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3,945,929 Views • Aug 26, 2023 • Click to toggle off description
Views : 3,945,929
Genre: Howto & Style
Date of upload: Aug 26, 2023 ^^
Rating : 4.926 (4,092/218,179 LTDR)
98.16% of the users lieked the video!!
1.84% of the users dislieked the video!!
User score: 97.24- Overwhelmingly Positive
RYD date created : 2024-08-02T03:23:25.367962Z
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YouTube Comments - 2,515 Comments
Top Comments of this video!! :3
One quick tip: This works best on NON pre-shredded cheese. Pre-shredded cheeses are coated with starches and cellulose , which tend to interact weirdly with sodium citrate IMO, leading the sauce to be a bit grainy. You can even see it in the video.
7K |
Just made this, doubled the recipe, turned out amazing
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Pro tip: anytime you're melting cheese buy a block and grate it yourself bc pre shredded cheeses are sprayed with chemicals to prevent it from clumping together thus making it near impossible to melt correctly.
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I did this yesterday; it still feels like magic or something
2.2K |
One of my favorite things about bringing food science into everyday cooking is that it sort of demystifies processed foods. seeing how easy and naturally a "processed" cheese sauce can be made at home just makes the stuff you actually get at the store less scary. Thanks for expanding our minds on the possibilities Adam!
Edit: Wow, my comment got more than a few likes and started a small argument. Neat!
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"You don't need to go buy chemicals on the internet. Just make your own chemicals, like this."
430 |
This is an incredible tip. One of the single coolest things I have ever learned in my ~10 years of this passion.
11 |
Unnaturally-Gooey Cheese Sauce
½ tsp. baking soda (normal, everyday)
50mL lemon juice (you could use lime juice)
80mL milk or water, or some such
200g cheddar cheese, or any melting cheese that you could wanna put in there
- Combine lemon juice and baking soda in a pan. Mix with right index finger. (They're going to react and bubble up. You'll know the reaction is complete when everything calms down and the mixture no longer tastes sour. Boom, sodium citrate.)
- Add milk to the pan and whisk to combine, over moderate heat
- Add shredded cheese (pre-grated works), and gently whisk to melt and combine
- Optional: whisk in melted butter or seasonings to suit your preferences
1K |
Sir, this is such a public service. Thank you so much.
177 |
I just made this Mac and cheese recipe and the first thing out of my kids mouths was they never want boxed Mac and cheese again.
This is a winner!
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Thank you for sharing! I finally remembered to write down the recipe and stick it in my recipes folder!
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I gave this a shot today and i was surprised how much Adam didn’t exaggerate. I just used extra sharp cheddar and Monterey Jack and it was EXACTLY like Velveeta 😭 it was also much more easier to make than a roux. I hate the process of slowly pouring the milk in the roux but this process was so much simpler and easy.
129 |
You son of a gun, this absolutely worked. You done changed my mac & cheese & nacho games.
133 |
Oh man, you've leveled up my Mac and cheese game entirely.
2 |
Dang dude... I missed you. YouTube has sent me on a ride for about 2 years... but finally found you again! Thank you for your honesty and info.
1 |
Thank God some kitchen Science. Def better than the other cheese dip videos. This one keeps it gooey!
160 |
The moment I learned this I stopped making cheese sauces based on bechamel. Bechamel is fussy, it's time consuming, you have to be careful not to burn the flour, you have to watch out for clumps, and the end result is only really a sauce if you keep it warm. The moment it cools down it goes back to solid.
With this you can make cheese sauce that will be unnaturally smooth and will stay liquid even in the fridge. When I make it I usually make a bigger batch and fill up some jars with that queso dip and can them like pickles. Keeps good in the fridge for weeks and stays perfectly smooth and emulsified.
96 |
THANK YOU. Been wanting to find this
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This just linked together all the knowledge threads about cheese, easy Mac, and high school chemistry I know. Wow thank you!
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@duckboy6052
11 months ago
You’ve answered the question I’ve been searching for years
12K |