/ck/ - Food & Cooking

[Anonymous No.12442367]

I'm going to fucking become an hero.
Third attempt at mac and cheese. What the fuck am I doing wrong? Too little cheese? I've no fucking clue. I'm using a reduced version of Chef John's recipe.
>Brought 1+1/4 ish cups milk to simmer on medium
>Added 1/2 cup macaroni, cook until fully cooked, stirring every once in a while
>Set heat to lowest, added 1 ish cup of shredded cheese, pressed gently, stirring until melted
>Cover with lid, let sit for 3 minutes

[Anonymous No.12442383]

I’d eat that sat on a tuffet

[Anonymous No.12442391]

want to try doing it properly?

>cook your pasta in water
>drain
meanwhile
>make a blonde roux
>heat up milk
>beat milk into roux
this is now a bechamel sauce
>season with a little nutmeg if you have it and pepper
>chuck your pasta in the sauce, add as much cheese as you want
now you have cheesy white saucy pasta

wa la

[Anonymous No.12442395]

>>12442367
That's a lot of milk. At that point just dump shredded cheese into it until it looks right I guess...

[Anonymous No.12442398]

>>12442367
Idk, it look like you didnt drain all the water all the way

[Anonymous No.12442406]

For Christ's sake. Cook your cunting macaroni. After that you melt butter in a sauce pan, and pour in milk and get it to temp. Grate a bunch of cheese, then pour cornstarch over it and toss it like a salad. Add that to your hot butter milk sauce until it turns to a cheese sauce. then add your fucking macaroni.

[Anonymous No.12442411]

>>12442367
You decided to just wing it, and not even read a recipe?
I don't feel sorry for you.

[Anonymous No.12442413]

>>12442367
>trying to cook raw pasta in with your sauce
And I thought I was a gigantic fuckup.

[Anonymous No.12442414]

>>12442367

[Anonymous No.12442419]

You seem to want the easy way out. So do this.
>boil 2 cups water plus 2 cups milk
>cook macaroni until desired doneness
>add seasoning and around 2 cups cheese but you can adjust as desired
>add milk if too dry
There is better mac n cheese out there, but this is perfectly fine.

[Anonymous No.12442420]

>>12442406
>melt butter
>add cold milk
>pour cornstarch over it

[Anonymous No.12442432]

>>12442420

Don't be a stupid asshole, you bring it to TEMP. Why do you post like this? You just sound so fucking stupid. Attention boy, right?

[Anonymous No.12442440]

>>12442391
>>12442419
thanks
>>12442414
yes
>>12442411
I don't deserve it
>>12442406
don't have cornstarch

[Anonymous No.12442446]

>>12442367
I did that recipe a while ago as an experiment and it worked out fine, if a little bit thin. Yours looks like it's broken. Turn the heat OFF next time before you add the cheese, and do it gradually, mixing in before you add more. Use a soft, mild cheddar, too. Sharp cheddars I find tend to break and piss oil out everywhere.

[Anonymous No.12442451]

>>12442367
>>12442391
>>12442419
youre making it too hard, its 3 ingredients
heavy cream
white cheddar cheese (shredded)/ can also mix with a shredded white american cheese (get the good stuff from the deli, dont use prepackaged)
boiled macaroni

cook the heavy cream and white cheddar in a bain-marie
when cheese melts add macaroni

I serve this 5 days a week on my station and its great, oh I also season with white pepper, no salt

[Anonymous No.12442452]

>>12442440

You need it to unbind the proteins in the cheese. Get Cornstarch. Or have chunky shit.

[Anonymous No.12442454]

>>12442367
Use some flour nibba. Cook butter with flour until it darkens a little bit then add your milk.

[Anonymous No.12442457]

>>12442454

Tastes like flour shit. Only reason to use flour is to make gravy.

[Anonymous No.12442464]

>>12442367
>Can't even make mac n cheese
Fucken ell

[Anonymous No.12442471]

>>12442464

cheddar, milk, cornstarch and a wisk. People are retards.

[Anonymous No.12442495]

>>12442457
do you think a roux tastes like flour?
have you never made a bechdel sauce before?

[Anonymous No.12442509]

>>12442471
>cornstarch
>using a shit-tier thickening agent instead of making a roux

[Anonymous No.12442515]

>>12442457
Nah fuck you bud you're not seasoning right. If you can taste the flour you're using the wrong milk (use full fat) or you're not using salt/pepper. The flour is literally there to thicken it up, it's not for taste.

[Anonymous No.12442520]

>>12442509

A roux tastes like a grain. That tastes like shit in a mac and cheese. You want sweet, not fucking ground wheat. shithead.

[Anonymous No.12442529]

>>12442452
Cornstarch does not ‘unbind the proteins in the cheese’

[Anonymous No.12442530]

>>12442515
>>12442509

You fucking people don't know how to make fun noodles. It's not french cooking, it's coating a noodle with cheese. God, you people are so new to food.

[Anonymous No.12442534]

>>12442451
I'm going to attempt this and if I fuck THAT up I'll take the roux route. What heat do I cook the cheese and cream on?

[Anonymous No.12442535]

>>12442520
have you ever made beschamal sauce anon

[Anonymous No.12442541]

>>12442530
>It's not french cooking
unless it is in which case it is and are you honestly saying that's bad or just that it doesn't match up with your brand of autism?

[Anonymous No.12442545]

>>12442529

What happens when cheese clumps as opposed to it flowing in a sauce? Why?

[Anonymous No.12442549]

>>12442545
Stir more.

