I'm intrigued. Will have to try it. Question...why would you do that with something you can already buy a block of and slice (like cheddar/swiss)? I don't have any issues getting those nice and gooey over a buger...the feta thing though piques my interest.

Well, curiosity got the better of me and ordered some from modernist pantry last night to try. Ordered the bigger qty to share with neighbors and family as you get 8 times more at only twice the price of small. Should be here Friday. 12.99 total using free shipping below.

NOTE: see shipping section and there is promo code "shipfree" you can put in if this is your first order and you save the 4.99 shipping fee.

http://www.modernistpantry.com/sodium-citrate.html

[This message has been edited by coppag92 (edited 10/21/2013 2:37p).]

quote:

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I'm intrigued. Will have to try it. Question...why would you do that with something you can already buy a block of and slice (like cheddar/swiss)? I don't have any issues getting those nice and gooey over a buger...the feta thing though piques my interest.

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I find that melted cheddar on burgers gets very oily. Probably more an appearance thing than anything.

And as already pointed out you can play with some cheese that normally wouldn't work.

Ive got some delivering tomorrow because of this thread and I want to make some mac and cheese on saturday. Does anyone have a basic recipe w/ proportions?

Mine came in yesterday

http://texags.com/main/forum.reply.asp?topic_id=2373681&forum_id=67

Link to the bechamel thread.

http://modernistcuisine.com/recipes/sodium-citrate-creates-silky-smooth-macaroni-and-cheese/

Link to Modernist Cuisine Mac & Cheese

[This message has been edited by DonaldFDraper (edited 10/18/2013 9:56a).]

Followed that mac and cheese recipe last night but used manchego instead. Pretty damn good, but it needed a little more liquid for the dryer cheese.

Speaking of dryer cheeses, this burger with "pliable parmesan" looks like a winner.

Fido, you can use water instead of sake

http://www.playingwithfireandwater.com/foodplay/2009/03/umami-burger.html

Made queso with Na Citrate a few days ago, using similar recipe to the OP's. Did the amounts a little differently, using the modernist recipe to get proportions, then adding 2 poblanos that I roasted and peeled, plus one jalapeno. Added some tomato, cilantro, and onion as well. Was very good, and will use it for mac & cheese soon.

I made a ghost pepper cheese queso with this and it was fantastic.

Just did a Hatch chili queso for lunch.

1 1/8c water
2 hatch chilis (roasted, peeled, seeded)
1 1/4t Sodium Citrate
8oz Jack cheese
4oz Mozzarella cheese

Combine water & peppers in blender and blend. Simmer in small pot w/ Sodium citrate until dissolved. Shred cheese. Maintain simmer as you whisk cheese in bit by bit. Dump in bowl and try not to burn your eso****us if you elect to use a straw rather than chips.

filter doesn't like esophagus, eh?

Arrived today! Just in time for nachos and football tomorrow!

Just made another batch. So. Good.

My mac n cheese consisted of grafton cheddar, wisconsin white cheddar, mild cheddar (yellow), and a little gruyere. Probably 30/30/30/10. Everyone loved it, but I'm looking forward to trying some different combinations. That batch was mostly to clean out the fridge a bit.

i've never heard of this before, but i bought some on amazon so i can give it a shot.

WOW! That’s some good stuff, first batch last night. Had some sharp cheddar needed to get rid of so used that. Now can’t wait to try another cheese(s) and other tweaks/variations too as well as mac and cheese.

Thanks to Htown and Sooner.
(edit for credits)

[This message has been edited by coppag92 (edited 10/20/2013 3:24p).]

I wish I could take credit for it. Credit goes to Htown for this one. I just happened to OP this thread on it.

Could someone provide a link to the best place to purchase it at?
Having trouble making sure I have the right one.
TIA

http://www.amazon.com/Grade-Sodium-Citrate-Molecular-Gastronomy/dp/B00BLPNMYY/ref=sr_1_2?s=grocery&ie=UTF8&qid=1382368634&sr=1-2&keywords=sodium+citrate

Any harm in using milk instead of water in that queso?

Just ordered some, can't wait to try it!

Also made a porter/cheddar sauce to go with pretzels this weekend.

Made some over the weekend. A little thin until it cools and thickens. Think I'll adjust next time to get it thicker when hot.

Did 1 C water, 1 1/4 tsp sodium citrate. Ended up with probably about 12 oz cheese, mix of Jack and Sharp Cheddar. Cooked up some onion and peppers and threw in.

[This message has been edited by ORAggieFan (edited 10/21/2013 12:55p).]

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A little thin until it cools and thickens. Think I'll adjust next time to get it thicker when hot.

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Haven't checked to see what the exact differences are, but mine has been pretty perfect measuring by weight instead of volume.

Agree on the thinness OR...I think I'll probably cut back to 3/4 cup of water next time.

Will you adjust down the sodium citrate or just less water?

Just less water. From my understanding, the citrate doesn't cause the runniness, it just protects the emulsification. I could be totally wrong though...

Got mine ordered.

What are some of the recipes that have turned out alright. Need some good queso and Mac n Cheese recipes

They're posted all over the thread.

man, i love thin queso. Might have to look into this...

GR
You posted what cheese you put into your Mac n Cheese and the proportions, but how did you make the sauce that you poured in is my question. How did you incorporate the sodium citrate?

Recipe Pages from Modernist Cuisine:

Queso

Mac & Cheese

They've got the actual weights and percentages listed for scaling the recipes.

I used the modernist cuisine recipe above. A couple of notes:

I doubled everything and it made WAY too much cheese sauce as proportioned to the pasta. Odd - maybe I messed something up along the way. I froze the remainder.

I don't have a scale but I used 2 teaspoons of sodium citrate in sub for the 11 grams - worked fine. I also used milk. I found the consistency was just right for mac and cheese, but make sure you slowly pour the sauce over your noodles to get the proper amount.

I don't have an immersion blender, I just simmered and slowly whisked in the grated cheese.

I used half Monterrey jack and half sharp cheddar. I wish I had used all sharp cheddar or something with more bite as the sauce was a little bland for my taste. Everyone that ate it including my 3 year old loved it - so I guess that is good.

[This message has been edited by Husky Boy Jr. (edited 10/21/2013 3:41p).]

This thread needs more pics. Come on guys.

quote:

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GR
You posted what cheese you put into your Mac n Cheese and the proportions, but how did you make the sauce that you poured in is my question. How did you incorporate the sodium citrate?

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The links are posted in the thread. Here's the recipe that I used:

http://modernistcuisine.com/recipes/sodium-citrate-creates-silky-smooth-macaroni-and-cheese/

I used the same 265/11/285 figures for both mac n cheese and queso.