[Sca-cooks] Cheese Goo

Amy Cooper amy.s.cooper at gmail.com
Fri Jul 4 07:01:49 PDT 2008

I haven't had occasion to make it since the night Hauviette was on FoodTV,
but I also suspect that I'm using too much butter, and that's part of why it
separates. It DOES come together for me initially, then separates as it
sits. I'm sure if I cheated and made a roux to begin with, I could keep it
better. Honestly, the only problem with separating is that it doesn't look
as pretty - it still tastes fabulous. Well, there's one other problem - the
butter that got splattered onto my newly-painted basement wall as I tried to
stir it like mad in the crockpot LOL
On Fri, Jul 4, 2008 at 9:52 AM, Elaine Koogler <kiridono at gmail.com> wrote:

> My husband, an expert in making cheese goo, tells folks that you just keep
> stirring and it will, suddenly, as if by magic, "unseparate."  I know this
> to be true as it's worked that way for me.  So don't panic...it will
> coalesce!
> </snip>
> Kiri

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