[Anonymous No.12442552]

>>12442520
this man has never made a proper bechamel
>>12442530
>fun noodles

i expect nothing less from /ck/

[Anonymous No.12442553]

>>12442535

You fucking people. Have you ever made a flour gravy vs a cornstarch gravy? I have. One is almost an au jus and the other is gravy. They taste differently. One is flour based, one is corn based.

[Anonymous No.12442567]

>>12442553
you're doing it wrong if your roux still tastes/smells like flour

[Anonymous No.12442572]

>>12442567

It's not fucking flour, but it's a starch based on grain. How the fuck don't you know the difference between cornstarch and flour?

[Anonymous No.12442574]

There is no best way to make mac and cheese. Cornstarch is not a ‘shit tier thickening agent’. It has its place.
Roux based sauces have been unfashionable for a long time because flour is not a particularly powerful thickener and you need a lot of it to thicken a sauce which means the sauce will be less intensely flavoured as so much of it is just starch. The people shitting on roux are just parroting whatever chef they heard it from. If you like the taste and texture of a bechamel, eat it. Personally I prefer a lighter, supplier texture in a Mac and cheese so I just use the pasta starch and a bit of cornflour. Evaporated milk is also good to use as it helps to create an emulsion.

[Anonymous No.12442575]

>>12442553
a flour gravy is an au jus?
wut?

[Anonymous No.12442579]

>>12442383
underrated post

[Anonymous No.12442583]

>>12442572
i wasn't talking about cornstarch, dipshit. your reading comprehension must be garbage.

[Anonymous No.12442586]

>>12442545
The proteins denature and tangle together

[Anonymous No.12442592]

>>12442586

one person figures out how to make poverty food. the fucking idiots around here have to be from southern states.

[Anonymous No.12442608]

>>12442534
doesnt matter cause of the bain.
if you do a roux remember, hot roux/cold milk keep at low medium heat and it will thicken quickly. then add cheese on low medium. but honestly cheese should make it thick enough

seriously cannot stress the heavy cream enough, this will not work with milk.
oh also be careful not to overboil the bain marie water

[Anonymous No.12442612]

holy christ, the ignorance flows freely in this thread...so much for a cooking board
also, the only correct answer is powdered “cheese”

[Anonymous No.12442622]

>>12442608

If you're too stupid to not at a carbohydrate moderator, you'll just end up with clumps. Heavy cream is just adding shit on to shit.

[Anonymous No.12442627]

You’re better off making your Mac n cheese with butternut squash as a base instead of the whole roux.

[Anonymous No.12442630]

>>12442608

Doesn't matter, I can't make mac and cheese with simple ingredients every day. I don't need sodium citrate. (remember that)

[Anonymous No.12442634]

>>12442464
What am I supposed to do when there's a dozen people arguing about cornstarch

[Anonymous No.12442649]

>>12442634

Go practice, and stop listening to the goddamn morons on this board. They're literally the worst cooks on the planet.

[Anonymous No.12442659]

>>12442622
I do this everyday, its my job. heavy cream is why it works, it just takes longer but its super easy.
step 1 add quart of heavy cream
step 2 add handful of the cheese mix
step 3 turn on heat
step 4 repeat, then add noodles

so easy

[Anonymous No.12442663]

>>12442367
Here's one recipe with out the need of Roux and uses american cheese and milk
https://www.youtube.com/watch?v=9iP1QXFWYkA

[Anonymous No.12442669]

people making a roux for a fucking mac and cheese. You stupid kids need to grow up. Jacques Pepin would be embarrassed.

[Anonymous No.12442678]

>>12442630
I don't get your point, I;m just trying to help anon make some food. are you calling me a cheater or something? do you think I use sodium citrate to make make creamy cheese?

[Anonymous No.12442683]

>>12442659

You can murder anything with cream.

[Anonymous No.12442689]

>>12442659
>sorry just repeat step 2

[Anonymous No.12442695]

>>12442683
>dude cream

[Anonymous No.12444417]

>>12442383
kek

[Anonymous No.12445280]

>>12442367
>What the fuck am I doing wrong?
>Chef John's recipe

[Anonymous No.12445329]

>>12442678
I think you ARE Sodium Citrate, the new Marvel villian. Marvel Vanaliian. Sorry, I don't give a shit about argument. People are too stupid to eat well and mostly I want people to suffer.

[Anonymous No.12445343]

>>12442367
Are you a Bong? Did you use fresh cheese instead of pre-grated? Pre-grated cheese ie. most cheese in America already has cornstarch added in to stop it clumping and completely by coincidence it also helps the cheese fats emulsify in the liquid.

[Anonymous No.12445496]

I've used this recipe for years. Perfect every time. You can use any cheese you want.

http://www.bbqdan.com/recipes/macaroni_cheese.html

[Anonymous No.12445520]

>>12442367
Wow, i literally just made this 3 hours ago by chance, was delicious. Im not sure how youre fucking up a one-pot mac and cheese anon. Heres what i do

>Bring milk to simmer on medium, adding salt and pepper
>add pasta (conchigle, mac, penne etc) NOTE: Penne seems to cook quicker than it absorbs the pasta, which possibly explains why you messed up
>turn heat down to low or medium low
stir every now and then, stiring more frequently as the pasta cooks and absorbs the milk
>grate cheddar, gouda and parmesan at a 40:40:20 ratio
>add some butter (really helps)
>add and stir in a HANDFUL AT A TIME

If i can make this then any /ck/ retard can

[Anonymous No.12445521]

>>12445520
absorbs the milk**

also, ignore the cornstarch bs in this thread, it is not necessary

[Anonymous No.12445689]

>>12442391
I personally like to take the Roux to a caramel color, gives a nice depth of flavor.

