Sodium Citrate Mac & Cheese Silky Smooth
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Date: 2019-08-15
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Comments and reviews: 9
Deplorable Citizen
2: 58 - In my opinion, mac and cheese made with a roux-based cheese sauce always disappointsI couldn't disagree more. I'm British and macaroni cheese is a British dish, which Americans imported. And the British recipe (since 1770, before the dish was known in America) has always been to use a roux-based sauce. This is how my grandma made it when I was young and it's bloody delicious. Even better is when you infuse the milk with onion and cloves. Chuck in the cloves and one medium onion, cut into quarters, with the milk in a milk pan, bring to the boil, then lower the heat to simmer for like 10 - 15 minutes. Then use that milk to make your roux. It's delicious.
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2: 58 - In my opinion, mac and cheese made with a roux-based cheese sauce always disappointsI couldn't disagree more. I'm British and macaroni cheese is a British dish, which Americans imported. And the British recipe (since 1770, before the dish was known in America) has always been to use a roux-based sauce. This is how my grandma made it when I was young and it's bloody delicious. Even better is when you infuse the milk with onion and cloves. Chuck in the cloves and one medium onion, cut into quarters, with the milk in a milk pan, bring to the boil, then lower the heat to simmer for like 10 - 15 minutes. Then use that milk to make your roux. It's delicious.
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Steve Skouson
MY COOKING PHILOSOPHY. I tend to agree with you, except for baking. There, weighing out the flour is CRITICALI WILL be trying this recipe, and another I found, for making the Sodium Citrate. Dissolve citric acid in hot [not quite boiling] ass sodium bicarb GENTLY to the mix, until it stops outgassing. Boil until almost dry, then in a 250 degree oven, until it is dry. If you are careful adding the bicarb, especially at the end, weighing isn't critical. For you chemists, the process is titration. If you have a need for Co2, that is what is outgassing. steve
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MY COOKING PHILOSOPHY. I tend to agree with you, except for baking. There, weighing out the flour is CRITICALI WILL be trying this recipe, and another I found, for making the Sodium Citrate. Dissolve citric acid in hot [not quite boiling] ass sodium bicarb GENTLY to the mix, until it stops outgassing. Boil until almost dry, then in a 250 degree oven, until it is dry. If you are careful adding the bicarb, especially at the end, weighing isn't critical. For you chemists, the process is titration. If you have a need for Co2, that is what is outgassing. steve
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Fish
Hello. I loved the video. I'd like to try out the recipe, but I have a different brand of sodium citrate to the one that you used. I don't know how the crystal size of this brand compares to yours, so I don't know if I can trust a volume measurement to give me the same amount as you used. Do you know how much 4 teaspoons of your sodium citrate weighs? That would help immensely. Thank you.
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Hello. I loved the video. I'd like to try out the recipe, but I have a different brand of sodium citrate to the one that you used. I don't know how the crystal size of this brand compares to yours, so I don't know if I can trust a volume measurement to give me the same amount as you used. Do you know how much 4 teaspoons of your sodium citrate weighs? That would help immensely. Thank you.
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Tim Johnson
Sam the Cooking Guy, Joshua Weissman, and you, Adam, have become the triumvirs in my kitchen since having to assume cooking duties a couple of years ago. I tried the methods of others, and failed miserably, but you speak my language. Thank you for the guidance, and the for the new friends I've made at the liquor store from buying all that wine.
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Sam the Cooking Guy, Joshua Weissman, and you, Adam, have become the triumvirs in my kitchen since having to assume cooking duties a couple of years ago. I tried the methods of others, and failed miserably, but you speak my language. Thank you for the guidance, and the for the new friends I've made at the liquor store from buying all that wine.
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Hard Gay
I don't know who Chef John is, but this ain't the first time I've heard about him using cayenne pepper, and I already respect that. Cayenne pepper is the pepper that grabs you by the tongue, punches it into submission with it's heat, and mercilessly drags you to Flavor Town, knowing you're going to have a good time whether you want to or not.
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I don't know who Chef John is, but this ain't the first time I've heard about him using cayenne pepper, and I already respect that. Cayenne pepper is the pepper that grabs you by the tongue, punches it into submission with it's heat, and mercilessly drags you to Flavor Town, knowing you're going to have a good time whether you want to or not.
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Chuck Ryan
Why didnt you put a link to the product sodium citrate that you almost certainly bought on Amazon? You should also do some affiliate marketing and links to products etc you like in the comments. I also need links to your favorite finishing salts I never knew I needed before. Links & make s buck or 2 while youre at it.
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Why didnt you put a link to the product sodium citrate that you almost certainly bought on Amazon? You should also do some affiliate marketing and links to products etc you like in the comments. I also need links to your favorite finishing salts I never knew I needed before. Links & make s buck or 2 while youre at it.
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Fahrenheit4051
Sodium citrate is a salt make it sound like we should just assume it's salty because it's a salt. But some salts aren't salty at all. A salt is just a type of ionic compound, and many have different tastes. Lead acetate or Sugar of lead is a sweet-tasting salt (that you definitely should never add to your food.
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Sodium citrate is a salt make it sound like we should just assume it's salty because it's a salt. But some salts aren't salty at all. A salt is just a type of ionic compound, and many have different tastes. Lead acetate or Sugar of lead is a sweet-tasting salt (that you definitely should never add to your food.
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Tyler Cook
You can also make your own American Cheese blocks using this same ingredient and method. Put the cheese sauce in a mold, and put it in your refrigerator. After that you'll have your own cheese, made from whatever cheese combination you want, ready to go on burgers or grilled chicken.
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You can also make your own American Cheese blocks using this same ingredient and method. Put the cheese sauce in a mold, and put it in your refrigerator. After that you'll have your own cheese, made from whatever cheese combination you want, ready to go on burgers or grilled chicken.
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Christina Sutherland
Its like old school Alton Brown and Im taken to a place of deep nostalgia. I like that your videos are not pretentious or stuffy. Just a logical dude, doing what he can to make a tasty meal and explaining how stuff works and why. Its the best.
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Its like old school Alton Brown and Im taken to a place of deep nostalgia. I like that your videos are not pretentious or stuffy. Just a logical dude, doing what he can to make a tasty meal and explaining how stuff works and why. Its the best.
reply
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