No. Combine the sauce with pasta, put it in an oven proof dish and grate extra cheese on top. Put in the oven until the topping is browned and bubbling. Then serve. (Also, add a bit of mustard to the cheese sauce, it perks up the flavour.)
Huh, I did not know that. Thanks! I was in a discussion over lunch the other day about chemistry - one woman revealed she was a chemistry teacher, which prompted an anti-science member of the group to scoff, “What relevance does chemistry have in daily life?” I gave cooking as a prime example of chemistry - cakes rise, sauces reduce, roasts brown. And now I can emulsifying to the list!
One reason I love cooking is it’s the intersection of so many different disciplines, combined with a creative aspect. Cooking is a combination of history, biology, chemistry, physics, math, and so much more.
No. Combine the sauce with pasta, put it in an oven proof dish and grate extra cheese on top. Put in the oven until the topping is browned and bubbling. Then serve. (Also, add a bit of mustard to the cheese sauce, it perks up the flavour.)
Mustard also helps emulsify the sauce
Huh, I did not know that. Thanks! I was in a discussion over lunch the other day about chemistry - one woman revealed she was a chemistry teacher, which prompted an anti-science member of the group to scoff, “What relevance does chemistry have in daily life?” I gave cooking as a prime example of chemistry - cakes rise, sauces reduce, roasts brown. And now I can emulsifying to the list!
One reason I love cooking is it’s the intersection of so many different disciplines, combined with a creative aspect. Cooking is a combination of history, biology, chemistry, physics, math, and so much more.