[Anonymous No.12445744]

4tbs butter + 4tbs flour. Melt butter on low heat, add flour. Cook whisking constantly until 'liquid' and a caramel color.

Add in whole milk a small amount at a time whisking to break up all clumps of flour. Add until mix is thin, there should be no 'graininess' at all.

Add 20oz of shredded cheese, I like a mix of 12oz sharp cheddar and 8oz muenster. Toss in any odd pieces you have lying around as well, this sauce can handle a lot of cheese. Add in small batches and whisk constantly to prevent the cheese from forming 'grainy' clumps. If your bechemel came to a boil at any time reduce the heat before adding the cheese so that it isn't boiling.
Do not let the mix come to a boil again the cheese will start to 'break'.

Add in your preferred seasonings. I like a couple shakes of cayanne, a lot of b.Pepper, 1-2tsp of brown mustard, and 1-2tsp of salt.

This is more than enough sauce for 16z of dry pasta.

[Anonymous No.12445749]

>>12445744
>12oz sharp cheddar
*12oz of extra sharp cheddar

[Anonymous No.12445759]

>they need a roux to make mac and cheese

[Anonymous No.12445772]

>>12445744
I forgot to add the first time,
When adding the seasonings 2 shots of Worcestershire sauce goes a long way in adding even more savoriness to the dish.

For a bread crumb topping, coat the top with panko bread crumbs, grate over around half of a cold stick of butter, dust with shredded parmesan cheese, then place under a low broiler for ~5 min.

[Anonymous No.12445803]

Look at all these plebs, here's how you make mac n cheese proper

>boil 1cupmilk/water
>add your seasonings(mine come from a packet)
>add 1tsp of butter
>add some garlic
>add your noodles(mine come from a packet labeled 'ramen')
>about a minute later, start adding your cheese

[Anonymous No.12446042]

>>12442520
>using insults to COPE with being a total cooklet
>what’s a roux
>what’s bechamel sauce
I hope you’re b8ing

[Anonymous No.12446064]

>>12442457
>Tastes like flour shit
If your sauce with roux tastes like flour you didnt toast the flour beforehand and you didnt simmer it long enough (min. 10 minutes)

[Anonymous No.12446074]

>>12442545
You haven’t melted it properly?

[Anonymous No.12446080]

>>12442367
https://youtu.be/6c4t3bkGeDY

[Anonymous No.12446090]

>>12445803
is that how your trailer trash mom taught you to make it?

[Anonymous No.12446108]

>>12442367
your pasta is undercooked and the cheese curdled because it got too hot

t. professional

[Anonymous No.12446262]

>>12442659
>heavy cream is why it works
based minimum wage american wageslave
learn at least the basics before you tell people how shit works please.

[Anonymous No.12446279]

Buy macaroni elbows
Buy Cheez Whiz dip
Buy fresh chives

Cook macaroni, drain
Heat Cheez Whiz; pour/mix
Sprinkle chives on top

It ain't haute cuisine, it's trash to smash

[Anonymous No.12446300]

>>12442367
Are you fucking retarded?

[Anonymous No.12446316]

>>12445772
>ITT
I take back every criticism I've ever leveled at /ck/ for having too many fast food threads

[Anonymous No.12446320]

>>12442367
use roux or egg yolk or at least you should hav tried emulsion

[Anonymous No.12446381]

>>12445520
>40:40:20 ratio
Reduce your fractions, Christ.

[Anonymous No.12446389]

>>12442367
Needs a heck of a lot more Drano if you really wanna an hero, bud.

[Anonymous No.12446435]

There are no words in the tongue of man or beast to describe how pathetic this thread is. HOW DO YOU FUCK UP MAC AND CHEESE. I would rather watch literal retards eat their arts and crafts supplies than read one more post ITT.

Also if you've made more than 3 or 4 of chef John's dishes you would know, that they all end up tasting kinda the same because of the way he uses too much butter/oil and almost the same spice profile for everything. Everyone in this thread is an absolute cooklet and deserves to die screaming.

[Anonymous No.12446451]

>>12442367
lol what is that cat puke looking shit, cooking mac and cheese is baby-tier easy

[Anonymous No.12446477]

>>12442553
I make mine with gram flour (chickpeas) it's literally the master race flour for everything

[Anonymous No.12446502]

>>12446381
sorry, was thinking of it in terms of percentages in my head. Havent slept in a while

[Anonymous No.12446503]

>>12442663
Is that soï cunt telling me it takes two and a half hours to make his ugly dad's mac and cheese. Go fuck yourself

[Anonymous No.12446582]

>>12442413
You can make pretty good stovetop mac and cheese in one pot if you know what you're doing.

[Anonymous No.12446603]

>>12446262
>based minimum wage american wageslave

At least learn basic English if you're going to insult people

[Anonymous No.12446604]

>>12442367
I've never used milk in mac and cheese. Why would you? It's mac and cheese, not mac and assorted dairy. Use a soft cheese and a melting cheese. That's all you need.

[Anonymous No.12446695]

>>12442367
I just cook up some macaroni slap some grated cheese and maybe some eggs on that badboy and heat it up. Add some ketchup if you feel extra disgusting

[Anonymous No.12446777]

>>12446090
It was satire, Cleetus

[Anonymous No.12446786]

>>12446777
What were you satirising?

[Anonymous No.12446790]

>>12442367
>I'm going to fucking become an hero.
Good.

[Anonymous No.12446851]

>>12442367

Anon it's fucking simple.

