You can achieve the same result by simmering baking soda and lemon juice in water to create your own home made sodium citrate. Surprisingly your cheese sauce will not taste lemony if you use the correct proportions. I've done this twice but it's a bit finicky. I had no idea that that alka seltzer is literally just unredacted sodium citrate. This technique is brilliant. I'm stealing it to make hangover cheese!
@@D.S.handle I don't remember because I did it as a goofy proof of concept thing when I was bored at work as a cook. It's something like a half teaspoon of baking soda per juice of a whole lemon. You can probably find a recipe online but I didn't measure anything. Lemons all have different amounts of juice and I was just a monkey having fun. I think if you keep adding tiny pinches of baking soda until it doesn't taste sour you've hit the mark scientifically in terms of the sodium citrate reaction using up all of the acid.
@@D.S.handleI think I used to do 1:5 lemon juice to cheese. Start with lemon juice, add baking soda a little at a time till it doesn't react anymore. Then add cheese
@@D.S.handleAdam Ragusea has a RUclips short about making sodium citrate and a longer version all about making queso dip. 50 ml lemon or lime juice to half a teaspoon of baking soda.
I realized I had everything I needed to make this cheese sauce - except Alka-Seltzer. I decided to look up how to make citric acid. Five parts of baking soda to four parts citric acid. I had that! I mixed 1 teaspoon of citric acid with 1 1/4 teaspoons of baking soda. I used it to make a double batch. Ooops - no unsalted butter! I used half cream cheese and half salted butter. And for the cheese, I used Extra Sharp Tillamook Cheese. it worked! Smooth, creamy, and best of all, perfectly Keto! I mixed in some cooked ground sirloin, poured it over some chicharrons and added other toppings for the perfect Keto Nachos! Thank you, thank you, thank you! The whole household was happy.
Emmy, everything you said makes total sense. I'm 61 years old and have been cooking since I was 5, I have never heard of using Alka-Seltzer in any food dish. This is a first for me. Thank you for sharing this 💜
I use the liquid from a pico de gallo (mostly tomato, lime juice, onion, jalapeno and cilantro), into which I add sodium bicarb like a bit of salt and then finely shred all cheese (sharp cheddar and pepperjack mostly, with a slice of american) add some chipotle, and mix in a mixer cold. nuke it in 10 second runs and mix.
I recently learned this jingle was one of the early examples of unethical marketing. They couldn't legally tell people to take two tablets; so they made a jingle inferring you were supposed to take two, when the directions say you must only take one. Doubled their profits. Amazing the kind of money unethical marketing can generate 😂
@@ShlingDing Yes, it's slightly different in flavor, as there is a faint hint of lemon (nobody I served it to has noticed or commented, so far). It also doesn't have gluten as you would get from using flour, so that could be a plus for those people with legitimate celiac disease as opposed to the pop-culture fad of avoiding gluten. Unlike just buying "velveeta", this recipe allows you to use any type of cheese, including sharper (longer-aged) varieties, as Emmy did. And it will retain that smooth consistency as it cools. If you like the texture of her recipe, but actually can detect (and don't like) the lemon taste left over from the citric acid, you can do as others have suggested and buy or make the underlying ingredient, thus avoiding the citric acid that is only there to make bubbles. But, this is a common, non-medicated, ingredient that many people have access to.
For a long time I've been using processed cheese with grated cheese for a smooth cheese sauce. I never knew why it worked till recently when Nile Red made his giant cheese slice.
I've always used at least a 1/2 cup of Velveeta in my Mac and cheese sauce. It really does make for a super creamy sauce. I make a bechemel sauce and melt into it the cup of Velveeta and 2 to 3 types of shredded cheese. Too many cheeses just makes it muddy sometimes. I prefer a medium cheddar and a Colby or munster. We also like the white Velveeta too. It has more flavor. I know a lot of folks get all uptight over Velveeta but it has its uses. I prefer land o lakes American bricks aka government cheese but you can't get it often any longer and to buy it is really expensive. Gorden foods or other restaurant suppliers can order it in for you if you can afford it lol
@@Emeraldwitch30 I live in Canada, and I don't think I've ever seen Velveeta. It's just a processed cheese right, like kraft single slices? I like to use a smoked cheese in my sauce, either smoked cheddar or smoked gouda. I love that extra depth, especially in a mac n cheese.
