This section is from the book "Experimental Cookery From The Chemical And Physical Standpoint", by Belle Lowe. Also available from Amazon: Experimental cookery.
To determine the most satisfactory method of combining ingredients for Welsh rarebit.
1. Prepare a medium white sauce using:
1/2 tablespoon 1/2 tablespoon
122 grams 3.5 grams 7 grams
Remove from the fire and cool to 40°C. Add 1/4 cup (28 grams) of grated cheese to the sauce. Stir with spoon or beat with rotary egg beater until the cheese is melted and blended with the sauce. Place in top of double boiler and heat slowly to serving temperature.
2. Repeat 1, but add the cheese to the hot sauce.
3. Combine 1/2 cup of milk and 1 egg (48 grams). Add 1/4 cup (28 grams) of grated cheese and stir.
4. Repeat 3, but add the cheese to the milk. Heat in a double boiler until the cheese melts. Add the beaten egg and cook until the mixture thickens.
Compare the results for consistency, flavor, smoothness, and ease of making. Does the consistency of the cheese before its addition to the milk have any influence upon the ease of blending with the milk? What types of cheese blend most readily with the milk? If grated cheese that does not blend well with the milk is soaked in the milk before heating, would this aid the ease of blending?