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How to prevent cheese from breaking. - Page 2

post #31 of 35

"...that recipe for cheese sauce from Serious Eats looks amazing. "

 

Serious eats is, indeed, a seriously good foodie site. With CT it is my other go-to site for food and cooking.

 

Mike

travelling gourmand
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travelling gourmand
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post #32 of 35
Quote:
Originally Posted by Lilygardener View Post
 

Heard recently that if corn starch is added to shredded cheese before adding it to a mac and cheese recipe, it stabilizes the cheese and helps prevent it from breaking.  Does anyone know if this is true?

 

Made some crock pot mac and cheese according to a friends directions (I actually ate hers and it was not broken and was delicious): mine was a broken mess.

 

Lily

Don't do it.  I worked at a place that did that and it adds a taste and grit if you aren't careful.  All it does is soak up the grease and adds a weird texture or flavor. If you stir it enough throughout cooking on a lower heat, and let it rest after a good stir (unless you want that delicious crust), you shouldn't have a problem.  Also, don't rinse the macaroni.  Leave the starches on there for when you mix it all up so the mac soaks up more oil.

post #33 of 35
Thread Starter 

Thanks mckallidon,

 

I actually bought some sodium citrate to use if I plan to use a lot of cheese.  But cutting the cheese to 10 ounces for 1/2 pound of macaroni worked for me last time. I will reduce the macaroni to 1/4 pound next time and 5 oz. cheese.  1/2 pound is too much macaroni for two people to eat in a reasonable amount of time. 

 

Lily

post #34 of 35


Chef Layne is on the money. The other thing you should know is that most of the macaroni and cheese commercial products is made from powdered cheese and whey powder.   And I always add a pinch of Nutmeg to Béchamel Sauce> When I served my apprenticeship in Europe that's the way I was taught(over 50 years ago)

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...

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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...

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post #35 of 35
Quote:
Originally Posted by Lilygardener View Post
 

Thanks mckallidon,

 

I actually bought some sodium citrate to use if I plan to use a lot of cheese.  But cutting the cheese to 10 ounces for 1/2 pound of macaroni worked for me last time. I will reduce the macaroni to 1/4 pound next time and 5 oz. cheese.  1/2 pound is too much macaroni for two people to eat in a reasonable amount of time. 

 

Lily


Okay cool.  That sounds about right.  I used to just eyeball it. 

Quote:
Originally Posted by chefedb View Post
 


Chef Layne is on the money. The other thing you should know is that most of the macaroni and cheese commercial products is made from powdered cheese and whey powder.   And I always add a pinch of Nutmeg to Béchamel Sauce> When I served my apprenticeship in Europe that's the way I was taught(over 50 years ago)

 

Chef Layne knows his stuff.  He's posted some good intel. 

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