nav[aria-label="Primary Navigation"] { padding: 0; & ul { list-style: none; width: 100%; display: flex; flex-direction: row; justify-content: start; align-items: start; gap: 30px; padding: 0; & li { margin: 0; } & ul li { list-style: none; } } }

Cheese and melting

seijoed

I was looking at this and thinking about a Beef Gorgonzola, http://www.madridlab.net/melonas/2010/01/cheese-fondue-balls/

How much in % sodium alginate would I use for something like this?

Will this "melt out" when broken or stay firmer?

Find more posts tagged with

Recipes Q's

Comments

Mason_Perry_34060

Great ill have to place an order.

seijoed

@Mason sorry, it was 12 for the 400g bag, I got a bunch of other stuff too so I avoided shipping, this is enough for 30 batches at least.

BlvCook_25591

I did the MC @ Home Blue Cheese sauce for Buffalo wings and the leftovers topped a NY Steak. My husband was in absolute heaven.

james.denissen

I did a similar sauce as @BeeLee and made some tasty nachos, using some beer to get things going and dissolve the sodium citrate. I got mine from WillPowder, $8.25 for a pound.

seijoed

Modernist pantry, $16 for a large bag.

Mason_Perry_34060

Where did you guys source your sodium citrate?

seijoed

Ah, cool! @BeeLee it was something like that I want to do.

Brendan_Lee_56950

I made a cheese sauce with smoked gouda and bacon studded Stilton with sodium citrate and it was an amazing texture. I recommend shredding the cheese as opposed to cutting it into small bricks though. Took me forever to stir it into a nice smooth emulsion because I couldn't find my grater.

seijoed

Or would I be better off making a really nice sauce with the basic modernist cheese handling?

We had some velveeta the other day and while I really don't like the taste I love the texture, it would be awesome on a good pasta.