/ck/ - Food & Cooking

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Anonymous Thu Apr 12 22:17:20 2018 No.10445416 [Reply] [Original]

What's the best cheese for this ?

>>	Anonymous Thu Apr 12 22:17:44 2018 No.10445418 >>10445416 brie obviously

>>	Anonymous Thu Apr 12 22:19:41 2018 No.10445432 Manchego. I put that shit in everything.

>>	Anonymous Thu Apr 12 22:20:20 2018 No.10445435 >>10445416 Smegma.

>>	Anonymous Thu Apr 12 22:25:21 2018 No.10445478 File: 237 KB, 1300x1300, 000126699[1].jpg [View same] [iqdb] [saucenao] [google] A high quality meal needs high qualilty cheese. And the best cheese for that is OBSESSED™.

>>	Anonymous Thu Apr 12 22:29:29 2018 No.10445499 Fromunda.

>>	Anonymous Thu Apr 12 22:30:02 2018 No.10445503 >>10445416 real cheddar

>>	Anonymous Thu Apr 12 22:31:58 2018 No.10445512 File: 21 KB, 400x400, sweetie.jpg [View same] [iqdb] [saucenao] [google] >>10445416 >he only uses one type of cheese for this lmao get out of here pleb

>>	Anonymous Thu Apr 12 22:32:31 2018 No.10445516 You need more than one. You need a melty cheese, but melty cheeses usually aren't very flavorful. I like monterey jack for this role. You also need flavor. Throw in some sharp cheddar. Throw in some gruyere. Throw in some parmesan.

>>	Anonymous Thu Apr 12 22:32:56 2018 No.10445518 american colby jack cheddar moozadell smoked gouda pepperack pamesan

>>	Anonymous Thu Apr 12 22:33:14 2018 No.10445521 mix of cheddar, gruyere, maybe some mont. jack if you have it. bit of milk and also a pinch of sodium citrate.

Anonymous Thu Apr 12 22:33:45 2018 No.10445523

Boil your elbow mac, drain, put back in the pot, butter, in keep it heating on med low. Shred cheddar, coat with corn starch, add a few tablespoons of milk. Start adding cornstarch coated cheddar slowly. Add the rest of the cheddar and milk it to keep it creamy.

Salt to taste.

>>	Anonymous Thu Apr 12 22:35:12 2018 No.10445533 >>10445523 I shouldn't have to tell you to stir that.

>>	Anonymous Thu Apr 12 22:38:26 2018 No.10445554 >>10445523 Just so you know, the cornstarch chops up the long chain proteins so it can be creamy and not clumpy.

Anonymous Thu Apr 12 22:38:50 2018 No.10445556

>>10445416
the basics that you can buy. i make the roux, then i add some shitty kraft ched, mozz, parm, top it with dumbass expensive shit from the fagshop like jarlsberg
use penne
use various onions, spicy peppers if that's your thing
turns out nicely, baked

>>	Anonymous Thu Apr 12 22:39:27 2018 No.10445561 >>10445554 You can use citrates, but there's no need.

>>	Anonymous Thu Apr 12 22:39:41 2018 No.10445563 >>10445416 Cheddar.

>>	Anonymous Thu Apr 12 22:42:24 2018 No.10445582 File: 172 KB, 1044x1390, colmans-original-english-mustard-powder-and-tin-and-preprepared-mustard-ACGJJA[1].jpg [View same] [iqdb] [saucenao] [google] >>10445523 where's the mustard?

>>	Anonymous Thu Apr 12 23:20:28 2018 No.10445824 >>10445416 Sharp cheddar

>>	Anonymous Thu Apr 12 23:23:26 2018 No.10445836 >>10445582 by all means. If you want sharp. cheddar creamy or cheddar sharp.

>>	Anonymous Thu Apr 12 23:26:14 2018 No.10445846 File: 148 KB, 1000x1000, shell pasta.jpg [View same] [iqdb] [saucenao] [google] >>10445416 Best pasta for mac and cheese coming through.

>>	Anonymous Thu Apr 12 23:29:35 2018 No.10445859 >>10445846 You're 100% right.

>>	Anonymous Thu Apr 12 23:31:29 2018 No.10445870 >>10445846 cavatappi is up there too cav with cabot cheddar black pepper and scallions with a broiled crispy cheese crust is god tier

>>	Anonymous Thu Apr 12 23:32:19 2018 No.10445873 >>10445416 Naruto Uzumaki

>>	Anonymous Thu Apr 12 23:34:42 2018 No.10445887 File: 41 KB, 270x170, thinking-man-png-files-33563[1].png [View same] [iqdb] [saucenao] [google] >>10445846 then it would be 'shell & cheese'.

>>	Anonymous Fri Apr 13 00:06:25 2018 No.10446036 File: 7 KB, 225x225, images.jpg [View same] [iqdb] [saucenao] [google] >>10445416 Vernix Caseosa.

>>	Anonymous Fri Apr 13 00:17:30 2018 No.10446072 Kraft

>>	Anonymous Fri Apr 13 00:25:01 2018 No.10446095 >>10445846 >not wheels fucking pleb

>>	Anonymous Fri Apr 13 00:30:29 2018 No.10446111 >>10445416 Cheddar and some parmesan (maybe even a little gruyere if you're feeling adventurous)

>>	Anonymous Fri Apr 13 00:40:00 2018 No.10446150 Real™.

>>	Anonymous Fri Apr 13 00:52:05 2018 No.10446199 File: 62 KB, 575x464, Yuuka_aspergers.jpg [View same] [iqdb] [saucenao] [google] >>10445416 Cheese

>>	Anonymous Fri Apr 13 00:56:44 2018 No.10446220 File: 890 KB, 2419x3226, NOW IT MELTS.jpg [View same] [iqdb] [saucenao] [google] Nothing but Sunny Acres for that authentic Southwestern Flavor. Now It Melts!

>>	Anonymous Fri Apr 13 01:17:09 2018 No.10446285 >>10446111 This dude has it. Can try some Monty Jack if you want.

>>	angry Fri Apr 13 01:21:56 2018 No.10446302 >>10445561 I've done it a bunch of times with sodium citrate + yellow cheddar, cheddar curds, and parm prefer a bechamel still

>>	Anonymous Fri Apr 13 01:38:09 2018 No.10446355 >>10445418 this man isnt messing around

>>	Anonymous Fri Apr 13 01:41:25 2018 No.10446364 >>10446095 hate to break it to u but wheels are TRASH

>>	Anonymous Fri Apr 13 01:43:48 2018 No.10446372 >>10445416 >Not baked Instantly and obvious shit Mac and Cheese

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