Tuesday, September 13, 2011

Interesting--No, Wait, Disastrous--Findings on Freezing Pepper Jack

I know I said that well-wrapped cheese freezes like a dream. Mozzarella does. Cheddar does. Why wouldn't Pepper Jack? Is there still moisture in the peppers? Is the Monterey Jack even softer than Mozzarella?

Is it because I may have tried to speed-defrost my frozen brick?
Well, says I, it'll probably melt fine and I don't have all night to get dinner on.

I squeeze the middle of the cheese to see if it's still frozen.
It explodes.

There is cheese everywhere. The dogs are in heaven.

And I decide we eat too much dairy fat anyways.

2 comments:

  1. LOL! LOL!

    Sorry, I'm laughing WITH YOU, I promise, but that is just too funny. Good to know though, I never would have thought frozen cheese had the power to explode.

    Found you on GiST this morning, glad to try not being crusty with you!

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  2. Hi Cheney, no no, that's what this is all about. Taking yourself less seriously and cooking even when you're doomed. And Jesus H, who would have thought it could blow up like that? I am still scratching my head over it. Moisture content in the peppers? Did I microwave the grease out of it? Hell if I know. Consider yourself WARNED!

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