You can make your own sodium citrate by combining baking soda and citric acid. I mix approximately 42 grams of baking soda with 32 grams of citric acid, dissolve it in water, and then boil it down. Initially, I evaporated the water until I was left with a salt, but it would solidify in the pan like cement. Now, I only reduce it to a minimal amount of liquid that I can pour into my cheese when making cheese sauce.
If you're having issues with graininess/emulsifying when using sodium citrate, blending the cheese sauce with a high speed blender or stick blender should bring it back to life
@@mythicalthings1796The mixture may remain grainy if it has separated, but it's likely to work if it was taken off the heat, which allows proper emulsification without overheating. Adding a bit more liquid and sodium citrate can smooth out the texture, provided it's done before it cools down too much.
A lot of people don't even realize that Worchestershire sauce is quite literally a fish sauce. Its main ingredient is fermented anchovies. Far too many people refuse to accept this reality.
Interestingly, the Worcestershire sauce used in Cheese Whiz does not contain any anchovy. Perhaps because kraft wanted to keep it vegetarian for broadest mass appeal?
1:07 Charlie's inner Joshua Weissman coming out. YOU GET NACHO CHEESE AT THE FAIR! I love this channel. It's so hype to just know that you're listening to the comments. It's like OUR food experiments! :)
Yeah I don't think I'd be able to figure it all out on my own! I've gotten a lot of helpful tips from the comments so I always like to give credit where it's due.
Charlie, I love you. My dad is from Brooklyn and made pizza for a living when I was a kid. Your spreadsheet made the best pizza I’ve had in over a decade. My mom is from Philly. I’m so excited to try this when you finish this series. What’s next? Also WAR CHESTER SHIRE lol.
The production and style of your video is great! Your camera/stage presence... Also great. Fast paced, kept me laughing AND informed. Wherever your channel goes, make it work for you. I believe you have this YT/creator stuff DOWN.
The graininess is due to the pan being too hot. Use heavy cream and mix in extra sharp cheddar, mild cheddar, Swiss cheese, and a bit of Parmesan for saltiness, along with a touch of Frank's Red Hot sauce. For optimal control, it's best to use an electric stove or burner to manage the heat at a low temperature. You can also create your own sodium citrate by mixing equal parts baking soda and lemon juice. Here's the method: add the lemon juice and baking soda to a cold pan, stir until the bubbling ceases, then apply medium-low heat. Add the Frank's and cream, bring to a simmer, then lower the heat to just below simmering. Gradually add the cheese, whisking gently to incorporate. Add more cheese slowly, avoiding over-whisking to prevent breaking the sauce. Turn off the heat and let it cool slowly, covered. If the sauce is too thick, thin it with some milk, butter, or additional cream. The proper ratio for homemade Cheez Whiz includes 1 teaspoon of baking soda, 1 teaspoon of fresh lemon juice without pulp, 1 teaspoon of Frank's sauce, equal parts of cheese + 1 tbsp shredded parmesan totaling 1 LB, and 2 cups of heavy cream. Alternatively, for a quick and easy method, simply use the cheese sauce packet from Velveeta Deluxe Mac n' Cheese, or the Kraft Deluxe Shells and Cheese, and stir in a bit of Frank's hot sauce.
Glad I found your channel. Second video that I watched. You just taught me the second best thing to use on anything. First was your Rice cooking vide. Thanks dude
Before I open my pizza place, I would try to make commercial recipes and I used to have to buy all kinds of commercial products because commercial products and retail versions of products are totally different
Cool video, but there's already sodium citrate in american cheese. I used to buy bags of sodium citrate because it worked so well but stopped buying them because it's so much easier to just use american cheese or velveeta for the emulsifying effects when adding other cheeses.
I've made "modernist mac and cheese" with aged cheddar and it came out ridiculously smooth (and delicious). The only trick is to add the cheese in small amounts and mix thoroughly each time. The folks from Modernist Cuisine recommend a stick blender but I've managed just fine with a whisk
mix a small jar of cheeze whiz spread and queso together with like a quarter cup of 3% milk and a sprinkle of turmeric to get the perfect consistency, flavour, and colour.
