and white pepper.  He's taught numerous people how to make 
it...and has bailed out numerous others who start the stuff cooking, 
only to get to a point of a really nasty looking mess.  He reassures 
them that it just needs to go a bit longer.  At some point, "magic" 
happens, and it becomes the emulsion we all know and love.

Kiri