One quick tip: This works best on NON pre-shredded cheese. Pre-shredded cheeses are coated with starches and cellulose , which tend to interact weirdly with sodium citrate IMO, leading the sauce to be a bit grainy. You can even see it in the video.
Edit: stop responding to this or at least read the previous responses. Thanks to those who had actual suggestions Why doesn't anyone recommend a work around instead of saying avoid pre grated? Like can it not be rinsed or something? I'm not grating cheese by hand for slightly noticeable improvement, graters are a huge pain to clean on top of the chore of grating. The sauce in the video looks PLENTY smooth
@@sfr2107why didn’t you ask ‘is there a workaround’ instead of petulantly assuming there is a method everyone is hiding for some reason. Nobody is saying you have to shred it by hand, if the benefit isn’t worth it to you that’s great, they’re just pointing out that it’s something you may want to do.
@@sfr2107 I've tried washing pre-grated cheese to get it to melt better on pizza. The first time there was too much moisture left in the cheese and the middle of the pizza turned out slightly soggy. Then I tried washing and then drying the cheese, and while it worked, I'd say it was about as much work as just grating cheese. The only reason I use pre-grated cheese for pizza is because I used get big bags of it for free.
Pro tip: anytime you're melting cheese buy a block and grate it yourself bc pre shredded cheeses are sprayed with chemicals to prevent it from clumping together thus making it near impossible to melt correctly.
Unnaturally-Gooey Cheese Sauce ½ tsp. baking soda (normal, everyday) 50mL lemon juice (you could use lime juice) 80mL milk or water, or some such 200g cheddar cheese, or any melting cheese that you could wanna put in there - Combine lemon juice and baking soda in a pan. Mix with right index finger. (They're going to react and bubble up. You'll know the reaction is complete when everything calms down and the mixture no longer tastes sour. Boom, sodium citrate.) - Add milk to the pan and whisk to combine, over moderate heat - Add shredded cheese (pre-grated works), and gently whisk to melt and combine - Optional: whisk in melted butter or seasonings to suit your preferences
@@KevinZ.000 Have you ever made something an idol, used God’s name as a cuss word, dishonor your parents, murder (God views hate as murder), lusting, stealing, lying, wanting something another has that isn’t rightfully yours? Doing so we violating the law, which is sin, and because of sin there is a punishment…If a serial killer like Ted Bundy tells a judge of all the good things he’s done for society do you think the judge would let the serial killer off free? The same is with us; we’ve committed such crimes against God that we are separated from God forever; we are punished by suffering Hell for eternity, a place with no hope for us. But God loves us so much and with all his heart that he gave his only Son, Jesus Christ, to this cursed world to be crucified on the cross. (John 3:16-17) Now anyone who accepts Jesus Christ, God’s Son, as their Lord and Savior and believes he rose from the dead the third day will be saved from eternal damnation in Hell and live in Heaven in paradise with him forever. Many will choose to follow Satan, whether it be because they think they won’t succeed otherwise or won’t have any joy or friendships, but he will soon reveal himself as a murderer and a liar as he was since the beginning and he will curse all his followers as he cursed God and all of Satan’s followers will be cased into ever burning Hell. Don’t believe this lie I too believed in! Our God is a loving God full of compassion, yet he is a righteous God with righteous judgment. (Matthew 13:41-42)
@@glorboghe full on says "you now should have a solution of sodium citrate" this isn't a fear mongering video about chemicals in food it's just a way to make a fairly rare ingredient out of much more common ingredients. You're the one making it bigger than it is
@@symawi312 watch the video again he literally says "these chemicals" In the first couple seconds of the video. And everyone has that "eww gross CHEMICALS" bullshit mentality. Especially if they hear the word chemical.
One of my favorite things about bringing food science into everyday cooking is that it sort of demystifies processed foods. seeing how easy and naturally a "processed" cheese sauce can be made at home just makes the stuff you actually get at the store less scary. Thanks for expanding our minds on the possibilities Adam! Edit: Wow, my comment got more than a few likes and started a small argument. Neat!
breads not even that good for u tbh. not bad but not essential. before industrial farming we ate bread but with much simpler ingrediants.@@jedisponge16
@@jedisponge16 Well, it's a sliding range right. If you bake a loaf of bread at home using only flour, salt, water, and yeast, then that'll be a lot less processed than the 20 ingredient wonderbread loaf loaded with preservatives. Because of this though, there's been some adoption of the term "ultra-processed" to be more specific about what type of stuff to avoid.
@@jedisponge16Yeah, you're both right. "Processed" isn't bad but store bought processed food isn't good because most of the time they don't stop at just adding sodium citrate. Nitrates alone aren't bad for you in small quantities because even your saliva contains nitrates to fight off bacteria. But the problem then is that if every food you eat has nitrates, what'll that do to your gut bacteria? I can easily see a long-term problem arise with excessive consumption of preservatives like nitrates even if the quantities present in individual food portions aren't bad in the slightest. It's a tool like any other. Hell I would use nitrates for the preservation of food even understanding this potential issue. Just gotta be smart about it.
