Home / Food and Nutrition / Why did my Nutella go “cakey” gently warming on the stove? : AskCulinary
Why did my Nutella go “cakey” gently warming on the stove? : AskCulinary
Why did my Nutella go “cakey” gently warming on the stove? : AskCulinary

Why did my Nutella go “cakey” gently warming on the stove? : AskCulinary

Why did my Nutella go “cakey” gently warming on the range? : AskCulinary

I used to be making Ottolenghi’s Nutella, Orange and Sesame rolls from his new ebook Simple. The Nutella must be very comfortable to unfold on skinny pastry, he suggests both heating it up in the microwave or gently heating it on the range.

Since I did not by accident need it to overcook in the microwave, I did it on my smallest fuel range on the lowest flame in a stainless range saucepan. It went from quite thick and creamy having a look to cakey and dry inside of a couple of mins.

There wasn’t any oil residue left in the jar so I guess it hadn’t separated, and I imagine Ottolenghi exams all his recipes quite completely so I do not believe he would recommend it if it could not paintings. Anyone have any concepts why this came about?

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