Introduction
Have you ever had a favorite food that you could eat over and over again and not get tired of? Not too spicy, not too mild, just right. For me, this dish is buffalo chicken dip.
The Science of Cheese
Cheese is another kind of way to preserve milk. Around 90°, the solid fat of the milk in cheese starts to melt. While that’s happening, the cheese subsides, and the melted fat of the milk starts to rise to the exterior. As the cheese starts to get even hotter, the chemical bonds that hold together the casein proteins (the proteins in cheese) breaks apart and then the cheese falls into a thick like liquid substance. This full melting experience happens at about 130° for high-moisture cheeses like mozzarella and colby jack. For low-moisture cheeses such as cheddar, the melting experience happens at about 150°. In high-moisture cheeses, they flow more easily than how the dry hard cheeses flow. In moist cheese, the proteins aren’t packed closely together and have water spread in between them, so they become liquids easily. Hard cheeses don’t have as much water, so when they met, they don’t fully turn into a liquid.
Experiment
In this experiment, the different kinds of cheese use was tested to see how they would affect the taste and appearance of the buffalo chicken dip. The independent variable was the different types of cheeses and the dependent variables were all of the amounts of the ingredients, cooking time, sauces and temperatures.
Recipe
1.) Preheat the oven to 350°.
2.) Get one pan to mix all the ingredients in.
3.) Add 1 (8 ounce) package of cream cheese in the pan.
4.) Add 1 (12.5 ounce) can of chicken breast.
5.) Add 1 bag of shredded cheese.
6.) Add 1 cup of ranch dressing.
7.) Put it in the oven.
8.) Let it cook for 45 minutes
Summary
The main difference between the three dips were the cheeses that were used, which affected the overall appearance and taste of the dips. The cheddar cheese took a little longer to melt because it's a cheese that had a lower moisture. This made the dip come out just right because all the ingredients were brought together and the cheese didn't make everything watery. The colby jack cheese melted easily because it's a cheese that has high moisture.This dip wasn't as bad as the mozarella cheese because the cheese did melt, but it also melt a little faster than the cheddar cheese. The mozarella cheese also melted easily because it's a high moisture cheese. After the cheese melted, the dip came out very watery and the ingredients weren't properly brought together. The use of these different types of cheeses changed the taste and appearance of the buffalo chicken dip because each cheese is different.
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