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Comment on A "Healthy Amount of Cheese" is always an Unhealthy Amount of Cheese.
AngryCommieKender@lemmy.world 7 months agoSodium citrate. If you want the bast cheese sauce you’ll ever have that doesn’t break, use whatever cheese you want for the sauce, and add a teaspoon of sodium citrate. You can refrigerate that cheese sauce and it won’t break.
jaschen@lemm.ee 7 months ago
AngryCommieKender@lemmy.world 7 months ago
No. I’m a retired chef.
jaschen@lemm.ee 7 months ago
Nice. I just watch someone make that on a video. So thats why I asked.
Solemn@lemmy.dbzer0.com 7 months ago
What’s the ratio of cheese to sodium citrate?
AngryCommieKender@lemmy.world 7 months ago
6 cups or a pound and a half of cheese, half cup of flour, half cup of butter, 2.5 cups of half and half, 1.5 cups of milk. Add a teaspoon of sodium citrate to that much cheese sauce, or about 8 cups of sauce
Irishred88@lemmy.world 7 months ago
I appreciate this tip, I’ve had lots of trouble trying to make home made cheese sauce. Even if I felt the flour and milk cooked long enough and I added cheese slowly, I had trouble getting everything to come together. It may be that I still wasnt cooking long enough either because I have a bad habit of scorching the milk, so I would pull it off the burner perhaps too soon. I don’t know exact I haven’t tried it enough, because I don’t like wasting food.
AngryCommieKender@lemmy.world 7 months ago
Turn your burner down. If you’re scorching the milk, your burner is too high. I do all of this at a 3/10 on my stove. You cannot rush this.