Foolproof delicious Mac & Cheese
1. Cook macaroni until al dente (err on the side of way under-cooked if you are too stupid to know what al dente means.

2. Layer macaroni and cheese in a casserole dish. I use Mozzarella, Munster, Provolone and sharp cheddar.

3. Pour milk onto the casserole to coat the bottom of the pain.

4. Bake on 350 for 45 minutes to an hour (until milk has evaporated.)

Optional: Half way through baking put bread crumbs and whatever herbs you like on top.

Mac and cheese is impossible to fuck up. Casserole style is the best way to make Mac and Cheese if you are making a lot of it if you want to make a smaller batch for whatever reason just cook the noodles and then make sauce like you would for chicken Alfredo. Be sure to double up on flour or cornstarch to make the sauce thicker.

[Anonymous No.12446876]

>>12446851
Does op's picture give you the impression he knows anything you just said? Dude clearly has down syndrome

[Anonymous No.12446912]

>>12446876
There's been a big influx of retards across the more popular boards recently. Zoomers, presumably.

[Anonymous No.12446932]

>>12442440
Soft cheeses generally melt easier than hard ones, if you really just whanna get this one done though add about half to a third the weight of your other cheeses in American cheese. It contains sodium citrate which lets cheese melt in just about anything (even water).

[Anonymous No.12447811]

>>12446582
Yeah, but cooking your pasta until the water boils down THEN making your sauce, not the other way around.

[Anonymous No.12447847]

pay attention on what cheese you use, cuz sometimes cheap cheese is like plastic.

[Anonymous No.12449057]

>>12446316
What do you mean?

[Anonymous No.12449301]

you fucking idiots deserve shit food. You couldn't cook to save your own lives. you should die licking rocks.

[Anonymous No.12449557]

>>12446381
>Brainlets head overheats when a number has a zero at the end
kek

[Anonymous No.12449568]

>>12449557
Nah. It's bad mathematical, scientific, and engineering practice to not automatically reduce a ratio like that down to 2:2:1

[Anonymous No.12451036]

>>12442367
>boiling the noodles in the milk
all the milkfat curdled, and you were left with the separated titty liquid and lactose, that's your problem.
If you really wanted to boil the noodles in your sauce, you'd need something with high milkfat content, i.e. heavy cream like the other anon said (but that's fattening as fuck so you might want to reconsider).
You could even get away with 2% milk if you made a semi-thin roux out of it prior.
But I'd recommend you rather boil the noodles in salted water, and make your sauce separately; Much more streamlined and hassle free. Second reply is how I make mac.
>Turn heat to lowest
if you're using a saucepan with a thick bottom, just take the pot off the element entirely, you don't need that shit anymore
>cover lid and let sit for three minutes
literally why lmao, that shit's dumb and is going to make your cheese curdle if you leave the pot on the stove; don't do that. When the cheese is melted you're good to go.

[Anonymous No.12451043]

>>12449568
40 40 20 add up to 100, if it was written 40% 40% 20% then it would have been fine too.

[Anonymous No.12451193]

>>12442391
You don't need to heat up milk before you add it to the roux

[Anonymous No.12451256]

not even gonna bother reading these comments

>make bechamel sauce with cheese
>add barely al-dente pasta
>grease cooking dish, breadcrumbs on bottom, then add the pasta and cream mixture, top with more breadcrumbs and cheese

[Anonymous No.12451257]

>>12442367
>first time visiting /ck/
>somebody failing at mac & cheese
amazing.

[Anonymous No.12451272]

>>12442391
>this is now a bechamel sauce
>>season with a little nutmeg if you have it and pepper
>>chuck your pasta in the sauce, add as much cheese as you want
>now you have cheesy white saucy pasta

This, except add cheese to the bechamel first, to taste, then add the pasta and stir

[CHAD J. SUPERCHRIST HOLY WIZAR(...) No.12451361]

>>12442367
MISC NOTE:

make sauces with pasta water - quick fast route to awesome

[Anonymous No.12451416]

Not enough cheese. Too much milk. Not enough cracker bits to bind cheese together. Try. Baking with a lot of cheese. I made this my first time and even I lacked enough cheese. Try to ratio 2:1 cheese to mac.

[Anonymous No.12451549]

>>12446080
why is his tone variation like this when he speaks? I used to be able to ignore it but now it just really annoys me and i cant focus on the video

[Anonymous No.12451552]

>>12451257
Strap yourself in. It's going to be quite a ride.

[Anonymous No.12451746]

>>12442383

Brilliant

[Anonymous No.12452449]

>>12442383

[Anonymous No.12452532]

>>12442367
Try this:
https://www.youtube.com/watch?v=KcM_MZoJWOo

[Anonymous No.12452721]

>>12442383
whey cool joke

[Anonymous No.12452848]

>>12452532

citrate is the cheat when you don't want to use corn starch. It's better, creamier and easy. These fucking assholes around here don't know how to do either.

[Anonymous No.12453969]

>>12442367
just buy a box of hamburger helper and don't get the meat. Microwave it. Is great meal.

[Anonymous No.12454365]

>>12442367
2% or higher milk only dude ...

[Anonymous No.12454394]

>>12442391
>wa la
>Voilà
ftfy

[Anonymous No.12455466]

>>12453969
This is real human cooking advice, not that ‘preheat the oven’ shit

[Anonymous No.12455504]

>>12451549
Because he is the Al Capone
of his annoying tone

[Anonymous No.12455734]

>>12442457
>people saying a bechamel tastes like flour shit
this shithole needs to get at least basic cooking skills gahdamn

[Anonymous No.12455804]

There's like 20 different answers in this thread
Which is the right one?

