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jedovaty

jedovaty

With a name like FeChef, you've probably already considered adding a slice or two of processed cheese to the sauce?  I'm presenting this in the unlikely event you hadn't already heard of it.  If you've tried it, I'd be curious to hear your impression.  I haven't tried it, but read it works similar to, if not just like, sodium citrate.  Discerning palatte might taste it, though?  I should try.  Guilty pleasure of mine, don't judge me, I prefer american cheese on burgers... 😶 

 

On 5/7/2020 at 6:28 PM, jimb0 said:

I actually don't care for the texture of modernist cheese sauce in mac and cheese, so I often add a starch to it. It gives more of a traditional texture without the grainy roux.

I've been largely unsuccessful with smooth cheese sauces, probably because I'm making them wrong.  My statement here isn't to look for a way to fix this and I'll try again some other day, but rather, let's focus on why does a roux make the sauce grainy?  I've not understood that, the science behind it.  Actually.. now that I think of it.. a creme pat made with flour IS grainy.. WOAH.  🤯  Rambling: when I made creme pat a few times for eclairs and choux, I thought to myself, this is exactly like pudding (americanski definition, not british), but uses flour instead of cornstarch.  I was disappointed by the texture everytime...!

jedovaty

jedovaty

With a name like FeChef, you've probably already considered adding a slice or two of processed cheese to the sauce?  I haven't tried it, but read it works similar to, if not just like, sodium citrate.  Discerning palatte might taste it, though?  I should try.  Guilty pleasure of mine, don't judge me, I prefer american cheese on burgers... 😶

 

On 5/7/2020 at 6:28 PM, jimb0 said:

I actually don't care for the texture of modernist cheese sauce in mac and cheese, so I often add a starch to it. It gives more of a traditional texture without the grainy roux.

I've been largely unsuccessful with smooth cheese sauces, probably because I'm making them wrong.  My statement here isn't to look for a way to fix this and I'll try again some other day, but rather, let's focus on why does a roux make the sauce grainy?  I've not understood that, the science behind it.  Actually.. now that I think of it.. a creme pat made with flour IS grainy.. WOAH.  🤯  Rambling: when I made creme pat a few times for eclairs and choux, I thought to myself, this is exactly like pudding (americanski definition, not british), but uses flour instead of cornstarch.  I was disappointed by the texture everytime...!

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