Ultimate Velvety-Smooth Cheddar Cheese Sauce

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This cheese sauce uses baby swiss and aged cheddar combined with sodium citrate to make a velvety smooth yet flavorful sauce perfect for fondue or poutine.
full recipe available at www.chefsteps.com/activities/c...
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Опубликовано:

29 июл 2024

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Комментарии : 51

@chefsteps 11 лет назад

indeed, these particular cheeses would normally separate when melted. the SHMP stabilizes here...you can sub citrate if you have trouble sourcing shmp

@Golahkonibla 3 года назад

I see you use both here though?

@foxcm2000 3 года назад

@@Golahkonibla further down the thread they explain that SHMP works better at lower pH (more acid) than citrate but it looks like using both is OK.

@adambergeron5 9 лет назад

Just got my sous vide in the mail today cant wait to do this recipie

@chefsteps 11 лет назад

getting there soon!

@Conundric 11 лет назад

Awesome. Thanks!

@chefsteps 11 лет назад

Ya, SHMP works at a lower pH so we prefer to keep it around the kitchen. Citrate would work in this case, but more acidic cheese or adding acidic ingredients could make citrate not work.

@kamikadze84 10 лет назад

Amazing job :)

@user-od4fs2ju1j 7 лет назад

I really like those plates. Where can I get them?

@user-hs4eo3ep7y 8 лет назад

i want this as my science class

@oscgalba 11 лет назад

which brand of knife you use ?

@tom_something 5 лет назад

I find that I get a nice smooth cheese sauce just with some trisodium citrate dissolved in liquid, adding the shredded cheese over low heat and stirring. While it's much more smooth and pleasant to eat than roux-based cheese sauce, it tends to level out over time. So in mac and cheese, the cheese will slowly work its way to the bottom of the bowl and the top noodles will be almost naked. Does the SHMP help with that? When I look it up, it appears to just be another emulsifier, so I'm curious what role it plays since you've already got the NACHO (Na3C6H5O7) in there.

@chefsteps 11 лет назад

just released yesterday

@rgonzalez6857 7 месяцев назад

Will this work for a mac and cheese?

@Conundric 11 лет назад

Why is the SHMP necessary here, Chef? Just to hold the emulsion better I assume?

@theboyz7 10 лет назад

Would love to work with these guys :)

@chrisnields2616 10 лет назад

I know right? Too bad I'm only 12 xD

@diogatus 10 лет назад

why milk instead of white wine or stock?

@CologneCarter 9 лет назад

I guess I could get the same result by adding a tub of spreadable cheese to some milk and stir on low heat until combined.

@chefsteps 10 лет назад

haha, what?

@catisawesome 8 лет назад

Can you guys make mac n cheese please?

@peterwyattmiddleton 7 лет назад

catisawesome make this sauce, add to pasta!.

@scyence 6 лет назад

Optional: Top with toasted bread crumbs and shredded cheese, place under broiler until golden brown 😁

@gianulli 7 лет назад

Asking as a Swiss: What is baby swiss cheese?

@texterkid100 7 лет назад

Gian Ulli Es ist einer Art Käse die so ähnlich wie Emmentaler ist, aber hier in Amerika ist es sehr geschmacklos. Daheim schmeckt es viel besser👍🏼

@ifoundahazard315 7 лет назад

Gian Ulli translated: It's a kind of cheese similar to Emmentaler, but has a lack of taste here in America. It tastes way better at home (in Swizerland).

@maher9941 11 лет назад

could you use a roux and get the same texture?

@hutchiribas839 3 года назад

yes, you can. I don't think is really necessary to use this method at all, especially for a sauce.

@arriesdavid 10 месяцев назад

Nah

@chefsteps 11 лет назад

sure, but more of the cheese flavor will be lost to dilution

@itaxevasixn8808 Год назад

Swiss cheese heard.

@Conundric 11 лет назад

Interesting. Seems citrate alone isn't enough in some cases, depending on the cheese anyway.

@ioschannel3027 6 лет назад

Where can we find all these sciencey chemicals and stuff??

@drunkenwhaler9507 6 лет назад

The Internet.

@leefedz1087 8 лет назад

I love the videos these put up but half the stuff you need for the recipes are from scientists ha

@andersbrtlsn 11 лет назад

Creamy!

@CAS10aa 11 лет назад

why have not views?

@battutulu3030 6 лет назад

I can do that without sous vide....

@rongiku1 7 лет назад

Wat is smhp?!

@johnmoore5104 6 лет назад

Love chef steps but some of the ingredients are not readily available to the average consumer and even if it was the knowledge of what it is used for outside of one recipe is not there. Also, not everyone has a sou vide machine or the vacuum machine to seal the bags at home so these videos are great in theory but I would imagine only about 5% of cooking households in America have he proper equipment to make all of these recipes happen.

@cheddaz9111 10 лет назад

No mustard??? :(

@JFRED_254 4 года назад

I love my Joule as much as the next person but i'm having trouble figuring out why you need to use it for this recipe... just heat the milk on the stove... shred the cheese and slowly add it all to the milk while stirring and then add the salt and the emulsifiers. No need to get the Joule out... no need to clean a blender... maybe it's just me.

@MrRShoaf 3 года назад

I think you could, but the sous vide assures you can't get it too hot. Also, the time you save by not washing the blender you will spend washing the pot and the whisk.

@thetwistedsamurai 6 лет назад

Why do you always add weird chemicals to food? This isn't pre-packaged food... there's no need for it.

@DeedlyDood 6 лет назад

Yes, there is a need for the sodium citrate. It binds the fat in the cheese to the liquid allowing for emulsification. Without it, you could not make a smooth cheese sauce. You would have to make a roux based sauce for the same effect and it would be a different product all together. Just because YOU don't understand the science behind something that is perfectly safe, doesn't mean it's a bad recipe.

@thetwistedsamurai 6 лет назад

They literally put chemicals in 50% of their recipes. I'd never eat a thing from them. Just because it's 'safe' doesn't mean it _should be_ consumed. And by the way, people with medical problems shouldn't be eating sodium citrate. Causes a world of problems.

@MrRShoaf 3 года назад

@@thetwistedsamurai Mix citric acid (lemon juice) with baking soda and you get sodium citrate after the fizzing is done. A whole lots of things shouldn't be eaten if you have medical problems, but I like runny egg yolks, shell fish and I'll take my steak medium rare.