|Cheese, in Cracker|
The dough was made the day before and baked the day of. After the crackers puff up, I made a melted cheese sauce. Right before serving, the hot sauce was injected into previously punched holes on the crackers. A bite into the crunchy cracker with hot melted aged Wisconsin cheese, and you will understand why Chef Achatz had to put this simple snack in his book. Seconds later, I found myself making a second batch of crackers. Compared to other dishes in the book, this cheese cracker snack lacks complexity and layers of flavors. The combination of crackers, cheese, and milk also seems rather traditional. What makes this so special, however, is the pure cheesiness in one, hot explosive bite.
Here is a quick recap of the process:
|Cutting dough into 1-inch squares|
|Puffed Crackers out of the Oven|
|Injecting Hot Wisconsin Cheese Sauce into Crackers|
|Melted Cheese inside of Each Cracker|