The Most Powerful Ingredient NOBODY Uses
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- เผยแพร่เมื่อ 4 ก.ค. 2024
- In this video, I make the perfect cheese sauce using this little-known ingredient... Use code CHARLIE to get 10% off your order at www.tippsysake.com/discount/c.... Thank you to Tippsy for sponsoring this video!
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📃 TABLE OF CONTENTS
0:00 - Making My Perfect Cheese Sauce
1:40 - But There's Another Problem...
5:16 - What to Pair with Cheesesteaks (Tippsy Sake Ad)
6:34 - Solving My Other Problem
Written and Filmed by: Charlie Anderson
Edited by: Van Clements and Charlie Anderson
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As an Adam Ragusea viewer, I knew right away that it was going to be sodium citrate. The intro did not disappoint lol
hhahaha
Same for me, an Ethan Chlebowski viewer lol
If you're having issues with graininess/emulsifying when using sodium citrate, blending the cheese sauce with a high speed blender or stick blender should bring it back to life
Can fully attest to this. Stick blender is the way to go!
Just did that tonight, I suggested using a blender when it was being too grainy and it emulsified well.
Wake up, babe. New cheese content just dropped.
A lot of people don't even realize that Worchestershire sauce is quite literally a fish sauce. Its main ingredient is fermented anchovies. Far too many people refuse to accept this reality.
Interestingly, the Worcestershire sauce used in Cheese Whiz does not contain any anchovy. Perhaps because kraft wanted to keep it vegetarian for broadest mass appeal?
Charlie, I love you. My dad is from Brooklyn and made pizza for a living when I was a kid. Your spreadsheet made the best pizza I’ve had in over a decade. My mom is from Philly. I’m so excited to try this when you finish this series. What’s next? Also WAR CHESTER SHIRE lol.
Westershire
@@Heymrk Wusster Sheer
Wursteshur
What spreadsheet?
@@kensmith2829 From his NY Pizza recipe. He has a spreadsheet that calculates the exact amount of everything for you.
The production and style of your video is great! Your camera/stage presence... Also great. Fast paced, kept me laughing AND informed. Wherever your channel goes, make it work for you. I believe you have this YT/creator stuff DOWN.
1:07 Charlie's inner Joshua Weissman coming out. YOU GET NACHO CHEESE AT THE FAIR! I love this channel. It's so hype to just know that you're listening to the comments. It's like OUR food experiments! :)
Yeah I don't think I'd be able to figure it all out on my own! I've gotten a lot of helpful tips from the comments so I always like to give credit where it's due.
The editing and subtle humor in your videos are fantastic. Laughed out loud when you appeared with that commercial bag of cheez whiz.
Ive been making cheese whiz for a couple of years now. If your getting graininess, kind of like fondue, you may have overheated it. I generally make mine with sharp cheddar and occasionally add Swiss to it. I had one batch that turned grainy cuz i cooked it way too hot. I was on a gas camp stove and it really heated it up quickly. When i make at home, i use low heat and try not to let it get above 130- 135 deg f. Add cheese in small doses to the liquid ( milk & butter or, better yet, white wine) and stir almost constantly. When cheese is fully incorporated and melted homogeneously with the liquid it’s done.While i have not done a side by side with Wiz, its absolutely delicious.
I made the video! Thanks y’all it’s an honor 🙏🏻
Glad I found your channel. Second video that I watched. You just taught me the second best thing to use on anything. First was your Rice cooking vide. Thanks dude
Thanks for the video, which was good, and looks like you did a lot of research, and apparently figured what would make a good cheese sauce.
Dude you’ve really stepped up your video production! Great script and editing bro
Great video! Thanks Charlie😊
You should consider low cutting that hum out of the frige cm shot, or applying a spectral gate/de-noiser.
I always laugh whenever I hear Americans try to pronounce this. 😆
I’m a Brit living in London and we cheat, for the most part. It’s usually just pronounced “woo-ster” sauce over here. 😊
Integral to a Bloody Mary and of course the ultimate cheese on toast: Welsh Rarebit - give that a try sometime. 🤤
Best ever Phillie was with Cooper sharp cheddar, somewhere off of 476 near Allentown PA
Before I open my pizza place, I would try to make commercial recipes and I used to have to buy all kinds of commercial products because commercial products and retail versions of products are totally different
I've seen some people use corn starch. What about trying that, or even dijon mustard?
