Best cooking & baking thickeners according to redditors

Here is what you're going to do: you're going to cheat.

First, buy Sodium Citrate. Sodium citrate is a very powerful emulsifier, and will let you make cheese sauce of a perfect consistency with no guesswork, using just cheese and, well, that's pretty much it. The result is a sauce where the cheese flavor is not covered up by milk or butter.

There are a lot of recipes that you can find online using sodium citrate, but in my experience the best is this: boil 1lb of dry pasta to just shy of al dente in salted water, drain but reserve the pasta liquid, add 1-1.5 cups of the pasta liquid back in, add 1Tbsp sodium citrate, then gradually, mixing as you go, add 1lb of shredded cheese. Use whatever cheese or combination of cheeses you like, use more cheese if you want a saucier mac and less cheese if you want a less saucy mac. You'll probably need to add more liquid--if you do, use beer, wine or the pasta liquid, and only add a bit at a time. Mix everything up well over low heat and you'll get a perfectly creamy mac and cheese with intense cheese flavor. You can also add spices and other flavors--I like a little hot sauce, a little garlic powder, a little paprika and a teaspoon or two of brown sugar.

This sauce will never, ever break. You can try your best to break it but it won't happen, and if it does just add another pinch of sodium citrate, heat it up, mix it together and problem solved. So stick it in a casserole dish, top it with bread crumbs or cheese, and bake it just the same way you would a normal mac and cheese!

'sup mofos, y'all ready?!

one of my all-time fave snacks pre-keto used to be a warm Auntie Anne's pretzel from the stand at the mall. this recipe is a surprisingly truthful approximation of the taste/texture (minus the grease) and definitely achieves that crisp but flexible bread-y texture that we all crave from a quality pretzel.

i call my dipping sauce "bowling alley cheese" because it reminds me of that particular variety of neon-orange nacho cheese that is traditionally served at your finer bowling establishments. ;)

these pretzels are pretty yummy on their own but dipping them into the cheese really catapults them from good to great. they're also quite simple to make and they'll be an easy sell to kids & non-keto'ers.


ingredients:

pretzels:

• 1.5 cups mozz cheese (shredded)
  
• 2 tbsp cream cheese
  
• 1 tsp xanthan gum
  
• 1 egg
  
• 1 tsp dried active yeast
  
• 1 tbsp warm water
  
• 1 tsp baking powder
  
• 1 tbsp butter (melted)
  
• ¾ cups almond flour (you can sub the same amt of ground flaxseed for a nut-free, lower carb option)
  
• sesame seeds, Italian seasoning (optional)
  
  "bowling alley" cheese sauce:
  
  
• 3/4 cup cheddar cheese (shredded)
  
• 1 tbsp butter
  
• Cholula hot sauce (to taste)
  
• 1 tsp sodium citrate
  
• 1/2 tsp Italian seasoning
  
• 1/2 tsp salt
  
• 1/2 tsp pepper
  
• 1/4 cup water
  
  directions:
  
  
• preheat oven to 395•F
  
• combine mozz cheese, cream cheese, and Italian seasoning in a medium bowl and microwave for :60. take it out, stir, then microwave for another :30 and stir again.
  
• in a small cup, add water and yeast together and let it sit for at least 3 minutes to activate.
  
• in another bowl, mix almond flour, egg, xanthan gum, and baking powder. add the water/yeast.
  
• combine the two bowls and knead the almond flour mix into your melted cheese mixture. (you may need to pop the dough back into the microwave for :10-15 in order to get it back into a pliable state.)
  
• split the dough into 4 equal sized balls. roll each one out to approx 7-8" and then fold to create a pretzel-like shape.
  
• brush the tops with melted butter and sprinkle with sesame seeds (or kosher salt/garlic/poppyseeds, whatever you like) - bake for 15-17 mins or until the tops are a nice golden brown color.
  
  cheese sauce:
  
  
• while the pretzels are baking, combine all of the ingredients in a saucepan and stir on VERY low heat until everything has melted down. if the sauce is too thick & goopy, add a few tablespoons of water until you get to your desired consistency.
  
• the real secret superstar of this sauce is the sodium citrate (you can buy a small bag on Amazon for ~$10 and it will last you a LONG time.) this is the secret ingredient that will transform any cheese sauce into something über-velvety and removes any trace of "grittiness." (it's not 100% necessary to make the sauce work, but it makes a HUGE difference in the overall texture, in my opinion, and well worth the investment.)
  
  ((macros))
  > makes 4 servings of pretzels & sauce.
  
  > (PS: this cheese dough is mild enough in flavor that you can modify it and do a sweet version too; just skip the cheese sauce & Italian herbs, season pretzels with cinnamon & butter, then melt down some dark/keto-friendly chocolate for dippies.)

The texture you are describing is a result of chemical processing, not something you can really replicate perfectly with normal household ingredients. That's just what cheese sauces do. If you want your cheese sauces to come out like Velveeta you need to delve into specialty ingredients. The ingredient you want is Sodium Citrate: https://www.amazon.com/Non-GMO-Citrate-Excellent-Creating-Spherification/dp/B00D393SVS

Here's a short video on it: https://www.youtube.com/watch?v=gOLgLi5ZJOY

This is getting pricey:

Solution A:

• Potassium Iodate $40 (this is for 100g and the video calls for 43g).
  
• Sulfuric acid $20 I don't think this is concentrated enough to do the trick. This might be a showstopper since, even if I could get ahold of a higher concentration, I've heard too many horror stories about working with undiluted sulfuric acid that I may just want to pass.
  
  Solution B:
  
  
• Corn Starch $8
  
• Malonic Acid $10
  
• Manganese Sulfate Monohydrate $15
  
  Solution C:
  
  
• Hydrogen Peroxide $17
  
  
  And distilled water is a couple bucks per gallon at the grocery store. Looking at around $100, and that is assuming I get all the ingredients right the first time and don't have to reorder any of this and ruin some of my ingredients in the process. Many of the ingredients will have leftovers, but the potassium Iodate seems pretty expensive for such a small amount that I'll use half of just to make one batch.
  
  EDIT: Not too surprisingly, it seems like the acids and peroxides I've listed may not be nearly concentrated enough to do the trick.
  
  EDIT2: Updated hydrogen peroxide link to a 35% concentration instead of first aid style which is 2-3%.

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

This will prevent the cheese from separating.

Just a tip, I recently discovered the wonders of sodium citrate, an emulsifying salt. It lets you melt cheese in a saucepan without the cheese separating; it becomes a very smooth sauce that you can then pour over nachos. The best part about it is that it's very easy to make and lets you use whatever kind of cheese you like without resorting to velveeta or cornstarch and evaporated milk, or anything artificial. A big bag of it is $11 on amazon and it lasts forever

Since I didn't see anyone mention this here, I figure I ought to:

If you like the texture of melted Velveeta (and, let's be real, who doesn't), get on Amazon and by a bag of food-grade Sodium Citrate.

