Ultimate Grilled Cheese Q's

So I noticed the recipe on YouTube called for Sodium Citriate but not SMHP - what gives? Was this about the accessability of ingredients? Consumer fears of strange-sounding ingredients? Or does CS now believe a better product can be made with just Sodium Citrate then when they posted the original melting cheese recipe? Does anyone have the link to the panometric cheese chart btw - google and site search did not yield it.

Also, for the Shokupan - would you recommend adding some ascorbic acid and powdered lethicin for a tighter, fluffier, uniform crunb or over kill? Also, anyone kind enough to share the link or is it the same as the market rye shokupan?

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Brandon_Byrd_40557

I was curious about the SHMP question as well. The cheese chart you seek is on the "Krafting Melty Cheese Perfection: A Parametric Analysis" activity page. I keep a printed copy in the index of my copy of Modernist Cuisine (and also keep a PDF for quick electronic reference).

dancurren

Thanks!

montebello1964

ChefSteps, can you create a page with all of your charts in one place?

mconcannon

@BostonBestEats_14584 We added them all to the Guides and Tools page: https://www.chefsteps.com/guides-tools

montebello1964

Thanks!

Joe_Clark_1686110

It seems like there might be a shift in ingredient preferences or availability, leading to the use of Sodium Citrate over SMHP in the recipe you mentioned. This could be due to various factors such as accessibility, consumer preferences, or improved recipe formulations.

Joe_Clark_1686110

Well, if we're discussing the use of Sodium Citrate in cheese recipes, it could tie into making the perfect Grilled Cheese Sandwich Recipe. Sodium Citrate is often used to create smooth, melty cheese sauces, which can elevate the cheese component in a grilled cheese sandwich to a whole new level of gooey deliciousness. So, understanding ingredient substitutions and enhancements like Sodium Citrate could indirectly enhance your grilled cheese experience!