I’ve tried lancing them ahead of time, like I would with a sausage, but they still split open and spill their chizz everywhere.

  • FiveMacs@lemmy.ca
    2·
    2 months ago

    Either watch them constantly, or lower and longer temps. You’re boiling the cheese and it’s gassing up then popping.

    Lower the temps and cook it longer if you don’t want to watch it like a hawk. Ignore the stupid box instructions.

    As a rule, cheeses with high moisture levels (60-80%) melt at low temperatures (30° C or 86° F) while cheeses with lower humidity level (30-35%) melt at higher temperatures (70-75° C or 158-167° F). The others will melt at between 40-45° C (104-113° F).

    • pelletbucketOP
      1·
      2 months ago

      I think I just discovered the sweet spot tonight. when the timer went off, the pizza didn’t look quite done, and the sticks hadn’t split, but 3 minutes later they had. I’ll just have to dial it in. or maybe microwave them a bit first