[Anonymous No.12455918]

>>12455804
make em all and decide yourself
its greasy fast food

[Anonymous No.12456123]

>>12442367
you need to use a roux or an additive to hold everything together, otherwise all the fats will separate out like that

[Anonymous No.12456156]

>>12456123
>need to

[Anonymous No.12456391]

>>12455804
I've tried them all. super science > double boiler > mornay.

[Anonymous No.12456410]

>>12449301
lol

[Anonymous No.12457122]

>>12455804
if you knew the answer you wouldn't need to ask the question

[Anonymous No.12457123]

>>12442383
i dont get it?

[Anonymous No.12457155]

>>12457123
In the pedophile community eating on a tuffet is code for eating cheese pizza which is code for child porn.

[Anonymous No.12457230]

Ok for the supertards out there that cant make a roux do this.
1) heat milk in a saucepan, season
2) in a cup mix 2 heaped tablespoons flour and 1/2 cup water into a paste
3) whisk paste into milk, bring to boil then reduce heat to a simmer, whisk whisk whisk untill thick
4) melt in assorted cheeses and pour over pasta

[Anonymous No.12457235]

>>12457230
Use hot water

[Anonymous No.12457240]

>>12457235
And Make sure the flour paste is not lumpy

[Anonymous No.12457972]

>>12442391
Yep bechamel + cheese is a foolproof way to make mac & cheese.

[Anonymous No.12458023]

>>12451416
That looks revolting you dolt. Anyone can cook pasta and melt a ton of cheese on top of it.

[Anonymous No.12459737]

>>12457122
How fucking helpful

[Anonymous No.12459785]

>>12454394
>>wa la
>>Voilà
>ftfy

sure is summer in here

[Anonymous No.12460030]

>>12442457
Cook the flour before adding the milk dumbass

[Anonymous No.12460475]

>>12442367
Too much macaroni, not enough cheese. Also fuck jannies.

[Anonymous No.12460571]

>>12442553
this board is so god damn retarded, it physically pains me sometimes

[Anonymous No.12460582]

>>12457230
>Ok for the supertards out there that cant make a roux do this.
how the fuck can someone not make a roux? Fuck me, add flour to a fat and don't burn it.....FUCKKCKCKCKCKKCKCK I HATE THIS PLACE

[Anonymous No.12460699]

>>12455804
if you're op then >>12445520
just use this one (mine) because im assuming that, like me, you are a lazy and useless cunt who wants the easiest way to produce something decent. Use 500g of pasta and youll have plenty left over for the next day

[Anonymous No.12460822]

>>12442659
Which school cafeteria do you work at?

[Anonymous No.12460837]

>>12460582
Welcome newfriend

[Anonymous No.12460881]

>>12442367
Your sauce has broken. The reason it broke is because there was nothing binding it; you didn't make a roux. All sauces need a roux of some sort. You can make a roux by simply mixing oil and flour in a hot-ish pan and whisking until they're mixed together smooth with no clumps. You can also make a roux with butter and flour (I recommend this, but it's more expensive).

[Anonymous No.12460934]

>>12452532
>>12452848

i wouldnt say sodium citrate is a "cheat"... it has its own challenges to work with. if you dont use enough of it, you wont achieve an emulsion, if you use too much you'll end up with watery cheese juice. it also creates a sauce that is particularly vulnerable to breaking under high heat, in a really bad way.

that being said, it's also not a really common ingredient, but you can make a sodium citrate solution by mixing lemon juice (citric acid) and baking soda (sodium bicarbonate) which off-gasses carbon dioxide and leaves a dirty mixture of sodium citrate, sodium ascorbate, and some other lemon stuff behind. the reaction neutralizes the acid and is rather flavor-neutral as well.

of course, it works better if you use citric acid for the reaction instead of lemon juice.

[Anonymous No.12461026]

>>12460881
You don't need a roux as a binder; the whole point of the recipe that OP attempted was to use the starch in the pasta water as a binder. Although you are correct, the sauce did break.

See >>12446108 for the only accurate troubleshoot in this thread.

[Anonymous No.12461191]

>>12461026
Roux binders make sauces fool proof. No reason not to use it at his level of skill.

[Anonymous No.12461211]

>>12461191
>Roux binders make sauces fool proof.
disagree

OP didn't ask for a different recipe, he asked what he did wrong.

[Anonymous No.12461217]

>>12442367
>noodles boiled in milk
what made you think this was correct?

[Anonymous No.12461227]

>>12461217
Actually the recipe he posted never calls for boiling the milk.

[Anonymous No.12461396]

>>12461211
And what he did wrong was choose to not use a roux. We can agree to disagree on this, if you want.

[Anonymous No.12461417]

>>12461396
Nope. Suck it, roux-nerd. Keep posting damage control.

[Anonymous No.12461423]

>>12461417
You got mad pretty fast. Wasn't expecting that. What he actually did wrong was everything; he should've never boiled the milk to begin with. Not only was your post you cited wrong, he could've actually boiled the milk if he wanted to had he built a roux, first. Eat my hairy ball sack, loser.

[Anonymous No.12461446]

>>12461423
>>12461423
You didn't even read the recipe OP posted. It never even mentioned boiled milk. You just popped in to tell OP that the reason he failed a recipe is because he should have used a different recipe, which is a retarded thing to say.

Look, I know you're super excited about your 1st year McCulinary school roux knowledge, but some of us here are actually trying to answer the question the OP asked.

