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What happens when a chemist tries to cook.
Sodium citrate is pretty easy to find online and can go in all kinds of cheese sauces. You can even use it to make a stovetop mac and cheese with your favorite cheeses that won't get goopy or oily. The other chemical Nile used isn't really needed, it's probably more so it holds together into the sheet shape for mimicking singles.
Another alternative to getting sodium citrate is to add American cheese to your cheese blends. Not singles, but deli counter/block cheese. It's enough to smooth out sauces made from other cheeses.He bought very expensive standardized foods to make a cookie, not realizing that standard just means consistent. They're for calibrating machines.
I think he knows now that him fucking with food is a mistake and I love him for trying.
I like making a bechamel and still use sodium citrate sometimes, depending on how I feel about my cheeses.
Oh yes, I'm very glad that he did this video and attempted to make singles himself. My first sentence was a jab at how ungracefully he cooked the cheese haha
I think he needs to keep doing it while not learning how to actually cook because it's weirdly educational.
You can also just add some velveta to your cheese sauce. It's overloaded with that shit.
Isn't Velveeta a block of American cheese?
No, it's plastic.
Oh okay
Making 'shitty' cheeses (i.e. replicating Mexican restaurant cheese dip/ rotel creations) is a kind of fun trial and error process depending how you look at it. But your first attempt is definitely a learning experience. Adding more/less powdered milk etc and jerry rigging mixtures is a vibe thing