Keeping cheese firm in a dish
I'm fascinated and in love with Indian food and cooking. I have a favorite dish that I enjoy and have not been able to replicate called Sag Paneer. It's basically spinach with goat cheese. One of the things I love about it is how the chunks of cheese are nice and firm, even though they are swimming in a piping hot dish. I try to duplicate this at home and - you guessed it - the cheese melts and incorporates into the dish. NOT the same. Any tips or tricks on how to cook with cheese to keep it firm???
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