[Anonymous No.12461457]

>>12461446
He tried to cook the noodles in milk. You can't do that without boiling the milk. The milk separated from the cheese because the cheese was extremely hot. What makes you think he wasn't boiling the milk, smart guy? That's some interesting projection you're doing there, but I give practical solutions for practical problems. Heat management isn't OP's forte; that's okay, with a roux, it doesn't need to be. He wants mac n cheese, and by golly, I'm gonna give it to him.

>when he's so mad he double quotes you

[Anonymous No.12461497]

>>12461457
>can't cook noodles without boiling milk
>can't break sauce without boiling milk

What temperature does milk boil? And what temperature does cheese curdle? Maybe you should google that.

>Heat management isn't OP's forte

what a douche

[Anonymous No.12461512]

>>12461497
That's what I like to do when I'm in a random internet argument; quiz boiling points. What do you think is happening in OP's image? I'll give you a hint: a sauce is breaking because it's come above a simmer without a proper binder (and no, the starch in the noodle isn't as good of a binder as a roux, especially if he used some generic store bought stuff that might not even be as starch rich as it should be). How the hell am I a douche for recognizing someone's inexperience? You really wanna try to call me a douche after you've been saying shit about "McCulinary" among other garbage? You've lost the plot, my man

[Anonymous No.12461530]

>>12461512
>he didn't google it
Well I'll give you a hint then; cheese sauce curdles before it reaches boiling temperature.

Just stop giving shitty advice. You don't know what you're talking about and you're clearly not interested in answering OP's actual question or helping him learn basic cooking skills aside from the basic cooking skill that you have not even mastered yourself.

I mean, you said this:
>he could've actually boiled the milk if he wanted to had he built a roux

I suggest you sit.

[Anonymous No.12461544]

>>12461530
>I suggest you sit.

I was already sitting, you embarrassment. Stop repeating what I've said back to me; I already did the "I'll give you a hint" thing. Stop reddit spacing, too. You're not getting any upvotes here.

As far as the rest of your post goes, it did absolutely nothing to counter what I said. A very basic cooking skill is being able to create sauce binders; ie, a roux, among other things. Mastering cooking...Jesus, have you mastered cooking? Is that the guy I've just met? Some dipshit talking about boiling points for whatever reason is the cooking master, here on 4chan.

Here's what I think: you're 16 years old, you've lost your mind, and you're invested in this for no reason. Try making a mac n cheese with a roux, and calming down.

[Anonymous No.12461575]

Is making mac and cheese without a roux high skill now? Just turn the fucking heat off when you add the cheese.

[Anonymous No.12461581]

>>12461544
>damage control

Yes, I've mastered 4 different ways to cook Macaroni and Cheese, among which roux-based sauce is objectively the worst.

Here's what I think: you learned to just barely cook a really simple recipe by following some directions and just couldn't wait to feel like a real cook by posting about it as if it was the grand solution even though it doesn't actually address the question that was asked.

[Anonymous No.12461593]

>>12461581
It directly addresses the question. OP asked what he did wrong; his heat was high and his sauce broke. He could've done everything the exact same way and he'd still have his mac n cheese now if he just used a roux beforehand. Or, he could've kept the heat low, as
>>12461575
suggested, after adding the cheese. These are two things that he did wrong.

My second theory on you: Not only have you lost your mind, you've suffered some terrible roux-related trauma in the past, so any time you hear that word, you go on a menty melty straight to the moon. You can cry and beg and scream all you want, a roux would've fixed OP's problem, without even necessitating a technique change.

[Anonymous No.12461612]

>>12461593
>Your sauce has broken. The reason it broke is because there was nothing binding it; you didn't make a roux

That's actually what you said. Pointing out things now that I explained to you in my first response is an interesting form of damage control.

I'm pretty sure that until an hour ago you weren't even aware that starch from pasta can be used to emulsify a sauce.

[Anonymous No.12461614]

>>12446381
*blocks your path*
94044931766120:94044931766120:47022465883060

[Anonymous No.12461625]

>>12461612
When you read / hear things people say, sometimes, you have to take it at more than face value. I know this is hard for you, but you have to try to interpret why someone would say the thing they're saying, and use your brain to understand what they (and their words) are implying. His sauce broke because it was too hot. It would not break if it had a roux at that heat. I'm pretty sure (90%) that you're trolling me when you're trying to tell me that I don't know starch emulsifies, but if you look through the thread, you'll see that people actually already suggested (and OP already replied to) using some form of starch, whether it be corn or otherwise, to tighten the sauce.

The best part about your posts is you say something aggressively wrong / aggressively obvious, then follow it up with some absurd projection. Again, you're an embarrassment.

[Anonymous No.12461633]

Good thread, OP.

[Anonymous No.12461645]

>>12461625
>It would not break if it had a roux at that heat.
Unconfirmable.

>you say something aggressively wrong
Example?

>people actually already suggested (and OP already replied to) using some form of starch

the blind leading the blind and not 1 of them ever actually answered OPs question its like none of you morons have ever made fettuccine alfredo before.

>you're an embarrassment
I'm not embarrassed. You should be. I've pointed out at least 5 erroneous claims you've made so far. Keep em coming.

[Anonymous No.12461646]

>>12442451
>cook the heavy cream and white cheddar in a bain-marie
This is a dumb way of cooking anything

[Anonymous No.12461660]

>>12461645
>5 erroneous claims
Name them. If you want to know what you've said that's aggressively wrong, look at pretty much any of your "finisher" posts that include hearty projections about me.

