Reddit Reddit reviews Judee's Sodium Citrate (11.25 oz), Non GMO, Food Grade, (2 & 5 lb Size Also), Excellent for Creating Nacho & Queso Cheese Sauces, Spherification and Molecular Gastronomy Cooking

We found 12 Reddit comments about Judee's Sodium Citrate (11.25 oz), Non GMO, Food Grade, (2 & 5 lb Size Also), Excellent for Creating Nacho & Queso Cheese Sauces, Spherification and Molecular Gastronomy Cooking. Here are the top ones, ranked by their Reddit score.

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Judee's Sodium Citrate (11.25 oz), Non GMO, Food Grade, (2 & 5 lb Size Also), Excellent for Creating Nacho & Queso Cheese Sauces, Spherification and Molecular Gastronomy Cooking
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12 Reddit comments about Judee's Sodium Citrate (11.25 oz), Non GMO, Food Grade, (2 & 5 lb Size Also), Excellent for Creating Nacho & Queso Cheese Sauces, Spherification and Molecular Gastronomy Cooking:

u/culasthewiz · 35 pointsr/slowcooking

Check out sodium citrate: https://www.amazon.com/dp/B00PKHAQDY/ref=cm_sw_r_cp_apa_KykczbCZG8B0E

This will prevent the cheese from separating.

u/GoAViking · 7 pointsr/GifRecipes
u/selfobstructs · 7 pointsr/15minutefood

Quickest cheese sauce I've made (like sub 30 minutes, closer to 15 and less if you can heat your liquids in a kettle) requires sodium citrate and while not super common, buy it once and it lasts over many dishes. I have read that you can pick this up in the kosher section of your grocery store, so maybe it'll be local.

This has become my husband's favorite Mac and cheese recipe because there's no watering down the cheese flavor with a roux, and also because it's super fast to make and like almost no effort. Basically three ingredients and you're good to go, plus pasta to slather it on, or chips for dipping. Also useful if you or someone else needs to be eating gluten free and can't do a flour-based roux.

The link above is for reference on the product. Everything else you can buy in a local grocery. Link below is for reference on a cheese sauce recipe.
The TL;DR of it is thus:

  • You get your cheese that you want to eat (shred it up, or buy pre-shredded), heat a frying pan, put in like a cup of water that you bring to a simmer, sprinkle in your sodium citrate, add cheese, stir until the cheese melts and incorporates fully.

    If it's still watery, add more cheese. If the cheese isn't breaking down the whole way, add more sodium citrate. It needs a liquid to get the whole thing going

    You can replace the water for beer or chicken stock if you want some added flavor, and the cheese you pick definitely affects the final flavor. There's no subtle hint of cheddar; there's no roux to cover it, so it's like basically a liquid form of the cheese you had before hand, therefore if you use sharp cheddar it will still be as sharp in flavor when you're done. It's very scalable and effortlessly interchangable with any type of cheese you want to make into a sauce. The how and why of its ability to work is on the below link.
    link for "recipe"

    Edit: fixed some words and formatting.
u/somethin_brewin · 6 pointsr/Cooking

I get mine from Amazon. It's a super strong dairy emulsifier. Basically, it's what makes Velveeta melt so smoothly. You can turn pretty much any cheese into creamy nacho liquid with it. Or just a pinch in a traditional cheese sauce keeps it from splitting.

u/papa_higgins · 5 pointsr/perth

Any available cheese + sodium citrate.

u/NoraTC · 4 pointsr/Cooking

The answer, if you are in love with a commercial product is sodium citrate, used like this. The sodium citrate will make a decade's worth of mac and cheese - and will last long enough to do so if you keep it airtight - it is just a salt. However, you will probably find that every cheese sauce is smoother and cheesier using it.

If you want to stick to a roux method, the tricks are to use a variety of cheeses for flavor, to remove the bechamel from the heat before adding the cheese. You are going to have to add some heat back in get everything smooth, but cheese breaks, releases its fat and gets grainy if it gets too hot. For cheddar that is about 150F; dry aged about 180. You can google any cheese with the words "temperature breaks" and find the worry spot.