Here's a link. it seems expensive, but one bag will last you for a very long time.

This stuff is the chemical compound in stuff like Velveeta and Kraft slices thq t makes it melt so well. Mix about 14 grams (about 3 teaspoons) of the stuff to half a bottle of beer, bring to a boil, mix in about a pound of any freshly shredded cheese, and then blend with an emulsion blender.

Bam, perfect cheese sauce.

The last time I did this, I did exactly what I said above, and added 1 pound of taco spiced beef and a can of Rotel, and it vanished quickly.

Let me be clear: I have no problems with Velveeta, it's great. That said, this stuff allows you to get Velveeta like melt out of ANY cheese you want, or any mixture of cheeses, and that's awesome.

It is made from Agar Agar powder

Here is a tut

I make all my own dressings, and they are so uniformly a billion times better than bottled. I have one hint that may or may not go over well, but if you want a nice stable dressing like how a lot of bottled dressings don't separate, the secret is xanthan gum. Get some on Amazon. A 16th of a teaspoon in the blender when you're mixing up your vinaigrette and it will stabilize for... ever.

Get some sodium citrate (which is an emusifier) and you can make amazing cheese sauce with just cheese and water.

We add a malic+citric acid combo to the OJ at our bar to bring the pH around that of lime. It makes it a good cocktail ingredient. Having the malic balances the bitterness. I’m not sure of the science, we just blind tasted and everyone agreed. But I’m sure you could play with that. We get ours in powdered form from amazon. I think it’s like $20 for a years supply.

https://www.amazon.com/gp/aw/d/B00EYFKNL8/ref=mp_s_a_1_3_a_it?ie=UTF8&qid=1521568693&sr=8-3&keywords=citric+acid&dpPl=1&dpID=51j0q13qh1L&ref=plSrch

You can make your own! (Or something of a similar effect). Tapioca maltodextrin has been used in various modernist recipes in order to powder-ize high-fat liquids. As it turns out, the necessity for a high-fat in the liquid is overplayed, and liquids in general (including alcohol) can be made powdered with this technique. Inherently this will not be completely the same but a close approximation to the 'powdered alcohol' mentioned. You can even mix 151 (and flavoring) with maltodextrin to get a flaming powder that is edible for awesome(ly dangerous) cocktails or food.
Edit - spelling

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

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

A roux based sauce is not the best way to go, although it can be ok with more milk to thin it out and really sharp cheddar to keep the flavor focused, but sodium citrate is the way to the sauce you are describing. It is cheap, easy to source and stable for bloody ever.

Absolutely. DIY CO2 is ridiculously easy. I’m not that technically inclined so if I can do it anyone can. This may seem like a lot but it’s not as bad as it looks. I used to use the Fluval 88g CO2 system but it was ludicrously expensive to but the proprietary refill canisters. This setup is soooo cheap and completely reliable and produces ample CO2. I’m happy to tell you some pitfalls once you get it set up because it would be hard for you to follow me without having it in front of you.

DIY CO2 Aquarium Plant System https://www.amazon.com/dp/B008CUZJF6/ref=cm_sw_r_cp_api_i_o0JPDbTTNQCT0

Fluval 88g-CO2 Bubble Counter - 3.1 Ounces https://www.amazon.com/dp/B004GCPM6K/ref=cm_sw_r_cp_api_i_40JPDb482G6RQ

Fluval Ceramic 88g-CO2 Diffuser - 3.1 Ounces https://www.amazon.com/dp/B004GCO35G/ref=cm_sw_r_cp_api_i_-3JPDbJ43F4ZG

Milliard Citric Acid 5 Pound - 100% Pure Food Grade NON-GMO Project VERIFIED (5 Pound) https://www.amazon.com/dp/B00EYFKNL8/ref=cm_sw_r_cp_api_i_34JPDb122FQKM

ARM & HAMMER Pure Baking Soda 8 oz (Pack of 6) https://www.amazon.com/dp/B00860VYYC/ref=cm_sw_r_cp_api_i_A5JPDb8FKP7NN

2 x normal 2 liter soda bottles

LemiShine is just very expensive food grade citric acid, which is much cheaper to buy on it's own: https://www.amazon.com/dp/B00EYFKNL8/

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.

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.

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.

agar powder

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.

If you're just asking about where to find it, I purchased mine through Amazon, but if you have a whole foods, a coop, or a high quality grocery store nearby I bet you'd be able to find Bob's Red Mill brand.

Both have been around for a couple decades and are both very high quality. My bottle of Xanthan from amazon has lasted me over 6 months, if not closer to 9.

Let me know if I misunderstood you.

http://www.amazon.com/WillPowder-Sodium-Citrate-16-Ounce-Jar/dp/B00250Y9Y6

A little pricey but there you go.

Try Amazon?

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.

Dude I got a pok pok just do I could make khao soi as much as I want. It's heaven in a bowl. If you get it too hot and it splits, I recommend buying a big cheap bag of xanthan gum. It works miracles with broken emulsions. Just like 5-10mg for an entire pot suffices.

A mildly interesting tip for you: next time you make a latte, put in a pinch of xanthan gum. The xanthan gum keeps the ingredients from separating into layers. Unless, that's what you're going for, which is also pretty cool.

Would this from Amazon work?

GLUTINOUS RICE FLOUR 1x16OZ [Hot Sale] ERAWAN THP https://www.amazon.com/dp/B005WG1VRI/ref=cm_sw_r_cp_api_TAvMybAAEGTMX

For $5 it can't hurt right?

Have you ever mixed it with water and put it in a mist bottle and used it that way?

Thanks for this great tip!

Meat glue and sodium citrate.

Black garlic.

Maverick dual probe wireless thermometer. You can stick 1 probe in the oven or smoker, 1 probe in the meat, then clip the wireless monitor to your pocket. When the meat hits your target temp, it beeps. If the meat temp or cooking temp varies outside the range you set, it beeps.

Turner.

Baking steel. Works better than a baking stone for making pizza.

Mortar & pestle. Food dehydrator.

Water oven.

Weber Smokey Mountain 18.5.

