Teaching myself to cook

[tattooofhername]

Got a list of recipes bookmarked that I'm going to work through slowly.

This is the first one I'm going to try.

Because really, how hard can it be?

Comments

[rikibeth.livejournal.com]

My only concern would be about the cheddar not melting smoothly and leaving little oil blobs through the soup, because cheddar is not one of the better-melting cheeses compared to, say, mozzarella or monterey jack. I certain;y wouldn't use mozzarella in the soup, though, because it'd get stringy! I'd say make as written -- the potato starch probably makes enough of a liaison to keep the cheddar from going grainy-oily.

But other than that caution -- which is more of a "don't panic if it does this, you didn't do anything wrong, it's just a potential failure mode of the recipe" -- you're right, it's not very hard, and it sounds very very tasty.

[tattooofhername.livejournal.com]

Hm. That's certainly a good incentive to actually weigh the ingredients instead of just guessing how much cheese will work.

[rikibeth.livejournal.com]

Yes, yes it is. Last night I got careless with some cheese-filled buns (in my defense, the recipe said "use more if you like") and several of the buns had a definite Cheese Containment Failure. Not that it was a huge problem, but it did happen.