I've used this to help with pan/butter sauces. Makes them a lot more stable. I have a 16 oz water bottle into which I dissolved two non-aspirin Alka Seltzer in the fridge. I use a tablespoon or so to deglaze as the butter melts. I've added plain water to thin with good results. Very useful for those who want a sauce without the carbs from cornstarch or flour.
I've used Alka-Seltzer before for an upset stomach and I understand the science as you explained it. I just can't wrap my head around the idea of using it for cheese sauce, no matter how good the results are. I'd have to try it in a blind test where I don't know Alka-Seltzer was used to form an unbiased opinion.
So long as it's not flavored or contains aspirin, the ingredients are just Sodium Bicarbonate (NaHCO3) and Citric Acid (C6H8O7). The two react with Water (H20) to make Carbion Dioxide (CO2) and Sodium Citrate (Na3C6H5O7). There's no other flavorants or filler that should interfere with the flavor, beyond the Sodium Citrate itself tasting salty.
This is such a time saver and pan saver and no need to make the inevitable mess flour brings to the table! And I love that it can be made in smaller portions! Wonderful video!
Making gooey cheese sauce is very easy. Boil heavy cream, turn the stove off, add slices of Kraft when it's "just hot" but not boiling. Stir it in and serve hot/warm. And it works with any cheese. Basically alfredo with more cheese and less cream.
Did you ever find out what your chickens were having a fit about? Of course, I’m watching this at 2:00 a.m. and I’m half asleep, so my 1st crazy thought was why they were up laying eggs in the middle of the night! Lol. Took me a few more seconds to sort it all out and decide that you were going to be my last video before crashing. 🥴🥱😴 Great video, as usual! 💖
1 1/2 C Shredded cheese is equivalent to 5.25 ounces or 150g. I love using a kitchen scale for all kinds of weight measurements. They are really inexpensive and incredibly useful! Thanks so much for sharing this wonderfully easy recipe, Emmy!
Wow, I’m going to try this! (Sharp white cheddar, Gouda, Swiss… 🧀🤤) I am going to try it with one modification- I will heat my water in the kettle first, then add alka seltzer, butter (unsalted!) and then cheese. Hopefully I can avoid nuking anything this way!
Honestly, one of the cleverest uses of easy-to-find resources for a recipe. I'll experiment myself, but I wonder how this would work with packaged shredded cheese, which often has some additive to keep the shreds from sticking together.
My daughter and I love your videos. We always wonder what your family thinks when you try recipes like this. Do they try it as willingly as you ? Or opt out ? lol
You can buy sodium citrate to achieve the same result. The citrate sequesters all the calcium ions from the casein, replacing them with sodium ions, the calcium citrate is relatively insoluble so the calcium ion are removed from solution leaving the casein much more soluble , stopping the sauce from splitting and releasing the fats.
I do have some trepidation when using Alka-Seltzer, but you do an amazing job making cooking accessible, so please keep posting bonkers recipes like this!
I make sodium citrate with citric acid and sodium bicarbonate. However you make it, make sure the fizzing stops before moving to the next step. An interesting thing I have noticed… no matter how sharp your cheese is, it will definitely get milder with the sodium citrate and liquid. You can directional change the flavor, but texture and consistency take over here. And that is not a bad thing. 🫶
For years I've added 1/4 teaspoon of baking soda to a glass of water for upset stomach or bloating. Sip slowly. Works like a charm and is super cheap. Prevents acid reflux as well. My internist approves. ⬅
That works basically the same way. The only difference being that the reaction, aka bubbling, would occur in your stomach when the baking soda mixes with the acid in your stomach. Then you would probably need to burp a few times
This is interesting. I'm going to have to try this. I hate the grittiness of roux based cheese sauce, but I've really been wanting to make my own cheese sauce for mac and cheese.
I found that the grittiness comes forth when you heat the cheese mixture too high or for too long. Only use absolute lowest heat to just melt the cheese enough and for the shortest time possible usually does the trick 💜
I wonder if you could use club soda instead of Alka Seltzer, since it also contains sodium citrate and sodium bicarbonate? If it worked, it would be considerably cheaper.
@@bellenesatan, that would certainly give you the fizz, but would the citric acid in lemon juice react with the proteins in the cheese the same way sodium citrate does?
Nachyo ordinary cheese sauce. When i was a kid in the 70's, there was a product called Brioski. It was like Alka Seltzer, but it was small pellets. We used to put them in our mouths and they would fizz up like Pop Rocks. It was very good for the stomach if it was a little sour!
