Has anyone tried it in Hollandaise sauce?

Tom Hagen said:

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Has anyone tried it in Hollandaise sauce?

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doesn't the egg yolk do the job as the emulsifier?

Made the best alfredo sauce the other night with this stuff.

aeroag14 said:

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Does anyone know if using sodium citrate as the emulsifier (instead of mustard, mayonnaise, egg, etc...) in a vinaigrette would work.

Just curious more than anything

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Partly addressed on p4. NaCitrate is not a general emulsifier.

Shouldn't work because the mechanism is related to Calcium induced precipitation of casein. So it's not just about precipitation of proteins in general, but about the specific properties of casein after it's been clipped by the proteases in rennet. Also, your vinaigrette won't have as much calcium to chelate.

This can be accomplished with Sodium citrate, phosphate or chloride. The amount of NaCl needed would make the queso unpalatable. Ca phosphate is insoluble (makes up bones and teeth), which might affect the mouth feel/texture.

Did a sharp cheddar and Gouda Mac n cheese for mothers day. Pretty much followed the ratios, but added milk/citrate to preference. Nails.

As I was flipping back through the thread I saw some discussion about baking and crunchy toppings. We've been making breadcrumbs separately and sprinkling on top after it's plated:

A variation on an Ina recipient:
1 crumbed bollilo roll from HEB
Half a lemon worth of juice
A handful of chopped parsley
Pinch of salt
Couple glugs of olive oil
Toast in a skillet until deep golden brown.

Halfway tempted to keep a b**** of this goodness on the counter for emergency salad croutons.

Can't believe I took so long to try this. Did the first recipe on the first page. Good stuff.

What would sodium nitrate do to macaroni and cheese?

DonaldFDraper said:

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I was having consistency issues with the Modernist Cuisine method so I started using the ChefSteps method. No issues since. I have done the exact recipe in the link below and adapted it for Mac and Cheese by omitting the jalapeno and adding minced shallot and garlic, AWESOME.

http://www.chefsteps.com/activities/nacho-cheese

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so you just make this exact cheese and pour it on top of noodles?

Gramercy Riffs said:

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gigemJTH12 said:

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anyone have success with a Mac and Cheese recipe?

If so can you please post it? thanks!

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You mean other than when you asked on the previous page and I posted it?

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am I going crazy? I cant find where you posted it...I have been looking for 10 minutes

That's correct.

Pretty much. I use the same recipe from Page 1:

Quote:

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8oz block of cheese grated in large grate setting
3/4 cup of water
1 1/4 tsp sodium citrate

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It is enough sauce for a regular bag of noodles for my taste. Try different cheeses or use milk instead of water. I usually just stick with cheddar for a mac and cheese. I also like to roast some green chile or dice some serranos for some heat from time to time. Try out different things and have some fun with it!

thanks! whats a regular size bag of noodles?

Not a really big one. I don't buy pasta too much, but I'm going to guess 1 lb?

Edit: Double checked on HEB.com and it is the 16 oz bags of pasta I have used in the past.

gigemJTH12 said:

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Gramercy Riffs said:

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gigemJTH12 said:

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anyone have success with a Mac and Cheese recipe?

If so can you please post it? thanks!

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You mean other than when you asked on the previous page and I posted it?

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am I going crazy? I cant find where you posted it...I have been looking for 10 minutes

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Page 12. No worries - here's the link.

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

Do you know what the volume is on that 11g of citrate? I don't have a scale

It's about 1 1/4 tsp

Sooner Born said:

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It's about 1 1/4 tsp

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Bump because I always reference the recipe on the first page and this thread got too many pages down.

Also. I am making game day quest so BTHO ucla!!!

Just made a batch for a party tonight. Sauted chopped onion, jalapeo, and Serrano fast and hot. Added milk and sodium citrate. Queso Oxica was my primary cheese with a little Monterrey Jack as cheddar thrown in. Added a few chopped roasted green chilis when I added the tomatoes. Good stuff.

So this may be a dumb question but I've never made my own queso before (except for Velveeta) but planning to do it tomorrow. Looking at OP's recipe, he never says when to add the tomatoes, onions, cilantro, and peppers. When does this happen in the process? Also, my HEB doesn't have "plum tomatoes". Can I just use Roma?

1. Melt Cheese
2. Add extras
3. ????
4. Profit

I use a vine tomato but any would work fine. I first boil the water and sodium citrate, then add shredded cheese a handful at a time. One all the cheese is melted, I add my peppers and tomato.

I have started smoking a tomato, sweet onion and jalapeno and hitting them with the wife's slapchop to add to a cheddar-jack mix. Pretty-pretty good.

Had a thanksgiving potluck at work today. Some plebe made "queso". His recipe was...cream cheese, rotel, sausage. The coworkers looooved it...some people just don't know what good is!

B-1 83 said:

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Just made a batch for a party tonight. Sauted chopped onion, jalapeo, and Serrano fast and hot. Added milk and sodium citrate. Queso Oxica was my primary cheese with a little Monterrey Jack as cheddar thrown in. Added a few chopped roasted green chilis when I added the tomatoes. Good stuff.

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Just made the same recipe for Thursday/Friday. The Oaxaca cheese is a good choice with just enough Monterey Jack and Colby in there to break the stringyness.

rilloaggie said:

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Had a thanksgiving potluck at work today. Some plebe made "queso". His recipe was...cream cheese, rotel, sausage. The coworkers looooved it...some people just don't know what good is!

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If they called it something else, would you still think it didn't taste good?

Call me crazy but I'm not a fan of rotel or unbrowned sausage.

Most of the recipes I'm finding online for mac n cheese or queso using this sodium citrate says to mix with immersion blender. Is this tool necessary? Anybody have luck with just a whisk?

62strat said:

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Most of the recipes I'm finding online for mac n cheese or queso using this sodium citrate says to mix with immersion blender. Is this tool necessary? Anybody have luck with just a whisk?

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I only use a whisk and have never had any issues.

same.

I did a lobster Mac n cheese last night. The taste was phenomenal but it was really dry. The sauce was perfect after making it, but recipe called for baking at 400 for 45 min, I think that maybe was the culprit?

I used 1.5 lbs of tillamook white cheddar, .5lb Monterey Jack and .5lb of guyere.

Lobster bacon and red bell pepper.

Need to figure out to make it more creamy next time. But it was really damn good.

62strat said:

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I did a lobster Mac n cheese last night. The taste was phenomenal but it was really dry. The sauce was perfect after making it, but recipe called for baking at 400 for 45 min, I think that maybe was the culprit?

I used 1.5 lbs of tillamook white cheddar, .5lb Monterey Jack and .5lb of guyere.

Lobster bacon and red bell pepper.

Need to figure out to make it more creamy next time. But it was really damn good.

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I got super excited when I read lobster bacon. I was like, wait that's a thing?? Then I sadly realized it was lobster and bacon.... and was disappointed. It's the only time bacon has ever disappointed me though, so there is that.

Strat, next time maybe use some milk and cut down on the length of oven time a little so its less dry maybe? I wouldn't think you need 400 degrees and 45 minutes to ensure food safety.