egullet has a ‘melty cheese calculator’ on their homepage that you can set for various thickness
Oh, wow, very cool, thanks! It’s kind of odd they don’t account for different types of cheeses since fresh responds much better to sodium citrate than aged but otherwise very cool.
Do any of you guys use sodium citrate trick for mac n cheese? My biggest gripe with my cheese sauce is that it tends to get a little grainy.
Yup, Modernist Cuisine shared their recipe for that as well:
However, I do find the consistency of this one to be too thin so I’d trend more towards the queso recipe or maybe take a crack at that melty cheese calculator @aaqjr pointed out
That Melty Cheese Calculator seems dubious since as WireMonkey notes it doesn’t distinguish between the amount of moisture in the cheese. I believe you’d need a higher ratio of liquid and sodium citrate for e.g. Reggiano or Pecorino Romano than you would for Jack.
Sodium citrate fully liquified the dry, hard Pecorino Romano I tried it on. It doesn’t care if cheeses are melty or.not, breaks down the proteins regardless.
The garlic we got in our CSA box is in a nice phase. Skin’s not hard to remove and the green sprouts are big enough that they’re easy to get out, but the garlic’s still fresh enough that it’s juicy and has no mold or brown spots.
Updated the leftover merguez & potato dish with kale, more onion and cherry tomatoes, and garlic. Much closer to what I’d had in mind in the first place.
We had a rotten egg so I cracked the other seven from that dozen. None were bad so I made a frittata with red onion, leftover rib roast, leftover roasted Delicata squash, cherry tomatoes (miraculously not moldy or rotten despite sitting in a bowl on the counter for weeks), and some 505 Hatch chiles. Served with leftover mashed potatoes mixed with leftover queso.
For Thanksgiving this year we got a Joyce Farms Spanish Black from Cream Co. this year. As good a turkey as I’ve had, maybe the best. First time we’ve known exactly what breed we had.
Hannukah dinner—short ribs and latkes. My wife is Indian, so we always add a little green chutney and a pickled feature, which honestly is a dramatic improvement over just plain apple sauce and sour cream.