Amazing content as always.
Good stuff, Chuckie
I've made "modernist mac and cheese" with aged cheddar and it came out ridiculously smooth (and delicious). The only trick is to add the cheese in small amounts and mix thoroughly each time. The folks from Modernist Cuisine recommend a stick blender but I've managed just fine with a whisk
Is it a sodium citrate, mornay sauce, or something else?
@@copper4eva sodium citrate, cheese and water. If you google "modernist mac and cheese" you can find the recipe/technique
This video was perfect. I’m on the same mission you are! Thanks a ton!
I have to buy it from tippysake?
Looked exactly for sodium citrate as I'm making the dip, but forgot the ratio.
Also
Pro tip
Sodium citrate you can just make from baking soda and some lemon juice.
Let it foam up, on medium heat and then add it to your cheese dip.
Cool video, but there's already sodium citrate in american cheese. I used to buy bags of sodium citrate because it worked so well but stopped buying them because it's so much easier to just use american cheese or velveeta for the emulsifying effects when adding other cheeses.
Probably a dumb question, but why not try thinning the cheese whiz dip with a bit of water and sodium citrate to turn it into sauce?
The consistency of the "sauce" and the "dip" were actually pretty much the same - it was more so the flavor that was different. Now that you mention it though, It's possible that the dip could be modified somehow to more closely match the flavor of the sauce. I'm not sure why I didn't think of that before. Maybe I should try that, and see if I can get closer.
Interesting...Cheez Whiz in Canada has a totally different ingredient list that the the US version. In Canada, Cheez Whiz actually contains cheese and is sold as a spread. IIRC, there is a Canadian based cooking channel that shows you how to make Canadian CW
There is a big difference when making it yourself. It’s not loaded with preservatives.
How do you make cheese? With cheese!!
Your videos are awesome!! but please keep making videos for your options YT channel!! its helped me out a lot!
I wonder if you could get someone to send you some provel .... might be interesting for a cheese sauce base.
Is justifiably depending on where you live, for example I live in South America where cheezewhiz products are too expensive there fore making your own way cheaper. Thanks for this recipes.
Charlie’s catch phrase is “it wouldn’t make a lot of sense for me to buy… oh wait”
The intro was great😉
Can I ask what BEEF you use for the steak sanny?
It’s not artificial, you can make it with lemon juice and baking soda.
donte divincenzo sure can cook!
With a little work you could be John Mulaney's voice doppelganger! Great looking cheese, btw.
Sodium Citrate = Salt and Citrus Juice. Citrus Juice is an acid that brakes down fat, Vinegar also dose the same thing. Instead of using processed ingredients. Plain Rice Vinegar or Lemon Juice. Cheese has a Super high content of salt, don't add more salt to your salty Chips!
but why add more citrate to velveeta? it already contains sodium citrate?
make the sauce some dry ancho chili and strain it out for a good, smokey flavor
It's not easy being cheesy. 🧀
wista shur
wuster shur
wooster shur
Hmm that might have a use in fondue… (three of my chef friends probably just cursed my soul… oh well)
I was just in Philly. Delasandros was not good at all. I went to John’s roast pork and though I got the pork italiano, their bread was sooo much better than delasandros so I imagine the cheesesteak would be really good too
yummy😋
Maybe try the bag of cheese they give you in velveeta shells and cheese
He heard us
For my whole cooking life - I’ve always considered Velveeta as hardened Chez Whiz…or vice versa??
Yeah I was never quite sure either, but tasting them side by side, they're a bit different. Definitely somewhat similar, but not exactly the same.
Apparently it didn't occur to you to try cheese powder (NOT from boxed mac & cheese) simply with real cheese and very few other readily available and inexepensive ingredients without buying gargantuan sized containers of cheese sauce and using other cheese "products" which are completely not necessary, neither the sodum citrate. I, personally, make a great cheese sauce at a fraction of the cost of yours and most likely, equal, same or better tasting than yours as I am a chef. :)
The amount of people self patting themselves on the back in the comment section... xD
WUH-stuh-shur sauce 😉
Someone said that you had a moment where your inner Weissman was coming out, but please don't become like him, or like anyone really, i prefer Charlie Anderson videos over almost any other cooking TH-camr. You have a vibe I like a lot.
the recipe link is broken
Ahh thanks for the heads up, I forgot to set it to public. It's fixed now!
