/ck/ - Food & Cooking

[Anonymous No.20406202]

*perfects your mac and cheese*

[Anonymous No.20406216]

>>20406202
its pretty based ngl

[Anonymous No.20406225]

>>20406202
>putting chemicals into your food

[Anonymous No.20406243]

it really is a game changer and I don't see myself ever going back to a roux for mac and cheese

[Anonymous No.20406245]

>>20406202
If you do 50/50 milk to sharp cheddar then add a strained jar of pickled jalapenos after its melted and then blend everything it tastes like movie nacho cheese, but better.

[Anonymous No.20406276]

>>20406225
I hear there are sick fucks out there atually cooking their pasta in dihydrogen monoxide

[Anonymous No.20406363]

>>20406225
it's baking soda reacted with citric acid. like from lemons. it's easy to make at home

[Anonymous No.20406577]

>>20406225
I'm sure you're putting constantly putting things in your body everyday that are 100x worse than whatever sodium citrate could do to you, whether through conscious choice or unconscious actions.

[Anonymous No.20406602]

>>20406276
I like to add a dash of sodium chloride as well

[Anonymous No.20406630]

thank god my lab chemicals aren't GMO, was concerned for a second there

[Anonymous No.20406631]

>>20406363
>just grow lemon trees
I'm Canadian, nothing survives here or is meant to.

[Anonymous No.20406663]

>>20406631
You can grow big pumpkins tho

[Anonymous No.20406873]

>>20406663
Pumpkins? Those are their wives!

[Anonymous No.20406904]

>>20406873
bullshit
those men don't look like glugs to me

[Anonymous No.20406915]

>>20406631
I hate how we have no stores up here.

[sage No.20406929]

>>20406663
those things look ready to implode under their own weight.

[Anonymous No.20406936]

>>20406202
Just make a roux

[Anonymous No.20407305]

>>20406873
>tfw no giant blobass pumpkin gf
fuck this gay earth

[Anonymous No.20407319]

>>20406216
it's a weak base

[Anonymous No.20407330]

>>20406363
I can't believe I did all the chemical calculations with molar masses and reaction equation because I needed 3g of sodium citrate and only had baking soda and citric acid. 2.2g of citric acid and 2.9g of baking soda. Will never go back to roux + cheese either.
>inb4 2.2+2.9 != 3

[Anonymous No.20407331]

>>20406602
dude that's just salt

[Anonymous No.20408288]

>>20407330
your high school chemistry teacher is smiling from his grave

[Anonymous No.20408323]

>>20407330
Baller

[Anonymous No.20408819]

>>20406202
I got potassium citrate vitamin pills. Usually if you add an equal amount of sodium you can eat potassium without it tasting like gunpowder. I am going to try it in my next mac and cheeze and add some thing salty like bacon to cover the gunpowder taste. Three pils is like one banana's worth of potassium.

[Anonymous No.20408895]

>>20406363
you can also do baking soda and vinegar to get sour salt that you can sprinkle on popcorn or homemade potato chips

[Anonymous No.20408899]

>>20406225
>>putting sodium chloride into your food

[Anonymous No.20408908]

>bro just go to the science store and buy a jar full of chemicals
Or you could use evaporated milk from the grocery store instead.

[Anonymous No.20408919]

>>20406202
Yeah, that's what I needed, even more sodium in my mac and cheese

[Anonymous No.20408952]

>>20408908
This. Worked up an evaporated milk recipe, can bake it or do it stovetop, haven't bothered with a roux based version since.

[Anonymous No.20409238]

>>20406631
you buy the lemons from a lemon farmer my negro
>>20407330
very interesting. i will perfect my recipe. thanks.
>>20408895
i did not know about this. thanks, it will be fun.

[Anonymous No.20409242]

>>20406202
I prefer the texture and flavor of a traditional roux based sauce. I've used sodium citrate and its fine, but I'm not sure why the texture of Velveeta on Shells is desirable?

If I was going to deviate from a roux I'd rather go for a culinary cream mix that uses modified corn starch. Freeze/thaw stability is great for batch prep, I'm just not fat enough to batch prep mac and cheese.

[Anonymous No.20409246]

>>20409238
additionally, my favorite sodium citrate recipe uses a block of queso fresco, hatch chiles, and some jalapeños. it makes an excellent appetizer commonly found in Atlanta and the surrounding areas of Georgia.

[Anonymous No.20409261]

>>20408895
Don't do this, it makes nerve gas.

[Anonymous No.20409695]

What is this supposed to do, give it tang? I found the best way to mimic Kraft Mac and Cheese and that tangyness is to add a heading spoonful of whole fat plain Greek yogurt to my cheese sauce. Works well.

[Anonymous No.20409705]

>>20409695
It makes it emulsify better so it's perfectly smooth. You can just use milk and cheese and sodium citrate to make a perfectly smooth cheese sauce. Don't need to use any starch.

Have you ever tried adding condiment mustard? Might sound weird but a lot of mac and cheese recipes use mustard. And the bit of vinegar in it adds tanginess.

[Anonymous No.20409708]

>>20409695
it keeps the fat/oil from separating as the cheese melts without having to add a whole fuckton of something else like roux, it's one of the things they put in processed cheeses like american cheese that gets them to melt well

[Anonymous No.20409713]

>>20409708
>>20409705
I Bought a 10 pound bag of cheese powder off of nuts dot com and just combine that with Milo and butter when I want a Mac and cheese sauce. Probably has it in it already.

[Anonymous No.20410368]

>>20409695
Sodium citrate is an emulsifier; it does not impart a citrusy taste, but it does keep cheese emulsified as it melts. Most cheese when melted separates into oil and other stuff and gets pretty gross. When emulsified with sodium citrate it melts but stays emulsified so you don't get separate oil slicks.

[Anonymous No.20410373]

>>20409246
Sounds like a Buford Highway kind of thing.

[Anonymous No.20410777]

>>20409242
>I'm not sure why the texture of Velveeta on Shells is desirable?
literally bc all of our moms made us Velveeta shells and cheese or Kraft mac and cheese and we all expect that super smooth texture now

[Anonymous No.20412154]

>>20406202
And god damn do I need some.

[Anonymous No.20412201]

>>20412154
Foul

[Anonymous No.20412440]

>>20412154
mac and milk