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Modernist Cuisine Mac and Cheese Help

post #1 of 7
Thread Starter 

Anyone made this? the steps involved are very vague, I could use some help. Thanks

post #2 of 7

Its SUPER easy.   

 

Just mix the water, beer, sodium citrate, iota cargeenan, and salt, then bring them to a simmer.    Add the cheese and slowly melt it, then remove from heat.    Let your cheese set up again and you have a block of premium cheese that melts as well as velveeta!   Just boil some noodles and mix with the cheese you made and you are in business.

post #3 of 7
Thread Starter 

Ok I got it now. But you start with the water and beer? just like the instructions? thanks


Edited by mrdecoy1 - 7/26/12 at 5:38pm
post #4 of 7

Petals
Réalisé avec un soupçon d'amour.

Served Up
(163 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(163 photos)
Wine and Cheese
(62 photos)
 
Reply
post #5 of 7

Thanks for that link I really want to try this recipe. 
 

post #6 of 7
Thread Starter 

I did the recipe tonight. Wasn't sure what salt to use as they didn't specify so I used my trusty kosher salt. Wondering if that was why it tasted so salty? I followed the recipe perfectly and double checked all amounts, any idea on how I could cut the salt taste down on what's left? also, the recipe calls for gouda and sharp cheddar cheese. Thinking about making it again in the future but with different cheese types any suggestions?

post #7 of 7

Do not add salt till after sauce is done. Cheese is loaded with salt anyway. Beer added reminds me of many years ago there was a dish made with Ale and cheddar, served over toast points. It was called Welsh Rarebit and was extremely popular, at mens lunches.. We did not use chemicals in those days.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
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