Showerthoughts

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A "Showerthought" is a simple term used to describe the thoughts that pop into your head while you're doing everyday things like taking a shower, driving, or just daydreaming. The best ones are thoughts that many people can relate to and they find something funny or interesting in regular stuff.

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A "Healthy Amount of Cheese" is always an Unhealthy Amount of Cheese. (lemmy.world)

submitted 9 months ago by [email protected] to c/[email protected]

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I heard someone say this in a video recipe, followed by way more cheese than you should eat at once. It occurred to me that the phrase means ample, not nutritious.

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[+] [email protected] -9 points 9 months ago (2 children)

Thats true. American cheese is just water(chemicals) down cheddar.

[–] [email protected] 9 points 9 months ago* (last edited 9 months ago) (2 children)

Sodium citrate. If you want the best cheese sauce you'll ever have that doesn't break, use whatever cheese you want for the sauce, and add a teaspoon of sodium citrate. You can refrigerate that cheese sauce and it won't break.

[–] [email protected] 1 points 9 months ago (1 children)

You too watched NileRed?

[–] [email protected] 8 points 9 months ago (1 children)

No. I'm a retired chef.

[–] [email protected] 4 points 9 months ago

Nice. I just watch someone make that on a video. So thats why I asked.

[–] [email protected] 1 points 9 months ago (1 children)

What's the ratio of cheese to sodium citrate?

[–] [email protected] 5 points 9 months ago* (last edited 9 months ago) (1 children)

6 cups or a pound and a half of cheese, shredded, half cup of flour, half cup of butter, 2.5 cups of half and half, 1.5 cups of milk. Add a teaspoon of sodium citrate to that much cheese sauce, or about 8 cups of sauce. That will make enough sauce for a pound of macaroni product noodles. I generally do twisty or shells

If you don't have pure sodium citrate, a single slice of American Cheese will do the trick.

[–] [email protected] 2 points 9 months ago (1 children)

I appreciate this tip, I've had lots of trouble trying to make home made cheese sauce. Even if I felt the flour and milk cooked long enough and I added cheese slowly, I had trouble getting everything to come together. It may be that I still wasnt cooking long enough either because I have a bad habit of scorching the milk, so I would pull it off the burner perhaps too soon. I don't know exact I haven't tried it enough, because I don't like wasting food.

[–] [email protected] 1 points 9 months ago* (last edited 9 months ago)

Turn your burner down. If you're scorching the milk, your burner is too high. I do all of this at a 3/10 on my stove. You cannot rush this. Patience is key.

[–] [email protected] 3 points 9 months ago

Land o Lakes still makes a cultured American actuall f$%kdamn cheese and it is amazing. Nothing like kraft singles.