[Anonymous No.12461672]

>>12461660
I clearly named them above and even in my last post, go read it if you like.

>what you've said that's aggressively wrong, look at pretty much any of your "finisher" posts that include hearty projections about me

So non-cooking related then? Whatever. Cry about it.

[Anonymous No.12461673]

>>12442367
your cheese looks wrong desu.
u sure you picked the right kind?
looks like fucking cottage cheese.
idk how to make macncheese, but im fairly certain you need a cheese that turns stringy when heated

[Anonymous No.12461680]

>>12461672
Of course non-cooking related. Neither of us are wrong on this, little man; it's why I offered for us to agree to disagree, because this is just a question of method. A roux would make OP's recipe beginner-friendly.

And, no, you didn't name shit in your post. You read between the lines on what I was saying to use the absence of things I didn't mention in order to try to claim I was saying the opposite. You played pedantism like a little cake boy, and I'm going to treat you like the little cake boy you are until we're done here. Go make me some Mac n Cheese, cake boy.

[Anonymous No.12461686]

>>12461680
>Neither of us are wrong on this
You are quite wrong about several things as I said before and addressed in previous posts.

Keep crying. I'm actually quite pleased that people might read this thread and gain some knowledge from my exposure of your ignorance.

[Anonymous No.12461687]

>>12461686
Name what I've said that's wrong.

[Anonymous No.12461691]

>>12461687
Fuck off, go back and read.

[Anonymous No.12461692]

>>12461686
>I'm actually quite pleased that people might read this thread and gain some knowledge from my exposure of your ignorance.

I can't believe this is a sentence you actually said, by the way. Holy shit, this is supreme gentleman tier

[Anonymous No.12461694]

>>12461691
Yeah, I figured I was getting trolled, lol. Babby googled his first recipe online and decided to try to go swinging on 4chan with it. Man, this entire conversation sucked pretty bad, but probably not as hard as your life does.

[Anonymous No.12461695]

>>12461694
>damage control

[Anonymous No.12461699]

>>12461695
>cringe

[Anonymous No.12461711]

Fucking shit, it must be British hour.

I fucking hate the UK so much. They think this "banter" is charming, but you guys are just huge faggots that nobody wants near.

I hope niggers and Muslims keep flowing onto your island to dilute the faggotry, its the best possible outcome.

[Anonymous No.12461719]

>>12461711
He's probably an Australian, honestly. Australians are some of the shittiest people on Earth, for whatever reason. It just runs in the gene pool over there.

[Anonymous No.12461723]

>>12461711
>>12461719
I guess if you suck at cooking you can always just talk shit to make you feel better.

[Anonymous No.12461728]

>>12461723
Was I right about the Australian comment? You've been talking shit all night, retard. Get over yourself. You can't claim the moral high ground now, and you can't claim that a roux is bad for making a sauce that won't break. Just stop replying. Go get killed by a giant spider, or something.

[Anonymous No.12461729]

>>12461728
>>12461723
I'm kidding, by the way; don't actually die. But seriously, stop replying.

[Anonymous No.12461736]

>>12442553
corn flour is just fine wheat flour you absolute fucking peon

[Anonymous No.12461737]

>>12461728
This retarded asshole is so full of himself he can't even admit that he's just been educated and
>roux is [good] for making a sauce that won't break
continues to get educated.

You're wrong. The sauce will still break at the same temperature. Fucking moron.

[Anonymous No.12461739]

>>12445329
Most people think you're a total faggot and they'll never say it to your face because that's how much of a a faggot you are

[Anonymous No.12461740]

>>12461737
Oh, retarded asshole? At least you aren't here trying to make bizarre assumptions about my culinary background, anymore.

>admit he's just been educated

Jesus, did that sound better in your head? And here's another aggressively wrong claim you've made in one of your posts, yet again. Dumb Australian faggot.

[Anonymous No.12461745]

>>12461740
I literally can track through posts your backtracking from erroneous statements after reading the correct facts that I posted.

Yeah, you've been educated.

[Anonymous No.12461747]

>>12461745
Point out any "erroneous" statement I've made that doesn't sound like you're reading too far into it / not reading into it at all in an attempt to be pedantic. Dumb Australian faggot.

[Anonymous No.12461749]

>>12461745
Either actually do it or both of you shut up now.

[Anonymous No.12461752]

>>12442367
Bruh
>Boil Mac
>Cook double dose of white sauce
>this accomplished by making a roux and SLOWLY added milk, salt, pepper
>After white sauce is thick, add shredded cheese of your choice
>Add sauce to fully cooked, strained macaroni
>Pour into greased pan, add bread crumbs stirred with melted butter to top
>Cook at 350 for 35 minutes

Best mac+cheese in the world

[Anonymous No.12461757]

>>12461752
NO HOW DARE YOU SUGGEST A ROUX ALLOW ME TO POST AT YOU FOR 2 HOURS ABOUT HOW YOU'RE WRONG BECAUSE YOU DIDN'T MENTION THE BOILING POINT OF MILK HAHA I BET YOU FEEL STUPID NOW DON'T YOU? DON'T YOU? STUPID CULINARY SCHOOL DROP OUT HAHA I WIN GET EDUCATED SIT DOWN

>starts literally crying IRL

[Anonymous No.12461758]

>>12461747
>>12461749
>2 morons unable to read the thread

i lol'd

[Anonymous No.12461762]

>>12461758
Translation: You just realized I haven't actually said ANYTHING erroneous, and you've just been reading too far into shit because you're angry, upset, and want to lash out at someone over nothing. In short, you're Australian.

