Quote:
Originally Posted by maguire1  thats a good idea, i never looked at it like that.
another way of doing it is to pass it through a cheese cloth or a sieve much like a broken anglais or hollandaise. then incorporate more cheese, such as your case. that way, if you were to boil it again the proteins wouldn't split so quickly | Great tip;thanks. I hadn't tried your process but you can be sure that I will file it in my cooking trouble-shooting library.
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