You definitely don't need luminous cheese for Mac n cheese. In fact I've never seen a home made one with the horrible yellow colour a boxed one gives you. Just make a bechamel, stir in any cheeses you like and then stir in cooked elbow pasta shapes
@@CyberFlare-fn9kn Barely to be fair it's just some butter, flour and milk. Even if you accidentally make it a little lumpy it still turns out fine once you add the cheese
I gave this a shot today and i was surprised how much Adam didn’t exaggerate. I just used extra sharp cheddar and Monterey Jack and it was EXACTLY like Velveeta 😭 it was also much more easier to make than a roux. I hate the process of slowly pouring the milk in the roux but this process was so much simpler and easy.
Anybody that’s interested in trying this: 50 ml is roughly the juice of one store bought non-organic lemon & 80 ml of water/milk is almost ¾ of a half cup (~30 ml = 1 oz & 2 oz = ¼ cup) . The lemon flavor is masked by any cheese no problem. Also, don’t over-add cheese - it *will* thicken as it cools. 8 oz of cheese is enough. Double the recipe if you need more.
@@carmelitajones7779 Have you ever made something an idol, used God’s name as a cuss word, dishonor your parents, murder (God views hate as murder), lusting, stealing, lying, wanting something another has that isn’t rightfully yours? Doing so we violating the law, which is sin, and because of sin there is a punishment…If a serial killer like Ted Bundy tells a judge of all the good things he’s done for society do you think the judge would let the serial killer off free? The same is with us; we’ve committed such crimes against God that we are separated from God forever; we are punished by suffering Hell for eternity, a place with no hope for us. But God loves us so much and with all his heart that he gave his only Son, Jesus Christ, to this cursed world to be crucified on the cross. (John 3:16-17) Now anyone who accepts Jesus Christ, God’s Son, as their Lord and Savior and believes he rose from the dead the third day will be saved from eternal damnation in Hell and live in Heaven in paradise with him forever. Many will choose to follow Satan, whether it be because they think they won’t succeed otherwise or won’t have any joy or friendships, but he will soon reveal himself as a murderer and a liar as he was since the beginning and he will curse all his followers as he cursed God and all of Satan’s followers will be cased into ever burning Hell. Don’t believe this lie I too believed in! Our God is a loving God full of compassion, yet he is a righteous God with righteous judgment. (Matthew 13:41-42)
The moment I learned this I stopped making cheese sauces based on bechamel. Bechamel is fussy, it's time consuming, you have to be careful not to burn the flour, you have to watch out for clumps, and the end result is only really a sauce if you keep it warm. The moment it cools down it goes back to solid. With this you can make cheese sauce that will be unnaturally smooth and will stay liquid even in the fridge. When I make it I usually make a bigger batch and fill up some jars with that queso dip and can them like pickles. Keeps good in the fridge for weeks and stays perfectly smooth and emulsified.
@@kabirkumar5815 like for mac and cheese? absolutely! It's heat stable so you can bake it and it'll be good and if you can it it'll keep in the fridge for a couple weeks no problem.
@@rubylopez5941 I do water bath like making pickles and so far it never went bad on me in the fridge. Don't know about shelf stable but I imagine it would be since you're pasteurising it while caning and it's kept together by a strong emulsifier so I don't see why it wouldn't keep good and how it could break. It's effectively like velveta or those jared queso dips but without most of the preservatives so it probably won't last a couple years like those, but still will hold for good time if caned properly.
this works like magic, made a traditional queso fundido yesterday and tried it again today using this method. I am pouring that over steak for my lunch
This explains so much. I have to make queso sauce at work, and I never knew why we did it, but we do it just like this (with lime juice though). Everytime I ask my Chef why we do this he just says "it makes the sauce, saucier"
@@MegaPoopNoodles Have you ever made something an idol, used God’s name as a cuss word, dishonor your parents, murder (God views hate as murder), lusting, stealing, lying, wanting something another has that isn’t rightfully yours? Doing so we violating the law, which is sin, and because of sin there is a punishment…If a serial killer like Ted Bundy tells a judge of all the good things he’s done for society do you think the judge would let the serial killer off free? The same is with us; we’ve committed such crimes against God that we are separated from God forever; we are punished by suffering Hell for eternity, a place with no hope for us. But God loves us so much and with all his heart that he gave his only Son, Jesus Christ, to this cursed world to be crucified on the cross. (John 3:16-17) Now anyone who accepts Jesus Christ, God’s Son, as their Lord and Savior and believes he rose from the dead the third day will be saved from eternal damnation in Hell and live in Heaven in paradise with him forever. Many will choose to follow Satan, whether it be because they think they won’t succeed otherwise or won’t have any joy or friendships, but he will soon reveal himself as a murderer and a liar as he was since the beginning and he will curse all his followers as he cursed God and all of Satan’s followers will be cased into ever burning Hell. Don’t believe this lie I too believed in! Our God is a loving God full of compassion, yet he is a righteous God with righteous judgment. (Matthew 13:41-42)
THANK YOU oh my lord. If one more person says this is "fake cheese" or "plastic cheese" I'm going to lose my mind, it's real cheese with a chemical added and that chemical can be made easily with natural ingredients, it's not scary it's not unnatural it's not toxic it's just chemistry!!! Cooking IS CHEMISTRY!!!! Edit: I did not mean that it literally IS cheese. Y'all missed my entire point which that it isn't fake 🙄 it's MADE OF real cheese and it's a basic chemical reaction to alter it's structure and allow it to melt and mix so smoothly. UA-cam comments I stg y'all like to argue about absolutely nothing Edit 2: aw I forgot editing removes the heart from the channel :(
I just made this yesterday for mac and cheese. I actually dissolved too much cheese in the liquid, and it turned into a block of mac and cheese in the fridge over night. Threw it in the oven for about 30 minutes and added in a little butter, stirred it and it was incredibly creamy and smooth
CHEESE DIP 50 ml lemon/lime juice 1/2 tsp baking soda Stir Let it bubble away Then add and stir in 80 ml milk/water Stir in/Melt 200 gr cheese Optional then add Butter/seasoning
Why do you remind me of the dude from good eats? Lol just articulating yourself and your words perfect enough for us to understand the science behind food. It’s brilliant and I love it.
