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AdorableMaximum4925 t1_iy244o4 wrote

Reply to comment by Vexvertigo in [Homemade] Mac and Cheese by HighbrowUsername

What does it do

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Vexvertigo t1_iy257l6 wrote

You add a pinch to a cup of boiling liquid. Beer, milk, water, or whatever. Then add shredded/crumbled cheese a handful at a time. Now you have a smooth cheese sauce. Sodium citrate keeps the oil from separating out from the cheese. You can turn any cheese into a liquid

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JorisR94 t1_iy2uhw1 wrote

What's the advantage of using this with a liquid like milk (or evaporated milk) over using a classic béchamel sauce?

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Vexvertigo t1_iy2vddf wrote

It’s easier and less diluted by the binding liquid. It ends up tasting a lot closer to the taste of the cheese you use unless you melt it in something like beer. It’s also a lot more stable and can be reheated without breaking

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ZeldricTV t1_iy3wl39 wrote

Thank you for all of your explanations to the questions people are asking. I'm actually taking notes as I don't know any of this stuff but I love a good mac and cheese.

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newbies13 t1_iy2mq1f wrote

think of kraft singles, or American cheese in a grilled cheese. It's super melty and gooey, where if you just throw cheddar or another cheese in there, sure it melts but doesn't have the same smoothness. That's what it does.

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