I heard someone say this in a video recipe, followed by way more cheese than you should eat at once. It occurred to me that the phrase means ample, not nutritious.
I heard someone say this in a video recipe, followed by way more cheese than you should eat at once. It occurred to me that the phrase means ample, not nutritious.
Sodium citrate. If you want the best 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.
You too watched NileRed?
No. I’m a retired chef.
Nice. I just watch someone make that on a video. So thats why I asked.
What’s the ratio of cheese to sodium citrate?
6 cups or a pound and a half of cheese, shredded, 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. That will make enough sauce for a pound of macaroni product noodles. I generally do twisty or shells
If you don’t have pure sodium citrate, a single slice of American Cheese will do the trick.