If you are trying to get more tang in one of your sauces, you should try using Cooper sharp american. There most popular is the sharp white, but they also sell a sharp yellow. I personally prefer a mellowed out cheese sauce because i like to add a lot of cheese without overpowering the steak meat. So i use a 50/50 of Cooper and Monterey Jack, with whole milk and sodium citrate, with a pinch of sugar to balance everything out.
The consistency of the "sauce" and the "dip" were actually pretty much the same - it was more so the flavor that was different. Now that you mention it though, It's possible that the dip could be modified somehow to more closely match the flavor of the sauce. I'm not sure why I didn't think of that before. Maybe I should try that, and see if I can get closer.
Producing a result which would be a classic mornay sauce (béchamel+cheese) but without the grainy texture typically found in a sauce started with a roux. If one is seeking the flavour punch of a real artisanal cheese with a smooth runny texture for - e.g. - fondue. Even for a ‘real’ cheese flavour bomb flavour for a more potent mac and cheese made with an aged crystalline English cheddar or perhaps an aged Gruyere/Alpine style cheese is what I have been seeking experimenting with sodium citrate
I always laugh whenever I hear Americans try to pronounce this. 😆 I’m a Brit living in London and we cheat, for the most part. It’s usually just pronounced “woo-ster” sauce over here. 😊 Integral to a Bloody Mary and of course the ultimate cheese on toast: Welsh Rarebit - give that a try sometime. 🤤
Ive been making cheese whiz for a couple of years now. If your getting graininess, kind of like fondue, you may have overheated it. I generally make mine with sharp cheddar and occasionally add Swiss to it. I had one batch that turned grainy cuz i cooked it way too hot. I was on a gas camp stove and it really heated it up quickly. When i make at home, i use low heat and try not to let it get above 130- 135 deg f. Add cheese in small doses to the liquid ( milk & butter or, better yet, white wine) and stir almost constantly. When cheese is fully incorporated and melted homogeneously with the liquid it’s done.While i have not done a side by side with Wiz, its absolutely delicious.
The kinds of sauces that actually benefit from sodium citrate are particular but it works really well for them. Thicker sauces work great until their own thickness holds the sauce together well regardless. Thinner sauces, not so much. Those thin sauces cant be helped but by very aggressive mixing and air injection.
Don't malign sodium citrate as a mere "chemical". It's just the sodium salt of citric acid. You can easily make it by mixing lemon juice with baking soda. It's not bad for you.
Looked exactly for sodium citrate as I'm making the dip, but forgot the ratio. Also Pro tip Sodium citrate you can just make from baking soda and some lemon juice. Let it foam up, on medium heat and then add it to your cheese dip.
Interesting...Cheez Whiz in Canada has a totally different ingredient list that the the US version. In Canada, Cheez Whiz actually contains cheese and is sold as a spread. IIRC, there is a Canadian based cooking channel that shows you how to make Canadian CW
Sodium Citrate = Salt and Citrus Juice. Citrus Juice is an acid that brakes down fat, Vinegar also dose the same thing. Instead of using processed ingredients. Plain Rice Vinegar or Lemon Juice. Cheese has a Super high content of salt, don't add more salt to your salty Chips!
Is justifiably depending on where you live, for example I live in South America where cheezewhiz products are too expensive there fore making your own way cheaper. Thanks for this recipes.
Sodium citrate is created simply by reacting citric acid (the primary ingredient in lemon juice) with sodium bicarbonate (baking soda). Nothing artificial about it!
I’m a cheese sauce nut 😂 and I normally follow a Julia Child knock off recipe. So much work tho lol. I have tried a lot of iterations. And, I can tell you know your sauces because of the ingredients you use. I have to try the sodium citrate. But white wine cheese sauce, with butter & cream? To die for …
I was just in Philly. Delasandros was not good at all. I went to John’s roast pork and though I got the pork italiano, their bread was sooo much better than delasandros so I imagine the cheesesteak would be really good too
Someone said that you had a moment where your inner Weissman was coming out, but please don't become like him, or like anyone really, i prefer Charlie Anderson videos over almost any other cooking RUclipsr. You have a vibe I like a lot.