Fascinating! I never knew the exact chemistry of emulsifying salts like Sodium Citrate, so my best guess would have been that the salts themselves stabilize the emulsion. I had no idea they didn't just bind to the calcium. Coming from a family of canners, I easily got my hands a jar of pure citric acid when I made my own sodium citrate instead of the citrus fruit juice suggested in Adam's recipe here. Also, I don't know why I haven't seen anyone comment on how the chemical symbol for sodium citrate is literally NaCHO. Missed opportunity there 😉
@@jacksonhodge4638Also in the context of Queso specifically, I ain't making a damn roux. Maybe for Mac and Cheese, but trashy ass Texas Queso should absolutely be made with a method like this. Just add chilli, tomatoes, and ground beef.
If your local grocery store carries food preservation or canning supplies, they might have citric acid in powder form. Just combine roughly equal parts that and baking soda with some water, and you get the same thing without the additional flavor of lemon or lime juice.
When i first watched this, I thought this was going to be fake, but i tried it and color me surprised when it worked. This is now my govto for making "American cheese product" at home for stuff like nachos or cheeseburgers. Thank you for widening my culinary prowess.
That's why in France and Switzerland, when you make a fondue, you use very sour white wine. The acidic nature of the wine doesn't allow for the fat of the cheese to separate from the rest of the cheese, creating an onctuous mix that makes strands miles long sometimes. And it also flavours nicely the whole fondue.
Yeah I was wondering about fondue, but that's contrary to this method which necessarily, deliberately removes the acidic nature of the lemon juice. So I don't see how the acid is doing the work in fondue. In fact, I just looked up four recipes for fondue, two used corn starch and two used flour. Those are the ingredients that keep the fondue from separating, not the wine. Actually, I should add, acidity is literally used to curdle (i.e. separate) milk into curds and whey for cheese making. It is 100% not the acid that keeps the fondue from breaking, the acidity is just for flavor and something has to be added to keep the sauce together.
Surprisingly my basic chemistry class from high school is the only class i use regularly. I realized this two years ago when i was at kroger and i was reading the back of a can of toastito queso 😂
I make it by just cooking macaroni in a can of evaporated milk and water, then coating shredded cheese off the block in corn starch and adding it directly to the pasta water. super easy, one pot, works every time.
@@chikari123 just cook the pasta, kill the heat, and start stirring in handfuls of shredded cornstarch coated cheese until you like the consistency. Should be around a whole 8oz block. Oh and add salt and butter because they make everything better. Good luck!
I actually bought citric acid by accident when i tried to make velveeta but this helped, and the cheese sauce ended up being great. Glad youre addressing the homemade option on your channel.
This is why America has a bad relationship with cheese. 1. Make a good white sauce, plenty of pepper and a little salt. Not too much because salt is in cheese. 2. Add a generous amount of good mature cheddar. Simple. You can thank me later.
I think both have their place. I keep a bag of sodium citrate around and often use it to make cheese sauces for nachos or “Kraft style” Mac n cheese. Using the sodium citrate prevents the cheese from splitting which makes it better for things you are going to broil before serving. This can also be achieved to a degree by incorporating evaporated milk. I also make béchamel based cheese sauces, I prefer it for Mac n cheese where I’m going for a richer texture using something like Gouda and Gruyère. I’ve been cooking for a long time so I feel very comfortable knowing multiple ways to do thinks. I believe it makes me more versatile and well rounded. You don’t have to limit yourself to one method.
@@gigalulmansur I know damn well what it's called, but it's not the same as the cheese sauce shown in the video Mornay even has eggs. A flour-thickened sauce (Mornay in this case) will have a different taste and most importantly texture than just straight emulsioned cheese. People who are afraid of American cheese are just stupid food snobs that don't know what it's made of, and why it can actually be a really useful ingredient in a homecook's arsenal.
Thank you !!! Homemade cheese sauce: 50 ml of lemon juice 1/2 tsp of baking soda It will bubble up and when it settles down add 80 ml of water or milk and that will handle 200 grams of any melting cheese. Let melt on moderate heat. You can add butter or other seasonings.
This is the short that never ends, yes it goes on and on my friends. Some people started watching it not knowing what it was, and they'll continue watching it forever just because this is the short that never ends...
You’ve answered the question I’ve been searching for years
Right.
you must be insanely bad at research
Left.
YES, me too
At least you had questions. Most people just go "iT's PlAsTiC 🤪" and leave it at that.
