9 mo. ago • 96%

Trisodium Citrate can emulsify cheese into a smooth and creamy sauce.

14 comments

If there was ever any proof that God exists and wants us to be happy, this would be it.

10
The next time you make homemade Mac & cheese, you can toss in one of those sandwich cheese singles in with your bechamel and it will keep it from becoming claggy when it bakes. Won't affect the flavor either.

7
- Or for an even better time, add 6 oz. evaporated milk to 6 oz. macaroni cooked al dente on shallow water, allow to thicken, then add 6 oz. cheese and stir until a bit thinner than the desired consistency before serving.
  
  3
...any cheese? So, if I handed someone a block of parm, they could make a fondue out of it?

5
- Yep, to make parm fondue I'd first make a bechamel, then finely grate in a whole bunch of parmesan. Adding sodium citrate helps keep the sauce smooth and less likely to break, which is really helpful when adding loads of cheese, especially hard cheeses that need a bit more heat to get melty.
  
  14
Is it possible this is why it's called nacho cheese? I feel like it probably is.

3
- No. It is because it is not your cheese
  
  1
- Yeah, also news stands for Notable Events, Weather and Sports.
  
  1
Mixing with a whisk can do the same thing...

-3
- how do you whisk a block of cheddar
  
  6
  
  Firmly.
  
  5
  
  In the usual way.
  
  4
  
  I’m picturing it like when I put my kid’s sneakers in the dryer. Clunk clunk clunk clunk clunk 😂
  
  3
  
  First you shred it.
  
  1

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