FOOD NEWS
How To Get A Enjoyably Gooey Cheese Pull Every Time
By Alli Neal
We all know that certain cheeses melt and pull better than others, but one of the most important aspects of a cheese pull is timing it just right.
In tests completed by the Western Dairy Center at Utah State University, scientists found that the stretch quality of mozzarella cheese decreased when it got too hot.
The optimal pull temperatures hovered between 140 – 158 degrees Fahrenheit and decreased significantly as the temps rose toward 194 – 200 degrees.
Another study showed that cheese stretched better as it was cooling than when it was heating, even at the exact same temperature.
Waiting for your cheese to cool to the optimal temperature range will significantly increase your pull, but waiting too long and letting it cool too much is disastrous.
Allowing your cheese to melt at the low side of medium heat also creates a gooey cheese pull. The maximum melting rate occurs between 265 and 320 degrees Fahrenheit.
This process happens within three to four minutes. When the cheese is thoroughly melted, remove it from the heat and allow the cheese to cool to 145 – 150 degrees Fahrenheit.