How do you melt NaCl?

Answer 1

It depends on why you want to melt the cheese.

There are very many types of cheese, and methods of melting vary with each cheese and the use to which you want to put the melted cheese.

Perhaps you're making a cheese fondue? Gruyere is a classic Swiss cheese used for fondue; simply shred or cube it and melt in a pan on medium heat with garlic, wine, and other ingredients such as flour for thickening and liqueur and spices for flavouring.

Emmenthaler is another classic cheese for fondue, but most cheeses, from Cheddar to Brie can be used. Serve by dipping cubes of toasted bread, or pieces of cooked meat, or other small appetizing morsels, into the warm cheese mixture.

If you're thinking of some other way of cooking or serving a dish which involves melting cheese, try checking recipes which either use the particular cheese you're considering and/or which cover the particular method you have in mind.

Here is a quick and simple way to enjoy melted cheese: toast some bread, cover it with slices of cheese (Cheddar is good), and put it under the grill (broiler) until it melts.

Cooking cheese this way gives a lovely rich finish; it's hard to believe ordinary cheese can become so luxurious under a grill. If you want to add extras, such as mushrooms, put them on the toast before you top with cheese (otherwise they'll dry out).

Tomatoes and other additions can go on top of the cheese.

I wouldn't recommend processed cheese for melting; the results are likely to be unsatisfactory.

All cheeses melt, but some (such as cheddar) release oils during the melting process. If you want to avoid this, and you are attempting to make a cheese sauce, try this:

Make a roux (pronounced "roo") using equal parts of any form of fat (butter, margarine, meat renderings/drippings) and flour. Heat the fat until it is melting, but not smoking (this is where butter works best). Stir in the flour until it forms a thick paste.

For a white sauce, now add just enough milk to smooth it, stirring all the time...it should resemble a thick gravy. For a darker sauce, stir until the flour colors as desired, from a light gold to darker golden-brown, then add the milk.

Add shredded cheese a little at a time, stirring constantly, until it melts. Once you remove it from the heat, cover it or a skin will form on top.

Add it to other dishes such as potatoes or vegetables as soon as possible.

Answer 2

Bake an intact head for one hour until it is soft inside. Just pop the clove out of the husk and spread on French bread like butter. Another way is to sweat it in butter or oil in a skillet over very low heat until it is transparent. Be careful not to burn it.

Answer 3

The melting point of sodium chloride is 801oC. So basically all you need to do is heat it up above that temperature.

Answer 4

The melting point of NaCl is 801 deg. Celsius.

Answer 5

you put it in the micorwave

Answer 6

Salts can be melted by heating.

Answer 7

Add heat...slowly.