What are common commercial food additives that keep the cheese 'melty', but not runny?
I have tried making fried cheddar sticks but the cheese just oozes out, like thick water...
Freezing first? Freeze the breading too?
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1What is the "cheddar stick" you are asking about? One commercial product, such as this one from Wegman's appears to be 100% cheese, without special additives. Are you asking about a recipe for deep fried cheese sticks? If so, you might want to post the recipe to get advise on improving it.– SAJ14SAJMay 24, 2013 at 23:54
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The title says cheddar, the tag says mozzarella?– KayaMay 24, 2013 at 23:56
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1What temperature are you frying at? The cheese will melt but the batter should harden too fast for anything to leak out. And you are actually deep-frying, not just putting it in a fry pan, right?– AaronutMay 25, 2013 at 0:33
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Are we talking like these: hotdogonastick.com/menu.aspx (scroll down a bit)– YamikuronueMay 25, 2013 at 0:44
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related : cooking.stackexchange.com/q/93307/67– JoeJun 27, 2019 at 21:26
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1 Answer
Sodium Citrate is the most common emulsifier for cheese, it keeps it soft and flexible when cold, and like a smooth sauce when hot. Being an emulsifier it stops it separating too
See http://modernistcuisine.com/recipes/sodium-citrate-creates-silky-smooth-macaroni-and-cheese/
You can make Sodium Citrate at home, heat a tbs of lemon juice, add 1/2+ tsp of baking soda and stir. Add this to a cup of melted cheese (all very rough measurements). Experiment to get the best results for your cheese of choice!
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Why haven't you told me about this before! I have some new experiments to do! May 25, 2013 at 13:04
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I always check the labels of the stuff in the Supermarket that I wont buy 'cause it's crap food, and check for what they use to make it that way :-) Some aren't that crap after all– TFDMay 26, 2013 at 7:54