Whiz is for tourists we don’t eat that crap here in Philly. Hardly any locals actually eat it. American or prov. If you want runny American try Steve’s prince of steaks
Apparently it didn't occur to you to try cheese powder (NOT from boxed mac & cheese) simply with real cheese and very few other readily available and inexepensive ingredients without buying gargantuan sized containers of cheese sauce and using other cheese "products" which are completely not necessary, neither the sodum citrate. I, personally, make a great cheese sauce at a fraction of the cost of yours and most likely, equal, same or better tasting than yours as I am a chef. :)
2:38 I'm with you, I say it like that too ("wor-chest-er-shire"), on account of that being how the name of the place is spelled, Worcestershire. If people from the UK don't like it, they can bloody well change the spelling on the bottle to match the correct pronunciation, can't they? Damn Brits.
@jessl1934 you asked. And gee, I wonder where the people living in Massachusetts learned the pronunciation of Worcestershire? Could it be, le gasp! The Brits? My state of origin doesn't change a single letter of what I wrote. If the Brits want it oroniunced a certain way, they should spell it that way, otherwise, they and the people of Massachusetts can shut the f*** up about it when the rest of us pronounce it as it's spelled.
WHY DO THE VIDEOS NOT START AT THE START. RUclips WHY YOU MAKE SITE UNBEARABLE!!! Also. Nice Video. Slowly becoming, if not already my favourite cooking channel on this site ;)
Don't like the taste of cheese whiz or Velveeta.!! My go to cheese is " Munster" I'll take a white semi hard cheese over a semi hard yellow cheese any day on anything.!! Also, super sharp white cheddar is also excellent.!
Seems you are having some issues still with making cheese sauces in general. I think you revisited perfecting a mornay sauce (and bechamel) you would inevitably fix some of these problems. You should pretty much never have any grainy texture problems with sodium citrate. At least I never have. Unless you used way too little I can't even imagine how you would. I can only assume you're not grating the cheese down enough or not whisking them in patiently enough. Make sure everything is melted down before adding more. This is important not just for cheese sauce but a lot of emulsification recipes such as hollandaise. I've also commented it before, but your mornay sauce seemed rough in the first cheese sauce video. Should not be able to taste flour at all, should not be grainy at all. You need to add egg yolks or whole eggs to help the cheese emulsify and avoid it getting grainy. A lot of recipes incorrectly do not include eggs.
I couldn't help but notice all the people mentioning that as well. Like, how many of y'all need to say the same thing, having seen and known that others have already said it? Lol. Like they were just hoping for a shout out or something
What don’t you like about it? It’s literally just a sauce I made without sodium citrate, and then one I made with it. I put a lot of time into planning and designing my thumbnails so just curious what I could do to make them better. I thought this one was a pretty good representation of what the video is about.
You can make your own sodium citrate by combining baking soda and citric acid. I mix approximately 42 grams of baking soda with 32 grams of citric acid, dissolve it in water, and then boil it down. Initially, I evaporated the water until I was left with a salt, but it would solidify in the pan like cement. Now, I only reduce it to a minimal amount of liquid that I can pour into my cheese when making cheese sauce.
As an Adam Ragusea viewer, I knew right away that it was going to be sodium citrate. The intro did not disappoint lol
hhahaha
Same for me, an Ethan Chlebowski viewer lol
If you're having issues with graininess/emulsifying when using sodium citrate, blending the cheese sauce with a high speed blender or stick blender should bring it back to life
Can fully attest to this. Stick blender is the way to go!
Just did that tonight, I suggested using a blender when it was being too grainy and it emulsified well.
Thank you!
@@mythicalthings1796The mixture may remain grainy if it has separated, but it's likely to work if it was taken off the heat, which allows proper emulsification without overheating. Adding a bit more liquid and sodium citrate can smooth out the texture, provided it's done before it cools down too much.
A lot of people don't even realize that Worchestershire sauce is quite literally a fish sauce. Its main ingredient is fermented anchovies. Far too many people refuse to accept this reality.