One quick tip: This works best on NON pre-shredded cheese. Pre-shredded cheeses are coated with starches and cellulose , which tend to interact weirdly with sodium citrate IMO, leading the sauce to be a bit grainy. You can even see it in the video.
Edit: stop responding to this or at least read the previous responses. Thanks to those who had actual suggestions
Why doesn't anyone recommend a work around instead of saying avoid pre grated? Like can it not be rinsed or something? I'm not grating cheese by hand for slightly noticeable improvement, graters are a huge pain to clean on top of the chore of grating. The sauce in the video looks PLENTY smooth
@@sfr2107because there isn't work around
@@sfr2107why didn’t you ask ‘is there a workaround’ instead of petulantly assuming there is a method everyone is hiding for some reason. Nobody is saying you have to shred it by hand, if the benefit isn’t worth it to you that’s great, they’re just pointing out that it’s something you may want to do.
@@DeepfriedBeans4492blah blah blah you're wrong he's right
@@sfr2107 I've tried washing pre-grated cheese to get it to melt better on pizza. The first time there was too much moisture left in the cheese and the middle of the pizza turned out slightly soggy. Then I tried washing and then drying the cheese, and while it worked, I'd say it was about as much work as just grating cheese. The only reason I use pre-grated cheese for pizza is because I used get big bags of it for free.
Just made this, doubled the recipe, turned out amazing
Seriously?
@@lapuspus yup, I highly recommend
@@alekgriesheim5102 did you add some seasoning too?
@@lapuspus I added salt and a little bit of garlic. Depending on the moisture content of the cheese you’re using you might need more or less milk
@@alekgriesheim5102 that sounds so yummy, thanks man.
Pro tip: anytime you're melting cheese buy a block and grate it yourself bc pre shredded cheeses are sprayed with chemicals to prevent it from clumping together thus making it near impossible to melt correctly.
It's usually potato/corn starch or pure cellulose they add, at least in Europe. But yes, it makes the cheese less keen to melt properly.
@@BeunibsterI like how you have to say "at least in Europe" because in the US who the fuck knows what they let them do to cheese. lol
@@liamio2802cellulose
When it clumps together anyway
@liamio2802 they can add whatever, the cheese isn't cheese 😂
I did this yesterday; it still feels like magic or something
It's not magic
Just science
@@nisnast And for science reasons, it just works.
@@nisnastscience is magical. Everybody wins
@@nisnastand science is magic when you don't understand it
Chemistry used to be called alchemy so I mean in a way you're correct.
Unnaturally-Gooey Cheese Sauce
½ tsp. baking soda (normal, everyday)
50mL lemon juice (you could use lime juice)
80mL milk or water, or some such
200g cheddar cheese, or any melting cheese that you could wanna put in there
- Combine lemon juice and baking soda in a pan. Mix with right index finger. (They're going to react and bubble up. You'll know the reaction is complete when everything calms down and the mixture no longer tastes sour. Boom, sodium citrate.)
- Add milk to the pan and whisk to combine, over moderate heat
- Add shredded cheese (pre-grated works), and gently whisk to melt and combine
- Optional: whisk in melted butter or seasonings to suit your preferences
American Cooking Units:
1/2 tsp. baking soda
3 Tbsp. lemon juice
1/3 cup of milk
1/2 lb. cheese
thank goodness. cups!!!
@@KevinZ.000 Have you ever made something an idol, used God’s name as a cuss word, dishonor your parents, murder (God views hate as murder), lusting, stealing, lying, wanting something another has that isn’t rightfully yours?
Doing so we violating the law, which is sin, and because of sin there is a punishment…If a serial killer like Ted Bundy tells a judge of all the good things he’s done for society do you think the judge would let the serial killer off free? The same is with us; we’ve committed such crimes against God that we are separated from God forever; we are punished by suffering Hell for eternity, a place with no hope for us.
But God loves us so much and with all his heart that he gave his only Son, Jesus Christ, to this cursed world to be crucified on the cross. (John 3:16-17)
Now anyone who accepts Jesus Christ, God’s Son, as their Lord and Savior and believes he rose from the dead the third day will be saved from eternal damnation in Hell and live in Heaven in paradise with him forever.
Many will choose to follow Satan, whether it be because they think they won’t succeed otherwise or won’t have any joy or friendships, but he will soon reveal himself as a murderer and a liar as he was since the beginning and he will curse all his followers as he cursed God and all of Satan’s followers will be cased into ever burning Hell. Don’t believe this lie I too believed in! Our God is a loving God full of compassion, yet he is a righteous God with righteous judgment. (Matthew 13:41-42)
@@KevinZ.000thank you Kevin!
@@Tasty4339 No problem, I had to look them up myself and shared because I knew others would want to know.
"You don't need to go buy chemicals on the internet. Just make your own chemicals, like this."
Yes. Learn chemistry :)
My guess is this is less about avoiding "chemicals" but more about "how do I make this cuz I forgot to buy some sodium citrate?"
Nah... The video nerd specifically called sodium citrate a "chemical".
But apparently baking soda isn't.. hell lemon juice isnt apparently.
