/ck/ - Food & Cooking

>>15114828
Lone Star

>>15114831
nigga. i have never even seen that in my life

>>15114828
Budweiser is the best macro brew.

>>15114828
Yuengling or Blue Moon. Or if you want to be topical, Corona.

You are a fucking retard. Buy sodium hexametaphosphate. It is more powerful so you use less, but more importantly it doesn't have a weird taste to it (it has no taste). Sodium citrate tastes like ass.

>>15114897
I can make sodium citrate in my kitchen. How do I make sodium hexametaphosphate?

>>15114897
The bitterness in the beer will cover it up, faggot. Of course you say it tastes like ass, that's probably all you eat.

>>15114897
people like you are so tiresome

you are alone in your life, nobody likes you or cares about you

>>15114902
You just buy a big fucking bag of it online. Have fun with your shitty tasting food.

>>15114828
Guinness

>>15114828
Do you even need additives for beer cheese dip? Fondue doesn't. All you have to do is make it and keep it warm with a sterno.

>>15114828
uuh just get one with a nice looking label.

>>15114987
yes, using the additives it remains flowing in the absence of heat and has a better gooey-er texture.

>>15114828
Why not just use roux?
>>15114896
Youngling doesn't have enough flavor and the cheese overpowers it. Go with a stout op.

Don't rule out dark beers! I always make welsh rarebit with schwarzbier.

>>15115100
Roux version is inferior, solidifies quickly.

>>15115650
Meh I like real food

>>15115694
why would using sodium citrate make it not real food? are you retarded?

>>15115703
Why yes I am a trafitionalist how could you tell?

SODIUM

HEXA

META

PHOSPHATE

buy it you utter FOOLS

>>15115985
Nah I just use roux and add more cheese. Take your velveeta shit elsewhere.

>>15114897
>>15115985
Your shit made me look up actual research articles. SHMP has a higher melting temperature and a lower degree of flow at 45 degrees compared to TSC. You can argue about the taste, but it doesn't seem to be "more powerful" in any category.

https://www.researchgate.net/publication/23483187

>>15116111
sodium citrate tastes like ass doe

you use like 1/4 or less sodium hxmp vs sodium citrate per gram for the same emulsifiying effect

in most cases 1/8 tsp or less of sodium hxmp is plenty for home cooking quantities

>>15116190
SHMP seems primarily used for making emulsified solid cheese (e.g. soft melting slices for burgers), but not for free flowing cheese sauces by itself. It's probably good for firm, clingy sauces for pasta dishes, but maybe not for beer cheese dip, unless you keep the dip constantly heated.

If I had both, I would love to try making cheese sauces with only one or the other, to see if you're right.

>>15114828
a lager would be a pretty safe bet for your first time. I use abita amber

Ignore the sodium hexametafaggot. I got some sodium citrate and I want to make mac and cheese. I tried making it with Monterey Jack and a splash of milk. It was okay, but it seemed to be missing something. What can I add to make it more interesting? I was thinking of using buttermilk instead of milk, and using instant bouillon in the pasta water.

>all these faggots using processed chemical solutions instead of properly learning how to make a cheese sauce that doesn't break
All these Youtube-grown molecular gastronomy fads are absolutely cancerous and you're all just making Velveeta with extra steps.

>>15117315
You can make a really good cheese sauce with a roux but it doesn't get to be perfectly smooth like it does with sodium citrate. I wouldn't say one is better than the other because I like that roux sauce has a bit more texture to it sometimes, but I can see why someone might want that perfectly smooth version for some things.

>>15117309
>I was thinking of using buttermilk instead of milk
I made sausage gravy with buttermilk and it was good but a little too tangy. If you're not eating much of it then it might be fine, but half milk and half buttermilk might be a better choice. Mustard is always good with a cheese sauce, mustard powder if you have it but prepared condiment mustard can work too. I like sauteed mushrooms and green onion in it sometimes too. Also, just a little bit of soy sauce makes it really savory without really changing the taste too much.

>>15117352
>it doesn't get to be perfectly smooth like it does with sodium citrate
Yes, it does. Learn how to cook. Sodium salts are a crutch for people incapable of the simple act of melting cheese. Stop watching Youtube hipsters.

>>15117352
>but it doesn't get to be perfectly smooth

Then you're making it wrong.

a roux based sauce will never be as smooth and won't reheat worth shit. deal with it

>>15117414
You're just a shitty cook. Deal with it.

>>15117431
you're just scared of big words and prefer diluted sauces and dips

>>15114828
Beer battered is good for fried food. I'd be cynical about a beer-based dip. I used to drink beer by the case but I started drinking seltzers and can't even stomach lagers anymore.

