/ck/ - Food & Cooking

>>16813234
in closeup you can see the surface texture is not quite right. like there are very small irregularities on the surface, which makes sense considering i broke the cheese.

yet it's not broken. and if you ate it without observing it, you wouldn't know. it's incredibly smooth in the mouth. it doesn't form a skin on the surface, and i even took a bit in a bowl and heated it up really hot in the microwave and the oil didn't separate out.

next time ill try adding the potassium citrate to the bechamel before adding the cheese, and see what the result is like without forcing the cheese to break. i really just wanted to see if there was a way to undo a broken cheese sauce.

i was also concerned there would be a metallic aftertaste, as that can be the case with potassium chloride "salt alternatives". but there is no perceptible aftertaste.

all in all, great success. although sodium citrate is probably better to use, and i imagine that's why it's used in industry, if you have potassium citrate it will work.