I have Modernist Cuisine at Home and I have done the regular Mac & Cheese -- it worked great, so I decided to try the Baked Mac & Cheese. I made the Cheese Crumble this weekend and I am wondering if there were misprints with the recipe. Here are the problems that I experienced:
1. There is such a tiny amount of liquid that there is no possible way for an immersion blender to immerse so that the blades can actually reach the liquid. Even in a very small pan, which I was using, it just wasn't possible.
2. There was such a tiny amount of sodium citrate that the cheese immediately separated, so I am not sure why we bothered with the sodium citrate.
3. I weighed the tapioca starch and the volume was significantly more than the volume indicated by the recipe. I followed the instructions, so went with the weight, but I wish I hadn't. I ended up having to rescue shreds of cheese dough from way, way too much tapioca starch. I managed to press together a dough, roll it out and create the cracker, but it tastes like starch rather than cheese -- it's kind of disgusting. I am hesitating putting it on my final dish.
Can others comment on their experiences with the Cheese Crumble?