>>15117368
>>15117380
It's not lumpy when you do it properly with a roux but it's still not 100% smooth like it is with sodium citrate. Though I suppose it depends on the type of cheese you're using, a milder cheese will melt more smoothly than cheese that's aged longer and become grainier. I only really use sharp cheddar in my cheese sauce and it doesn't become perfectly smooth like it will with sodium citrate. I've made a lot of cheese sauce over 15~ years so it's not that I don't know how to do it.

https://www.cooksillustrated.com/science/830-cook-s-illustrated-explains-sodium-citrate
>Moreover, aging also causes the cheese’s proteins to clump in little compact groups. Those tightly clustered tangles of aged proteins are too wrapped up in each other to emulsify well, and because they’re so intertwined, they don’t come apart nearly as easily when heated. Instead, they stay put while the fat melts and drips out around them.
>When you warm up a mixture of cheese with the addition of liquid and a small amount of sodium citrate, the sodium substitutes itself for some of the calcium that’s helping the proteins cling. As the cheese is heated, the proteins separate from each other and again act as emulsifiers, strengthening the emulsion by holding fat and water together.

>>15117488
>epig foodie blog and pop-sci babble
>"I've been doing it wrong for 15 years, therefore you have to listen to me"
I'm not unconvinced you aren't shills.

>>15117463
>I'd be cynical about a beer-based dip.
you are missing out m8

>>15117494
>make rational argument and provide a source that talks about it more in depth
>OH YEAH WELL TAKE THESE BUZZWORDS BITCH YOU'RE DOING IT WRONG
great

>>15117511
>rational argument
>"I have an anecdote and a blog"
Another failure of the American education system's inability to distill basic rhetoric within its students. Sad! Enjoy Velveeta.

>>15117518
have fun with your inferior dip and fear of science

>>15117521
>passive-aggressive Redditor nonstatement
Yep, this is the average person who encourages you to order processing agents online because they can't make a mornay sauce properly. Inability to make a mornay sauce is a matter of failure to heat control, so I wouldn't trust you to make something as simple as eggs either. People like you contribute to fast food threads, I'd bet money on it.

>>15117552
Not sure why this is making you so angry and combative. You're just spouting buzzwords and not bothering to deal with any actual arguments anyone is making. There's also more than one person arguing against you. Anyway, if you don't want to buy pure sodium citrate you can just add some American cheese to a sauce, if you're using sharp cheese for it otherwise you should notice it becoming smoother. Just something to try that you might end up liking. Most of the time I don't even bother because my cheese sauce with a roux is perfectly fine, but I still realize that sodium citrate does something differently.

>>15117593
>calmly explaining why you're wrong
>angry
Why do Redditors misunderstand board culture on here so critically? Also,
>you can just add some American cheese to a sauce
Jesus Christ, the absolute state. I feel sorry for your spawm.

>>15117593
>not bothering to deal with any actual arguments anyone is making

You have to actually make an argument before someone can bother to deal with it, bro.

>>15117605
>calmly explaining why you're wrong
Using buzzwords and insulting isn't really "calmly explaining" especially when you completely dodge the arguments during a discussion. "Board culture" doesn't mean acting like a retard.

>>15117622
see >>15117488

>>15117622
alright. why should I use a roux if it dilutes the flavor of my principal ingredients (beer and cheese), is more difficult to prepare, and doesn't reheat as well?

>>15117649
Saying "buzzword!!" as a rebuttal repeatedly is a Reddit tactic and fully demonstrates my point that you don't belong here.
>"Board culture" doesn't mean acting like a retard.
From the person who just advocated to put Kraft singles in your Mornay sauce. You do contribute to fast food threads, don't you? Be honest.

>>15117687
I put velveeta in mornay and im probably a better cook than you are. Fight me.

>fontina
>velveeta
>smokes gouda or sharp, young cheddar

Suck my asshole

>>15117687
>From the person who just advocated to put Kraft singles in your Mornay sauce. You do contribute to fast food threads, don't you? Be honest.
I didn't say it was ideal, but it's the easiest way to test sodium citrate's effect on a cheese sauce. I don't really eat fast food or post in fast food threads. I don't think there's a significant overlap of people who are mainly interested in fast food and people who use sodium citrate in their cheese sauce. It's kind of odd to constantly keep going on about Reddit and fast food when it's not relevant.

>>15114896
Using corona would be kind of funny actually. Sounds like normie humor your family would probably lap right up, OP.

>>15114897
Confirmed cancer. Real cancer. Not 4chan troll cancer, but real actual fucking pancreatic cancer.

Sodim citrate is the only safe way to do this.

>>15117521
Its not science, science is data collecting only.
Then repeating the data collecting and getting the same result.
If you can't make a roux then you need practice.
Control of the flour and oil or butter under heat.
it takes time to cook.
Home cooking is not resturant fast food where stupid people need to do things faster.
Home cooking is all about the slow process of cooking.
Never take advice of how to cook by those who are paid to do things fast for profit.
Cook slow and cook well. Food needs to be cooked slow to be good.

