Thought it was a good thing, but ultimately realized that it was not.
I had searched the Internet for ways to rescue an expensive lump of gritty cheese sauce and all the chefs and experts out there said "NO WAY." Once cheese has been broken, it's broken. It's like a one-way chemical reaction: you can't re-make a log from its ashes.
But those people don't know me when I'm frustrated at wasting money and had my culinary heart strings broken when it was expecting creamy drippy dip and got a sad, gloppy block of glop instead.
I figured I had nothing to lose because I'd already lost all that money, so I warmed up some half & half, poured it into the Vitamix and added a heaping lump of that...stuff. It actually sucked against the spoon when I tried to pull it out. Then I buzzed the bejeesus out of it, tested with a corn chip and LO and BEHOLD, it was smooth and slightly warm, but too thin. So I squelched out another lump and buzzed it at Max speed for 4 minutes for no reason other than 4 minutes heats my lemon curd to 180 degrees.
Praise Udders to the Highest Order, it was perfection: warm and creamy, with the exact viscosity for dipping. Happily I dipped and chipped and munched and crunched and then said WHOA!!!!
Because this was not good. This was, in fact, really bad. I do not have the body type or inclination to burn OFF calories at the warp speed that I was taking IN calories.
And so while I declared victory over the experiment of repairing a broken cheese sauce, I tossed the rest of the gritty stuff to save myself from myself.
https://recipeswap.org/fun/wp-content/uploads/swap-photos/cheese-dip.jpg
I had searched the Internet for ways to rescue an expensive lump of gritty cheese sauce and all the chefs and experts out there said "NO WAY." Once cheese has been broken, it's broken. It's like a one-way chemical reaction: you can't re-make a log from its ashes.
But those people don't know me when I'm frustrated at wasting money and had my culinary heart strings broken when it was expecting creamy drippy dip and got a sad, gloppy block of glop instead.
I figured I had nothing to lose because I'd already lost all that money, so I warmed up some half & half, poured it into the Vitamix and added a heaping lump of that...stuff. It actually sucked against the spoon when I tried to pull it out. Then I buzzed the bejeesus out of it, tested with a corn chip and LO and BEHOLD, it was smooth and slightly warm, but too thin. So I squelched out another lump and buzzed it at Max speed for 4 minutes for no reason other than 4 minutes heats my lemon curd to 180 degrees.
Praise Udders to the Highest Order, it was perfection: warm and creamy, with the exact viscosity for dipping. Happily I dipped and chipped and munched and crunched and then said WHOA!!!!
Because this was not good. This was, in fact, really bad. I do not have the body type or inclination to burn OFF calories at the warp speed that I was taking IN calories.
And so while I declared victory over the experiment of repairing a broken cheese sauce, I tossed the rest of the gritty stuff to save myself from myself.
https://recipeswap.org/fun/wp-content/uploads/swap-photos/cheese-dip.jpg
