Hi,
I just waxed by first cheese. My cheese was at room temperature. I dipped the cheese in the wax, held for 6 seconds and removed it. The surface had an area that looked as though it had no wax. I redipped and then everything had a coating. When I dipped that surface into the wax a third time, there were several small areas that did not get the second coat. They did have a coat of wax from the first dip. Below is a pic. What am I doing wrong?
I was hoping to get a nice clear coat of wax so the cheese could be easily seen. Instead it's a mess. Note, when I did the sides, they came out nicely.
Thanks
I have never seen that before, but I suspect that the surface may have been damp, and drops of water boiled off in the hot wax, causing the craters.... I make sure my cheese is dry to the touch before waxing.... Most melt their wax in a double boiler for safety, but I prefer the method of melting mine in a pot directly on the burner to 250*F.... You have to be VERY careful as the wax starts to smoke at 270*F, and its flash point is close to that.... The reason for using the higher wax temperature is to kill any mold spores on the surface.... I dip for 5 seconds each side for the first coat only, then turn off the burner and do the rest of the dips as the wax is cooling, and only for 1 second per dip, allowing the wax to harden between so as to not melt the wax already on the cheese....
Bob
I thought that as well but I did dry my cheese. It aired dried for two days. And then I made sure to blot it as well. Also, that pitting was over a layer that was already waxed... But your point is taken and I will look more closely next time.
Perhaps I rushed the cooling between coats phase. Well, I will be trying this again in the near future and hope to have better luck.
Thanks for your input!
FYI: I melted my wax in an aluminum pan on an electric skillet.