Reddit Reddit reviews WillPowder Sodium Citrate, 16-Ounce Jar

We found 22 Reddit comments about WillPowder Sodium Citrate, 16-Ounce Jar. Here are the top ones, ranked by their Reddit score.

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WillPowder Sodium Citrate, 16-Ounce Jar
Package contains 16-ounces of Willpowder sodium citrateLike citric acid, sodium citrate has a sour taste, as well as having a salty taste, like other saltsGives club soda and most lemon-lime soft drinks both their sour and salty flavors
Check price on Amazon

22 Reddit comments about WillPowder Sodium Citrate, 16-Ounce Jar:

u/AbbeyRhodes · 13 pointsr/sousvide

I'm not in the Houston, but Amazon has always been good for my molecular gastronomy needs. $15 for a 16-oz container, and 2-day shipping with prime.

http://www.amazon.com/WillPowder-Sodium-Citrate-16-Ounce-Jar/dp/B00250Y9Y6/ref=sr_1_3?ie=UTF8&qid=1418410594&sr=8-3&keywords=sodium+citrate

u/bigdubb2491 · 12 pointsr/AskCulinary

This is exactly what I was going to recommend. You can also pick up sodium citrate on Amazon. Works wonderfully. For years I've been on a quest for what I would consider the best melting/falvorful macaroni and cheese. Only after I found this tip, did I achieve that goal.

For me, the perfect cheese is the whole foods unaged cheddar. Several cups of this with some whole milk and sodium citrate makes perfect mac and cheese. Change ratios a bit and you'll have a slicable block of cheese that melts wonderfully.

Sodium Citrate

tried to find a link for the cheese but couldn't find it.

btw, if you can't find sodium citrate you can make it with baking soda and citric acid.

http://www.reddit.com/r/chemistry/comments/1d5z2z/food_guy_with_a_chemistry_question/

Good luck

u/fifey157 · 9 pointsr/slowcooking

This isn't a slow cooker recipe, but if you have sodium citrate or have time to purchase it (I get mine on Amazon), I think the Modernist Cuisine Cheese sauce is the best. The cheese is super smooth and silky. Make sure to pick a high quality block of cheese and have a kitchen scale.

u/teirhan · 9 pointsr/GifRecipes

Sodium Citrate would be a great addition - it would help keep the cheese emulsified and the queso smooth. When I make mac'n' cheese I usually follow the modernist mac and cheese recipe from modernist cooking, which recommends about 4% of the weight of the cheese worth of CS to be added, e.g. 4g for every 100g of cheese. Looks like their queso recipe uses the same scaling.

I'd also recommend possibly simmering the cheese / milk in a separate pan and adding the sauteed veggies later, so you can run it through a blender or use an immersion blender to smooth the mixture further, but if you whisk briskly this might not be an issue.

u/scragz · 8 pointsr/recipes

It has the silky texture similar to velveeta but with so much cheesy flavor especially if you use sharp cheddar. You can get the sodium citrate from Amazon for pretty cheap; $14 and I've yet to make a dent in my tub of it after making that recipe a few times.

u/mrdeadsniper · 7 pointsr/videos
u/mz27 · 5 pointsr/Frugal

1 tsp of sodium citrate per pound of cheese, dissolve it in a bit of beer or water or wine or, unno, grappa or whatever if you want to give it some more flay-ver, you just need enough to cover the bottom of your pan. Heat it to boiling and begin adding your cheese (grated or moderately chopped works) while stirring. Experiment to get the desired consistency. A block of pepper jack basically turns into perfect fucking queso.

u/mailerdeemon · 3 pointsr/recipes

Want to melt your own cheese instead of using canned stuff? You need Sodium Citrate. This lets you get the smooth melty texture without using a roux.

http://amzn.com/B00250Y9Y6

http://youtu.be/gOLgLi5ZJOY

u/Frelancr42 · 3 pointsr/AskCulinary

Lots of good answers so far but check this out: Sodium Citrate is now known to be an excellent emulsifying aid for cheese based sauces. Here's a similar recipe. Stirring in about a teaspoon or so before you add the fromage should go a long way towards keeping your sauce properly emulsified.

u/nuotnik · 3 pointsr/seriouseats

Yeah, I've never seen it in a store. I got it on Amazon

u/Geekette_Minx · 3 pointsr/ketorecipes

I posted about Sodium Citrate a while ago and I love the bejeezus out of it. I'm glad you do, too!

It turns any cheese into a creamy, velvety, sauce when used. My favorite use so far is making Queso with Pepperjack cheese. I get mine from Amazon for around $15.00 USD. https://www.amazon.com/WillPowder-Sodium-Citrate-16-Ounce-Jar/dp/B00250Y9Y6

Also, an immersion blender will be your best friend when it comes to making not just cheese sauces, yet making pureed foods (hello, creamy and cheesy cauli-mash!), custards, whipped cream, gravy, - so many possibilities.