Spiralizer
http://www.amazon.com/Spiral-Vegetable-Slicer-Cleaning-Zucchini/dp/B00GHA3S4C/ref=sr_1_9?s=kitchen&ie=UTF8&qid=1426886578&sr=1-9&keywords=spiralizer

Silpat http://www.amazon.com/Silpat-AE420295-07-Premium-Non-Stick-Silicone/dp/B00008T960/ref=sr_1_2?ie=UTF8&qid=1426886612&sr=8-2&keywords=silpat

Xanthan gum http://www.amazon.com/Bobs-Red-Mill-Xanthan-8-Ounce/dp/B0013JJZWG/ref=sr_1_2?ie=UTF8&qid=1426886645&sr=8-2&keywords=xanthan+gum

Just Like Sugar, Brown http://www.amazon.com/Brown-Sweetener-Just-Like-Sugar/dp/B004307EL6/ref=sr_1_1?ie=UTF8&qid=1426886738&sr=8-1&keywords=just+like+sugar+brown

Amazon also has the best prices on all Bob's Red Mill products versus any store I've been in, across the board. I get all of my Chia seeds, flaxseed meal, almond meal, etc from Amazon.

There is. Xanthan gum, my friend. Super cheap and highly effective. It's used in a TON of products and you probably consume it already on a daily basis (used as a thickener and stabilizer). I add a tsp or two to my protein shakes (in a blender) in order to achieve a milkshake like consistency. It transform a drink from a frothy, watery consistency with ice chunks sinking to the bottom to a thick, milkshake like thickness and even, uniform body. Seriously, you'll never look back and a $5 container will last you months! I use this product specifically, though it can be found even cheaper; http://www.amazon.com/NOW-Foods-Xanthan-Ounce-Bottle/dp/B0014UH7J2
I use;
-1 scoop of Whey Protein

• ~1 cup of ice
  -8-10oz of Whole Milk
  -1-2 tsp of Xanthan Gum
  Then blend for 20-30 seconds
  HIGHLY recommended. Enjoy!

Different. Just get cornSTARCH.

Should be very white and a fine powder. Like when they show cocaine in Hollywood movies.

Unlike cocaine it should be quite cheap.

https://www.amazon.com/ARGO-Cornstarch-35-Ounce/dp/B0045DMLXM

It's used among other things to thicken sauces in cooking.

I am very glad to hear you found something that relieves your symptoms.

I can tell you why this works.

Green bananas contain a lot of resistant starch.
Resistant starch can be very powerful tool in helping your colon.
It is food for your bacteria.
Another easy way you could do this is by buying raw unmodified potato starch.
https://www.amazon.com/Potato-Starch-24-Ounces-Case/dp/B004VLVCGU/

Other sources of resistant starch see: http://freetheanimal.com/wp-content/uploads/2013/08/Resistant-Starch-in-Foods.pdf

Always make sure to start very slowly with this, as it can cause gas when first starting!

edit: I forgot to mention you can also buy banana flour! https://www.amazon.com/WEDO-Gluten-Free-Banana-Flour/dp/B00HGJ7VAU/ or https://www.amazon.com/Green-Banana-Flour-Prebiotic-Gluten/dp/B01CJ5OEFU/

Any available cheese + sodium citrate.

Corn starch is the main ingredient in most baby powders and similar powders.... but a cheaper when it's called Corn starch at 25 cents an oz and not Baby Powder at 33 cents an oz

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.

Are you aware you can cheaply manufacture lube? I was interested in experimenting with it (actually, it was kind of necessary when I got my fleshlight) and it's really easy to make. I think you can do it with cornstarch, however I used xanthan gum (edit: you can probably find it cheaper than that link, that's just the one I got, in fact, here it is for a lot cheaper). Here's one guide using corn starch. Here's a guide using xanthan gum. I found it was only necessary to use xanthan gum and the glycerin and GSE were unnecessary. The only downside to this is that it doesn't have quite the amazing shelf life of commercial lube. Also, make sure that if you're storing it, it is in an airtight container as it gets rather weird when it drys out.

It's easy to buy: http://www.amazon.com/gp/aw/d/B00BLPNMYY

Instant Clear Jel, 1 lb. https://www.amazon.com/dp/B00015UC52/ref=cm_sw_r_cp_apa_QArGyb8G85372

I'm seconding /u/might_be_a_troll here. Get some sodium citrate on amazon and then follow this recipe. All you need for a sauce is cheese, liquid, and the sodium citrate. For liquid try stock, wine, or beer instead of water.

Is this what you have? This is what I have, and my bag says 7g total carbs and 7g fiber like in the pic here. https://smile.amazon.com/Bobs-Red-Mill-Xanthan-8-ounce/dp/B0013JJZWG

well damn that sounds amazing. i'll have to try it next time.

i also make the same thing except instead of thickening it with yam starch i put glutenous rice flour dumplings. you make the dumplings by adding water to glutenous rice four and turning it into a dry dough. roll it into a snake about 3/4" thick and tear off one inch chunks

the dough is similar to this recipe but without the sesame stuffing (this sounds delicious so i might try it)

https://themissinglokness.com/2018/02/14/homemade-sesame-glutinous-rice-dumplings-tang-yuan/

here's the flour i use: (don't pay more than 1 - 2 dollars for a bag though lol)

https://www.amazon.com/Glutinous-Rice-Flour-Ounce-Erawan/dp/B005WG1VRI

Straight citric acid is a great cleaner for this sort of thing, and cheap.

5lb $14 on Amazon: https://www.amazon.com/dp/B00EYFKNL8

Couple of tablespoons mixed with hot water. All the cleaning power, none of the mess of squeezing your own citrus, none of the smell of vinegar.

I get a bit of an eye twitch at "chemical free cleaning" in their marketing, but nevertheless.

I've been really going down the rabbit hole with cheese sauces since I started making beer cheese dip for Oktoberfest a few years ago. The things I've learned are:

• Use good cheese and shred it yourself. Don't use the pre-shredded stuff, which is coated with stuff to make it not stick together.
  
• Use a mix of cheeses; I use a 2:1 mixture of cheddar:Gouda and sometimes punch it up with a couple ounces of Parmesan for umami. This is so you get a good mixture of flavor (a robust cheese like cheddar) and a good melt (the Gouda helps temper the cheddar so it doesn't separate).
  
• Make a full Mornay sauce. This means making a white sauce with roux and milk (called Béchamel), then adding cheese to it. Just adding cheese to the roux won't give you the right volume; you need more liquid for the cheese to melt into properly.
  
• Once you have your Béchamel, turn off the heat. Move the pot off the burner, and mix in the cheese just with the residual heat. This slowly melts the cheese and keeps it from breaking on you.
  
• Use emulsifiers to help the cheese melt and incorporate smoothly. Once my roux has come together, I add mustard powder to it before mixing in the milk. When I shred the cheese, I toss it with 1 tsp. of sodium citrate per 8 oz. of cheese. (My beer cheese dip uses 16 oz. of cheddar and 8 oz. of Gouda, so it takes 1 tbsp. of sodium citrate.)
  
• Once the cheese is mostly melted but you can still see some stringiness to it, put it back on over low heat and keep stirring until it's super smooth and a bit shiny. You want people to think the sauce was made with Velveeta when they look at it. That smooth is what you want.
  