Bro did you change the thumbnail to a yellow-er cheese, then reverted it back? Your videos are awesome, you don't need to do that
My only question is how bad is sodium citrate for you?
I believe it just breaks down into sodium and citric acid, which would make it perfectly fine.
Wuss ter sher - three short syllables. It's not rocket surgery
I wonder if Charlie ever really tried sodium citrate? You don't actually see him taking the spoon out of the sodium citrate bag!!!
No Charlie. U are saying Worcestershire exactly the way it’s meant to have been said. Thats how I always say it so I know it’s correct.
WOOO IM FAMOUS
2:38 I'm with you, I say it like that too ("wor-chest-er-shire"), on account of that being how the name of the place is spelled, Worcestershire. If people from the UK don't like it, they can bloody well change the spelling on the bottle to match the correct pronunciation, can't they?
Damn Brits.
Tell me you don't live in Massachusetts without telling me
@jessl1934 if you use an umbrella where I live, we all know you're not from there
@@VincentMcmanus. woooosh
@jessl1934 you asked. And gee, I wonder where the people living in Massachusetts learned the pronunciation of Worcestershire? Could it be, le gasp! The Brits?
My state of origin doesn't change a single letter of what I wrote. If the Brits want it oroniunced a certain way, they should spell it that way, otherwise, they and the people of Massachusetts can shut the f*** up about it when the rest of us pronounce it as it's spelled.
@@VincentMcmanus. I asked?
Clearly you don't even know what a question is...
Don't like the taste of cheese whiz or Velveeta.!! My go to cheese is " Munster" I'll take a white semi hard cheese over a semi hard yellow cheese any day on anything.!! Also, super sharp white cheddar is also excellent.!
Guys I think it's sodium citrate.
0:10 "amercian cheese" is half palm oil.. wtf did you expect?
WHY DO THE VIDEOS NOT START AT THE START. TH-cam WHY YOU MAKE SITE UNBEARABLE!!!
Also. Nice Video. Slowly becoming, if not already my favourite cooking channel on this site ;)
Most american cooking video I've ever seen
You pronounce it “wusstersheer”
its pronounced "wash-your-sister" sauce
You are adding more sodium citrate to American cheese? Why? It already has Sodium citrate!? Why more? What are you doing?
Let's say it together: Worst-er-shur sauce! 😂
wuss-te-shur
I couldn't help but notice all the people mentioning that as well. Like, how many of y'all need to say the same thing, having seen and known that others have already said it? Lol. Like they were just hoping for a shout out or something
Seems you are having some issues still with making cheese sauces in general. I think you revisited perfecting a mornay sauce (and bechamel) you would inevitably fix some of these problems.
You should pretty much never have any grainy texture problems with sodium citrate. At least I never have. Unless you used way too little I can't even imagine how you would. I can only assume you're not grating the cheese down enough or not whisking them in patiently enough. Make sure everything is melted down before adding more. This is important not just for cheese sauce but a lot of emulsification recipes such as hollandaise.
I've also commented it before, but your mornay sauce seemed rough in the first cheese sauce video. Should not be able to taste flour at all, should not be grainy at all. You need to add egg yolks or whole eggs to help the cheese emulsify and avoid it getting grainy. A lot of recipes incorrectly do not include eggs.
Love your vids but this thumbnail is horrendous
What don’t you like about it? It’s literally just a sauce I made without sodium citrate, and then one I made with it. I put a lot of time into planning and designing my thumbnails so just curious what I could do to make them better. I thought this one was a pretty good representation of what the video is about.
I just thought that it looked kinda gross
What if you tried to alter the dip so that it tastes more like the industrial sauce?
Yeah that's a good idea, I'm not sure why I didn't think of that at the time. I think I'll try to do that before the final recipe!
@@CharlieAndersonCooking good luck!
th-cam.com/video/tU8j3ggs7go/w-d-xo.html but that IS how you pronounce the sauce, from the shire of Worcester. Worcestershire sauce
Cheese wiz sauce is gross. It is a sin to put that shit on a cheesesteak.