A fine film of cooking oil can make low-fat cheese melt and look like the
fatty mozzarella that makes pizzas look so tasty, says Cornell University food
scientist Michael Rudan. Normally, fat-free shredded cheese doesn’t melt. “After
cooking, it looks like crispy little potato sticks on the pizza,” says Rudan.
Fat is crucial to normal melting, but he has discovered that oil sprayed onto
the grated cheese—putting back some calories but still keeping the fat
content down—can coat the surface so it melts like fat-laden cheese.
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