Also, for extra flavor: I add in Seitenbacher soup mix to some cheese and vegetable dishes. Amazon link is here: https://www.amazon.com/Seitenbacher-Vegetarian-Vegetable-Seasoning-5-Ounce/dp/B000FAPM2Q

It add a whole new dynamic to one's flavor palate. I use it to take the "green" taste out of vegetables I don't care for much like green beans. It's also vegetarian-friendly. I find it amazing addition to chicken. cream, and tomato-based dishes. I started off using it sparingly due to the strong taste but love the flavor. It's a little higher in salt, but balancing out one's potassium shouldn't be an issue.

As a Wisconsinite, beer cheese soup is a must around here and this helps mimic the flavor due to having some yeast extract. I usually slip in some Hacker-Pschorr Oktoberfest Märzen, New Glarus Spotted Cow, or a Guinness if my macros are low for the day. :D

u/tastyhihatwork · 2 pointsr/Pizza

It's been a while since I've remembered to take photos of my pizzas, but I'm back! Here are albums from a few prior pizza gatherings:

  • Exhibit A
  • Exhibit B
  • Exhibit C

    Since this has come up in each of the previous posts, I'll get a few things out of the way:

  • I use the 1/2" Baking Steel. When I'm making 30 pizzas, I'll also use a normal stone, but for 15 I just use the steel.
  • I don't make my own dough. I know the chef at a nearby New Haven-style pizza place. His dough is easier to work with than anything I've ever bought or made and it's more practical for this volume.
  • I used this Modernist Cuisine recipe for the macaroni and cheese sauce, which was a new one for me. I used cheddar, Gruyere, and a little bit of the pecorino/parmigiano blend. I bought the sodium citrate off Amazon.
u/DutchessSFO · 2 pointsr/ketorecipes

I'm guessing the grainy texture comes from the fats separating when you melt the cheese. If you want to improve the texture of this sauce I would try adding some Sodium Citrate. Sodium Citrate is a salt that will help maintain your emulsion when making a cheese sauce.

u/classic__schmosby · 2 pointsr/keto
u/ChuckEye · 2 pointsr/houston

No idea how it would work, but based on someone's post here last night I've read a bit about Sodium Citrate being used in mac & cheese. Seems like if you were melting your own cheeses instead of Velveeta, you'd want to add that to keep the fats from separating.

u/JustSmeRandomAsshole · 2 pointsr/Velo

Sodium Citrate

Magnesium Citrate

Potassium Citrate

am pretty sure any decent vitamin shop (not GNC) will have most if not all of this.

u/NOCIANONSA · 1 pointr/AskCulinary

Instead of large amounts of velveeta, I'll add to try using white american cheese in combination with some cream cheese and a good cheese. If using a lot of good cheese (like half or so, use sodium citrate to ensure you won't get an oily mess www.amazon.com/WillPowder-Sodium-Citrate-16-Ounce-Jar/dp/B00250Y9Y6

u/joamuse · 1 pointr/keto

Cheese sauce (water, cheese of choice and [sodium citrate] (http://www.amazon.com/WillPowder-Sodium-Citrate-16-Ounce-Jar/dp/B00250Y9Y6))
Frank's - we keep a gallon from Restaurant supply place in the house...it doesn't last long
Sriracha and mayo
Dijon and mayo
Roasted Poblano, heavy cream or crema pureed
Rao's marinara
I just put some of that G Hughes BBQ sauce in my Amazon cart (Thank you!) looking forward to dry rubbed, slow cooked and slathered ribs this weekend

u/SentimentalFool · 1 pointr/santashelpers

The folks at Modernist Cuisine discovered the sweetest of tricks, which is that the addition of sodium citrate to melted cheese stabilizes it and keeps it from re-hardening. This means that you can make a sauce or dip that has the consistency of alfredo or nacho cheese or Velveeta or cheese whiz, from any cheese including delicious high quality ones, and get a stable, creamy result that still maintains all the delicate nuance and strength of flavor of the good cheese you used to make it. You can also use a variant of this recipe to make American cheese style slices that melt easily but taste like, well, real, good cheese.

on Amazon:

sodium citrate, enough for a long time, $15 and free shipping

a digital scale that measures in hundredths of grams, $36.60, free shipping

immersion blender, $15.83 and free shipping.

This puts you at roughly $66. If you decide you want to throw a few more bucks into it, or he already has an immersion blender or something, get him some nice cheese to melt.

... If you wanted some non-food-related ideas, I love this product and have just been waiting for the right occasion to give this to someone.

u/adamlaz · 1 pointr/52weeksofcooking

Looks good! For next time, if you'd like to try a 'modern technique' for this type of thing, pick up some Sodium Citrate. Here's a video from Chow which shows what I'm talking about. I've done this a few times... My only complaint is that once it cools down it (obviously?) doesn't remain gooey and runny.


Additionally, /u/J_Kenji_Lopez-Alt put together a Burger Lab recipe for a similar cheese sauce that uses more traditional ingredients. (I haven't tried this one)

u/vitamincheme · 0 pointsr/houston