YAY, EMMY!!! YOU ARE SO COOL!!! You really make Food Science fun for Adults!!! I need to go and buy some original no flavor added Alca seltzer. LOL!!! I just have to try this now!!! My Husband and I never buy chips with cheese dip because it is too spicy for Us; no matter how mild it may be. We both have Hiedle hernias in our lower esophaguses. Nothing spicy for Us or we will be hating it later. This is AWESOME! Thank You again, Emmy for biting the bullet for Us and trying something that We would never try Ourselves. GOD BLESS YOU AND YOUR FAMILY! ✝️🙏🏽👍🏼❤️👋🏼
😍 the hardest part or the part I dislike the most is the cutting stage. I had an accident 4 years ago witch left my left hand useless. I'm right handed thankfully. But when cutting I fins it very difficult to hold the rule still. But like everything in life if you want to do it you figure it out. My pcs aren't perfect but I getit done. Still figuring things out. Thar is why I struggle with the cutting process. I love to quilt though.
I’ve heard of using sodium citrate but couldn’t be bothered to order a big bag online only to use like 1/2 a teaspoon. But this seems more doable! Love the episode Emmy! Your channel is a true gem 💎 ❤
Makes sense I've been using citric acid and baking soda in a 4:5 ratio for years. The only gotcha is you want to put the mix in water until it stops fizzing, you can't add it to the milk directly because the acid will curdle the milk before the reaction is done. For recipe substitution you get 6 parts sodium citrate for every 9 parts of mix (the other 3 parts turn into CO2 and water). So say you need 11g of sodium citrate, that's 8g of citric acid and 10g of baking soda for a total of 18g mix, that puts you in the ballpark for 11g of sodium citrate (2/3 of 18 is 12). Just mix into a small amount of warm water and wait for the fizzing to stop, then mix into your milk and heat and add cheese and silky smooth. Typical cheese sauce ratio is 1/2c milk, 4oz of cheese (1:1) and 11g sodium citrate but you can really push that to nearly a cup of each on the 11g, it's very forgiving, if you want your sauce thicker or thinner just adjust the ratio of milk to cheese.
I had no idea I would be getting a chemistry lesson with my latest Emmy video. Didn't know this information before though, so I did actually learn something new and thats more rare than one might think these days.
This is brilliant! Time to buy some alka seltzer for the kitchen! So much faster and easier than making a bechamel! Did it have any of the "bicarb" flavor of the alka seltzer or was that totally masked?
I still keep Alka Seltzer on hand. It comes in handy when I'm out of my reflux meds. the baking soda and fizziness always leads to an ENORMOUS burp, after which I feel so much better. Tastes nasty, but it works.
I have been using the following recipe for years (though I sub half the water with milk): Cold wheat beer or water 265mls Sodium citrate 11g Cheese 285g (4cups)
I really need to remember this one. I'm lactose intolerant but my body seems to be able to handle Cheddar ok. Other cheese sauce recipes I've seen and had have milk and other cheeses in them. I wonder how this would do as mac and cheese?
Emmy, can this be used to make cheese slices? Like the melty classic deli Kraft American cheese slices. Maybe it can be chilled and used later? I'm thinking to mix different cheeses for a unique taste! Could build it in layers and have a thick melty slice of cheese heaven on a juicy burger 🥺
I'm gonna have to try this. And I like the idea of using different cheeses. Sounds like a good way to use up odd bits of cheese from the fridge. One and a half cups cheese weighs 6 oz.
I swear by Alkaseltzer! If you have really bad heartburn or indigestion, I've found that the key is to drink it fast. The act of drinking it fast along with the fizzy reaction makes you burp really well and it's instant relief!
Had purchased Sodium Citrate (Amazon) a few years ago and rarely use it since I prefer just to melt American Cheese. lol Need to start using the stuff; never thought to use Alka Selzer for create Sodium Citrate; nice tip. :)
Hey Emmy, I love this budeo recipe. What you mistook Alka Seltzer for, was Efferdent, not sure of the spelling, is the denture cleaner, that acts in the same way.
This goes without saying, but don't accidentally use "Alka-seltzer PLUS", the variation that is meant for treating cold symptoms, as it contains Tylenol "acetaminophen". There is also a "original flavor" that has Aspirin in it, so be sure to check the active ingredients to make sure it doesn't have any painkillers in it.
