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submitted 4 days ago by Stamets@lemmy.dbzer0.com to c/whitepeopletwitter@sh.itjust.works

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[-] Linkalee@sh.itjust.works 42 points 3 days ago

Protip: The reason Velveeta and American cheeses melt so well is because sodium citrate is added to them. You can buy this yourself as a powder, and then add it to actually-good cheeses to give them the same properties.

[-] socsa@piefed.social 21 points 3 days ago* (last edited 3 days ago)

You can also just melt nearly any cheese into a roux to make a mornay sauce if you are careful about it, which is the secret to both mac and cheese and queso sauce. Sodium citrate helps to keep it from breaking but is not strictly necessary in most cases.

Edit - yes, cheese and milk

[-] sugar_in_your_tea@sh.itjust.works 16 points 3 days ago

This sounds fancy, so to make it a bit less daunting:

roux - flour and fat (typically butter), usually in equal amounts by weight
béchamel sauce - roux + milk, often with nutmeg for flavoring
mornay sauce - béchamel sauce with grated cheese

When making the béchamel sauce, add the milk a very small amout at a time to prevent clumping, and mix well over medium heat between additions.

[-] Formfiller@lemmy.world 3 points 3 days ago

I use mustard powder

[-] AyuTsukasa@lemmy.zip 7 points 3 days ago

You've saved my life 😋

this post was submitted on 29 Sep 2025

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