Sodium Citrate: Best Queso Recipe & More | WTF - Ep. 100
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- เผยแพร่เมื่อ 20 ก.ค. 2024
- Join Chef Scott in the Modernist Pantry test kitchen to discover the simple ingredient that can transform almost any cheese into a creamy sauce or sliceable, meltable forms.
0:00 - Introduction
2:19 - Why does cheese break up when heated?
3:39 - How does sodium citrate keep the cheese together?
5:12 - Sodium citrate in mac and cheese
5:51 - How to use sodium citrate on any cheese
6:46 - Sodium citrate portability
7:14 - Advanced prep work
7:46 - What is sodium citrate?
9:10 - Where to get sodium citrate & how much to use
10:14 - No roux required
11:03 - What else can you do with sodium citrate?
13:03 - Conclusion
Product Link:
Sodium Citrate: bit.ly/3lTTQDj
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Blog: bit.ly/3jT3yTT
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We Transform Food is a weekly series from Modernist Pantry exploring cool ingredients and gadgets that can help any chef transform food into more memorable experiences.
#SodiumCitrate #GrilledCheese #NachoCheese
I've just stumbled across this video. How the heck does this only have 25 likes? It's amazing. Especially for someone on the keto diet.
I am loving this one... Started using this to make a variety of easily melted flavored cheese. Don't worry about the other video comparisons. I don't want glitz. I want accurate info. Which you provide.
Thanks for the support!
they never make the cheese btw... they just keep droning on about it.
Here's one of our cheese recipes: blog.modernistpantry.com/recipes/foodie-favorite-nacho-cheese/
This video was recorded before we started doing on camera demos. We may revisit it one day 🤞
@@Modernist_Pantry dude I would love love love you coming back to it.
This isn't a recipe video you douche. They're trying to explain an ingredient. Ugh you're the worst
Thank you guys. Very helpful
You're welcome!
This is game changing info. Cant believe it doesnt have more likes!
Thanks! We're releasing a follow up video with recipes and more usage details in a couple of weeks.
I'm self taught, have a Mexican spot. Finding solutions to the oily cheese for my Queso Chorizo fundido has led me to here which I appreciate the knowledge. To have it ready at hand I would need to mould into a block, correct? What are the steps for that? I use Munster for this, looking to experiment with pepper jack, oaxaca and chedder for other dishes. A future video would be very appreciated for the future self taught cooks like myself!
Here's a recipe you can use: blog.modernistpantry.com/recipes/american-style-brie-gouda-cheese-slices/
Add some to your tomato sauce. Helps cut down on the acidity.
How much better of a job at emulsifying does the sodium citrate do vs say, carrageenan if you melt cheese into evaporated milk?
Hi, can I make cooked liquid eggs with it?
Also, does this stack with Shmp n what are the effects?
Love your stuff!
Pretty sure cooking eggs coagulates the proteins turning them solid, the sodium citrate is for emulsifying two liquids but the cooked egg will always be a solid.
The molecular formula for sodium citrate is Na3C6H5O7
Love your videos
Thanks!
What amounts would you need to achieve the moldable cheese? I love that idea!
I like this company and their products. I use them often - and I ‘liked’ the video. BUT WOW! It really silly that they didn’t actually show how to use the stuff in the video.
This was our very first episode! Check out the follow up episode with more hands on demos: th-cam.com/video/5nTNwmwXJZA/w-d-xo.html
@@Modernist_Pantry That’s what I was hoping for. Thank you.
do you need an immersion blender to emulsify the cheese with the sodium citrate or can I just use a whisk?
if you have one it'll definitely be easier.
I'm working on a cheese spread that is meant to be served cold. I'm having trouble keeping it smooth enough to be able to easily dip a chip or cracker without them breaking. I've tried adding half & half and heavy whipping cream but the spread is still too thick after refrigeration. Would Sodium citrate make my spread creamier? Even when it's cold? Thanks!
It might, but at this point you're looking at adding gums. Try locust bean and guar.
@@Modernist_Pantry I'll give it a try. Thanks for your help!
Adding a tiny amount of sodium hexametaphosphate is another option for making a processed cheese brick or log without adding even more sodium citrate.
We do like to combo them as well
can this be kept refrigerated and still keep its free flowing property?
It's still cheese sauce so refrigeration won't be kind to it
How does one make the cheese mold like he speaks about?
I use a bread loaf pan lined with plastic wrap. Just poor the melted cheese mixture into the loaf pan and wrap it in the plastic wrap and let it sit in your refrigerator until it gets hard again.
you gotta give your chef the questions you're going to present a few days before the recording. I'm sure maybe he is just a little nervous on camera....but HE'S ON CAMERA!! I'm only critical when I'm constructive. I felt this was really long, but you did say some things that were new to me and I'm glad I heard. No time wasted here. Good luck guys!
This was our very first video. 😎 We've come a long way since the inaugural episode!
everything was handled perfectly, i prefer a candid video like this instead of a rehearsed approach
Can I use pickled jalapeño juice for my liquid?
In spherification? Yes, but you're better off with a reverse spherification technique than trying to buffer something that acidic.
