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Solitary, in fact (lemmy.dbzer0.com)

submitted 1 month ago by Stamets@lemmy.dbzer0.com to c/whitepeopletwitter@sh.itjust.works

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[–] Linkalee@sh.itjust.works 45 points 1 month ago (3 children)

Protip: The reason Velveeta and American cheeses melt so well is because sodium citrate is added to them. You can buy this yourself as a powder, and then add it to actually-good cheeses to give them the same properties.

[–] socsa@piefed.social 21 points 1 month ago* (last edited 1 month ago) (1 children)

You can also just melt nearly any cheese into a roux to make a mornay sauce if you are careful about it, which is the secret to both mac and cheese and queso sauce. Sodium citrate helps to keep it from breaking but is not strictly necessary in most cases.

Edit - yes, cheese and milk

[–] sugar_in_your_tea@sh.itjust.works 17 points 1 month ago (1 children)

This sounds fancy, so to make it a bit less daunting:

roux - flour and fat (typically butter), usually in equal amounts by weight
béchamel sauce - roux + milk, often with nutmeg for flavoring
mornay sauce - béchamel sauce with grated cheese

When making the béchamel sauce, add the milk a very small amout at a time to prevent clumping, and mix well over medium heat between additions.

[–] Formfiller@lemmy.world 3 points 1 month ago

I use mustard powder

[–] AyuTsukasa@lemmy.zip 7 points 1 month ago

You've saved my life 😋

[–] Raiderkev@lemmy.world 1 points 1 month ago

My buddy bought a bunch of this to make queso dip. It works well for that