Allotment Gardening Advice Help Chat
Eating and Drinking => Cooking, Storing and Preserving => Topic started by: Growster... on November 21, 2021, 11:16
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Years ago, a chum's mum used to make Welsh Rarebit by melting cheese in a saucepan full of water!
They didn't have a grill, so it was never toasted, but my mum used to make it just by melting cheese in a saucepan, but what else she used I don't recall!
Are there any ways like this to make a non-toasted Welsh Rarebit?
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I'm not sure I'd want to eat cheese that has been melted in hot water :ohmy: :wacko:
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I'm not sure I'd want to eat cheese that has been melted in hot water :ohmy: :wacko:
Apparently, the cheese stayed untouched on the bottom of the saucepan, because it never became 'dissolved'!
I suppose I'll have to experiment myself, so that means yet another trip to Tesco to buy some more cheddar, finding a parking space, chatting with Anita, Mary and Shirley - hopefully Kay on the till, trying to remember where my car is, realise it's at home as I came by bike, getting back, re-lighting the fire, clearing the ashes, washing up, polishing the rings on the dining room table, chatting with Mrs Growster on what she wants me to burn for lunch, and then a five-second sit-down before it all starts again...
And I still won't know what happened to the cheese under water...