Interestingly, the Worcestershire sauce used in Cheese Whiz does not contain any anchovy. Perhaps because kraft wanted to keep it vegetarian for broadest mass appeal?
@@arthrodeamore because they just want to use cheap industrial chemistry instead of natural ingredients.
@@SD_Alias yeah, that would make sense!
I refuse to accept that "reality," such that it isn't.
@@shoobidyboop8634 it absolutely is and anyone can confirm it with a simple search. Look it up, educate yourself
Wake up, babe. New cheese content just dropped.
1:07 Charlie's inner Joshua Weissman coming out. YOU GET NACHO CHEESE AT THE FAIR! I love this channel. It's so hype to just know that you're listening to the comments. It's like OUR food experiments! :)
Yeah I don't think I'd be able to figure it all out on my own! I've gotten a lot of helpful tips from the comments so I always like to give credit where it's due.
Charlie, I love you. My dad is from Brooklyn and made pizza for a living when I was a kid. Your spreadsheet made the best pizza I’ve had in over a decade. My mom is from Philly. I’m so excited to try this when you finish this series. What’s next? Also WAR CHESTER SHIRE lol.
Westershire
@@Heymrk Wusster Sheer
Wursteshur
What spreadsheet?
@@kensmith2829 From his NY Pizza recipe. He has a spreadsheet that calculates the exact amount of everything for you.
The editing and subtle humor in your videos are fantastic. Laughed out loud when you appeared with that commercial bag of cheez whiz.
The production and style of your video is great! Your camera/stage presence... Also great. Fast paced, kept me laughing AND informed. Wherever your channel goes, make it work for you. I believe you have this YT/creator stuff DOWN.
I made the video! Thanks y’all it’s an honor 🙏🏻
The graininess is due to the pan being too hot. Use heavy cream and mix in extra sharp cheddar, mild cheddar, Swiss cheese, and a bit of Parmesan for saltiness, along with a touch of Frank's Red Hot sauce. For optimal control, it's best to use an electric stove or burner to manage the heat at a low temperature. You can also create your own sodium citrate by mixing equal parts baking soda and lemon juice. Here's the method: add the lemon juice and baking soda to a cold pan, stir until the bubbling ceases, then apply medium-low heat. Add the Frank's and cream, bring to a simmer, then lower the heat to just below simmering. Gradually add the cheese, whisking gently to incorporate. Add more cheese slowly, avoiding over-whisking to prevent breaking the sauce. Turn off the heat and let it cool slowly, covered. If the sauce is too thick, thin it with some milk, butter, or additional cream. The proper ratio for homemade Cheez Whiz includes 1 teaspoon of baking soda, 1 teaspoon of fresh lemon juice without pulp, 1 teaspoon of Frank's sauce, equal parts of cheese + 1 tbsp shredded parmesan totaling 1 LB, and 2 cups of heavy cream. Alternatively, for a quick and easy method, simply use the cheese sauce packet from Velveeta Deluxe Mac n' Cheese, or the Kraft Deluxe Shells and Cheese, and stir in a bit of Frank's hot sauce.
Glad I found your channel. Second video that I watched. You just taught me the second best thing to use on anything. First was your Rice cooking vide. Thanks dude
You should consider low cutting that hum out of the frige cm shot, or applying a spectral gate/de-noiser.
Before I open my pizza place, I would try to make commercial recipes and I used to have to buy all kinds of commercial products because commercial products and retail versions of products are totally different
Cool video, but there's already sodium citrate in american cheese. I used to buy bags of sodium citrate because it worked so well but stopped buying them because it's so much easier to just use american cheese or velveeta for the emulsifying effects when adding other cheeses.
It’s not artificial, you can make it with lemon juice and baking soda.
I've made "modernist mac and cheese" with aged cheddar and it came out ridiculously smooth (and delicious). The only trick is to add the cheese in small amounts and mix thoroughly each time. The folks from Modernist Cuisine recommend a stick blender but I've managed just fine with a whisk
Is it a sodium citrate, mornay sauce, or something else?
