Most individuals prefer using a microwave for defrosting because it takes a short time, 10 second increments for less than a 1 minute in total for a cheesy or creamy alfredo sauce as the end product. Then, stir well and continue thawing for another 10 seconds or until cheese sauce is melted completely.Īfter defrosting, it is still recommended to reheat cheese sauce to an internal temperature of 74 degrees Celsius or 165 degrees Fahrenheit to create a smooth texture to serve and be considered safe to eat. Set on defrost setting or adjust the power to 30% and microwave for 10 second intervals. How do you defrost cheese sauce in a microwave? Transfer desired amount of frozen cheese sauce to a microwave safe bowl. We recommend to defrost cheese sauce using a microwave to prepare your meal meal prep in just a few minutes. The taste and texture doesn’t wary much, therefore it is quicker and easier than trying to thaw the cheesy sauce in a skillet. Please see my disclosure to learn more.ĭo you have frozen cheese sauce that needs to be thawed quickly to prepare pasta or make a dipping sauce? Defrosting cheese sauce in the microwave can save time and energy. That means the cheese won't melt well when used for cooking.*This post may contain affiliate links. Pre-grated cheese contains preservatives like potato starch and natamycin, meant to keep the shreds from clumping together in the bag. Cheese that contains higher amounts of fat will melt better than one that doesn't. The moisture content of the cheese has a great effect on the melting process. There are many reasons, but the biggest is the moisture content. Mild cheddar melts more smoothly than sharper (more aged) cheddars. Which melts better, mild or sharp cheddar? Cover with a vented lid and melt at LOW heat in 15-second increments, stirring in between.Ĭheeses with more moisture and lower melting points - cheddar is one of the most popular choices, but Swiss and Gruyère are also terrific options. Melting cheese in the microwave is less consistent and less reliable, but if you’re in a pinch, start by bringing grated cheese to room temperature first. You can add cheese to a roux for a creamy sauce, or melt cheese by itself using the double-boiler method - slow and steady! Our recommended method for melting cheese is the tried-and-true stovetop approach, or making a Cheddar Cheese Sauce. 💡 A double boiler allows us to melt cheese using indirect heat (steam) rather than direct heat from a stove or radiationįor extra smooth results - and to add a little flavor boost to your cheese - stir in a little wine or beer as it melts. If you want to speed up the melting a little more, try grating the cheese instead of cranking the temperature-the thin and uniform shape will melt faster and more evenly. If you want to melt just cheese, here's how to melt cheese the slow and steady way: use low heat-introduce a double-boiler, even-to avoid overcooking.
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