First I MUST Thank MR "T" for all his help and coaching and many others that had helpful input as well, too many to list.
this was a long ordeal getting the wax smooth. my first run ended up all dimpled due to trying to dip the whole piece and then placing on a cooling rack. did I mention how many times the cheese slipped out of the tongs and fell back in splattering RED wax all over Mrs OS Kitchen, OH did I mention ALL OVER !!
so time to regroup and rethink this.
next Great plan was to dip again only use a sheet pan with a layer of tin foil placed on a layer of ice packs to flash the waxed cheese off thinking I could lift the cheese off and just trim off the flashing/flowing if any around the edges. did I mention the wax will stick to most of the tin foil and then tear and THEN you have to peal all these pieces of tin foil from the wax once again did I mention the slipping out of the tongs and splashing all over ,,,,
Again Mrs OS NOT impressed, time to regroup and rethink this. one would think this is not that big of an obstacle to overcome.
so yesterday while slicing and packaging the cheese then bacon I had a thought, so out comes the pot of wax for the fourth time. I will not bore you with the third round , much of the same just different.
all this work over cosmetics (you know the cheese has to look good and the key is keeping it in the pot or on the cheese Not counters and splashes etc.
once the wax was up to temp I pulled out all types, sharp Cheddar, Gouda, Swiss, Jarlsberg, Provolone, Parmesan, white Cheddar etc.
printed labels and this time I grabbed the cheese with one hand and dipped it 1/2 to 2/3rds into the wax. then lifted it up to drip and flash off . then placed them raw (uncoated) side down on the trays that are over ice packs. by the time I got thru them I was able to go back thru them again dipping the opposite side and just repeated the process three times (how much more simple could this get???
and the BEST part no mess in Mrs OS'S kitchen. the finished pictures are below, I hope you enjoy them and see the above humor in the journey, the wax coating is not perfect but a work in progress.
Thanks for letting me share,
Tom
this was a long ordeal getting the wax smooth. my first run ended up all dimpled due to trying to dip the whole piece and then placing on a cooling rack. did I mention how many times the cheese slipped out of the tongs and fell back in splattering RED wax all over Mrs OS Kitchen, OH did I mention ALL OVER !!
next Great plan was to dip again only use a sheet pan with a layer of tin foil placed on a layer of ice packs to flash the waxed cheese off thinking I could lift the cheese off and just trim off the flashing/flowing if any around the edges. did I mention the wax will stick to most of the tin foil and then tear and THEN you have to peal all these pieces of tin foil from the wax once again did I mention the slipping out of the tongs and splashing all over ,,,,
so yesterday while slicing and packaging the cheese then bacon I had a thought, so out comes the pot of wax for the fourth time. I will not bore you with the third round , much of the same just different.
all this work over cosmetics (you know the cheese has to look good and the key is keeping it in the pot or on the cheese Not counters and splashes etc.
once the wax was up to temp I pulled out all types, sharp Cheddar, Gouda, Swiss, Jarlsberg, Provolone, Parmesan, white Cheddar etc.
printed labels and this time I grabbed the cheese with one hand and dipped it 1/2 to 2/3rds into the wax. then lifted it up to drip and flash off . then placed them raw (uncoated) side down on the trays that are over ice packs. by the time I got thru them I was able to go back thru them again dipping the opposite side and just repeated the process three times (how much more simple could this get???
and the BEST part no mess in Mrs OS'S kitchen. the finished pictures are below, I hope you enjoy them and see the above humor in the journey, the wax coating is not perfect but a work in progress.
Thanks for letting me share,
Tom