@@copper4eva sodium citrate, cheese and water. If you google "modernist mac and cheese" you can find the recipe/technique
Best ever Phillie was with Cooper sharp cheddar, somewhere off of 476 near Allentown PA
mix a small jar of cheeze whiz spread and queso together with like a quarter cup of 3% milk and a sprinkle of turmeric to get the perfect consistency, flavour, and colour.
Appreciate your honesty!
If you are trying to get more tang in one of your sauces, you should try using Cooper sharp american. There most popular is the sharp white, but they also sell a sharp yellow. I personally prefer a mellowed out cheese sauce because i like to add a lot of cheese without overpowering the steak meat. So i use a 50/50 of Cooper and Monterey Jack, with whole milk and sodium citrate, with a pinch of sugar to balance everything out.
Probably a dumb question, but why not try thinning the cheese whiz dip with a bit of water and sodium citrate to turn it into sauce?
The consistency of the "sauce" and the "dip" were actually pretty much the same - it was more so the flavor that was different. Now that you mention it though, It's possible that the dip could be modified somehow to more closely match the flavor of the sauce. I'm not sure why I didn't think of that before. Maybe I should try that, and see if I can get closer.
Thanks for the video, which was good, and looks like you did a lot of research, and apparently figured what would make a good cheese sauce.
Dude you’ve really stepped up your video production! Great script and editing bro
It's problably just yellow american cheese with a bit of paprika and ws. Maybe some water to thin it out and more citric acid.
Producing a result which would be a classic mornay sauce (béchamel+cheese) but without the grainy texture typically found in a sauce started with a roux. If one is seeking the flavour punch of a real artisanal cheese with a smooth runny texture for - e.g. - fondue. Even for a ‘real’ cheese flavour bomb flavour for a more potent mac and cheese made with an aged crystalline English cheddar or perhaps an aged Gruyere/Alpine style cheese is what I have been seeking experimenting with sodium citrate
Great video! Thanks Charlie😊
but why add more citrate to velveeta? it already contains sodium citrate?
I always laugh whenever I hear Americans try to pronounce this. 😆
I’m a Brit living in London and we cheat, for the most part. It’s usually just pronounced “woo-ster” sauce over here. 😊
Integral to a Bloody Mary and of course the ultimate cheese on toast: Welsh Rarebit - give that a try sometime. 🤤
Ive been making cheese whiz for a couple of years now. If your getting graininess, kind of like fondue, you may have overheated it. I generally make mine with sharp cheddar and occasionally add Swiss to it. I had one batch that turned grainy cuz i cooked it way too hot. I was on a gas camp stove and it really heated it up quickly. When i make at home, i use low heat and try not to let it get above 130- 135 deg f. Add cheese in small doses to the liquid ( milk & butter or, better yet, white wine) and stir almost constantly. When cheese is fully incorporated and melted homogeneously with the liquid it’s done.While i have not done a side by side with Wiz, its absolutely delicious.
Thanks! I'm so excited to try this. I just ordered sodium citrate, thanks to you :) My nacho game for 2025 is going to be awesome!
The kinds of sauces that actually benefit from sodium citrate are particular but it works really well for them. Thicker sauces work great until their own thickness holds the sauce together well regardless. Thinner sauces, not so much. Those thin sauces cant be helped but by very aggressive mixing and air injection.
donte divincenzo sure can cook!
Don't malign sodium citrate as a mere "chemical". It's just the sodium salt of citric acid. You can easily make it by mixing lemon juice with baking soda. It's not bad for you.
Good stuff, Chuckie
Came for the sodium citrate, stayed for his commitment to saying Worcestershire as wrongly as possible every single time
Good video, and extra points for knowing how to say sake. -viewer from Japan.
Looked exactly for sodium citrate as I'm making the dip, but forgot the ratio.
Also
Pro tip
Sodium citrate you can just make from baking soda and some lemon juice.
Let it foam up, on medium heat and then add it to your cheese dip.
You should try to make it using the cheese whiz dip!
I've seen some people use corn starch. What about trying that, or even dijon mustard?
