Quote:
Originally Posted by Camdec
I asked for high temp cheese when I was a Halford Hides in Edmonton recently and they told me they don't sell it. Said to just cut block cheese into small cubes, freeze and add to burger mix when making sausage. Does this sound correct, or should I be using high temp cheese instead?
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Two issue at play.
First is incorporating regular cheese into the sausage mix before stuffing. Having your cheese frozen when mixing it in is poor advice. But it does keep the cheese a distinct shape until it melts.
Secondly the most common issue is the poor heat control used when grilling sausage. This has normally sane people using High Temp Cheese which is manipulated to have a melt resistant cheese-up to 400f.
Three main ways to make a cheese that does melt-None of them good