This is a great quick hack. Not sure if Alka Seltzer finishes with a neutral ph. But I can see this being a perfect way to source the citric acid in a pinch. Since I keep citric acid and baking soda on hand, I just stir them into my wet ingredients. 3 parts citric acid to 4 parts baking soda by weight (or if you like decimals 1 to 1.3).
I went out to buy some Alka-Seltzer thinking this common household product is probably cheap. In my area it's 20$ at Walgreens and at Target 12.99$. I was shocked at these prices, she says she paid only 5$! I finally ended up buying it from Amazon for 6$. I just really wanted to try this but man the prices are so jacked up where I live, I didn't realize just how much. 🙄
I thought at first it had aspirin in it. My bad. Recipe link showed Alka Seltzer Gold, which I don’t recall ever seeing but will be looking for it too!
2 cups cheese freshly shredded, 1 tsp corn starch, and 8 ounces evaporated milk. Toss the cheese in the pot, blend in the cornstarch evenly, add the evaporated milk and simmer. Season as you desire. There are many versions of this recipe which may call for slightly more or less evaporated milk depending on the type of cheese you are using, but this will get you started. It's quick and easy.
I honestly had no idea Alka seltzer was for your stomach, why I always thought it was for colds idk. But it's so funny that it has baking soda, which is what I use personally for heart burn. A tablespoon in warm water, it was the only thing to relieve my horrible pregnancy heart burn. I tried the extra strength tums and would have to eat a whole roll. Baking soda in water trick works in minutes
You can achieve the same result by simmering baking soda and lemon juice in water to create your own home made sodium citrate. Surprisingly your cheese sauce will not taste lemony if you use the correct proportions. I've done this twice but it's a bit finicky.
I had no idea that that alka seltzer is literally just unredacted sodium citrate. This technique is brilliant. I'm stealing it to make hangover cheese!
What were your proportions?
@@D.S.handle I don't remember because I did it as a goofy proof of concept thing when I was bored at work as a cook. It's something like a half teaspoon of baking soda per juice of a whole lemon. You can probably find a recipe online but I didn't measure anything. Lemons all have different amounts of juice and I was just a monkey having fun. I think if you keep adding tiny pinches of baking soda until it doesn't taste sour you've hit the mark scientifically in terms of the sodium citrate reaction using up all of the acid.
@@gnawtsatyr8865 thank you for the reply!
@@D.S.handleI think I used to do 1:5 lemon juice to cheese. Start with lemon juice, add baking soda a little at a time till it doesn't react anymore. Then add cheese
@@D.S.handleAdam Ragusea has a RUclips short about making sodium citrate and a longer version all about making queso dip. 50 ml lemon or lime juice to half a teaspoon of baking soda.
I realized I had everything I needed to make this cheese sauce - except Alka-Seltzer. I decided to look up how to make citric acid. Five parts of baking soda to four parts citric acid. I had that! I mixed 1 teaspoon of citric acid with 1 1/4 teaspoons of baking soda. I used it to make a double batch.
Ooops - no unsalted butter! I used half cream cheese and half salted butter. And for the cheese, I used Extra Sharp Tillamook Cheese. it worked! Smooth, creamy, and best of all, perfectly Keto! I mixed in some cooked ground sirloin, poured it over some chicharrons and added other toppings for the perfect Keto Nachos! Thank you, thank you, thank you! The whole household was happy.
10 years later and I still find your videos so informative and fun! Thanks for continuing to post! 😄🙌🏾
What a great marriage.
Emmy, everything you said makes total sense. I'm 61 years old and have been cooking since I was 5, I have never heard of using Alka-Seltzer in any food dish. This is a first for me. Thank you for sharing this 💜
I use the liquid from a pico de gallo (mostly tomato, lime juice, onion, jalapeno and cilantro), into which I add sodium bicarb like a bit of salt and then finely shred all cheese (sharp cheddar and pepperjack mostly, with a slice of american) add some chipotle, and mix in a mixer cold. nuke it in 10 second runs and mix.
Plop Plop Fizz Fizz, oh what a relief it is! The antacid is built right in to your nachos on this one!
I immediately thought of the jingle too! It's a classic! 😂
I recently learned this jingle was one of the early examples of unethical marketing. They couldn't legally tell people to take two tablets; so they made a jingle inferring you were supposed to take two, when the directions say you must only take one. Doubled their profits. Amazing the kind of money unethical marketing can generate 😂
I was thinking the same thing 😂. The All-in-One Dinner
You beat me to it😅
Brilliant
Idk why youre so underrrated. Youre arguably the best RUclipsr active rn.