@@glorboghe full on says "you now should have a solution of sodium citrate" this isn't a fear mongering video about chemicals in food it's just a way to make a fairly rare ingredient out of much more common ingredients. You're the one making it bigger than it is
@@symawi312 watch the video again he literally says "these chemicals" In the first couple seconds of the video.
And everyone has that "eww gross CHEMICALS" bullshit mentality. Especially if they hear the word chemical.
This is an incredible tip. One of the single coolest things I have ever learned in my ~10 years of this passion.
One of my favorite things about bringing food science into everyday cooking is that it sort of demystifies processed foods. seeing how easy and naturally a "processed" cheese sauce can be made at home just makes the stuff you actually get at the store less scary. Thanks for expanding our minds on the possibilities Adam!
Edit: Wow, my comment got more than a few likes and started a small argument. Neat!
Yeah but ultra processed foods are still definitely not good to eat a lot of
@@mrnick1370 Depends. A loaf of bread would be considered a "processed" food, it's just any food that isn't in its natural state.
breads not even that good for u tbh. not bad but not essential. before industrial farming we ate bread but with much simpler ingrediants.@@jedisponge16
@@jedisponge16 Well, it's a sliding range right. If you bake a loaf of bread at home using only flour, salt, water, and yeast, then that'll be a lot less processed than the 20 ingredient wonderbread loaf loaded with preservatives. Because of this though, there's been some adoption of the term "ultra-processed" to be more specific about what type of stuff to avoid.
@@jedisponge16Yeah, you're both right. "Processed" isn't bad but store bought processed food isn't good because most of the time they don't stop at just adding sodium citrate. Nitrates alone aren't bad for you in small quantities because even your saliva contains nitrates to fight off bacteria. But the problem then is that if every food you eat has nitrates, what'll that do to your gut bacteria? I can easily see a long-term problem arise with excessive consumption of preservatives like nitrates even if the quantities present in individual food portions aren't bad in the slightest. It's a tool like any other. Hell I would use nitrates for the preservation of food even understanding this potential issue. Just gotta be smart about it.
Sir, this is such a public service. Thank you so much.
Thank you for sharing! I finally remembered to write down the recipe and stick it in my recipes folder!
I just made this Mac and cheese recipe and the first thing out of my kids mouths was they never want boxed Mac and cheese again.
This is a winner!
You definitely don't need luminous cheese for Mac n cheese. In fact I've never seen a home made one with the horrible yellow colour a boxed one gives you. Just make a bechamel, stir in any cheeses you like and then stir in cooked elbow pasta shapes
@@iamacharliestbechamel is much harder than this
@@CyberFlare-fn9kn Barely to be fair it's just some butter, flour and milk. Even if you accidentally make it a little lumpy it still turns out fine once you add the cheese
@@iamacharliest it’s also less lactose friendly than this considering cheese is minimal in comparison to milk and butter, but ig it’s not a big deal
@@CyberFlare-fn9knBut worth it
I gave this a shot today and i was surprised how much Adam didn’t exaggerate. I just used extra sharp cheddar and Monterey Jack and it was EXACTLY like Velveeta 😭 it was also much more easier to make than a roux. I hate the process of slowly pouring the milk in the roux but this process was so much simpler and easy.
Does it still need a roux? I thought he didn't use one
Did you mean to say, "much easier to make THAN a roux"?
@@sfr2107 no need for roux, sodium citrate is better emulsifier compare to starch.
lol I never pour liquids slowly into a roux. I dump it in and whisk it until it's smooth. lol
@@troberts1grainy pasta.... yim yum
You son of a gun, this absolutely worked. You done changed my mac & cheese & nacho games.
Anybody that’s interested in trying this: 50 ml is roughly the juice of one store bought non-organic lemon & 80 ml of water/milk is almost ¾ of a half cup (~30 ml = 1 oz & 2 oz = ¼ cup) . The lemon flavor is masked by any cheese no problem. Also, don’t over-add cheese - it *will* thicken as it cools. 8 oz of cheese is enough. Double the recipe if you need more.
@nopantsjones why mention non-organic? Is the organic version smaller?
@@MegaJellyNellylorger, yousually
@@nopantsjonesthank you kind sir 🤗
Dang dude... I missed you. UA-cam has sent me on a ride for about 2 years... but finally found you again! Thank you for your honesty and info.
Oh man, you've leveled up my Mac and cheese game entirely.
Thank God some kitchen Science. Def better than the other cheese dip videos. This one keeps it gooey!
Right
@@carmelitajones7779 Have you ever made something an idol, used God’s name as a cuss word, dishonor your parents, murder (God views hate as murder), lusting, stealing, lying, wanting something another has that isn’t rightfully yours?
Doing so we violating the law, which is sin, and because of sin there is a punishment…If a serial killer like Ted Bundy tells a judge of all the good things he’s done for society do you think the judge would let the serial killer off free? The same is with us; we’ve committed such crimes against God that we are separated from God forever; we are punished by suffering Hell for eternity, a place with no hope for us.
But God loves us so much and with all his heart that he gave his only Son, Jesus Christ, to this cursed world to be crucified on the cross. (John 3:16-17)
Now anyone who accepts Jesus Christ, God’s Son, as their Lord and Savior and believes he rose from the dead the third day will be saved from eternal damnation in Hell and live in Heaven in paradise with him forever.
