what is the best temperature setting to keep cheese fondue at the right consistency?
1269106
This depends on the cheeses you use and how much they have been diluted with wine or something else. The water bath will keep the cheese from burning, so any temperature you want is fine. the higher the temperature the thinner the mixture. You decide what consistency you like and record that setting. If you always use the same cheeses and the same mixture, your recorded setting will work for you. Cooking is not a science, but is based on science. have some fun experimenting with different cheeses and mixtures. the Trudeau will keep you from the serious error of burning your cheese while you find out what you like best. Gene S. This depends on the cheeses you use and how much they have been diluted with wine or something else. The water bath will keep the cheese from burning, so any temperature you want is fine. the higher the temperature the thinner the mixture. You decide what consistency you like and record that setting. If you always use the same cheeses and the same mixture, your recorded setting will work for you. Cooking is not a science, but is based on science. have some fun experimenting with different cheeses and mixtures. the Trudeau will keep you from the serious error of burning your cheese while you... » Read More This depends on the cheeses you use and how much they have been diluted with wine or something else. The water bath will keep the cheese from burning, so any temperature you want is fine. the higher the temperature the thinner the mixture. You decide what consistency you like and record that setting. If you always use the same cheeses and the same mixture, your recorded setting will work for you. Cooking is not a science, but is based on science. have some fun experimenting with different cheeses and mixtures. the Trudeau will keep you from the serious error of burning your cheese while you find out what you like best. Gene S. « Show Less
1269107
This depends on the cheeses you use and how much they have been diluted with wine or something else. The water bath will keep the cheese from burning, so any temperature you want is fine. the higher the temperature the thinner the mixture. You decide what consistency you like and record that setting. If you always use the same cheeses and the same mixture, your recorded setting will work for you. Cooking is not a science, but is based on science. have some fun experimenting with different cheeses and mixtures. the Trudeau will keep you from the serious error of burning your cheese while you find out what you like best. Gene S.
189619
I haven't checked the temperature. I have made several batches of yogurt with only one that failed unexpectedly. I forgot to start it one time, and of course that batch didn't set up. My kitchen is kind of of drafty, so I put a dish towel over it (not sure if it makes a difference)
72977
I'm guessing 110 degrees F, because that's the temperature that the milk is cooled to before adding the culture and placing in the device. Hope it works for you. I love mine.
500810
My cheese melted pretty quickly. I used soft cheeses which melt more quickly. I also had the guests melt their cheese while I grilled shrimp and chicken on top. Everything seemed to get done at the same time.
910863
Unfortunately the cheese never lasts that long in our house, it gets eaten up very quickly. I would suggest trying to break the clumps up with a fork. Store it in an airtight container in a moisture free environment. Hope this helps.
722315
Mine works great. It takes a long time to get the cheese warm but keeps it warm once it is. It is easier to warm it up a little first before putting in the unit. This has been great for the price. I dont have a problem with recommending it.
2029424
The Yogurtmet maker is too hot for the SCD diet. I'd love to find one that keeps the temperature between 100-110 degrees. Any suggestions?
376056
I called Cuisinart two months ago to ask the very same question. Two of the customer representatives could not answer my question, but promised a technician would get back to me within two days. I'm still waiting for that call. In the meantime, I can say that we really have enjoyed making yogurt with this machine, and that it must be fermenting at the right temperature as the yogurt consistently comes out creamy and delicious. We've tried making it several ways, but have had the best success with boiling the milk first (to 180 degrees), then having it sit until it cools to about 110 degrees. We then add 1/4 cup of organic yogurt before pouring it into the plastic container which is placed into the machine to ferment for 8 hours (You can choose the number of hours based on your taste). What this machine offers that you cannot currently get from the other yogurt makers, is the convenience of having the fermentation process shut off automatically at a chosen time (8 hours in our case) and then having it switch to a cooling/chill setting. I've looked at several other methods of making yogurt, and found this to be the most convenient for us. Knowing that I can make yogurt at any time of the day/evening, and not worry about having to get up in the middle of the night to move it from a warming pad or warming machine to the refrigerator so not to over-ferment the yogurt, was the major reason I chose this machine. I can go to work and know that no matter how late I return, I will have fresh, delicious yogurt waiting for me in the machine, as the cooling setting stays on until you unplug the machine from the wall. I highly recommend this yogurt maker.
2220362
If you mean does it has a "Low" or "High" control? No, it does not. It stays at a steady temperature of about between low and high. It does not burn food. I use it many time for cheese dip and it stay at a perfect temperature.
653896
The temp situation has been frustrating b/c it says it can be set at a certain temp but when trying to program it to stay put, it simply rises as your liquid inside is mixed, I use it for liposomal Vit c. I have found that the temp simply reflects the temp of the outside container, not your mixture so I have adapted and keep my thermometer handy and take temp of the liquid then add ice as it mixes to keep it below 104F. Its truly a great machine and for my purposes has worked fantastic other than the minor temp issue. Now that I realize what i need to do, its no problem. The lowest temp I have seen is in the 70's F and if I run it at 5 min intervals and let it cool, I can keep it well below 90F. Good luck. MS
729471
Use the lowest setting, and just leave it in the toaster for a minute while the heat finishes melting the cheese.
781883
you would need to ask the company. I cannot think of a recipe needing temps higher than 500 degrees.......at least none I use
935829
I find you REALLY have to git 'er done and get the cover closed to maintain heat. I have only used the highest setting so far, and even then the temp will drop if you dawdle just a little bit. However, the flavor is good when you surround the edge of the grate with some wood chips. If you're going to do steak, make sure it's thick. I've done amazing pork tenderloin, ribeyes, filet mignon, fish, chicken...but you have to be strategic with the temperature drop.
2014081
A double batch of fondue is a perfect fit. That is about 4 cups of melted cheese.
749076
The only information we are given is the label on the appliance: low, high, yogurt. They don't give specific temperatures. I imagine the first two correspond to a simple slow cooker. Uncertain of the third.
750962
I tried the method you refer to and settled on 108 degrees for 4 hours. I find it give the yogurt a little tartness and added firmness. I like to strain mine to thicken after it's chilled. Makes superior greek style yogurt like my mom use to make.
1129989
Fill it past the second tier (level to the start of the third tier upside down of course) the butter flour approach for non stick is better then using non stick spray I tried both and my tiers were more defined and looked better under fondant.. When it comes to backing times I can't recall how long. Try 350 degrees F for 15 min check the center and add on time as you check it so you do not burn it. Let stand outside oven cool for ten mins then place a pan under and flip they should quick release. Sorry about the timing maybe someone else can be more helpful there. Good luck!