• Get your sauce completely finished before you mix in the pasta.
  
  This all goes for creamy mac & cheese and sauce but I did a baked mac 'n beer cheese for Oktoberfest this year (topped with homemade marble rye bread crumbs) that was phenomenal. All I did was take that creamy recipe, drop it in a 9" x 13" pan, top it with the bread crumbs, and bake it at high heat for 15 minutes or so just to brown up the topping. My advice for doing this baked version is to use more roux and less milk/beer than you would normally. It set up into a delicious baked loaf of cheese and pasta without any egg or other binder. The result was super rich and flavorful.

I do DIY soylent, not Joylent, but I started adding a 1/2 tsp to 1 tsp of Xanthan Gum to my day's worth of powder to thicken it up and it works great. It's the same stuff that fast food joints use to thicken up milkshakes.

Edit: if you go this route, start with just a little and work your way up until you've dialed it in to the thickness you like. A little goes a long way and if you add too much, it takes on sort of a "mucus-y" consistency. Yuck!

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

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

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.

Online of course

You just used too much probably, a little goes a long way and if you overdo it you get the sourness. edit: misread

It's a night and day difference over bechamel or a Kraft packet imo.

https://www.amazon.com/Agar-Powder-4-oz/dp/B00015UC48

Xanthan gum. It's expensive, but a little goes a long way, and if you keep it sealed and refrigerated, it keeps for a long time. Xanthan gum is a stabilizer and thickening agent. A small amount will lend body to the beverage without making it seem thick, and it will suspend oil soluble compounds such as cannabinoids.

I doubt "real" cheese will melt like you are hoping without some help (evaporated milk + starch or sodium citrate).

I had a hard time making any kind of stable cheese sauce until I ordered some sodium citrate. Sprinkle it in with the cheese (3-5% by weight) and the cheese melts instead of just decomposing, and stays stable in its softened state.

Get some sodium citrate and use this recipe for silky mac and cheese.

It is slightly harder than Kraft and dirties a few more dishes, but infinitely better and more fun as you can choose the cheese. My favorite is to use a white sharp cheddar cheese and smoked gouda.

Fun times can also be had by using pepperjack cheese and cheddar to basically make fresh nacho cheese sauce. If you're spice head you can use habeñero-jack.

EDIT: I forgot the best part of this cheese sauce. It actually reheats perfectly! You can make a batch of the sauce ahead of time and use it for several days afterwards so you just have boil pasta and add the previously made sauce.

Yes, here it is. Also some recipes use this.

Sure! I add about a quarter teaspoon of sodium citrate to a tiny bit of water, stir well to dissolve, add in usually 50 or 60g cheese and microwave for a few seconds, stir well, microwave some more till melted then pour over broccoli or whatever. This stuff is a miracle.

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

You can get it by Monday on Amazon: http://www.amazon.com/Sodium-Citrate-Non-GMO-Molecular-Gastronomy/dp/B00BLPNMYY

dont know about the resin powder you named, but you can buy the gel candle wax stuff from michaels. No idea what it's made from.

here

Amazon also brings up a lot of this type stuff if you search for balistic gel, as well as premade balistic gel blocks that can be melted and reshaped, but thats pretty pricey.

Such as here.

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.

I make the best goddamn cheese sauces now. Sodium Citrate is amazing.

http://www.amazon.com/gp/aw/d/B00250TODW

I don't think you have enough plants to warrant CO2, but a DIY CO2 is pretty easy to setup.

So I got baking soda (got it from local grocers), and got citric acid, locally couldn't find it, so I bought it online: https://www.amazon.com/gp/product/B00EYFKNL8/ref=oh_aui_detailpage_o02_s00?ie=UTF8&psc=1

Got this system: https://www.amazon.com/gp/product/B008CUZJF6/ref=oh_aui_detailpage_o03_s00?ie=UTF8&psc=1

https://www.ebay.com/itm/Fish-Tank-Aquarium-CO2-Diffuser-Check-Valve-U-Shape-Glass-Tube-Suction-Cup-Kit/282701446441?ssPageName=STRK%3AMEBIDX%3AIT&_trksid=p2057872.m2749.l2649

Cheaply made, very happy with it so far.

I've been canning pie fillings (apple, peach, blueberry) for a few years now. I've always followed this:

http://nchfp.uga.edu/how/can_02/canpie.html

But yourself one of these before you start:

https://www.amazon.com/gp/product/B009C9BSGK/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

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

That's very strange, I've been using agar for a long time and have never encountered what you're talking about.

Agar Agar Powder, 4 oz.
https://www.amazon.com/dp/B00015UC48/ref=cm_sw_r_cp_apa_xH52Ab8M5DHSY

If you want to store it for microdosing I would recommend just making a standard lsd+distended water solution and then absorbing it into some Tapioca Maltodextrin, which you can just put in capsules. Tapioca maltodextrin hope this is helpful :-)

This looks like a better deal.

WillPowder Calcium Chloride, 16-Ounce Jars https://www.amazon.com/dp/B00250TODW/ref=cm_sw_r_cp_apa_6g.Kxb2WZ298A

https://www.amazon.com/NOW-Foods-Xanthan-Ounce-Bottle/dp/B0014UH7J2/ref=sr_1_5_s_it?s=grocery&ie=UTF8&qid=1468194961&sr=1-5&keywords=xanthan+gum

Coconut milk ice cream (use the canned creamy coconut milk) with xylitol as the sweetner is pretty damn good. The secret is using a bit of xantham gum as well.

The stuff I got was off of amazon and had the amounts on the bottle. NOW real Food Xanthan Gum Powder,... https://www.amazon.com/dp/B0014UH7J2?ref=ppx_pop_mob_ap_share

I usually only use a teaspoon for a whole blender full and really stabilizes and holds the sauce together nicely even when it’s high texture/chunky sauce

Sodium Citrate

Magnesium Citrate

Potassium Citrate

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

I got you fam.

https://www.amazon.com/dp/B00BLPNMYY/ref=cm_sw_r_sms_c_api_i_Ss.hDbW52N8K5

Not sure there's different kind and not really sure of what you mean by jello :) But something like that : https://www.amazon.com/Agar-Powder-4-oz/dp/B00015UC48

Edit: Use very little as too much will give you a jelly like result

Citric acid from Amazon is 15$ for 5 pounds.

Yup, and a big bag of it is pretty cheap on Amazon. I've had the same bag for over a year and have barely used half of it, and I make mac and cheese pretty often. Without it, the oil and solids in the cheese tend to separate and you get a gritty, oily texture instead of delicious smooth cheese sauce. I usually do mild/medium cheddar, smoked gouda and a bit of cream cheese in mine, then hit it with bacon and/or buffalo chicken with a dash of blue cheese dressing if you're looking to gain a few extra pounds quick.

