Tag Info

New answers tagged

0

You can make a cheese sauce that is 99% cheese by adding sodium citrate as an emulsifier If you don't have sodium citrate in the cupboard, you can make some by gently heating the juice of half a lemon in a microwave safe bowl, then add 1 tsp of baking soda and heat until fully reacted (bubbles cease). Add about a cup of grated cheese (hard or soft) and ...


6

The first way to boost the cheese flavor in any cheese sauce is by adding salt. In Mac + Cheese, authors Allison Arevalo and Erin Wade give the following tip: If you have added the proper amount of cheese to your mac, but it still doesn't taste “cheesy” enough, chances are the problem is not cheese, but salt. Salt brings out the flavors of all kinds of ...


0

The best way to describe the cheese aging process is to look at something we're all familiar with -- Cow's milk Mozzarella. I am about to describe a hypothetical process. The actual cheeses described here all have special processes for each specific end product. But, one could make close approximations this way. The curds come together and are balled up ...


0

It depends on what kind of cheese you really like, but blue cheese sauce is really good (with red meat at least). The blue cheese melts well (better than aged cheeses), and the flavour remains strong (of course, you may add more cream or milk to adjust to your taste).


1

When America's Test Kitchen was making grilled cheese, they mentioned some problems with aged chedda ... namely that it's dry and doesn't melt well. They got around this by adding in a cheese that melts well, plus extra moisture. Their cheese mixture was: 7 oz aged cheddar 2 oz brie (rind removed) 2 TB dry white wine 2 tsp minced shallot They also used ...


2

Aged cheese tends to separate more when used in cheese sauces as opposed to lesser aged cheeses. I never liked the bland cheese sauce that was used in most homemade Mac & cheese that most of my peers loved. As a result, I looked to different cheeses that held flavor while being on the milder side. I found that a really good Gouda works extremely well. ...


1

You can actually buy stuff like the powder that comes in Kraft Macaroni and Cheese. God help me, it's useful in its own way. Amazon Page


24

If you bought a good cheddar, the white spots are most likely tyrosine crystals. They build up in the cheese during the aging process, and they are a very desirable feature which gives the cheese much more taste and character. Well aged cheese has some acid and bitter notes, but mostly umami. It also has lots of cheesy aroma, which smells distinctly like ...


56

You have been lied to. I woulnd't call that thing at the top of the page cheese, let alone cheddar. I'm not trying to be dismissive of your situation, merely dismaying that Kraft has conned you this long. You are not the first person I've met who's had a strong first reaction to "real" cheese. Kraft slices might technically be cheese but they're a ...


-1

I'd like to suggest Bocconcini Cheese, a fresh mild cheese that doesn't detract from the flavour of a recipe.


4

Citric acid and sodium hexametaphosphate are often used in processed cheese as emulsifier. These kinds of salts improve the protein's swelling capacity and emulsification and thus inhibits the leakage of water or fat from the product (forms metal complexes). Some salts are also acid buffers. 1 In this wikipedia article (in German, but chemical names are ...


2

I have always been told that high acid-yielding foods can cause dried legumes to stay hard. I can't say that I have ever added Gouda (although it sounds delectable) but I have had dried beans stay hard when adding tomatoes too early in the cooking process. Wondering about this, I looked up Gouda and was quite surprised to find that it is a high acid-yielding ...


2

Just as important as the bacterial culture is the use of rennet in cream cheese, which aids in the removal of liquid whey. When making cream cheese, the point is to drain much of the whey, resulting in a semi-solid texture. Rennet helps encourage the solids to curdle and squeeze out liquid. Yogurt doesn't necessarily include the draining step, though it ...



Top 50 recent answers are included