/ck/ - Food & Cooking

SODIUM

HEXA

META

PHOSPHATE

buy it you utter FOOLS

sodium hexametaphosphate will make your mornay sauce NEVER break again, and perfectly emulsify, just a small pinch will do!

>>13528267
my favorite mix in?

a small pinch of the potent emulsifying salt, sodium hexametaphosphate

ensures your sauce will never break

>>13473364
cheese steak with processed cheddar sauce "cheese whiz"

tourist garbage for ppl too lazy to find restaurants that make their own food from scratch

also, with sodium hexametaphosphate you can get that gooey texture but using actual high quality cheese

just a small pinch will do, it's a potent emulsifying salt sold on Amazon

>>13436895
>most niche dude here

Fuck you buddy.

If you want a perfectly emulsified sauce every time without having to add cheap processed cheese, use sodium hexametaphosphate.

>>13391963
this will prevent your sauce from breaking, just a tiny pinch added at the end of cooking

>>13391738
If only there where a chemical you could buy to make sauces emulsify...

>>13390980
Sodium hexametaphosphate anon here, No, you only need a tiny pinch. A quarter tsp should suffice.

>>13391050
Sodium citrate tastes like ass and adds a weird sour aftertaste to your food. You need far less sodium hxmp than you sodium citrate as sodium hxmp is a more powerful emulsifying salt.

Here's something that's not a meme:

sodium hexametaphosphate

A potent emulsifying salt to make all of your sauces stay together with minimal effort.

A tiny, tasteless pinch to better cooking.

You know that if you buy sodium hexametaphosphate, you can get any cheese to emulsify as well as American slices?

You can easily buy the emulsifying salt sodium hexametaphosphate, on Amazon or elsewhere, which will make your cheese melt just like American cheese, but without having to use the shitty quality cheese they do.

>>13363084
It isn't that it's processed it's that you can buy almost the same emulsifiers at home and use better quality cheese that will melt just as well.

Why haven't you purchased sodium hexametaphosphate yet to PERFECTLY emulsify all your sauces?

>>13278879
Or just use an immersion blender after your sauce is done (but before adding any chunky additions that you want to stay chunky like mushrooms in cream of mushroom soup.

Or add a small pinch of sodium hexametaphosphate and NEVER WORRY AGAIN ABOUT EMULSIFICATION.

>>13260934
Sodium citrate tastes like ass.

If you already going to the trouble of buying chemicals, get sodium hexametaphosphate. You use less and it has no taste.

It's hard to find at shitty grocery stores and buttermilk works the same for baking.

>What foods did you used to think were disgusting but now love?

sodium hexametaphosphate

emulsifies all my sauces perfectly

*emulsifies your sauces perfectly*

If you want to emulsify your sauce...

look no further than sodium hexametaphosphate

just a tiny pinch!

Try adding some sodium hexametaphosphate so your sauce emulsifies fully.

Sodium hexametaphosphate.

Emulsifies all your sauces perfectly.

>>13146876
If you buy sodium hexametaphosphate you never need to worry about your sauces breaking again. It is a powerful, tasteless emulsifying salt.

*emulsifies your sauces perfectly with just a small pinch*

wow, thanks science!

Purchase sodium hexametaphosphate, an emulsifying salt, on Amazon or elsewhere. Add a tiny pinch to the cheese sauce at the end of cooking on the stove, before baking, and your sauce will NEVER break.

Cook dry pasta for HALF or a bit less of the cooking time called for on the box and after draining rinse it with cold water.

>>13073149
faggot is a homophobic slur

be respectful to gay people here