It's a non-calories thickener. It's actually used in a lot of everyday products but for keto it's perfect as a sub for flour when thickening sauces and gravies.

Edit: http://www.amazon.com/Bobs-Red-Mill-Xanthan-8-Ounce/dp/B0013JJZWG/ref=sr_1_3?ie=UTF8&qid=1415643296&sr=8-3&keywords=xanthan+gum

Citric acid or Malic acid, mix with some sugar.

Citric

Malic

Thanks again, this is all very helpful. I was thinking i might have to go ACS, and Reagent grade since Spirulina absorbs heavy metals apparently.

I was kinda torn between getting cheaper ingredients now for fish use and upgrading later for selling quality, but now I think I'm defiantly looking to be able to sell (Spirulina and Zarrouk). So I'll be looking into the ratings. However, resources like your link will be useful for cheaper options for fish food. Tbh I'll probably experiment more with common garden fertilizers and such for this purpose.

Also, I'ts kinda awkward to be searching for "food grade" Boric Acid. So far even Quality ACS Boric Acid warns not for Food use.

​

For others looking, so far the items I've found and am considering purchasing are as follows:

Dipotassium hydrogen phosphate

Sodium nitrate

Potassium Sulfate

Calcium Chloride

ethylene diamino tetracetic acid

​

Solution A:

Boric Acid

Manganese (II) Chloride Tetrahydrate (MnCl2 . 4 H2O )

Zinc Sulfate

Copper Sulfate

Molybdenum oxide

I'll try to make a complete edited list after some more research.

You can buy it on amazon, but the real question is why?

Vinegar is usually water and acetic acid. Apple cider vinegar has some other trace elements that add flavor. Acetic acid itself does not add heat. Long ago I did try using it and found that it lacks in flavor. I went the other direction and started brewing my own vinegar.

Got mine on Amazon for like $8. You use it by the pinch so that should be a few year's worth.

No problem. Pretty sure that same emulsifier is in Velveeta, which is why the combination of a cheese that doesn't melt well and Velveeta works.

Also, sodium citrate is the ingredient that you can use to make a cheese like cheddar melt smoothly:
Sodium Citrate Powder 16 Ounce - Food Grade, Non-GMO - 1 Pound Bag - Emulsifier for Cheese, Spherification, and Molecular Gastronomy Cooking https://www.amazon.com/dp/B07NF4B3Y7/ref=cm_sw_r_cp_apa_i_u014Cb46F9HQJ


You should be able to forego the white American and Velveeta altogether and make cheddar and gruyere melt like Velveeta does. Might take some experimentation but hey, even the failures will be delicious so what do you have to lose, right?

Pound for 16 bucks. I bought this one initially and it lasted me two months and I had fluff pretty much every day. I bought the 5 pound bag after from Bob's Red Mill but the price was in the 30s... right now, Amazon has it near $100. It must have sold out or something, probably from me posting this on /r/fitness all the time.

http://www.amazon.com/Xanthan-Gum-Powder-Food-Grade/dp/B0040DWCXG/ref=sr_1_1?ie=UTF8&qid=1417668739&sr=8-1&keywords=xanthan+gum

Xanthan Gum

http://www.amazon.com/Xanthan-Gum-Powder-Food-Grade/dp/B0040DWCXG

/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!

Just make it yourself. The cost of ingredients may feel like a hit when you buy them online (Amazon has all of them), but from those ingredients, you make TONS of kimchi. Plus, kimchi is a base for a ton of other cheap meals, so in my mind it is worth the initial cost hit for the benefit down the road.

I use Maangchi's recipe for kimchi and many other Korean recipes (http://www.maangchi.com/recipe/easy-kimchi). Harder to find ingredients include:

Sweet Rice flour -- $5 at Amazon (http://www.amazon.com/GLUTINOUS-FLOUR-1x16OZ-ERAWAN-THP/dp/B005WG1VRI/ref=sr_1_6?s=grocery&ie=UTF8&qid=1451764193&sr=1-6&keywords=mochiko)

Gochugaru -- $10 for a 1 lb bag (http://www.amazon.com/Korean-Chili-Flakes-Gochugaru-Tae-kyung/dp/B005G8IDTQ)

Fish Sauce -- $13 for Red Boat fish sauce, which I recommend, but there are cheaper kinds as well (http://www.amazon.com/Red-Boat-Sauce-Fluid-Ounce/dp/B00K6ZJ1W2/ref=sr_1_2?s=grocery&ie=UTF8&qid=1451764337&sr=1-2&keywords=fish+sauce)

Maangchi uses squid to help the fermentation, but I prefer salted shrimp. Those will be the things that are a bit harder to find, so you may want to opt out of that. By poking around on Maangchi's website, you can get other ideas for things that will help the fermentation.

So this brings the initial investment of harder to find ingredients to about $30. While it seems like a lot, those ingredients will last you though multiple batches of kimchi. And each batch I make with one head of cabbage makes TONS. The kimchi is also great to add to other cheap foods (scrambled eggs with kimchi thrown in; minced and tossed in stir fry; chopped with some juice to add to instant ramen), so the initial investment will help you out later.

Tried putting it in the post but for some reason isn’t working


Milliard Citric Acid 1 Pound - 100% Pure Food Grade NON-GMO Project VERIFIED (1 Pound) https://www.amazon.com/dp/B00EYFKKZC/ref=cm_sw_r_cp_api_i_anW1Db30E2VEX


Now Foods, (2 Pack) Sunflower Liquid Lecithin, 16 fl oz (473 ml) https://www.amazon.com/dp/B00MA9R8M2/ref=cm_sw_r_cp_api_i_ZkW1Db5FVCR2G

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.

Amazon

I think the automod took it off, here's the original:

​

Maltodextrin is known for helping give body to sorbets. Maybe try that?

https://www.amazon.com/WillPowder-Tapioca-Maltodextrin-1-Pound-Tubs/dp/B00250U9BI

I got this one
https://www.amazon.com/Non-GMO-Citrate-Excellent-Creating-Spherification/dp/B00D393SVS

It's sodium citrate, not trisodium citrate, but I don't think it makes that much of a difference.

For anyone wanting a direct comparison of Xanthan Gum to Guar Gum see here.

Sounds to me like you need some sodium citrate in your life.

http://modernistcuisine.com/recipes/melty-queso-dip/

https://www.amazon.com/Citrate-Gluten-Free-Certified-Molecular-Gastronomy/dp/B00BLPNMYY/ref=sr_1_1_sspa?ie=UTF8&qid=1527687722&sr=8-1-spons&keywords=sodium+citrate&psc=1

What exactly do you mean by 'healthy?'

Is it about calorie reduction or getting more nutrients? Or both?