>>15114828
Here's the beer of choice, Pabst Big Chicken

>>15119258
>never take advice on how to cook from people who do it professionally

you sound like a literal retard boomer

>he got shitty sodium citrate
>not superior sodium hexametaphosphate
holy kek you're straight up retarded

>>15116328
Modernist cuisine uses sodium citrate for flowing cheese dip. Would think they'd know.

>>15117463
>Cynical about beer cheese
Really? You're in for a surprise. Go to a restaurant some time

>>15119368
no way dude, those guys are hacks. they dont know shit, theyre just jewish scammers

>>15114828
Explain, what does the sodium citrate do?

>>15117744
>>15117711
The quality of poster that encourages one to put kraft singles in mornay sauce. Honestly, this board doesn't even try to cook. It looks for epig internet "cheats" and "shortcuts" everywhere it can. Like the retarded 1 minute microwave brownie infographs that used to get spammed on this stupid cunt of a board. Kill yourselves.

>>15114828
Use an ale without much hops or something at least as good as modela. I dont think bud/miller/pabst are going to cut it. Yuengling might be ok if your on the east coast.

OP here, holy shit I didn't mean to do this to you guys sorry

>>15119390
it makes the cheese very smooth and drippy like commercial nacho cheese (that's what is used to make it)

it makes a cheese dip that won't solidify, so you can reheat and reuse leftover portions. that's my main reason for doing it. cheese dip made with a roux will solidify in the fridge.

OP here, would this be a good choice? I don't know anything about beer. I also saw some India Pale Ales that were local.

>>15119730
Ipas are overpowering when cooked with. Use a stout or a scottish ale.

>>15119744
what is an ipa really i don't know

the india pale ales also said ipa

>>15119760
oh............wait a second.

>>15119361
STOP POSTING

>>15117649
>board culture doesn't mean acting like a retard

Hello newfrend

>>15114842
it's the shitty pisswster everyone in texas prefers to drink to get trashed on the cheap. not unlike buying a 30 rack of rolling rock or w/e

>>15114828
Rainier

>>15116027
velveeta is actually pretty good ngl

>>15114913
>yeah I just put industrial chemicals in my food, it makes it taste good

>>15120246
>Sodium citrate is an "industrial chemical"
Bruh

>>15119730
I'd recommend something like a chimay, it pairs really well with cheese.
Basically you want a beer that has a good taste but not an overpowering one.
So yeah something between a strong lagger and an amber beer. Stouts are a bit too strong in my opinion but to each there own taste I guess

>>15120246
You forgot your gigachad pic, king

>>15120253
>sodium citrate is not an industrial chemical
pic related

pro-tip: you can use a lot less sodium citrate than various recipes call for. probably 1/3 as long as you're careful with the heat. no weird taste as a result

>>15120246
you're trying to reason with the same morons that think MSG isnt chinese poison

>>15114828
Use a mild tasting beer like a lager. The star of the dish is the cheese not the beer

>>15119394
Have you ever had velveeta in mornay? Or are you just a traditionalist faggot who thinks theres only one way to do things?

>>15120965
MSG is commonly found in a variety of foods including seaweed and tomatoesz is there any evidence MSG is harmful? It was invented by a japanese man anyway

>>15121892
than why not use one of those products instead of artificial taste enhancers ? Glutamate sounds like cheating to me
But yeah it's probably as harmful as salt, which you should also avoid anyway

>>15120276
orrrrrrr you could BUY

SODIUM

HEXA

META

phosphate

and not worry, at all, about the taste

>>15121942
i wish you weren't alive

>>15121781
>Have you ever had velveeta in mornay?
What the fuck is wrong with you people? Honestly, the birdfuckers on /an/ make less vomit rise from my gallbladder than you lot.

>>15120276
I've noticed this with baking soda too, you can cut down the amount most recipes call for by half and it'll still rise just the same without that weird flavor baking soda can have.

>>15121892
tiny amount naturally occurring MSG =/= chinese exported lab MSG

>>15121957
So, no. Post body, cooklet. I know youve never worked anywhere with accolades by your disdain for trying new things and shit talking processed foods. Dunning kroger in big effect here.

>>15122420
What if its manufactured in a regular country? I agree that consuming ANYTHING made in china is a bad fucking call. Theres nothing wrong with the compound in and of itself, though.

>>15120233
CO here
My buddy from Lubbock brought a case of lone star up here once upon request and, in my honest al/ck/ opinion, it was noticeably superior to RR or the cheap nats we drank in high school/college.
There is a serious possibility that if lone star was readily available here, I would pick it over my daily steels.
Keep Texas safe, keep lone star safe.

boil beer.
add cheese while you whisk
thicken with corn starch if needed.
salt to taste.
your all faggots.

I just wanted to make cheese dip...

>>15124029
I don't think that'll work unless you're using pre-shredded cheese that's already coated in starch.

>>15124051
You're wrong, you don't cook and you're an absolute fucking retard.

>>15124411
Then why do people bother making a bechamel for a cheese sauce instead of just melting the cheese into plain milk? I figured trying to melt it in a thin liquid would just result in it not emulsifying.