Modernist Cuisine Mac and Cheese Help

Discussion in 'Food & Cooking' started by mrdecoy1, Jul 27, 2012.

  1. mrdecoy1

    mrdecoy1

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

    twyst

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    Line Cook
    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.
     
    Last edited: Jul 27, 2012
  3. mrdecoy1

    mrdecoy1

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    Ok I got it now. But you start with the water and beer? just like the instructions? thanks
     
    Last edited: Jul 27, 2012
  4. petalsandcoco

    petalsandcoco

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  5. mike9

    mike9

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    Thanks for that link I really want to try this recipe. 
     
     
  6. mrdecoy1

    mrdecoy1

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    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?
     
    Last edited: Jul 31, 2012
  7. chefedb

    chefedb

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    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.