I use my phone to pull up recipes. The latest was to make an Alfredo sauce. I got a simple recipe from Allrecipes.com and I followed it *mostly* to the letter:
I put 1/4 cup butter into the pan; melted it and added 1 cup heavy cream and simmered for 5 minutes (stirring occasionally, though the recipe didn't mention stirring). I then added 1/2 cup shredded parmesan and crushed/chopped garlic and whisked quickly. It was looking great at this point. My deviation was adding another 1 cup chopped soft Fontina cheese because a reviewer on Allrecipes said that Parmesan is hard and doesn't always completely melt and that they substitute Guyere, but I saw this Fontina in the grocery store which advertised itself as: "smooth, buttery texture melts beautifully" and figured it would do the trick.
I figured I didn't need to shred it since it was a soft cheese and it would probably just make a mess trying to shred it so I chopped it up into pieces the size of the top of my thumb (from the tip to the first joint). The Fontina wasn't playing nice, though, with the creamy concoction it was added to. Admittedly, I did let the heat get too high at some point without constant stirring and maybe I overheated it? At any rate, the more I whisked and tried to salvage it the more it congealed and separated from the rest of the Alfredo and became a congealed lump. The rest of the Alfredo was perfect. So it was basically a perfect Alfredo sauce with a big lumpy thing smooshing around in it.
I am wondering is there anyway I can get the congealed, overcooked Fontina to mix in with the Alfredo when I reheat the leftovers? Or has chemistry dictated it will forever be in this horrendous, lumpy state?
Here is how my Alfredo looked once it had cooled some: https://www.youtube.com/watch?v=g5RZclAYi4A