
Originally Posted by
El Chupacabra
For the cheesy chain experts here: what about using a pressure cooker to really force the queso into the plates and rollers?
The alternative would be a traditional Swiss fondue pot. Higher temp than crock pot, cheaper than instapot, simpler than pressure cooker.
The traditional way to finish a fondue in FR is to dump an egg yolk and a bunch of strong booze in there to prevent the cheese from hardening. I think the alcohol + cholesterol from the yolk would combine wonderfully with the cheese for the ultimate chain protection.
"Your wife being mad is temporary, but pow turns do not get unmade" - mallwalker the wise
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