- Joined
- Apr 20, 2005
- Posts
- 7,708
I made some stovetop mac and cheese as a side tonight and for the first time used sodium citrate as the emulsifier (or whatever the fuck the term is to make the sauce thick and creamy). Didn't get a pic though because then I would be acting really fucking weird, suddenly taking pics of our dinner especially tonight. It really worked like crazy to make the sauce very creamy, and it was insanely braindead easy to use (roux can be temperamental and took me a long time to get right). I had never used it before at all in anything, I just always made a regular roux for years when making cheese sauces. Something about it just rubs me the wrong way though, I think it's the name itself. I know it's just a regular chemical like table salt but I feel like I'm using some crazy nuclear substance.