acevedo81 Posted October 26, 2007 Share Posted October 26, 2007 So yesterday I wanted to sear a cheese and thought Feta would be a good option since it doesnt melt (so i thought). I left the cheese in cloth for about an hour to drain as much water as possible and made a green sauce with blended cilantro, lemon, garlic and olive oil. However, once I seared the cheese it started to melt at the bottom instead of browning on the outside (the result I actually wanted). So to sum up my question - What did I do wrong? but also, what cheeses (without adding flour) work for this type of dish? Link to comment Share on other sites More sharing options...
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