🔔
Loading…
🔎

My Basket ()

All questions

Tips for preventing a broken Gratin?

Is there any general guidelines for preventing a cheese and cream based Gratin from "breaking", i.e. fat separating. The last two I have made have turned into oily messes, even though I seem to cooking it properly: bubbling and beginning to brown.

asked by Kevin Fitchard over 2 years ago
3 answers 1261 views
Photo_squirrel
added over 2 years ago

chef arik is right on here. too high a heat and/or too long cooking.

Me_in_munich_with_fish
added over 2 years ago

Agreed. You might also have trouble if using veggies that exude a lot of moisture.