A very simple, tasty one is roasted cauliflower. Cauliflower really benefits from browning. Preferably roasting. Just wash and dry it (thoroughly), cut into equally sized pieces, whether it be bite size or "steaks," toss in olive oil, salt & pepper (and garlic if you want), spread evenly on a roasting pan, but don't crowd it too much, and roast in the oven on the middle rack or higher at about 425-450F until brown... even nearly black in a few places. It's so simple and delicious.

It makes a great soup too, just blend it with either veg or chicken stock and either some fresh parsley or thyme.

Another veg that does well with char is broccoli. Steam, blanch (heavily salt your blanching or steaming liquid) or microwave (if you must) the cut broccoli stalks until about half done, drain and dry. Toss in olive oil, salt, minced garlic and chili flakes and grill on very high heat or broil until slightly charred. You won't believe how good it is.

Some great books for veg dishes are:

Plenty by Yotam Ottolenghi

Tender by Nigel Slater (this one has a great chocolate beet cake)

The Art Of Simple Food II by Alice Waters (So many simple, classic veg preparations in this one.)

--

Regarding Mac & Cheese, here is page from Modernist Cuisine at Home:

http://i.imgur.com/E4dd4lQ.jpg

It involves using Sodium Citrate. Calm down! Don't be afraid. It's a type of salt derived from citrus fruits. If you like to cook with cheese this stuff will be your best friend. The only issue is you don't need very much of it, so you will need an accurate scale that can handle very small weights, but they're not that expensive and it'll pay for itself quickly in the amount you'll likely save in cheese costs, because.....

What it does is it helps emulsify the fats and solids of cheese when it melts and it can be used with just about every type of cheese that can melt, so that means you can use it to emulsify multiple types of cheeses at the same time. Why this matters for you? If you're trying to reduce calories you can mix your favorite cheeses with some lower calorie cheeses (like drained cottage cheese) and still end up with a really creamy sauce without having to add cream or butter. This stuff doesn't make Pasta & Cheese "healthy" but it does help you reduce the caloric value of a cheese dish without sacrificing texture... in fact it improves it.

Check it out: http://youtu.be/gOLgLi5ZJOY

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.

whoaaa yeah mine was $45

https://www.amazon.com/gp/product/B01ENFOHN8/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

Citric acid for pH down
https://www.amazon.com/gp/product/B00EYFKNL8/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

Soda Ash for pH up (if you need it, and I generally don't.

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.

You might also want to try Xanthan gum. It acts as a gluten replacement that binds ingredients together. I’m about 4 wks in and just started playing with it, it’s kind of amazing. Just google it and do a little research and it’ll start making sense where it would work in recipes (thickens soups and gravies like a rue) smoothes out ice cream so it’s not icey, binds baked goods and stuff with flours. It can be pricey but I found this on amazon. Good luck https://www.amazon.com/gp/aw/d/B0014UH7J2?psc=1&ref=yo_pop_mb_pd_title

Cheat mode: Add sodium citrate @ 1% weight of cheese.

https://amzn.com/B00D393SVS

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.

It is traditionally done with a grain mill.

https://www.amazon.com/GLUTINOUS-RICE-FLOUR-1x16OZ-ERAWAN/dp/B005WG1VRI

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)

link?

The page I linked has more detail, but the most popular ways of getting resistant starch are cooking and cooling potatoes or parboiled rice, or using unmodified potato starch or plantain starch. Green bananas also have a fair amount.

Potato starch. Feeds your gut bacteria. You can be happy knowing someone's getting sugar.

You can make almond flour just from grinding up almonds, and xanthan gum can be bought off the shelf these days. Googling almond flour tortilla pulls up a bunch of recipes you can try. Not as convenient as pre-made, but probably a lot cheaper.

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.

This is the correct ingredient to use for thickening? And how much should I add at a time to be safe and not make it too thick?

> Xanthan gum is also hugely expensive.

No it's not

http://www.amazon.com/Xanthan-Gum-Powder-6-Ounces/dp/B0014UH7J2

$9 for 6 ounces, and you only need a tiny amount to thicken a big pot. That container will last you a year.

Here is the desktop version of your link

Haha lol, I didn't double check! Here it is https://www.amazon.com/dp/B07NF4B3Y7/ref=cm_sw_r_sms_apa_i_8zeADbCJMYCWG

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

Maybe add Xanthan Gum

It is an emulsifier. It will make your drink creamy and smooth. You will have to experiment to find the right dosage though.

I have a cargo van so I imagine that my rust/general wear was worse than anything you'd encounter with your van. That being said, mine had a black rubbery sort of floor mat and when I pulled that up there was faced denim composite insulation underneath (which was absolutely disgusting), some small visible rust spots and some bubbled up paint (which had surface rust underneath). I got this wire brush set meant for hand drills, which I don't particularly recommend since my drill (Dewalt 20 volt) did not want to hold onto the round bit part of the brushes no matter how much I tightened it and was a pain. I think most people use angle grinders, which would have been a lot easier. So I ground off a lot of the paint/rust and generously put Corroseal around the rusty areas but I did it on a very hot day and then came back the next day to wipe it off (which was my mistake - I should have left it on a lot less time but even having said that I still wouldn't recommend it), it basically turned into an epoxy and took hours to remove (and there was still rust under a lot of what I put Corroseal on). What ended up working really well for me was making a citric acid/water solution. I put it in a spray bottle, spraying down the rusty areas, let it sit for 30 minutes or so and scrubbed it off (most rust was dissolved by the citric acid and was very easy to clean off, a few areas I did a few applications). As a side note: I had the giant bag of citric acid linked ^ already from something else, for the rust removing I only used a few cups of the 5 lb bag. I then wiped it down with a weak baking soda/water solution just to neutralized any leftover citric acid. Wiped it down a few times with clear water and painted over the whole floor with Rusty metal primer as an added precaution. If I could do it over I'd get an angle grinder (and thoroughly expose/remove the rust), use the citiric acid, and the rusty metal primer. That was ridiculously drawn out, but I hope it was helpful if you end up dealing with any rust!

https://www.amazon.com/WillPowder-Tapioca-Maltodextrin-1-Pound-Tubs/dp/B00250U9BI

https://www.amazon.com/Cheddar-Cheese-Hoosier-Hill-Farm/dp/B008GG9ZS8/ref=sr_1_4_s_it?s=grocery&ie=UTF8&qid=1523941795&sr=1-4&keywords=cheese%2Bpowder&th=1

For just tomato puree, I'd actually recommend getting some food grade citric acid off Amazon and using that with a water bath instead of pressure canning. Much easier and more consistent that lemon juice.

If you want to season it ahead of time, then I'd pressure can it.

If you have access to Amazon

This might also work: http://www.amazon.com/Instant-Clear-Jel-1-lb/dp/B00015UC52/ref=sr_1_1?ie=UTF8&qid=1415848629

It is a room temp jelling agent.