Interesting...Cheez Whiz in Canada has a totally different ingredient list that the the US version. In Canada, Cheez Whiz actually contains cheese and is sold as a spread. IIRC, there is a Canadian based cooking channel that shows you how to make Canadian CW
This video was perfect. I’m on the same mission you are! Thanks a ton!
Why wouldn't you use the cheese whiz dip as the start for making your cheese whiz sauce ?
I used sodium citrate yesterday to make a blue cheese-Brie "Velveeta" for our hamburgers.
Amazing content as always.
Sodium Citrate = Salt and Citrus Juice. Citrus Juice is an acid that brakes down fat, Vinegar also dose the same thing. Instead of using processed ingredients. Plain Rice Vinegar or Lemon Juice. Cheese has a Super high content of salt, don't add more salt to your salty Chips!
I have to buy it from tippysake?
Is justifiably depending on where you live, for example I live in South America where cheezewhiz products are too expensive there fore making your own way cheaper. Thanks for this recipes.
Sodium citrate is created simply by reacting citric acid (the primary ingredient in lemon juice) with sodium bicarbonate (baking soda). Nothing artificial about it!
I wonder if you could get someone to send you some provel .... might be interesting for a cheese sauce base.
The intro was great😉
Charlie’s catch phrase is “it wouldn’t make a lot of sense for me to buy… oh wait”
Just for future reference, from an English guy, this is how it’s pronounced - Wus Ta Sher
There is a big difference when making it yourself. It’s not loaded with preservatives.
How do you make cheese? With cheese!!
Your videos are awesome!! but please keep making videos for your options YT channel!! its helped me out a lot!
With a little work you could be John Mulaney's voice doppelganger! Great looking cheese, btw.
I’m a cheese sauce nut 😂 and I normally follow a Julia Child knock off recipe. So much work tho lol. I have tried a lot of iterations. And, I can tell you know your sauces because of the ingredients you use. I have to try the sodium citrate. But white wine cheese sauce, with butter & cream? To die for …
I was just in Philly. Delasandros was not good at all. I went to John’s roast pork and though I got the pork italiano, their bread was sooo much better than delasandros so I imagine the cheesesteak would be really good too
For my whole cooking life - I’ve always considered Velveeta as hardened Chez Whiz…or vice versa??
Yeah I was never quite sure either, but tasting them side by side, they're a bit different. Definitely somewhat similar, but not exactly the same.
Can I ask what BEEF you use for the steak sanny?
Ribeye
It's not easy being cheesy. 🧀
He heard us
make the sauce some dry ancho chili and strain it out for a good, smokey flavor
Someone said that you had a moment where your inner Weissman was coming out, but please don't become like him, or like anyone really, i prefer Charlie Anderson videos over almost any other cooking RUclipsr. You have a vibe I like a lot.
Whiz is for tourists we don’t eat that crap here in Philly. Hardly any locals actually eat it. American or prov. If you want runny American try Steve’s prince of steaks
Maybe try the bag of cheese they give you in velveeta shells and cheese
Bro did you change the thumbnail to a yellow-er cheese, then reverted it back? Your videos are awesome, you don't need to do that
The amount of people self patting themselves on the back in the comment section... xD
Apparently it didn't occur to you to try cheese powder (NOT from boxed mac & cheese) simply with real cheese and very few other readily available and inexepensive ingredients without buying gargantuan sized containers of cheese sauce and using other cheese "products" which are completely not necessary, neither the sodum citrate. I, personally, make a great cheese sauce at a fraction of the cost of yours and most likely, equal, same or better tasting than yours as I am a chef. :)
Hmm that might have a use in fondue… (three of my chef friends probably just cursed my soul… oh well)
the recipe link is broken
Ahh thanks for the heads up, I forgot to set it to public. It's fixed now!
Could someone tell me what recipe is closest to real cheese whiz, I'm hearing impaired.
Just say "W Sauce", homie.
WUH-stuh-shur sauce 😉
You actually pronounce Worcestershire correctly. Everyone else says it wrong.
