Any suggestion to mimicking melted cheese on top of a pizza? I mean it solidifies when cold and melts when heated, the stringiness would be the cherry.
Probably something like milk, butter and a thickener (corn flour). It sounds like béchamel sauce but i think it takes longer time to transition from melted to solid than cheese, adding more butter would make it greasy. Any fixes?
Thank you.
bon appetit
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