She used to get millions of views! I'm not sure what happened
@@shutup526maybe she doesn’t promote as much idk but she still amazing
I made it and it came out as smooth and creamy as you showed. I didn't tell my family the "secret ingredient" yet...
Does it taste different from cheese sauces made with milk and flower?
@@ShlingDing Yes, it's slightly different in flavor, as there is a faint hint of lemon (nobody I served it to has noticed or commented, so far). It also doesn't have gluten as you would get from using flour, so that could be a plus for those people with legitimate celiac disease as opposed to the pop-culture fad of avoiding gluten.
Unlike just buying "velveeta", this recipe allows you to use any type of cheese, including sharper (longer-aged) varieties, as Emmy did. And it will retain that smooth consistency as it cools.
If you like the texture of her recipe, but actually can detect (and don't like) the lemon taste left over from the citric acid, you can do as others have suggested and buy or make the underlying ingredient, thus avoiding the citric acid that is only there to make bubbles. But, this is a common, non-medicated, ingredient that many people have access to.
For a long time I've been using processed cheese with grated cheese for a smooth cheese sauce. I never knew why it worked till recently when Nile Red made his giant cheese slice.
Whats the ratio of cheese slices to shredded cheese do you use? I use evaporated milk and shredded cheese to make my sauce.
@@northernnightmare7986 I use 2 slices for a cup of cheese.
I've always used at least a 1/2 cup of Velveeta in my Mac and cheese sauce. It really does make for a super creamy sauce.
I make a bechemel sauce and melt into it the cup of Velveeta and 2 to 3 types of shredded cheese. Too many cheeses just makes it muddy sometimes.
I prefer a medium cheddar and a Colby or munster.
We also like the white Velveeta too. It has more flavor.
I know a lot of folks get all uptight over Velveeta but it has its uses.
I prefer land o lakes American bricks aka government cheese but you can't get it often any longer and to buy it is really expensive. Gorden foods or other restaurant suppliers can order it in for you if you can afford it lol
@@Emeraldwitch30 I live in Canada, and I don't think I've ever seen Velveeta. It's just a processed cheese right, like kraft single slices?
I like to use a smoked cheese in my sauce, either smoked cheddar or smoked gouda. I love that extra depth, especially in a mac n cheese.
I've used this to help with pan/butter sauces. Makes them a lot more stable. I have a 16 oz water bottle into which I dissolved two non-aspirin Alka Seltzer in the fridge. I use a tablespoon or so to deglaze as the butter melts. I've added plain water to thin with good results.
Very useful for those who want a sauce without the carbs from cornstarch or flour.
I've used Alka-Seltzer before for an upset stomach and I understand the science as you explained it. I just can't wrap my head around the idea of using it for cheese sauce, no matter how good the results are. I'd have to try it in a blind test where I don't know Alka-Seltzer was used to form an unbiased opinion.
So long as it's not flavored or contains aspirin, the ingredients are just Sodium Bicarbonate (NaHCO3) and Citric Acid (C6H8O7). The two react with Water (H20) to make Carbion Dioxide (CO2) and Sodium Citrate (Na3C6H5O7). There's no other flavorants or filler that should interfere with the flavor, beyond the Sodium Citrate itself tasting salty.
This is such a time saver and pan saver and no need to make the inevitable mess flour brings to the table! And I love that it can be made in smaller portions! Wonderful video!
Making gooey cheese sauce is very easy. Boil heavy cream, turn the stove off, add slices of Kraft when it's "just hot" but not boiling. Stir it in and serve hot/warm. And it works with any cheese. Basically alfredo with more cheese and less cream.
Yes ive tried this and its really tasty.
Did you ever find out what your chickens were having a fit about?
Of course, I’m watching this at 2:00 a.m. and I’m half asleep, so my 1st crazy thought was why they were up laying eggs in the middle of the night! Lol.
Took me a few more seconds to sort it all out and decide that you were going to be my last video before crashing. 🥴🥱😴
Great video, as usual! 💖
I love your videos Emmy, so comforting. Enjoy your June!
1 1/2 C Shredded cheese is equivalent to 5.25 ounces or 150g. I love using a kitchen scale for all kinds of weight measurements. They are really inexpensive and incredibly useful! Thanks so much for sharing this wonderfully easy recipe, Emmy!