I have this citric acid on my list so that I can teach myself how to make bath bombs and powders, cause those babies are pricey to buy! I have a nice variety of oils to experiment with.

Have you tried Xantham gum? I started using them to thicken milkshakes and it works wonders. I always add it along with a few ice cubes as a last step once contents are mixed. Good luck! Judee's Xanthan Gum Gluten Free(8... https://www.amazon.com/dp/B00IZDIMCM?ref=ppx_pop_mob_ap_share

I thought you were a chef mate =)

https://www.amazon.com/Agar-Powder-4-oz/dp/B00015UC48

Be very careful otherwise that shit will set like stone! I'm sure you have scales though. Sets at room temp.....

Ok, seeing as you're receptive, if he's complaining about flavour it's one of 2 things. Your hash is too harsh (which you can't do shit about) or your flavour is too weak. When stuff is cold it has a lower taste profile... But of course, to resolve this, it will 'munch' into your profits (edit: and affect your gelatine due to the acidity).

I think I could manage 14g's, just. If it tastes nice. But if I'm eating an edible it's to get high, not to get full. That comes after ;-)

If you have hard water, get your hands on some citric acid powder. Just dissolve some in water to take care of hard water deposits. Sprinkling the powder straight into your toilet bowl will take off the toughest stains. Just be sure to let it sit and do its thing.

It's also edible. I like to sprinkle a tiny bit on apple slices to keep them from browning. The tang that it gives them is delicious.

It would probably be more economical to use a 5% concentrated citric acid solution or something similar, assuming that is the mechanism that is meant to remove the rust from the blade. You could buy 5 pounds (2270 grams) of that here for 18 dollars. Then you just scoop some into basin of water (25 grams will suffice for half a liter) and drop your knife in.

Either that, or you could buy Realemon, which is also fairly cheap. Seems like a waste though.

Amazon my good man

This or similar. It's a cheat code.

https://www.amazon.com/Non-GMO-Citrate-Excellent-Creating-Spherification/dp/B00PKHAQDY

I use this brand, which I got at Amazon, but if you search for sodium citrate at Amazon there's lots of other brands. I bought it about a year ago and still have some left.

Here's Modernist Cuisine's melty queso dip, using sodium citrate, and here's their macaroni and cheese. I've made the mac and cheese before using cauliflower as a substitute for noodles, it's pretty good!

Have you tried adding xantham gum? I always add it to my shakes. It adds basically no calories but it makes it much thicker, kinda like a milkshake. I got a bad like this for 10 bucks at whole foods and it's lasted me over a year:

http://www.amazon.com/Bobs-Red-Mill-Xanthan-8-Ounce/dp/B0013JJZWG/ref=sr_1_1?ie=UTF8&qid=1453225012&sr=8-1&keywords=xanthan+gum+bobs+red+mill

edit: If you try this, start with adding only 1/4 teaspoon. If you want more you can work up from there but it is VERY filling.

Can you link me to the gelatin powder you used? I am googling it but there are different kinds. For instance, would this work?
http://www.amazon.com/Instant-Clear-Jel-1-lb/dp/B00015UC52/ref=sr_1_9?s=grocery&ie=UTF8&qid=1453783452&sr=1-9&keywords=gelatin+powder

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

I have the exact same tumbler as you, what I would say to do is:

• add more water, I generally fill mine to about 1/4 inch below the top
  
  
• don't add car polish, that's only good for dry tumbling
  
  
• Got some of the stuff linked below, it will serve to replace lemi-shine and has several other applications outside of reloading that it can be used for. If you're not a DIY kinda guy though, just ignore it and get lemi-shine.
  
  https://www.amazon.com/Milliard-Citric-Acid-Pound-NON-GMO/dp/B00EYFKNL8/ref=pd_lpo_vtph_325_bs_tr_t_1?_encoding=UTF8&psc=1&refRID=2SHE4VF5B65FQ0F554Q5

And for those interested, here's the brand I use: WillPowder Tapioca Maltodextrin.

That's a 1lb tub for about $20 which lasts a LONG time. 8-) I like WillPowder as he does very high quality products. His website has just about every chemical and compound necessary for "molecular gastronomy" or whatever it's called these days.

Edit. Sorry, fixed the link

Bob's Red Mill is the most popular - https://www.amazon.com/Bobs-Red-Mill-Potato-Unmodified/dp/B0013JOKBC/ref=sr_1_1_a_it?ie=UTF8&qid=1478877618&sr=8-1&keywords=resistant+starch

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

Just about anything anyone could ever want is available from Amazon, a few products are linked below.

http://www.amazon.com/Smooth-On-751635837621-Alja-Safe-Alginate-3-lb/dp/B000KVSU60

http://www.amazon.com/Now-Foods-Lanolin-Pure-Ounce/dp/B000I1OYNK/ref=sr_1_2?ie=UTF8&qid=1373386654&sr=8-2&keywords=lanolin

http://www.amazon.com/Agar-Powder-4-oz/dp/B00015UC48

I bought mine from Earth Fare, but I am sure that Whole Foods or those places would also carry it. If you want to buy online, amazon sells it too. http://www.amazon.com/Bobs-Red-Mill-Xanthan-8-Ounce/dp/B0013JJZWG/ref=sr_1_2?ie=UTF8&qid=1369398575&sr=8-2&keywords=xanthan+gum That is the brand I bought,but I am not sure if that is the best one or not.

http://www.amazon.com/Xanthan-Gum-Powder-Food-Grade/dp/B0040DWCXG/ref=sr_1_1?ie=UTF8&qid=1369855169&sr=8-1&keywords=xanthan+gum

Sodium citrate is an emulsifier. I got mine at Amazon.com.

An emulsifier is a agent that can bond two different substances that normally wouldn't bond like oil and water. In this case it bonds cheese and water. People often think it help things melt. That isn't really accurate. In this case it turn cheese and water (or beer or cider or white wine) into a cheese sauce by bonding cheese and water molecules together. Eggs are another emulsifier.

https://www.youtube.com/watch?v=u2JSiyolnwo

Also if you can find the episode of Good Eats (Episode: EA1D10) Mayo Clinic, Alton Brown explains it really well.

I see. Like.. what you are saying about the roux sounds familiar - like bechamel.

So..why sodium citrate? it's because of a pure cheese sauce without the dominant taste of flour and Nouveau Cuisine "doesn't want the taste of flour" or something (I read).

