I enjoyed watching this video but there were two axes I wish he had also chosen to explore: Testing mixes of cheeses (like cheddar, comte, fontina, etc) Using sodium citrate as the emulsifier...
I enjoyed watching this video but there were two axes I wish he had also chosen to explore:
Testing mixes of cheeses (like cheddar, comte, fontina, etc)
Using sodium citrate as the emulsifier rather than velveeta. That would allow us to abstract ratio of melting and flavoring cheeses from the texture.
I have not watched the video yet, but a mac n cheese recipe from my wife's family has become my favorite. It is more of a casserole than a creamy mac n cheese, but is fantastic and works well as a...
Exemplary
I have not watched the video yet, but a mac n cheese recipe from my wife's family has become my favorite. It is more of a casserole than a creamy mac n cheese, but is fantastic and works well as a main course.
Ingredients:
1 lb pasta noodles (elbow or rotini work well)
16 oz of new york white cheddar
1 lb smoke sausage (optional)
2 eggs
1.5 cup of milk
salt and pepper
Instructions:
Preheat the oven to 350f
Boil pasta to al dente (or a little less) according to directions
Slice the sausage into 1/4" discs. Cook the sausage in a skillet until it begins to shrink down. If you like, you can char it a little and sprinkle in spices like cumin or paprika.
Grate the cheese
Grease a 9x13" glass pan or casserole dish
Put down a layer of pasta, sprinkle in some cooked sausage, then put down a layer of grated cheese. Liberally sprinkle with salt and pepper
Repeat layering until the ingredients are used up (usually 2-3 times), making sure the top is covered with cheese
Beat two eggs in a bowl then stir in the milk.
Pour the egg-milk mixture evenly over the casserole.
Bake for 25 minutes
Let stand for 5 minutes before cutting into it
If it's too runny, you can reduce the amount of milk. Skip the sausage for a vegetarian option. Sometimes we make one of each.
I go with more of a roux than an egg sauce, but I could see how that would work for a thicker dish. The other thing I love to add to my Mac & cheese is fresh ground mustard, about half a...
I go with more of a roux than an egg sauce, but I could see how that would work for a thicker dish. The other thing I love to add to my Mac & cheese is fresh ground mustard, about half a tablespoon to the roux.
I don't know almost anything about mac and cheese. But I'll just drop here that gamle Ole (Danish stinky cheese) and szchechuan pepper make a really good cacio e pepe. Doesn't taste much like the...
I don't know almost anything about mac and cheese. But I'll just drop here that gamle Ole (Danish stinky cheese) and szchechuan pepper make a really good cacio e pepe. Doesn't taste much like the original, but it's pretty good :). Also probably doesn't taste much like mac and cheese, but on the surface the dishes seems very similar.
Close but no cigar! Spoilers 50/50 sharpest cheddar he could find + Velveeta was the one he liked best. Still had a nice sharp aroma and flavor but the emulsifiers in the Velveeta helped get rid...
Close but no cigar!
Spoilers
50/50 sharpest cheddar he could find + Velveeta was the one he liked best. Still had a nice sharp aroma and flavor but the emulsifiers in the Velveeta helped get rid of the graininess that sharp cheddar had when on its own.
Ah yeah, I could see that! Personally my favorite is: seekrit cheese blend A nice old cheddar, like the Crowley extra sharp, or the Jersey Girl for a smoother texture, and then a hot pepper mild...
Ah yeah, I could see that! Personally my favorite is:
seekrit cheese blend
A nice old cheddar, like the Crowley extra sharp, or the Jersey Girl for a smoother texture, and then a hot pepper mild cheddar for flavor (and smoothness). Crowley is again my favorite, but even a Habenero or Jalapeño Cabot will do.
I’m a Vermont cheese-stan
Edit: not sure why the hyperlink in the details isn’t working, but I’m too lazy to convert it to HTML :p
You need a linebreak in between the </summary> line and the rest. For whatever reason Tildes parser doesn't seem to be able to handle HTML and markdown together without there being a gap in...
You need a linebreak in between the </summary> line and the rest. For whatever reason Tildes parser doesn't seem to be able to handle HTML and markdown together without there being a gap in between them.
seekrit cheese blend
A nice old cheddar, like the Crowley extra sharp, or the Jersey Girl for a smoother texture, and then a hot pepper mild cheddar for flavor (and smoothness). Crowley is again my favorite, but even a Habenero or Jalapeño Cabot will do.
Cheblowski is ok. His series on his taco's from mexico was very educational. But overall there are many better internet to spend your time watching over him.
Cheblowski is ok. His series on his taco's from mexico was very educational. But overall there are many better internet to spend your time watching over him.
I enjoyed watching this video but there were two axes I wish he had also chosen to explore:
I have not watched the video yet, but a mac n cheese recipe from my wife's family has become my favorite. It is more of a casserole than a creamy mac n cheese, but is fantastic and works well as a main course.
Ingredients:
Instructions:
If it's too runny, you can reduce the amount of milk. Skip the sausage for a vegetarian option. Sometimes we make one of each.
I go with more of a roux than an egg sauce, but I could see how that would work for a thicker dish. The other thing I love to add to my Mac & cheese is fresh ground mustard, about half a tablespoon to the roux.
I will have to find a way to try it without cause Uproar for messing with The Recipe.
I don't know almost anything about mac and cheese. But I'll just drop here that gamle Ole (Danish stinky cheese) and szchechuan pepper make a really good cacio e pepe. Doesn't taste much like the original, but it's pretty good :). Also probably doesn't taste much like mac and cheese, but on the surface the dishes seems very similar.
Can’t watch right at the moment (bookmarked for later) so I’ll assume the answer is “the sharpest cheddar you can find” :p
Close but no cigar!
Spoilers
50/50 sharpest cheddar he could find + Velveeta was the one he liked best. Still had a nice sharp aroma and flavor but the emulsifiers in the Velveeta helped get rid of the graininess that sharp cheddar had when on its own.
Ah yeah, I could see that! Personally my favorite is:
seekrit cheese blend
A nice old cheddar, like the Crowley extra sharp, or the Jersey Girl for a smoother texture, and then a hot pepper mild cheddar for flavor (and smoothness). Crowley is again my favorite, but even a Habenero or Jalapeño Cabot will do.
I’m a Vermont cheese-stan
Edit: not sure why the hyperlink in the details isn’t working, but I’m too lazy to convert it to HTML :p
You need a linebreak in between the </summary> line and the rest. For whatever reason Tildes parser doesn't seem to be able to handle HTML and markdown together without there being a gap in between them.
seekrit cheese blend
A nice old cheddar, like the Crowley extra sharp, or the Jersey Girl for a smoother texture, and then a hot pepper mild cheddar for flavor (and smoothness). Crowley is again my favorite, but even a Habenero or Jalapeño Cabot will do.
Ahhh thanks!
Cheblowski is ok. His series on his taco's from mexico was very educational. But overall there are many better internet to spend your time watching over him.
Would you mind elaborating? Maybe link some stuff you prefer?