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/ck/ - Food & Cooking

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18645200 No.18645200 [Reply] [Original]

I think i got scammed, bought a "100% real, imported" cheddar cheese package because I wanted to do some sauce, I did the following:
1) Warmed up some milk and added a bit of butter.
2) Sliced the cheese in small chunks.
3) Added the cheese and a bit of cream, pinch of salt.
I started mixing that shit but the cheese just wouldn't completely melt, at the end i was left with this runny sauce with a bunch of small lumps of barely melted cheese on it, taste wise it isn't bad, but it's not really a sauce. Did i fuck up the process? Or was it the shitty brand?

>> No.18645208

>>18645200
you got a big box of velveeta, anon

>> No.18645209

>>18645200
you fucked up. you melt cheese into a rue. whisk vigorously and slowly add milk.

>> No.18645223

>>18645208
Its a brand from my country, but they are supposed to be a decent one.
>>18645209
Is that the way? I used to make some cheap sauce in college with that american sliced cheese and never had a problem consistency wise. I'll try this way next time, maybe i used too much milk as well?

>> No.18645273

>>18645223
American cheese has sodium citrate in it, which allows it melt without splitting.

>> No.18645276

>>18645223
American cheese slices use sodium citrate in it. it makes it soft enough to cut.

>> No.18645278

>>18645273
>>18645276
Oh, thank you.

>> No.18645307

This nigga making cheese soup

>> No.18645310

>>18645209
>rue

>> No.18645317
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18645317

>>18645307
S-s-stop it, sometimes i like to blindly give things a go.

>> No.18645318

>>18645310
you'll roux the day you pointed that out

>> No.18645319

>>18645223
Yeah I do that too just American cheese and milk for a nice quick cheese sauce. Use it on broccoli or nacho dip
Tbh white cheddar I'd imagine is more for sandwiches. At least that's all I've ever used it for and like charcuterie boards

>> No.18645320

>>18645307
That is a real soup though

>> No.18645335

>>18645310
text to speech doesn't work well.

>> No.18645532

>>18645200
You're from a cooklet family in somewhere like Central or Eastern Europe aren't you? Most home cooks here think you can make cheese sauces by melting cheese in milk or heavy cream like retards. Even thinking of making a roux scares them if they ever even heard of the concept. Just learn how to make proper roux based sauces anon, you might fuck up the first 3 or 4 times but once you master it, you'll have a whole new world of sauces and gravies open to you.

>> No.18645552

>>18645200
You need an emulsifier. Sodium citrate, roux, and garlic are all options.

>> No.18645553

>>18645200
The more matured a cheddar is, the harder it is to melt.

>> No.18645721

>>18645223
Cheddar can sometimes be difficult to melt imo

>> No.18645793
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18645793

my card

>> No.18646388

>>18645200
If you’re trying to make cheese sauce you want to make a Mornay sauce.

1/4 Cup of butter and
1/4Cup of flour and
2 cups whole milk.
1.5 or 2 cups of shredded cheese.

>> No.18646414

>>18646388
>oh you want to make a cheese sauce? Here make this other thing instead
Blow your brains out with a gun. Oh ACTUALLY you want to be dragged behind a car going 90 mph on gravel roads.

>> No.18646427

>>18646414
Mornay is a cheese sauce you cooklet.