Originally Posted by
smartrock
My guess is the size of the pan. I use a 12" skillet. I don't put mozzarella in it, just cream, butter, parm, salt and pepper. If the cream, etc., was simmering and the parm grated and stirred in, in a large pan it shouldn't really cool down the mixture that much and stirring shouldn't be a problem, you don't want it sticking to the bottom of the pan. I also run into recipes that take me much longer than the recipe suggests, which totally hacks me off when I've followed the recipe exactly.