Viewing a single comment thread. View all comments

Vexvertigo t1_iy257l6 wrote

Reply to comment by AdorableMaximum4925 in [Homemade] Mac and Cheese by HighbrowUsername

You add a pinch to a cup of boiling liquid. Beer, milk, water, or whatever. Then add shredded/crumbled cheese a handful at a time. Now you have a smooth cheese sauce. Sodium citrate keeps the oil from separating out from the cheese. You can turn any cheese into a liquid

48

JorisR94 t1_iy2uhw1 wrote

What's the advantage of using this with a liquid like milk (or evaporated milk) over using a classic béchamel sauce?

9

Vexvertigo t1_iy2vddf wrote

It’s easier and less diluted by the binding liquid. It ends up tasting a lot closer to the taste of the cheese you use unless you melt it in something like beer. It’s also a lot more stable and can be reheated without breaking

14

ZeldricTV t1_iy3wl39 wrote

Thank you for all of your explanations to the questions people are asking. I'm actually taking notes as I don't know any of this stuff but I love a good mac and cheese.

3