Author Topic: Steve's watery cheese  (Read 2132 times)

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Offline Randy

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Steve's watery cheese
« on: July 26, 2004, 09:29:11 AM »
Steve I finally had my cheese, Poly-O do what you said ending up with pools of liquid on top.  I realized why it had happened when I looked at the soggy cheese on my thin crust.  I rarely ever let the cheese brown like you do.  This was a thin crust that I let cook much longer than most and the cheese had gotten very brown and the pools had formed.  This observation may not help much but I believe at some point of browning the cheese breaks down.  The question of course is when that happens.  Going back to a precooked crust may solve your problem.

Randy


Offline Steve

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Re:Steve's watery cheese
« Reply #1 on: July 26, 2004, 12:24:25 PM »
Interesting observation! Thanks for that tip.
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Offline Foccaciaman

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Re:Steve's watery cheese
« Reply #2 on: July 26, 2004, 01:07:23 PM »
That would explaing why I have not experienced this yet. I usually pull mine right at the point of browning.  May have to let the next one go just to see the results. :)
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