2:38 I'm with you, I say it like that too ("wor-chest-er-shire"), on account of that being how the name of the place is spelled, Worcestershire. If people from the UK don't like it, they can bloody well change the spelling on the bottle to match the correct pronunciation, can't they?
Damn Brits.
Tell me you don't live in Massachusetts without telling me
@jessl1934 if you use an umbrella where I live, we all know you're not from there
@@VincentMcmanus. woooosh
@jessl1934 you asked. And gee, I wonder where the people living in Massachusetts learned the pronunciation of Worcestershire? Could it be, le gasp! The Brits?
My state of origin doesn't change a single letter of what I wrote. If the Brits want it oroniunced a certain way, they should spell it that way, otherwise, they and the people of Massachusetts can shut the f*** up about it when the rest of us pronounce it as it's spelled.
@@VincentMcmanus. I asked?
Clearly you don't even know what a question is...
yummy😋
0:10 "amercian cheese" is half palm oil.. wtf did you expect?
Wuss ter sher - three short syllables. It's not rocket surgery
I wonder if Charlie ever really tried sodium citrate? You don't actually see him taking the spoon out of the sodium citrate bag!!!
Most american cooking video I've ever seen
Guys I think it's sodium citrate.
WOOO IM FAMOUS
Hope this guy gets a nap in sometime. Looks tired
WHY DO THE VIDEOS NOT START AT THE START. RUclips WHY YOU MAKE SITE UNBEARABLE!!!
Also. Nice Video. Slowly becoming, if not already my favourite cooking channel on this site ;)
What if you tried to alter the dip so that it tastes more like the industrial sauce?
Yeah that's a good idea, I'm not sure why I didn't think of that at the time. I think I'll try to do that before the final recipe!
@@CharlieAndersonCooking good luck!
Don't like the taste of cheese whiz or Velveeta.!! My go to cheese is " Munster" I'll take a white semi hard cheese over a semi hard yellow cheese any day on anything.!! Also, super sharp white cheddar is also excellent.!
My only question is how bad is sodium citrate for you?
I believe it just breaks down into sodium and citric acid, which would make it perfectly fine.
Wust err shurr sauce.
No Charlie. U are saying Worcestershire exactly the way it’s meant to have been said. Thats how I always say it so I know it’s correct.
its pronounced "wash-your-sister" sauce
You pronounce it “wusstersheer”
Seems you are having some issues still with making cheese sauces in general. I think you revisited perfecting a mornay sauce (and bechamel) you would inevitably fix some of these problems.
You should pretty much never have any grainy texture problems with sodium citrate. At least I never have. Unless you used way too little I can't even imagine how you would. I can only assume you're not grating the cheese down enough or not whisking them in patiently enough. Make sure everything is melted down before adding more. This is important not just for cheese sauce but a lot of emulsification recipes such as hollandaise.
I've also commented it before, but your mornay sauce seemed rough in the first cheese sauce video. Should not be able to taste flour at all, should not be grainy at all. You need to add egg yolks or whole eggs to help the cheese emulsify and avoid it getting grainy. A lot of recipes incorrectly do not include eggs.
You are adding more sodium citrate to American cheese? Why? It already has Sodium citrate!? Why more? What are you doing?
The enzyme in your saliva breaks down the cheese… don’t use the same spoon you put in your mouth 🤮
Let's say it together: Worst-er-shur sauce! 😂
wuss-te-shur
I couldn't help but notice all the people mentioning that as well. Like, how many of y'all need to say the same thing, having seen and known that others have already said it? Lol. Like they were just hoping for a shout out or something
Love your vids but this thumbnail is horrendous
What don’t you like about it? It’s literally just a sauce I made without sodium citrate, and then one I made with it. I put a lot of time into planning and designing my thumbnails so just curious what I could do to make them better. I thought this one was a pretty good representation of what the video is about.
I just thought that it looked kinda gross
Cheese wiz sauce is gross. It is a sin to put that shit on a cheesesteak.
ruclips.net/video/tU8j3ggs7go/видео.html but that IS how you pronounce the sauce, from the shire of Worcester. Worcestershire sauce