[Anonymous No.12461766]

>>12461757
I mean I hardly call it a roux. If I’m taking it to brick red levels or color I would, but for a mac and cheese recipe I can whip up with my eyes closed I go for a light yellow-tan color

[Anonymous No.12461768]

>>12461766
I'm just fooling around. Forgive me

[Anonymous No.12461772]

>>12461757
>>12461752
at least he didn't incorrectly troubleshoot the OPs original attempt and then spend 2 hours of damage control and backtracking out of a desperate need to feel like less of a moron

[Anonymous No.12461775]

>>12461772
It wasn't an incorrect troubleshoot, though. Adding a roux would've fixed the sauce. It didn't stick to the OP's exact recipe, sure, but it gave him an (arguably) better one for his skill level. Stop crying, Australian boy.

[Anonymous No.12461776]

>>12461762
>in denial this hard

[Anonymous No.12461778]

>>12461776
cringe

[Anonymous No.12461779]

>>12461775
>DENIAL OVERLOAD

[Anonymous No.12461782]

>>12461779
>losing my mind as an Australian: the musical

[Anonymous No.12461785]

>>12461768
I know senpai, i do forgive you. I hope OP saved his macurdroni and whey

[Anonymous No.12461788]

>>12442367
You should try making a roux. It looks like your sauce broke, which a roux would have prevented.

[Anonymous No.12461791]

>>12461752

Hot take on this recipe that I’ve done: I cooked it with the breading, froze it over night, then balled it and deep-fried this into mac and cheese balls

[Anonymous No.12461796]

>>12461788
>It looks like your sauce broke, which a roux would have prevented.

This is still incorrect, you fucking moron.

[Anonymous No.12461802]

>>12461796
Gee whizz. It has been so long since I've ever seen anybody this triggered. How can anybody not be too jaded to get this emotional on the internet in 2019?

[Anonymous No.12461804]

>>12461802
>damage control

[Anonymous No.12461805]

>>12461796
That wasn't even me, dipshit.

[Anonymous No.12461808]

>>12461805
Does it matter if it's you or some other moron?

[Anonymous No.12461809]

>>12442367
OP, if you use a roux your sauce won't break like that.

[Anonymous No.12461810]

>>12461808
That's the first smart thing you've said all night; to you, it probably doesn't. You're just going to hear the word "roux" and start swinging until you pass out on a booze bender, you crazy Australian bastard. It wasn't incorrect, by the way; a roux is a very good sauce binder.

[Anonymous No.12461814]

>>12461809
go ahead, make it a meme and immortalize this choice piece of idiocy

[Anonymous No.12461819]

>>12461814
>make it a meme

Just when I thought the cringe couldn't get any harder. Jesus fuck. You want to know why these people are poking at you, right? Because you're an insufferable faggot. It wasn't enough for you to be right and the other person to be right; you had to be right and somehow miraculously make them be wrong, and turn anonymous 4chan posting into a pissing contest. You're a fucking idiot, and you deserve every bad thing that happens to you, probably.

[Anonymous No.12461827]

>>12461819
I don't give a fuck what any of these morons think. I'm right, and you're wrong. No part of that truth relies on you admitting it.

[Anonymous No.12461832]

>>12461827
I'm wrong that a roux would prevent a cheese sauce from breaking? Are you even reading your own posts, here? Fuck's sake. You have a mental illness.

[Anonymous No.12461837]

>>12461832
>I'm wrong that a roux would prevent a cheese sauce from breaking?
Yes.

[Anonymous No.12461838]

>>12461832
Stop feeding the troll mate

[Anonymous No.12461842]

>>12461791

Will have to try, thanks for the advice
>Post turnip recipes that won’t make you want to kill yourself

[Anonymous No.12461851]

>>12461838
Yeah, you right.

>>12461837
Well, we may have spent a long while here, but just remember that you seriously tried to claim that a roux would not help to prevent a cheese sauce from breaking. Remember, years from now, that this is something you actually claimed in an attempt to make the other guy "wrong" on 4chan. What a fucking mess. Australian shitposters truly are some of the worst shitposters on the planet.

[Anonymous No.12461868]

>>12461851
I haven't attempted anything. Anyone who can read and use google will know the truth, both about the facts of cooking and the fact of you being such a little bitch that couldn't handle being wrong that you shitposted on /ck/ for two hours.

[Anonymous No.12461873]

>>12461868
The pure, relentless irony in this post

[Anonymous No.12461880]

>>12461873
Maybe if you rub some roux on your ego it will help prevent it from breaking.

It actually won't though.

[Anonymous No.12461881]

>>12461880
Good talk, brother.

[Anonymous No.12461882]

>>12461842
Cook turnips in oil for 10 minutes until tender
>add small amount of flour slowly to thicken into roux to prevent breakdown of sauce
>add 1 cup heavy cream slowly, stir and simmer down
>Add 1/2 tsp nutmeg, salt/ pepper

[Anonymous No.12461897]

>>12461762
You seem to be the racist, as is very common with your types. I simply don't give a shit about your fucking nations and don't want to visit them.
If you want to call me racist for disagreeing with you then you must have been shillary supporters since that's the best that they can do.
Are you still seething in your closets because Trump beat your annointed one?

[Anonymous No.12461911]

>>12461897
>this entire post

AUSSIE LAD TRULY HAS LOST HIS MIND

[Anonymous No.12462327]

In der Schweiz, we toss partly-cooked pasta and grated cheese into a baking dish, mix thoroughly, stir bechamel sauce through then top with more grated cheese and bake to bubbly. No clumps or lumps, ever.