/ck/ - Food & Cooking

>>19657355
they're gigabased. i use that shit to make beer cheese dip and it comes out fantastic, the leftover dip also goes great with macaroni too

>>19657355
For me its the mcchicken

>>19657355
i nailed making mac n cheese with a roux on my first try. not only was it my try making that specific dish, it was the first time i'd ever made a roux for anything. you prolly just suck at cooking desu

what's the deal with the different types? I hear about sodium citrate the most but some people say that it affects the taste and sodium hexametaphosphate is better. the label on velveeta just says "sodium phosphate."

>>19657458
It’s not a question of technique. When using a flour roux based sauce the casein proteins in the milk WILL denature with high temperature. You can make it smooth but the sauce can’t get close to a simmer and it can’t go in the oven. A smooth roux based sauce is not possible for a baked Mac and cheese. The only real exception to this is using American cheese in your sauce; it contains so much emulsifying salts that it will emulsify your sauce completely without even the need for a roux. As I understand the emulsifying salts suck the calcium out of casein which in turn makes it much more temperature resilient

>>19657559
baked mac is the inferior mac anyway. just throw fully cooked pasta and a bunch of cheese into your bechamel and still still combined and bam, you're done, and it'll undoubtedly be better than any of that baked nonsense

>chemical additives
>mac and cheese
>youtube faggots

this is an ironic goyslop thread isn't it

>>19657559
You’re making this more complex than it needs to be. Learn to make a good roux and you don’t need these meme chemicals.

>>19657589
stir till combined*
idk how i fucked that up so bad

>>19657603

This, I don't understand this fucking "wah baked mac always comes out grainy" nonsense. I've never had mine turn out that way, using mostly a gruyere+cheddar blend. Even shitty baked mac other people have fed me isn't "grainy" per se, it's just bland. Wtf y'all doing to ya cheese??

>>19657624
Your standards are just on the floor and you can’t tell. It’s a matter of chemistry, the casein WILL denature and go gritty if it goes in the oven.

>>19657594
yup
also
Technically they're stabilizers, not emulsifiers.
Emulsification is mechanical process by definition. The stabilizers keep the emulsification from separating they don't create the emulsification.

They just don't want to call them stabilizers for marketing reasons... and idiots like OP eat that shit up because they think it makes them sound smart when really they're just adding industrial sludge to food that doesn't need it because they don't know how to create texture

In this case sodium citrate is made using byproducts from chlorine manufacturing.

>>19657594
>add baking soda and citric acid together
>OH NO I'VE ACCIDENTALLY CREATED CHEMICAL ADDITIVES!

>>19658961
>He doesn't know what baking soda is or where it comes from
You're very dumb.

>>19657355
i like it
>a roux based sauce has always come out gritty for me
you're rushing the sauce remember hot roux cold milk and turn the heat down as soon as the bechamel sauce starts to form otherwise it will get grainy also make sure your flour isn't clumpy

>>19657462
>sodium hexametaphosphate
its better if you're trying to make American cheese that you want to hold shape, citrate is good for sauces

>>19657589
>baked mac is the inferior mac anyway.
agreed, i never understood why people bake mac

>>19658838
>sodium citrate is made using byproducts from chlorine manufacturing.
its baking soda and citric acid both of which are common in any kitchen

>>19659142
no chocolate chip cookies for you then

>>19659412
the velveeta mac and cheese that comes with liquid sauce uses sodium phosphate

>>19659468
velveta isn't cheese it have milk solids and whey proteins

>>19659502
>milk solids and whey proteins
what do you think cheese is made out of?

>>19659142
it's sodium bicarbonate and I don't particularly care where it comes from