sodium hexametaphosphate

hi i want to try out the melty cheese slices for my burgers but i cant seem to be able to find a supplier in the uk for the above ingredient, is there an alternative or is it absolutely necessary to include it in the recipe, many thanks in advance

Find more posts tagged with

All About Ingredients

Comments

tshewman

Not absolutely necessary. Have done a number of times with only SC (just this past weekend actually-made slices out of the fondue that was left over). Chris suggested this will give us a different texture (but not bad). I haven't tried it yet. It's one of a few on my list to try. :-) BTW - try it with different liquids, the varied flavors are impressive (e.g. beer ala modernist cuisine, infused sherry ala Heston Blumenthal). Also - you can also take this in the opposite direction, I used some truffled cheese to infuse butter and it was quite nice.

tony_103498

Ok thanks for replying , I will try it without although I have just read that modernist pantry deliver world wide. Also thanks for the tip about using different liquids.

I have just signed up to this website and I'm loving it so much information thanks guys

Johan_Edstrom_5586

I pretty much only use SC.

grandpa.yum

I've used sodium triphosphate (STPP) in equal amounts with success in lieu of hexametaphosphate. I'm in the US so I don't know about UK suppliers but I was able to get STPP very cheap on amazon (~20USD/450g shipped)

grant

Can you fin Velvita or American cheese? You can use like 10-20% Of that cheese in the recipe and get the same results...almost .

richard.fine

I just buy mine from Modernist Pantry. Shipping to the UK is pricey but that's just an excuse to get more things and make it worthwhile

Alexander_50293

You could always try ordering from the Modernist Cuisine. That is where i get all my... stuff from.

Seth_Ratner_91225

@tony - If you are still looking for SHMP, head over to this link.

tony_103498

Yes please Seth, I'm not a member on egullet but would love to add on some ingredients ,

Ed_Jones_23751

Just to further this conversation...

I'm thinking of trying this recipe out with different cheeses rather than just cheddar.

Would it work with a creamy blue such as Gorganzola, a hard mountain cheese like Beaufort or a creamy one like a Camembert?

If the cheese is really fatty would it affect the finished texture?

Thanks in advance.