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Melt
Melt
- Heating solid ingredients until they become liquid, crucial for chocolate work, butter incorporation, and cheese sauces.
Use gentle, indirect heat: Melt chocolate using a double boiler or microwave at 50% power in 30-second intervals to prevent burning or seizing.
Keep everything completely dry: Even a single drop of water can cause chocolate to "seize" and become grainy and unusable - ensure all tools and bowls are moisture-free.
Chop chocolate into small pieces: Break or cut chocolate into ½-inch pieces for faster, more even melting and better temperature control.
Stir gently and frequently: Regular stirring with a clean, dry spatula ensures even heat distribution and prevents scorching.
Remove from heat early: Stop heating when small lumps remain - residual heat will finish the melting process without risk of burning.
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Classic Sheet-Pan Nachos
These are sheet pan (bar-style) nachos done the right way...layers of fresh toppings, melted cheese, and that perfect balance of crispy chips and fresh toppings. The key is baking just long enough for the cheese to melt without getting crispy, so you get that ideal texture in every bite.