Im sure gonna try this..with full toppings, olives refried beans and little drizzle of tomatillo salsa, my favorites ❤❤
Love the shirt! Haleiwa Hawaii represent!
you have the most unique channel on RUclips!!!!!!!!!!! you are the best food channel!!
Wow, I’m going to try this! (Sharp white cheddar, Gouda, Swiss… 🧀🤤) I am going to try it with one modification- I will heat my water in the kettle first, then add alka seltzer, butter (unsalted!) and then cheese. Hopefully I can avoid nuking anything this way!
"I can't resist, everytime I shred cheese, '*mah-noummm*'." 😂😂😂
Same whenever I use cheese at all. 2 slices in the sandwich, one on my mouth.
Honestly, one of the cleverest uses of easy-to-find resources for a recipe. I'll experiment myself, but I wonder how this would work with packaged shredded cheese, which often has some additive to keep the shreds from sticking together.
Plop plop fizz fizz, oh what a relief it is. lol
I remember Alka Seltzer. Their cold medicine is very good. I am amazed you got cheese dip.
My daughter and I love your videos. We always wonder what your family thinks when you try recipes like this. Do they try it as willingly as you ? Or opt out ? lol
That is so clever! I’m going to try and make this.
Thanks!😊
You can buy sodium citrate to achieve the same result. The citrate sequesters all the calcium ions from the casein, replacing them with sodium ions, the calcium citrate is relatively insoluble so the calcium ion are removed from solution leaving the casein much more soluble , stopping the sauce from splitting and releasing the fats.
Going to have to try this with my grandkids. They'll get a kick out of this. Love your videos
This is awesome. I wonder what would happen if you used a super hard cheese like gruyere or even parmesan or asiago...
I do have some trepidation when using Alka-Seltzer, but you do an amazing job making cooking accessible, so please keep posting bonkers recipes like this!
I make sodium citrate with citric acid and sodium bicarbonate. However you make it, make sure the fizzing stops before moving to the next step. An interesting thing I have noticed… no matter how sharp your cheese is, it will definitely get milder with the sodium citrate and liquid. You can directional change the flavor, but texture and consistency take over here. And that is not a bad thing. 🫶
For years I've added 1/4 teaspoon of baking soda to a glass of water for upset stomach or bloating. Sip slowly. Works like a charm and is super cheap. Prevents acid reflux as well. My internist approves. ⬅
My dad used to do this. I could never manage to drink it myself.
That works basically the same way. The only difference being that the reaction, aka bubbling, would occur in your stomach when the baking soda mixes with the acid in your stomach. Then you would probably need to burp a few times
Ditto
@@mustwereallydothis Except I don't burp. 👍
@@jennifergraham3752 I think it's tasty.
I made cheese sauce and mac and cheese with citric acid before. Makes things so smoooooth.
Recommend adding pickled jalapeño brine to the pot if you want a really even heat throughout your cheese sauce.
I use jalapeño brine in a lot of recipes.
I used to drink it after finishing the jar. I love garlic and vinegar I guess…
I love your enthusiasm! 😀
That's fabulous, Emmy. I've written it down and put it in my recipe box for near-future use!
This is interesting. I'm going to have to try this. I hate the grittiness of roux based cheese sauce, but I've really been wanting to make my own cheese sauce for mac and cheese.
I found that the grittiness comes forth when you heat the cheese mixture too high or for too long. Only use absolute lowest heat to just melt the cheese enough and for the shortest time possible usually does the trick 💜
It’s not supposed to be gritty
I make cheese sauce all the time in a pan with American cheese, cheddar cheese, and milk. Works perfectly for me on low heat.
I just make it with a roux base, Dutch cheese (good Gouda) and Parmagiano Reggiano and an egg yolk sometimes to get an even deeper flavor.😋
I love when you get excited about things like this because it gets me hype too.
I wonder if you could use club soda instead of Alka Seltzer, since it also contains sodium citrate and sodium bicarbonate? If it worked, it would be considerably cheaper.
You can just use lime/lemon juice with baking soda. Add soda in tiny pinches until it stops responding (fizzing), and you're done.
@@bellenesatan, that would certainly give you the fizz, but would the citric acid in lemon juice react with the proteins in the cheese the same way sodium citrate does?
I MUST try this with extra sharp provolone!! 🧀
Nachyo ordinary cheese sauce. When i was a kid in the 70's, there was a product called Brioski. It was like Alka Seltzer, but it was small pellets. We used to put them in our mouths and they would fizz up like Pop Rocks. It was very good for the stomach if it was a little sour!
