Yeah real melted cheese never fully turns into a liquid, you gotta mix it with water or milk or some other base if you want it to actually flow like a fluid The Physics of Fondue (which is traditionally cut with wine)https://twitter.com/shxtou/status/1322931022162501633 …
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The surface bonding between cheese and chip in this process is what gives nachos their whole textural character and that is completely lost if you have chips floating in a gloppy gloopy liquid sauce
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Also, this is why *real* nachos have the chips heated to the same temperature as the cheese and are hot all the way through "Nachos" made with queso sauce frequently have room-temperature chips in warm sauce, which is fucking disgusting
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... So today I learned my 'lazy' nachos are technically proper nachos. This feels wrong
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