Most off the shelf pickled products contain calcium chloride as a crisping agent. Sodium citrate works by binding with the calcium in the cheese, so a problem might occur where sodium citrate binds with calcium chloride in the pickle juice lowering its availability to bind with the cheese calcium and lowering the emulsifying effect.
If the cheese is already melted, like the dark orange bowl, can sodium citrate be used to fix it or is it too late?
Try it.
While you did address the amount of Sodium Citrate to use, you did not say anything about the amount of liquid (milk, beer, etc.) to use. Where can I get that kind of info?
stay tuned! We're doing a sodium citrate follow up in a few weeks
Will this keep melted chocolate from separating & getting oily?
No, the emulsion comes from the sodium citrate working with the proteins in casein
Lecithin is the go-to emulsifier for chocolate. You'll probably want the liquid type, not the powder.
where are videos before ep100?
What’s the measurement you can use. How much to use per cheese
I use 14 grams sodium citrate per 6 cups cheese
whats different betwene citric acid and sodium citrate? Why citric acid doesnt work for cheese sauce?
Just because they both contain 'citric' does not indicate that they are in any way similar functionally. Citric acid is an acid for lowering pH and does not have any sequestrant properties.
@@Modernist_Pantry just found its function is related with calcium ion in casein is it right?
Sodium citrate yes
@@Modernist_Pantry Wrong. The citrate molecule is identical. Search TH-cam for DIY sodium citrate: besides citric acid, you’ll need sodium bicarbonate.
Agree with other commenters Would be nice to know WHAT to do with the stuff ie how much do you add, maybe demo vs looking at products sitting on a table.
Links to the recipes are in the description as indicated in the video. Most of our viewers don’t want to have to play a video over and over to follow a recipe. That is why we provide written instructions.
2.5% of the weight of the cheese.
Guys, I love your videos, but get some better video editing. You could have done this episode in 5 min and featured a better closeup on the cheese. Check out Foodwishes, BingingwithBabish, and Alex French Guy for how to do an amazing food video. Great ideas here.
Thanks for the suggestions. We will check them out.
Nerds are having fun 😂😂😂
💯
How many grams should be added to 4 ounces of cheese? Are you implying 12 grams of citric acid for 4 ounces cheddar? Or convert 4 ounces to 113.4 grams and the multiply that by 3% to arrive at a little over 3 grams of citric acid? I’m so confused as you describe many uses but don’t give exact measures for doing it at home as a home chef
yes, we measure everything in grams so it would be the a little over 3 grams of sodium citrate. Not citric acid, not the same thing. Here is a nacho cheese recipe: blog.modernistpantry.com/recipes/foodie-favorite-nacho-cheese/
Actually, for about 90 years, most citric acid has come from mold being fed sugar water, not from citrus fruits. I mean, the end product is identical, but your sodium citrate didn't come from an orange.
It definitely did not come from mold anymore. It's 100% synthesized in a lab which is fine. At the end of the day it's the same final product anyway.
@@12345678abracadabra actually due to the fermentation of the microbes and nanons, technically the sodium citrate is derived from enzymes and protonic Ions in the fructose thus resulting in a compound called idk I’m bullshitting rn
Video title says queso recipe... Where is the recipe at?
here you go: blog.modernistpantry.com/recipes/foodie-favorite-nacho-cheese/
@@Modernist_Pantry thanks so much!
So there really isn't such a thing as a "melting cheese". They just pre-added the sodium citrate into the cheese.
Some cheeses naturally melt better than others. For the ones that don't naturally melt well you need a sequestrant to prevent separation. See our recipe here: blog.modernistpantry.com/recipes/american-style-brie-gouda-cheese-slices/
Some demonstration would have been helpful.
This was one of our earlier episodes. You can see the cheese melting action here:
th-cam.com/video/pJOhCQgYoxM/w-d-xo.html
Mark, you seem like a great guy but you need to seriously talk less and let Scott do his thing...
The longest commercial ever
I like the part where they give a recipe....😮💨
You mean the link in the description?
It's my cheese, nacho cheese.
(Get it?)
the guy on the left is so awkward, and what is he doing on the computer?? can't he put the script on the wall with a whiteboard?
Don't understand why you're acting so skitteriest about saying the name of a product. Just say the name then announce you're not endorsing nor rejecting the product. Just that simple.
Don’t know what you are talking about. The ingredient name is in the title of the episode and we don’t recommend any ingredients that we don’t endorse.
@@Modernist_Pantry Sorry you are so confused by my statement. It seemed pretty simple to me, maybe just not simple enough for you. My apologies.
At least you could show some action with a blender instead of talking heads👺
check out our follow up episde - that was our very first episode ever and we've definitely done way more demos since: th-cam.com/video/5nTNwmwXJZA/w-d-xo.html
He looks so stressed, he just wants to do research and development not presentations I can sense it
It was just nerves. 😬 That was our first ever episode!
@@Modernist_Pantry Fair enough, did a good job though for sure, was researching sodium citrate to add to food and found it helpful
Don't waste your time. No recipe here just jibber jabber
Recipes in our follow up episode and on our blog: th-cam.com/video/5nTNwmwXJZA/w-d-xo.html
blog.modernistpantry.com/?s=sodium+citrate