YAY, EMMY!!! YOU ARE SO COOL!!! You really make Food Science fun for Adults!!! I need to go and buy some original no flavor added Alca seltzer. LOL!!! I just have to try this now!!! My Husband and I never buy chips with cheese dip because it is too spicy for Us; no matter how mild it may be. We both have Hiedle hernias in our lower esophaguses. Nothing spicy for Us or we will be hating it later. This is AWESOME! Thank You again, Emmy for biting the bullet for Us and trying something that We would never try Ourselves.
GOD BLESS YOU AND YOUR FAMILY! ✝️🙏🏽👍🏼❤️👋🏼
😍 the hardest part or the part I dislike the most is the cutting stage. I had an accident 4 years ago witch left my left hand useless. I'm right handed thankfully. But when cutting I fins it very difficult to hold the rule still. But like everything in life if you want to do it you figure it out. My pcs aren't perfect but I getit done. Still figuring things out. Thar is why I struggle with the cutting process. I love to quilt though.
I’ve heard of using sodium citrate but couldn’t be bothered to order a big bag online only to use like 1/2 a teaspoon. But this seems more doable! Love the episode Emmy! Your channel is a true gem 💎 ❤
even more doable buying baking soda and some citric acid by themselves.
Try adding a can of Rotel tomatoes. It's an easy chile con queso.
Haha, love it! I wonder if the alka seltzer would still settle your tummy, if cheese usually upsets it...? 🤔
Yum! I can't wait to try this! (I can hear your chickens in the background! I wear a headset when watching YT LOL)
Have I seen it all, well it's pretty close I'd have to say. Thank you for showing us a good way to make hangover cheese for mac and cheese.
Makes sense I've been using citric acid and baking soda in a 4:5 ratio for years. The only gotcha is you want to put the mix in water until it stops fizzing, you can't add it to the milk directly because the acid will curdle the milk before the reaction is done. For recipe substitution you get 6 parts sodium citrate for every 9 parts of mix (the other 3 parts turn into CO2 and water).
So say you need 11g of sodium citrate, that's 8g of citric acid and 10g of baking soda for a total of 18g mix, that puts you in the ballpark for 11g of sodium citrate (2/3 of 18 is 12). Just mix into a small amount of warm water and wait for the fizzing to stop, then mix into your milk and heat and add cheese and silky smooth. Typical cheese sauce ratio is 1/2c milk, 4oz of cheese (1:1) and 11g sodium citrate but you can really push that to nearly a cup of each on the 11g, it's very forgiving, if you want your sauce thicker or thinner just adjust the ratio of milk to cheese.
Wow! That looks amazing
super smart way to velvetta Any cheeses or mix them . Wonder if this works for nut cheese and other stuff like curds from lentils , beans , seeds .. 🤔
Her face and sound she made while trying alkah celtzer was hilarious 😂
I had no idea I would be getting a chemistry lesson with my latest Emmy video. Didn't know this information before though, so I did actually learn something new and thats more rare than one might think these days.
This is brilliant! Time to buy some alka seltzer for the kitchen! So much faster and easier than making a bechamel! Did it have any of the "bicarb" flavor of the alka seltzer or was that totally masked?
Sharp and extra sharp cheddar is the best cheese, great choice!
❤ Simply Delicious ❤. The food looks good too 😋....
Plop plop fizz fizz on what a relief it is. Some commercials stay stuck on your head. 😂😂
Pepper jack cheese would be Amazing!
Mmmm, looks like it came fresh out of a bag from a gas station cheese dispenser😄
I still keep Alka Seltzer on hand. It comes in handy when I'm out of my reflux meds. the baking soda and fizziness always leads to an ENORMOUS burp, after which I feel so much better. Tastes nasty, but it works.
Could you add chopped tomatoes for extra flavor?
Wow! I never thought you could make nacho cheese sauce with Alka-Seltzer. Good to know.
Reminds me of ooblek, it looks a little clumpy when being stirred or poured, but smooth once settled and undisturbed.
This looks like an amazing cheese sauce for broccoli 🥦❤
Lol Emmy! Each time we have to grate cheese i do the block in a Tupperware...midnight snack🤤❤😻
Oh, food science. My favorite!
