What happens when a chemist tries to cook.
Sodium citrate is pretty easy to find online and can go in all kinds of cheese sauces. You can even use it to make a stovetop mac and cheese with your favorite cheeses that won’t get goopy or oily. The other chemical Nile used isn’t really needed, it’s probably more so it holds together into the sheet shape for mimicking singles.
Another alternative to getting sodium citrate is to add American cheese to your cheese blends. Not singles, but deli counter/block cheese. It’s enough to smooth out sauces made from other cheeses.
Making ‘shitty’ cheeses (i.e. replicating Mexican restaurant cheese dip/ rotel creations) is a kind of fun trial and error process depending how you look at it. But your first attempt is definitely a learning experience. Adding more/less powdered milk etc and jerry rigging mixtures is a vibe thing
Oh yes, I’m very glad that he did this video and attempted to make singles himself. My first sentence was a jab at how ungracefully he cooked the cheese haha
If a slice of American cheese isn’t sandwiched between two sheets of plastic for enough days for the plastic flavour to leak in, it’s not American cheese 😤
Too many people don’t know what true American cheese is. If you’ve had Kraft Deli Selects then you haven’t had real American Cheese. All the others are an American cheese product.
Get some American from an actual deli counter and it’s really good!
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