Many will choose to follow Satan, whether it be because they think they won’t succeed otherwise or won’t have any joy or friendships, but he will soon reveal himself as a murderer and a liar as he was since the beginning and he will curse all his followers as he cursed God and all of Satan’s followers will be cased into ever burning Hell. Don’t believe this lie I too believed in! Our God is a loving God full of compassion, yet he is a righteous God with righteous judgment. (Matthew 13:41-42)
I know this is a late reply, but that's what I really wanted to know. Thank you.
The moment I learned this I stopped making cheese sauces based on bechamel. Bechamel is fussy, it's time consuming, you have to be careful not to burn the flour, you have to watch out for clumps, and the end result is only really a sauce if you keep it warm. The moment it cools down it goes back to solid.
With this you can make cheese sauce that will be unnaturally smooth and will stay liquid even in the fridge. When I make it I usually make a bigger batch and fill up some jars with that queso dip and can them like pickles. Keeps good in the fridge for weeks and stays perfectly smooth and emulsified.
does it work with pasta?
@@kabirkumar5815 like for mac and cheese? absolutely! It's heat stable so you can bake it and it'll be good and if you can it it'll keep in the fridge for a couple weeks no problem.
Definitely going to have to try this out myself. I like bechamel, but it is tedious for sure.
Can this be water bath canned or pressure canned and be shelf stable?
@@rubylopez5941 I do water bath like making pickles and so far it never went bad on me in the fridge. Don't know about shelf stable but I imagine it would be since you're pasteurising it while caning and it's kept together by a strong emulsifier so I don't see why it wouldn't keep good and how it could break. It's effectively like velveta or those jared queso dips but without most of the preservatives so it probably won't last a couple years like those, but still will hold for good time if caned properly.
this works like magic, made a traditional queso fundido yesterday and tried it again today using this method. I am pouring that over steak for my lunch
This is absolutely amazing. Thank you.
As an Australian who doesn't have easy access to queso, I appreciate the f*** out of you!
you don't have cheese in australia?
@@imfiveone7158 we don't have easy access to processed cheese.
just use cheddar. Queso just means cheese in spanish @@MemeMarine
@@imfiveone7158 they should've said runny cheese like this
Besides queso dip, one of my favorite uses for sodium citrate is in Alfredo sauce.
😭
You made all italians cry
@@julienlalonde6078who cares
Tell me more about sodium citrate in Alfredo please!
@@NihilusTheGreat Italians.
This explains so much. I have to make queso sauce at work, and I never knew why we did it, but we do it just like this (with lime juice though). Everytime I ask my Chef why we do this he just says "it makes the sauce, saucier"
Finally, I feel like this recipes with a flour/butter roux are still too grainy. I need to try this.
I bought a bag of sodium citrate about 4 years ago and it's still going strong.
#Holy 💩
🤔 Wait, bags come in soooooooo many different sizes... from tiny zip lock to #BODYbag ⚰😳
#JustSayin 🤓
@@daviegriffin3539 Probably as much as if you filled a freezer sandwich bag completely full
@@daviegriffin3539It really doesn't take much :)
That’s gonna be very good with soft pretzels
And he did a video on that! Mall pretzels!
@@MegaPoopNoodles Have you ever made something an idol, used God’s name as a cuss word, dishonor your parents, murder (God views hate as murder), lusting, stealing, lying, wanting something another has that isn’t rightfully yours?
Doing so we violating the law, which is sin, and because of sin there is a punishment…If a serial killer like Ted Bundy tells a judge of all the good things he’s done for society do you think the judge would let the serial killer off free? The same is with us; we’ve committed such crimes against God that we are separated from God forever; we are punished by suffering Hell for eternity, a place with no hope for us.
But God loves us so much and with all his heart that he gave his only Son, Jesus Christ, to this cursed world to be crucified on the cross. (John 3:16-17)
Now anyone who accepts Jesus Christ, God’s Son, as their Lord and Savior and believes he rose from the dead the third day will be saved from eternal damnation in Hell and live in Heaven in paradise with him forever.
Many will choose to follow Satan, whether it be because they think they won’t succeed otherwise or won’t have any joy or friendships, but he will soon reveal himself as a murderer and a liar as he was since the beginning and he will curse all his followers as he cursed God and all of Satan’s followers will be cased into ever burning Hell. Don’t believe this lie I too believed in! Our God is a loving God full of compassion, yet he is a righteous God with righteous judgment. (Matthew 13:41-42)
THANK YOU. Been wanting to find this
I like how this guy never got any better at doing any research or actually finding practical applications for american test kitchen episodes
That loop is so perfect that if I was high AF, I'd probably watch this five times before I realized. Sneaky, Adam. Very sneaky!
Lmao same
High AF, can confirm 😂
I can confirm as well
bro you must be rly fucking blasted to think that this is a smooth loop
THANK YOU oh my lord. If one more person says this is "fake cheese" or "plastic cheese" I'm going to lose my mind, it's real cheese with a chemical added and that chemical can be made easily with natural ingredients, it's not scary it's not unnatural it's not toxic it's just chemistry!!! Cooking IS CHEMISTRY!!!!
