I have a quiche recipe that I love, but it calls for 1/2 inch cubed cream cheese, which is a pain. It just becomes a mushy mess. Any suggestions for an easy way to do this? Thanks,Laurie
I froze the cream cheese for 20 minutes AND used dental floss -- worked great! Thanks. I love the recipe but always hated making it because of the mess. Now maybe I'll make it more often.
The cheese melts anyway, right? I just pinch off approximate 1/2 inch pieces when working with recipes like that.
freeze for about 20 minutes, then cut into cubes of the desired size. Works like a charm.
Absolutely, Chef. That's the way to do it.
I wonder if you could use dental floss as is recommended for slicing a log of goat cheese?
2nd the dental floss... but be sure to rinse it first if mint flavored :)
monofilament fishing line works well too.
Freeze for a few minutes, cut the bar in 1/2, then use an egg slicer. May not be exactly 1/2", but it is less messy.
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