... and then there is the trick a home cook learned in the 1960's: Velveeta. It is the original sodium citrate product. They titrate the amount they use in manufacturing pretty tightly, but there is enough wiggle room so that you can buy some temperature insurance by using Velveeta for at least half your cheese for mac and cheese.

u/Cyno01 · 3 pointsr/Cooking

https://smile.amazon.com/Sodium-Citrate-Non-GMO-Excellent-Creating/dp/B00PKHAQDY/

A pound is only $3 more but im not sure how long its going to take me to go through a pound half a teaspoon at a time.

u/bort_license_plates · 3 pointsr/Cooking

You'll want to try sodium citrate then. The American is added in the SE recipe because it already contains emulsifying salts.

I love the modernist cuisine recipe. I usually make it with about 70-80% cheddar and the rest smoked Gouda.

http://modernistcuisine.com/recipes/silky-smooth-macaroni-and-cheese/

I found it pretty much impossible to find sodium citrate locally so I got it on amazon.

Food Grade Non-GMO Sodium Citrate (8oz/227g) https://www.amazon.com/dp/B00PKHAQDY/ref=cm_sw_r_cp_awd_OBlRwbKAF9H83

u/96dpi · 2 pointsr/cookingforbeginners

/u/throwdemawaaay is correct, but I just wanted to add a couple things and drop some more mac & cheese knowledge. I'm bored and full of energy tonight, so you get a lengthy response. I'm sorry/you're welcome, not sure which one is appropriate.

So, what you did in that recipe is pretty traditional; you start with a hot roux (equal parts flour & butter), and then added cold milk, which is then called a béchamel. That forms the liquid to which you add your cheese.

The choice of your cheese is critical for mac & cheese. You did nothing wrong, the recipe did everything wrong. They call for 8 oz of medium cheddar, and then 8 oz of extra sharp cheddar. Mild, medium, sharp, and extra sharp are in terms of the age of the cheese. Mild being the youngest, extra sharp being the oldest. Younger cheese melts smoother, while older cheeses don't melt well at all, or just break.

The major fault here is that it's half extra sharp cheddar. When cheese breaks, the fats separate from the water within the cheese, and you get something like this. This happens when you melt some cheeses at too high of temperatures, like in a 350F oven for too long. This is really common in baked mac & cheese with the wrong cheeses.

So, what are the right cheeses? Well, anything you want. With one small caveat: Sodium Citrate. SC is the key ingredient to making the creamiest cheese sauces and getting an almost batter-like consistency, if that's what you're after. SC acts like a binder and holds the fats and water together and prevents breaking. You can even reheat cheese sauces with added SC in a microwave and they won't break. This video explains this in more detail.

Now, where do you get Sodium Citrate? You have two choices:

  1. Buy it. I use a ratio of 1/2 teaspoon of SC for every 4 ounces of cheese. So if I were using 16 ounces of cheese, I would use 2 teaspoons of SC. Dissolve it into the liquid before adding your cheese.
  2. Use smaller amounts of American cheese or Velveeta cheese. These already contain high enough amounts of SC that adding 25% of either to your overall cheese mixture will prevent all cheeses from breaking.

    For further reading, and if you want to redeem failed mac & cheese, I suggest this recipe from Serious Eats

    Good luck!
u/michaelthe · 1 pointr/keto

Just mix sodium citrate and water and boil, then add cheese and stir. The first time I did it, I tried to make sure I had the average of the ratios I'd seen online... but now I just eyeball it. In the comments people say like 11g/.5lb cheese- so the stuff lasts. Here is exactly what I have: https://www.amazon.com/Food-Grade-Non-GMO-Sodium-Citrate/dp/B00PKHAQDY/ref=sr_1_3_a_it?ie=UTF8&qid=1467594954&sr=8-3&keywords=sodium+citrate

Two favorites: chipotle and bacon with cheddar and cheddar with pickled jalepeno for a classic nacho taste

u/rhinny · 1 pointr/twinpeaks

Actually - using sodium citrate will probably be easier than Kenji's multi-step many ingredient process. It emulsifies 'real' cheese into a pourable and moldable processed cheese like substance. Yum. Here's a simple recipe.