Edit: I did not mean that it literally IS cheese. Y'all missed my entire point which that it isn't fake 🙄 it's MADE OF real cheese and it's a basic chemical reaction to alter it's structure and allow it to melt and mix so smoothly. UA-cam comments I stg y'all like to argue about absolutely nothing
Edit 2: aw I forgot editing removes the heart from the channel :(
"It's just basic chemistry."
It also has milk or water added, so it's not cheese, it's (thick) cheese sauce or cheese product.
@@PreinstallableJesse, it's time to cook... some queso
@@landdreugh9955bro tf you think cheese made of
@@ThatDataLady Yeah, let me just cut a slice of milk. Next you're gonna try to sell me coal instead of diamonds. "It's basically the same, bro!"
omggg i haven’t seen your videos in FOREVER!!! missed watching your stuff
This just linked together all the knowledge threads about cheese, easy Mac, and high school chemistry I know. Wow thank you!
I just made this yesterday for mac and cheese. I actually dissolved too much cheese in the liquid, and it turned into a block of mac and cheese in the fridge over night.
Threw it in the oven for about 30 minutes and added in a little butter, stirred it and it was incredibly creamy and smooth
Thank you for pulling this from your longer video! I saved it just for this part! 👍🏼☺️
My culinary arts instructor is rolling in his grave watching this
I've been so urgently trying to figure OK ur how to make Mac and Cheese I am glad this video popped up on my feed
Really enjoying these cooking videos by Josh Groban
dude, I just tried this. it was super easy, took me about five minutes and its better than the expensive queso dip from the store.
Been getting cooking shorts tonight. Ohh man this is exciting.
Thank you good sur. This was much needed now I shall eat cheese sauce on every feast
CHEESE DIP
50 ml lemon/lime juice
1/2 tsp baking soda
Stir
Let it bubble away
Then add and stir in
80 ml milk/water
Stir in/Melt
200 gr cheese
Optional then add
Butter/seasoning
Glad to see Josh Groban is still doing well
glad I’m not the only one 😂
I was going to say Dr Mike and Josh Groban had a baby lol
Why do you remind me of the dude from good eats? Lol just articulating yourself and your words perfect enough for us to understand the science behind food. It’s brilliant and I love it.
I like how we switched from reasonabke metric to Imperial halfway through the recipe.
Fascinating! I never knew the exact chemistry of emulsifying salts like Sodium Citrate, so my best guess would have been that the salts themselves stabilize the emulsion. I had no idea they didn't just bind to the calcium. Coming from a family of canners, I easily got my hands a jar of pure citric acid when I made my own sodium citrate instead of the citrus fruit juice suggested in Adam's recipe here. Also, I don't know why I haven't seen anyone comment on how the chemical symbol for sodium citrate is literally NaCHO. Missed opportunity there 😉
Uncanny!!!
Its not NaCHO though?
🤭
@@alexwang982 It is Nacho. Sodium Citrate's chemical formula is Na3C6H5O7 (NaCHO)
Sodium, Carbon, Hydrogen, Oxygen
@@alexwang982 It is Nacho. Sodium Citrate's chemical formula is Na3C6H5O7 (NaCHO)
Sodium, Carbon, Hydrogen, Oxygen
French roux: am I a joke to you?
Bro I was thinking the same thing. 😂
I’ve done both, a roux is better but this is significantly easier and less time consuming.
@@jacksonhodge4638Also in the context of Queso specifically, I ain't making a damn roux. Maybe for Mac and Cheese, but trashy ass Texas Queso should absolutely be made with a method like this. Just add chilli, tomatoes, and ground beef.
tried it today, works like a charm
Pro tip you can also use sodium hexametaphosphate in addition the the sodium citrate and it will make it exactly like kraft singles.
My mouth is watering just by watching this
You are a culinary angel
Thank you, this is awesome!
I love how sodium citrate is used as an anticoagulant for blood but it's used to make cheese sauce
If your local grocery store carries food preservation or canning supplies, they might have citric acid in powder form. Just combine roughly equal parts that and baking soda with some water, and you get the same thing without the additional flavor of lemon or lime juice.
Walmart should have it as well
There is no flavor left by lemon or lime. It's science
Ayyy! Kitchen Science! ❤😌 👍
When i first watched this, I thought this was going to be fake, but i tried it and color me surprised when it worked. This is now my govto for making "American cheese product" at home for stuff like nachos or cheeseburgers. Thank you for widening my culinary prowess.
In the last two weeks I've wonder this multiple times thanks
look at that loop! smooth moves
That's why in France and Switzerland, when you make a fondue, you use very sour white wine. The acidic nature of the wine doesn't allow for the fat of the cheese to separate from the rest of the cheese, creating an onctuous mix that makes strands miles long sometimes. And it also flavours nicely the whole fondue.
Yeah I was wondering about fondue, but that's contrary to this method which necessarily, deliberately removes the acidic nature of the lemon juice. So I don't see how the acid is doing the work in fondue.
In fact, I just looked up four recipes for fondue, two used corn starch and two used flour. Those are the ingredients that keep the fondue from separating, not the wine.
Actually, I should add, acidity is literally used to curdle (i.e. separate) milk into curds and whey for cheese making. It is 100% not the acid that keeps the fondue from breaking, the acidity is just for flavor and something has to be added to keep the sauce together.
