How to cut the cheese? (culinary)

[tcsenter]

Say you have a block of cheddar, but want to turn it into a cheesy cheddar sauce that doesn't require it to be 180'F in order for it to be the consistency that you get from a commercial cheddar cheese sauce (e.g. for nachos or dipping).

Just add milk? NO! It will still get hard again after the temp dips below 'straight from the oven'. There is something else I'm missing. What is it?

 

[xSauronx]

bechamel + shredded cheddar.

or, from alton brown:

http://www.youtube.com/watch?v=BIc12jkE7sY

you can skip the paprika, onions, bay leaf....i think thats his baked mac n cheese recipe, but that one should include some mustard powder and some egg.

 

[tcsenter]

bump

 

[sourceninja]

bechamel + shredded cheddar.

or, from alton brown:

http://www.youtube.com/watch?v=BIc12jkE7sY

you can skip the paprika, onions, bay leaf....i think thats his baked mac n cheese recipe, but that one should include some mustard powder and some egg.

I love that recipe. I use it mixed with veggies.

 

[KeithTalent]

You already have your answer. Bechamel plus shredded cheese.

KT

 

[BladeVenom]

bechamel + shredded cheddar.

or, from alton brown:

http://www.youtube.com/watch?v=BIc12jkE7sY

you can skip the paprika, onions, bay leaf....i think thats his baked mac n cheese recipe, but that one should include some mustard powder and some egg.

There's also cheese spread. One of my favorites from the show, http://www.foodnetwork.com/recipes/alton-brown/fromage-fort-recipe/index.html

 

[tcsenter]

Ahhh...a roux base!

 

[ElFenix]

Ahhh...a roux base!

alcohol is supposed to keep cheese from separating as well

 

[KeithTalent]

alcohol is supposed to keep cheese from separating as well

Yes, just add some kirsch!

KT

 

[tcsenter]

I found one recipe that uses BEER instead of milk!

http://cookingfortwo.about.com/od/Sauces/r/Cheddar-Cheese-Sauce.htm

 

[linuxboy]

Create an emulsion by using milk (or any liquid.. beer, water) to thin out cheese mix plus sodium citrate. Then form a thixatropic gel by adding .3% iota carrageenan.

Bechamel works OK, too, but will rob you of some flavor due to the starch.

 

[tcsenter]

Create an emulsion by using milk (or any liquid.. beer, water) to thin out cheese mix plus sodium citrate. Then form a thixatropic gel by adding .3% iota carrageenan. Bechamel works OK, too, but will rob you of some flavor due to the starch.

I might have to try this or one of the other variations that call for things like cream cheese or corn starch instead of flour.

My first attempt was very 'rouxey', too much roux/flour taste and not enough cheese. And I used a lot of cheese, too. Will try again with less flour and a thinner roux before adding in the cheese. Consistency was spot-on, though.

 

[linuxboy]

My approach will give you the texture and mouthfeel you want without taking away cheese flavor. Corn starch will rob you of even more flavor than flour. A milder starch like potato would work better. Cream cheese does not take away the need for emulsification, for which you need a starch or a salt such as citrate.

 

[ElFenix]

I might have to try this or one of the other variations that call for things like cream cheese or corn starch instead of flour.

My first attempt was very 'rouxey', too much roux/flour taste and not enough cheese. And I used a lot of cheese, too. Will try again with less flour and a thinner roux before adding in the cheese. Consistency was spot-on, though.

cook your roux more, maybe? not brick but a nice tan will get rid of the floury flavor and add some nutiness.

 

[linuxboy]

In bechamel, a white roux is used classically. The trick is to cook the flour in the sauce slowly and thoroughly over 10-15 mins before adding in cheese and making it a Mornay sauce. It will hydrolyze better that way. Sauce takes on a different kind of sheen when ready.

 

[tcsenter]

Thanks for the tips!

 

[Howard]

sodium citrate. doesn't freeze well unless you add iota carrageenan, though, but otherwise the iota carrageenan isn't needed

http://forums.egullet.org/topic/136959-cooking-with-modernist-cuisine/page-33?p=1813084#entry1813084

 

[sourceninja]

Another good cheese recipe from alton

http://www.foodnetwork.com/recipes/alton-brown/welsh-rarebit-recipe/index.html

 

[linuxboy]

otherwise the iota carrageenan isn't needed

To what effect? For emulsion only? Yes, a citrate or phosphate or blend will create the emulsion. The OP didn't ask for that. The OP asked for "order for it to be the consistency that you get from a commercial cheddar cheese sauce". That is achieved in a minimalistic way with an emulsifier and a polysaccharide. The emulsion by itself does not achieve enough thixotropy. An alternative is an emulsifier and a hydrocolloid, but by themselves, the texture would be a bit off. Synergistically with a polysaccharide+hydrocolloid it would be OK, add a tad more shelf stability.

I respect what Nathan, Scott, and the rest of the team do in their Bellevue space. Don't think they would disagree with me. I stand by the need for using more than an emulsifier.

 

[Howard]

To what effect? For emulsion only? Yes, a citrate or phosphate or blend will create the emulsion. The OP didn't ask for that. The OP asked for "order for it to be the consistency that you get from a commercial cheddar cheese sauce". That is achieved in a minimalistic way with an emulsifier and a polysaccharide. The emulsion by itself does not achieve enough thixotropy. An alternative is an emulsifier and a hydrocolloid, but by themselves, the texture would be a bit off. Synergistically with a polysaccharide+hydrocolloid it would be OK, add a tad more shelf stability.

The carrageenan might help but I have made sauces with sodium citrate alone which I felt to be adequate.

I have not measured the thixotropicity of a "commercial cheddar cheese sauce" and I do not know to what degree it thins.

 

[aayush]

I love that tips. Thanks for the recipe.