The “original” recipe from Modernist Cuisine
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That’s what I’ve been looking for. It speaks the teaspoon language, and uses sharp cheddar and Gruyère cheese. So that would be like cross between medium and sharp cheddar?
Here’s my question. That recipe, In terms of the sodium citrate role, doesn’t discriminate about the type of cheese, whereas other sources cite it as a factor in the amount of sodium citrate used.
That’s an interesting recipe for sure. I especially like Tips and Substitutions section, where it talks about using the immersion blender to get that creaminess, and deal with breakage flareups. Never heard that before.
But it still doesn’t tell me how to go about measuring the sodium citrate.
11 grams and 4% mean nothing to me. For instance, If we were talking about sugar, 11 grams would bit beyond about 2 1/2 tsp. Would that be the same with sodium citrate?
I’ve been cautioned about exact measurements in this exercise, more like we might approach baking something. When I said, what i have been saying, and asking for, throughout this entire thread, is, if possible, please tell me how to calculate the amount sodium citrate I need, in any given scenario recipe-wise, in a format I can easliy create. I don’t have the facilities to determine how much 4% is based upon weight-wise,
Like I said, straight teaspoon language. No scales.
BTW, is that Merlin?
Buy a scale or don’t try to do molecular gastronomy.
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What’s not to understand about 11g - just buy a precise scale and don’t use tea or table spoon as they are very imprecise. And Modernist Cuisine always has all of their recipes also in % so that you can easily down or upscale them. Just look in the recipe what is the “lead” ingredient (which is at 100%) - in this case the Cheddar cheese. You will need some balances as how will you determine the amount of cheese to use for any sauce ?
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I trend to agree with you get a scale and use the proper product. OTOH i don’t think this is something you risk crazy failure by using a slightly different amount of sodium citrate. The main risk is not getting repeatable results. Start with a teaspoon then increase by 1/4 tsp at time to adjust. But I still wouldn’t increase the variables by trying to make your own.
YMMV but I guess the OP won’t listen
It’s Getafix the druid from Asterix (or at least that’s the English translation of the name)
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View this is strictly as my experience, not advice.
I made the sauce. Used the original recipe, bottled lemon juice, double the cheese to 2 cups. I wanted it to be a thick, dip-like consistency.
Great flavor, IMO. First off, taste-wise, you would never know it was made with bottled lemon juice.
It is the tiniest, tiniest bit gritty, for lack of a better term, but I didn’t sense that until I added some coarsely ground dehydrated jalapenos and dehydrated caramelized onions, and the batch had been refrigerated. Also added some roasted green bell peppers.
I’m thinking once they rehydrate that slight texture might dissipate. Hypothetically, The double cheese, and the amount of critic acid may have some impact as well.