Tfw no chubby swiss gf that loves to make fondue
That's so simple it's insane.
first youtube short in like an hour that wasn't problematic lmao
gonna try this tomorrow thanks Adam~ 💖
You can also mix in american cheese but this is a great tip
He has a video on sodium citrate where he recommends that. It's a neat trick!
Surprisingly my basic chemistry class from high school is the only class i use regularly. I realized this two years ago when i was at kroger and i was reading the back of a can of toastito queso 😂
Thank you so much for this information. I have broken more than one attempt at cheese sauces.
My favorite science fact is that salts are the result of acids and bases neutralizing one another.
Make alot of sense!
So by keeping an eye on the ph, i could do the same with pure citric acid and baking soda.
@@Buddie21341255612351 pure citric acid is often a solid which might inhibit the two reacting unless one was in solution.
I’ve gotta make Mac n cheese with this!!!!
I make it by just cooking macaroni in a can of evaporated milk and water, then coating shredded cheese off the block in corn starch and adding it directly to the pasta water. super easy, one pot, works every time.
@@jaytotheareokay I wish I could kiss you rn this knowledge feels too powerful to wield
@@chikari123 add stuff to it too. Little cooked ground beef and some bbq sauce. Do it with white cheeses and a little bacon. Can't go wrong.
@@jaytotheareokay white cheddar and baconnnn fuuuck. I’m picking this up tomorrow ☺️
@@chikari123 just cook the pasta, kill the heat, and start stirring in handfuls of shredded cornstarch coated cheese until you like the consistency. Should be around a whole 8oz block. Oh and add salt and butter because they make everything better. Good luck!
Finally!!!, a useful YT Short.
Thank you... helpful Tip
This is probably your most helpful tip I've seen from your channel.
I actually bought citric acid by accident when i tried to make velveeta but this helped, and the cheese sauce ended up being great. Glad youre addressing the homemade option on your channel.
Citric acid was able to replace the sodium citrate?
OK.. SO ESSENTIAL.. i just saved this clip for all times.. I always wondered how to do that..
You rock! I have never attempted to do such a thing.
I just add a slice of American cheese which has it as an ingredient.
works just fine. but cheese slices are sodium phosphate. but they are pretty much the same thing
I mean doesnt the citric acid in the lime juice react with the sodium bicarbonate to make sodium citrate?
Yeah, that's the point. He mentions this
Ummmmmmmmmmmmmmmmmm
Made this last night. Added a little butter and some Q-salt. Amazing! Thanks Adam.
Mouth watering. Love from London !
This is why America has a bad relationship with cheese.
1. Make a good white sauce, plenty of pepper and a little salt. Not too much because salt is in cheese.
2. Add a generous amount of good mature cheddar. Simple.
You can thank me later.
This is how I make my cheese sauce. Idk why anyone would do this. Beshamel sauce + cheese.
I think both have their place. I keep a bag of sodium citrate around and often use it to make cheese sauces for nachos or “Kraft style” Mac n cheese. Using the sodium citrate prevents the cheese from splitting which makes it better for things you are going to broil before serving. This can also be achieved to a degree by incorporating evaporated milk.
I also make béchamel based cheese sauces, I prefer it for Mac n cheese where I’m going for a richer texture using something like Gouda and Gruyère.
I’ve been cooking for a long time so I feel very comfortable knowing multiple ways to do thinks. I believe it makes me more versatile and well rounded. You don’t have to limit yourself to one method.
That's just bechamel with cheese. Why tf would I do that
@@antoniofalchi5570bechamel with cheese is called a mornay sauce
@@gigalulmansur I know damn well what it's called, but it's not the same as the cheese sauce shown in the video Mornay even has eggs. A flour-thickened sauce (Mornay in this case) will have a different taste and most importantly texture than just straight emulsioned cheese. People who are afraid of American cheese are just stupid food snobs that don't know what it's made of, and why it can actually be a really useful ingredient in a homecook's arsenal.
Thank you Adam. Video saved for later use. And use it I will..
The amount of times I heard CaseOh in this video is insane.
This man is a blessing. Taught us sooo much game over the years.
The chemistry of food preparation.
you pointing at the baking soda and saying 'this is lemon juice' broke my braine
Neutraliced Acid would be a great band name
Josh Groban decides to become a chef...
This is why I love this channel, no bullshit, just straight to business always.
Thank you !!!
Homemade cheese sauce:
50 ml of lemon juice
1/2 tsp of baking soda
It will bubble up and when it settles down add 80 ml of water or milk and that will handle 200 grams of any melting cheese. Let melt on moderate heat. You can add butter or other seasonings.
Great video bro 👍
This is very informative and cool af. Got a new trick in my pocket now
Thank you! That's super cool.
you look like if I tried to draw keanu reeves from memory
Cooking is chemistry, folks.
Mind blown! I can't wait to try.
This is the short that never ends, yes it goes on and on my friends. Some people started watching it not knowing what it was, and they'll continue watching it forever just because this is the short that never ends...
Wow this is amazing thank you!!!!
This is so cool im definitely gonna try it
I always wondered how that made that type of cheese but never looked it up glad I randomly found this lmfao
Awesome, Wholesome, Gooey!!!
Baking soda does it by itself
Holy cow!!! I gotta try this
Holy crap! This is amazing.