I tried the sodium citrate sauce. Like..it's weird..

ratios are 1 cup simmering water, 4 teaspoons sodium citrate, then 8 oz cheddar cheese.

it's like the cheese looks like milk..the cheese sauce looks like..milk almost..that's how smooth it is

the cheese is already salty..so don't add salt. I just found out...so it's too salty now. but it works

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

https://www.amazon.com/Non-GMO-Citrate-Excellent-Creating-Spherification/dp/B00D393SVS/ref=sr_1_1_a_it?ie=UTF8&qid=1525393007&sr=8-1&keywords=sodium+citrate&dpID=51xSPHZK6RL&preST=_SY300_QL70_&dpSrc=srch

​

• 2 teaspoons active dry yeast
  
• 2 teaspoons maple syrup or honey, to feed the yeast (NO SUGAR WILL BE REMAIN POST BAKE)*
  
• 1/3 cup waterlukewarm between 105-110°F
  
• 1 cup almond flour
  
• 1/4 cup golden flaxseed meal finely ground (or more almond flour**)
  
• 3 tablespoonspsyllium husk finely ground
  
• 1 1/2 teaspoonxanthan gum or 1 tablespoon ground flax seeds
  
• 1 1/2 teaspoon baking powder
  
• 1/2 teaspoon kosher salt
  
• 1 egg at room temperature
  
• 2 egg whites at room temperature
  
• 1 tablespoon extra virgin olive oil
  
• 2 teaspoons apple cider vinegar
  
  

1. Add yeast and maple syrup to a large bowl. Heat up water to 105-110°F, and if you don't have a thermometer it should only feel lightly warm to touch. Pour water over yeast mixture, cover bowl with a kitchen towel and allow to rest for 7 minutes. The mixture should be bubbly, if it isn't start again (too cold water won't activate the yeast and too hot will kill it). 
   
2. Mix your flours while the yeast is proofing. Add almond flour, finely ground flaxseed meal (or more almond flour, see notes), psyllium husk, xanthan gum (more flaxseed meal), baking powder and salt to a medium bowl and whisk until thoroughly mixed. Set aside. 
   
3. Once your yeast is proofed, add in the egg, egg whites, olive oil and vinegar. Mix with a whisk or electric mixer for a couple minutes until light and frothy. Add the flour mixture in two batches, mixing until thoroughly incorporated. You want to mix thoroughly and quickly to activate the xanthan gum, though the dough will become very thick by the end and form into a round. 
   
4. Line a pizza dish or baking tray with parchment paper and grease with olive oil (so the dough doesn't stick while you spread it). Dip a spatula (or your fingers) in water and spread the dough until even in thickness of choice. Fold the edges inward to create thicker edges (optional). Cover with a kitchen towel dome (don't rest the towel directly over the dough), and place in a warm draft-free space for 40-50 minutes until lighter in texture. You don't want the dough to double, but it will puff up noticeably (see pictures for reference). 
   
5. Preheat oven to 350°F/180°C while the dough is proofing. And if you're baking at high altitude, you'll want to bake it at 375°F/190°C. 
   
6. Transfer the dish gently into the oven and blind bake without toppings for 10-14 minutes until lightly browned. Remove from oven, add toppings of choice, and return to oven for 15-18 minutes
   
   Side note. The yeast will eat any of the sugar from the maple syrup or honey. I really do suggest visiting the website for a more detailed analysis https://www.gnom-gnom.com/gluten-free-paleo-keto-pizza-crust/ .

Hey,

I've decided to add some resistant starch to my diet to help feed those little buggers down in my intestines. This is a general guide:

http://www.marksdailyapple.com/the-definitive-guide-to-resistant-starch/

And this has a great video (made by Aussies!):

http://freetheanimal.com/2013/12/resistant-primer-newbies.html

I've got a bag of Bob's and am going to start today:

https://www.amazon.com/gp/product/B004VLVCGU/

I hear that the initial downside is that it can make you gassy initially, but the benefits outweigh that.

Ah, yeah, I do the egg wash on the inside, too. I forgot to mention that! And I believe your link is for King Arthur's clear jel. You can use this brand too - I think it's a bit cheaper.

Like /u/junkbot said Bob's red mill potato starch is something like 80% RS. That's really good and if you're using a few TBSP you'd only get a few extra carbs.

Whole foods? No I agree, barely any compared to the amount of carbs in them.

Diffuser

https://www.amazon.com/gp/product/B01N36MAO4/ref=oh_aui_detailpage_o02_s00?ie=UTF8&psc=1


Citric Acid


https://www.amazon.com/gp/product/B00EYFKNL8/ref=oh_aui_detailpage_o04_s00?ie=UTF8&psc=1



Co2 kit. Includes instructions on how to mix baking soda with the citric acid. You provide your own bottles. These are just typical 2l soda bottles.


https://www.amazon.com/gp/product/B074MC7PK5/ref=oh_aui_detailpage_o06_s00?ie=UTF8&psc=1




I have yet to install the kit as I am waiting for the defuser/bubble counter but from all the research I have done, it seems to be a good working solution that requires minimal fuss.

Amazon has a big bag for under $10. Use a small amount, like 1/2 or 1/4 tsp.

https://www.amazon.com/gp/aw/d/B00IZDIMCM/ref=mp_s_a_1_3_a_it?ie=UTF8&qid=1526839607&sr=8-3&keywords=xanthum+gum&dpPl=1&dpID=419CRhDPj0L&ref=plSrch

Just through Amazon, specifically here. At 11g/batch, 400g will last me a while! Watch out for the 2oz packages, they're $5/oz rather than the linked product that's $1/oz!

So first, see this: http://www.chefiso.com/p/pastry-cream-creme-patissiere-recipe

What you want is a stiff pastry cream and you have a couple of options. First, you can hear the mixture a little more. I use a low gentle heat, but using a bit more aggressive heating, I wind up with a pastry cream I have to fold in some chantilly cream or else it's just too thick.

Your other option is clear jel, which is much faster and easier to control than gelatin: Instant Clear Jel, 1 lb. https://www.amazon.com/dp/B00015UC52/ref=cm_sw_r_cp_awd_2IL5wbJYQ2REM

It's not going to be the actual recipe, but I'd try to use the modernist mac and cheese recipe as a starting place, because it's so simple and easy.

Basically, sodium citrate is an amazing emulsifier of cheese. Commercial American cheeses typically use sodium phosphate, which is essentially equivalent. You can basically just combine water/milk/beer, sodium citrate, and cheese, and end up with high quality homemade velveeta in 5-10 minutes. You can easily scale up the recipe; it's 100 parts cheese, 93 parts liquid, and 4 parts sodium citrate.

12 oz Allagash White
13 oz Cheddar
.5 oz Sodium Citrate
allspice + cayenne to taste

Shred cheddar.
Put beer in saucepan on medium heat.
Add sodium citrate.
Add cheese, stirring until it dissolves into the sauce.
Season with salt, allspice and cayenne to taste.

Amazon.com has everything

Sodium Citrate is your friend.