sodium citrate

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작성자캐딜락 조회 5회 작성일 2020-09-26 18:21:57 댓글 0


How to Make Sodium Citrate at Home for Cheesemaking

With the addition of a little sodium citrate almost any cheese can be made into a smoothly melting cheese. Sodium citrate reduces the cheese's acidity, makes the proteins in the cheese more soluble, and prevents it from separating into an undesirable consistency; creating a smooth, creamy texture that stays together.

My recipe for Sodium Citrate;
125g (1/2 cup) Pure Water
97g (3.42oz) Sodium Bicarbonate
74g (2.61oz) Anhydrous Citric Acid

The thickness of the cheese sauce will depend on the ratio of liquid to cheese. If you weigh the cheese and then add the liquid as a percent of the weight you will get:

- Cheese plus 0% to 35% liquid - firm, moulded cheese, cheese slices
- Cheese plus 35% to 85% liquid - thick and flowing cheese sauce, good for dips and quesos
- Cheese plus 85% to 120% liquid - thin cheese sauce, cheese foam, fondues, mac and cheese
- Cheese plus 120% liquid or more - continues to become thinner and thinner.
- The final ingredient is sodium citrate, which causes the cheese to stay together as it melts. It's typically used in a 2.0% to 3.0% ratio of total liquid plus cheese weight.

Since sodium citrate brings a salty, sour taste it's important to use appropriate proportions while keeping the flavour of the dish in mind.

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Daz : Very informative, thanks very much.
Bob D : Question: Can I make this in an aluminum saucepan, or will it react too poorly with the metal?
I try not to cook anything too acidic in these types of pots but I've a limited supply of stainless to choose from.
atourdeforce : Anhydrous does not mean it dissolves in water, it means without water. I.e it is bone dry and there are no water molecules mixed in with the salt.
Knowledge Is Food : Can i know how to make potassium citrate? Is it combine potassium bicarbonate + citric acid? But what is the measurements?
Oscar : thank you...It was quite useful
Rachel and Jun : This is so perfectly informative and answered all my questions (even ones I didn't know I had)! Love this, thank you!
Shobha Patil : इफेक्ट ऑफ सोडियम सिक्रेट बॉडी स्कोर कॉमेंट
Shobha Patil : सोडून स्टरीज इफेक्ट ओन करण ओर नोट
Αναστάσης Χατζηπαναγή : Hi. I d like to ask how many grams of sodium citrate does this recipe yields. i need to know as i am not evaporating the water after the preparation. I want to use instantly with water in a recipe for rehydration drink. Or there a chemical type to calculate this? Thank you
GrafvonSchlucht : If you have indigestion from eating too many jalapeno cheese nachos, the mix of bicarbonate of soda & citric acid is Alka Seltzer without the aspirin.

Sodium Citrate Mac & Cheese — Silky Smooth

A common food additive allows you to make silky-smooth mac \u0026 cheese at home. This is basically a fancier version of my dad's recipe. Serves 6-8.

1 lb dried pasta shells
3 cups milk
1 cup white wine
1/2 lb sharp Cheddar
1/2 smoked Gouda
1/2 stick butter
4 teaspoons sodium citrate (easily ordered online)
1/2 teaspoon mustard powder
1/2 teaspoon garlic powder
black pepper
cayenne pepper

Start the oven preheating to 350 F and put a pot of water on the boil for the pasta. Grate the cheese.

In another pot, warm the milk and wine on medium heat. Put in the sodium citrate, mustard and garlic powders, many grinds of pepper and a pinch of cayenne. Put in the butter, cold. Gradually whisk in handfuls of cheese until everything is melted in, then turn off the heat.

Salt the pasta water and par-boil the shells for five minutes.

Oil or spray a baking dish that holds at least 2.5 quarts. Pour in the drained pasta and then the cheese sauce. Stir to combine. Cover the dish and bake for 45 minutes.

Uncover and bake for an additional 30 minutes until brown on top. If you want it more brown, turn on the broiler at the very end. Let rest 30 min before scooping it out.

If you're not up for the sodium citrate, try my dad's recipe. It uses American cheese, which already has sodium citrate in it:

MY COOKING PHILOSOPHY: I don't like weighing or measuring things if I don't have to, and I don't like to be constantly checking a recipe as I cook. I don't care that volume is a bad way of measuring things — it's usually easier. I like for a recipe to get me in the ballpark, and then I like to eyeball and improvise the rest. If you're like me, my goal with these videos is to give you a sense of how the food should look and feel as you're cooking it, rather than give you a refined formula to reproduce.
Adam Ragusea : Q: Why is your roux gritty? Are you just a dummy who doesn't know how to make béchamel?
A: I may indeed be a dummy, but I know how to make béchamel just fine. It's pretty smooth in the pan, but does not retain that smoothness after being baked in a recipe like this, no matter how you make it. You may think your roux-based sauce is smooth, but all things are relative, and I'm pretty sure that if you tried this sauce, you would find it to be smoother. There's a reason sodium citrate and related salts have been used as ingredients in processed cheese and cheese sauces for a century — it results in an unnaturally gooey, velvety texture (hence Velveeta).