We don't have Alka Seltzer, but we do have sodium citrate & baking soda. The to figure out how much of each to use. 😊
I have been using the following recipe for years (though I sub half the water with milk):
Cold wheat beer or water 265mls
Sodium citrate 11g
Cheese 285g (4cups)
a few posts/recipes suggest a "dose" of alka seltzer consists of approx 1/2 tsp baking soda and 1/4 slightly heaped tsp of citric acid.
I really need to remember this one. I'm lactose intolerant but my body seems to be able to handle Cheddar ok. Other cheese sauce recipes I've seen and had have milk and other cheeses in them. I wonder how this would do as mac and cheese?
I love this!🩷
Emmy, can this be used to make cheese slices? Like the melty classic deli Kraft American cheese slices.
Maybe it can be chilled and used later? I'm thinking to mix different cheeses for a unique taste! Could build it in layers and have a thick melty slice of cheese heaven on a juicy burger 🥺
Wow, this is something new to me!!!!
I'm gonna have to try this. And I like the idea of using different cheeses. Sounds like a good way to use up odd bits of cheese from the fridge.
One and a half cups cheese weighs 6 oz.
This is SO COOL!!!!
I swear by Alkaseltzer! If you have really bad heartburn or indigestion, I've found that the key is to drink it fast. The act of drinking it fast along with the fizzy reaction makes you burp really well and it's instant relief!
Had purchased Sodium Citrate (Amazon) a few years ago and rarely use it since I prefer just to melt American Cheese. lol
Need to start using the stuff; never thought to use Alka Selzer for create Sodium Citrate; nice tip. :)
Hey Emmy, I love this budeo recipe. What you mistook Alka Seltzer for, was Efferdent, not sure of the spelling, is the denture cleaner, that acts in the same way.
This goes without saying, but don't accidentally use "Alka-seltzer PLUS", the variation that is meant for treating cold symptoms, as it contains Tylenol "acetaminophen". There is also a "original flavor" that has Aspirin in it, so be sure to check the active ingredients to make sure it doesn't have any painkillers in it.
I think bicarbonate of soda is used in many cooking or cleaning items.
This is a great quick hack. Not sure if Alka Seltzer finishes with a neutral ph. But I can see this being a perfect way to source the citric acid in a pinch.
Since I keep citric acid and baking soda on hand, I just stir them into my wet ingredients.
3 parts citric acid to 4 parts baking soda by weight (or if you like decimals 1 to 1.3).
That is sooooo cool!!!
Buff Emmy!!
Cabot cheddar is lactose free, and tastes yummy. You could easily make a lactose-free cheese sauce this way!
Almost to 3 million!! 🎉
Hi Emmy. Can you please link your cheese grater?
Interesting video, Emmy! and wow, you have strong looking arms 💪 there, too! Emmy power 🔋 💪
Do you think that you could use this recipe for fondue?
I too love seeing the science behind cooking!
Emmy Made My Day Again!
So no one is going to talk about the chickens screaming the whole time Emmy is eating nachos? 😂😂😂
I used to take alka seltzer for hangovers back in the day! Lol
Ok, that's wild. Super fast and easy.
I went out to buy some Alka-Seltzer thinking this common household product is probably cheap. In my area it's 20$ at Walgreens and at Target 12.99$. I was shocked at these prices, she says she paid only 5$! I finally ended up buying it from Amazon for 6$. I just really wanted to try this but man the prices are so jacked up where I live, I didn't realize just how much. 🙄
Whoa! I need to try this
What kind/brand of chips are those?
They look delicious
I thought at first it had aspirin in it. My bad. Recipe link showed Alka Seltzer Gold, which I don’t recall ever seeing but will be looking for it too!
Can you do a video on how to make cheddar cheese??
could you use picot antacid instead of alka seltzer?
i will use this trick, thanks so much!
2 cups cheese freshly shredded, 1 tsp corn starch, and 8 ounces evaporated milk. Toss the cheese in the pot, blend in the cornstarch evenly, add the evaporated milk and simmer. Season as you desire. There are many versions of this recipe which may call for slightly more or less evaporated milk depending on the type of cheese you are using, but this will get you started. It's quick and easy.
I honestly had no idea Alka seltzer was for your stomach, why I always thought it was for colds idk. But it's so funny that it has baking soda, which is what I use personally for heart burn. A tablespoon in warm water, it was the only thing to relieve my horrible pregnancy heart burn. I tried the extra strength tums and would have to eat a whole roll. Baking soda in water trick works in minutes
I wonder if this would also work in chowders as a thickener?