Q: Did you steal my idea about using the sodium citrate?
A: I appreciate the dozen or so people who commented on my previous video (
) recommending I try sodium citrate. I had heard of it before, but had never given it a try until last week. I think I first heard the idea from Heston Blumenthal years ago. I believe in giving credit where it's due, so I tried to track down whomever might have first promoted its use for homemade mac & cheese, and I could not trace the origin of the idea to any one individual. It seems to be something that's been around for a while. I thought about hat-tipping to the commenters on last week's video, but I generally don't like it when YouTubers mention their comments in their videos. I think it's too meta, too navel-gazing, too ephemeral. If a specific individual gives me a novel idea, I will absolutely credit them (and probably invite them to appear in the video), but that was not the case here. I nonetheless hereby thank everybody who commented last week!

Q: Are you an alcoholic with that white wine?
A: No, and that's still not funny. Alcoholism is no joke. Also, I am nowhere close to an alcoholic. I have my share of issues, but that ain't one of them. Also, dividing one cup of wine across eight adult portions of food is maybe the least effective way of getting drunk imaginable. I think white wine is a really good ingredient for many foods, for reasons I listed here:

Q: Do I have to use the white wine?
A: I thought the video was pretty clear that any water-based liquid can work (including water), and my dad's tried-and-true recipe just uses all milk, which would be great. The wine gave the finished a subtle fruity note (reminiscent of fondue) that I liked, but it was not essential. You could maybe throw in a dash of white balsamic vinegar, which I think is a good substitute for white wine in much lesser quantities.

Q: Is the wine going to throw off the chemistry, or curdle the milk?
A: I doubt it. Wine just isn't THAT acidic, and this is proportionally a pretty small quantity. Maybe that quantity of wine would curdle the milk if you just left it sitting around for a while, but once you put in the cheese and the sodium citrate, there's no way. The fat alone from the cheese would be enough to prevent the curdling reaction, I think. And I'm guessing the stabilizing effect of the sodium citrate is also helping, but I don't know enough about the chemistry of that to be sure. Regardless, the sauce does not curdle. There are plenty of classic recipes that combine wine with cheese/dairy, the most obvious being fondue. You can also put wine in a classic béchamel (which I do all the time) — either the starch or the fat (or both?) from the roux prevent curdling.

Q: Was your addition of wine or mustard the reason you needed less sodium citrate?
A: I don't think so, in part because I didn't use them during my first attempt — I simply made my dad's recipe but with cheddar + sodium citrate instead of American cheese. I think the reason I needed to change the proportions is because this is a long-baked version of mac & cheese, whereas the recipe I initially cribbed from was basically a stovetop mac & cheese that was briefly finished in the oven.

Q: Is this paid promotion for the company that made the sodium citrate?
A: No, I will always clearly disclose paid sponsorships, as you will see in next week's recipe video. You'll laugh at my reasons for choosing this particular "organic" brand of sodium citrate — I thought it might ease the minds of people who are irrationally worried about demonstrably safe food additives. That labeling is, of course, ridiculous, considering that sodium citrate is an inorganic salt.
Thomas Parylak : dude, your dad looks like Bruce Campbell... ^_^
Odd Mutant : What pot is that?
Mas Pedro : I started to notice adams breathing sound after that breathe compilation video ngl
Justin Rodriguez : This is the best mac and cheese I've ever eaten
Broockle : I looked it up... I think it actually is
"Pipe Regate"
'Pee'peh Reh"gah'teh'
general sllick : I only get it in slices but would provolone count as "firm?"
Aqflammable : Why I boil the pasta in my mouth, not my pot
Julia Casares-Iglesias : me: ah sodium citrate. that's just a salt... so dissolving citric acid and some other sodium salt would result in sodium citrate. :}
also me: sodium chloride is the easiest thing to theorize about. :}
math: 3NaCl + C6H8O7 -> Na3(C6H5O7) + 3HCl
chemistry: I mean sure if you want to make hydrochloric acid while you're at it >:}
Osman Osman : Big fail

Sodium Citrate? Easy Melted Cheesy. WTF - Ep 100

We Transform Food - Join Chef Scott in the Modernist Pantry test kitchen to discover the simple ingredient that can transform almost any cheese into a creamy sauce or sliceable, meltable forms.

Sodium Citrate:

About 'We Transform Food'
We Transform Food is a weekly series from Modernist Pantry exploring cool ingredients and gadgets that can help any chef transform food into more memorable experiences.
John Laitar : Sorry. U lost me. Waste of time
We get its a greasy orange blob.
Nunna Beeznes : Add some to your tomato sauce. Helps cut down on the acidity.
GBD Images : This is game changing info. Cant believe it doesnt have more likes!
HORTONDLFN : While you did address the amount of Sodium Citrate to use, you did not say anything about the amount of liquid (milk, beer, etc.) to use. Where can I get that kind of info?
Mahima Swarnkar : disodium citrate is used in cheese making?
ecsciguy79 : Actually, for about 90 years, most citric acid has come from mold being fed sugar water, not from citrus fruits. I mean, the end product is identical, but your sodium citrate didn't come from an orange.
Garth Burnett : you gotta give your chef the questions you're going to present a few days before the recording. I'm sure maybe he is just a little nervous on camera....but HE'S ON CAMERA!! I'm only critical when I'm constructive. I felt this was really long, but you did say some things that were new to me and I'm glad I heard. No time wasted here. Good luck guys!
Vittoria Bakes : What amounts would you need to achieve the moldable cheese? I love that idea!
anthony doethlaff : do you need an immersion blender to emulsify the cheese with the sodium citrate or can I just use a whisk?
Trevor Lahey : they never make the cheese btw... they just keep droning on about it.


#sodium citrate


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