*perfects your mac and cheese*

*perfects your mac and cheese*

A Conspiracy Theorist Is Talking Shirt $21.68

It's All Fucked Shirt $22.14

A Conspiracy Theorist Is Talking Shirt $21.68

  1. 1 month ago
    Anonymous

    its pretty based ngl

    • 1 month ago
      Anonymous

      it's a weak base

  2. 1 month ago
    Anonymous

    >putting chemicals into your food

    • 1 month ago
      Anonymous

      I hear there are sick fricks out there atually cooking their pasta in dihydrogen monoxide

      • 1 month ago
        Anonymous

        I like to add a dash of sodium chloride as well

        • 1 month ago
          Anonymous

          dude that's just salt

    • 1 month ago
      Anonymous

      it's baking soda reacted with citric acid. like from lemons. it's easy to make at home

      • 1 month ago
        Anonymous

        >just grow lemon trees
        I'm Canadian, nothing survives here or is meant to.

        • 1 month ago
          Anonymous

          You can grow big pumpkins tho

          • 1 month ago
            Anonymous

            Pumpkins? Those are their wives!

            • 1 month ago
              Anonymous

              bullshit
              those men don't look like glugs to me

            • 1 month ago
              Anonymous

              >tfw no giant blobass pumpkin gf
              frick this gay earth

        • 1 month ago
          Anonymous

          I hate how we have no stores up here.

        • 1 month ago
          Anonymous

          you buy the lemons from a lemon farmer my Black

          I can't believe I did all the chemical calculations with molar masses and reaction equation because I needed 3g of sodium citrate and only had baking soda and citric acid. 2.2g of citric acid and 2.9g of baking soda. Will never go back to roux + cheese either.
          >inb4 2.2+2.9 != 3

          very interesting. i will perfect my recipe. thanks.

          you can also do baking soda and vinegar to get sour salt that you can sprinkle on popcorn or homemade potato chips

          i did not know about this. thanks, it will be fun.

          • 1 month ago
            Anonymous

            additionally, my favorite sodium citrate recipe uses a block of queso fresco, hatch chiles, and some jalapeños. it makes an excellent appetizer commonly found in Atlanta and the surrounding areas of Georgia.

            • 1 month ago
              Anonymous

              Sounds like a Buford Highway kind of thing.

      • 1 month ago
        Anonymous

        I can't believe I did all the chemical calculations with molar masses and reaction equation because I needed 3g of sodium citrate and only had baking soda and citric acid. 2.2g of citric acid and 2.9g of baking soda. Will never go back to roux + cheese either.
        >inb4 2.2+2.9 != 3

        • 1 month ago
          Anonymous

          your high school chemistry teacher is smiling from his grave

        • 1 month ago
          Anonymous

          Baller

      • 1 month ago
        Anonymous

        you can also do baking soda and vinegar to get sour salt that you can sprinkle on popcorn or homemade potato chips

    • 1 month ago
      Anonymous

      I'm sure you're putting constantly putting things in your body everyday that are 100x worse than whatever sodium citrate could do to you, whether through conscious choice or unconscious actions.

    • 1 month ago
      Anonymous

      sodium chloride into your food

  3. 1 month ago
    Anonymous

    it really is a game changer and I don't see myself ever going back to a roux for mac and cheese

  4. 1 month ago
    Anonymous

    If you do 50/50 milk to sharp cheddar then add a strained jar of pickled jalapenos after its melted and then blend everything it tastes like movie nacho cheese, but better.

  5. 1 month ago
    Anonymous

    thank god my lab chemicals aren't GMO, was concerned for a second there

  6. 1 month ago
    Anonymous

    Just make a roux

  7. 1 month ago
    Anonymous

    I got potassium citrate vitamin pills. Usually if you add an equal amount of sodium you can eat potassium without it tasting like gunpowder. I am going to try it in my next mac and cheeze and add some thing salty like bacon to cover the gunpowder taste. Three pils is like one banana's worth of potassium.

  8. 1 month ago
    Anonymous

    >bro just go to the science store and buy a jar full of chemicals
    Or you could use evaporated milk from the grocery store instead.

    • 1 month ago
      Anonymous

      This. Worked up an evaporated milk recipe, can bake it or do it stovetop, haven't bothered with a roux based version since.

  9. 1 month ago
    Anonymous

    Yeah, that's what I needed, even more sodium in my mac and cheese

  10. 1 month ago
    Anonymous

    I prefer the texture and flavor of a traditional roux based sauce. I've used sodium citrate and its fine, but I'm not sure why the texture of Velveeta on Shells is desirable?

    If I was going to deviate from a roux I'd rather go for a culinary cream mix that uses modified corn starch. Freeze/thaw stability is great for batch prep, I'm just not fat enough to batch prep mac and cheese.

    • 1 month ago
      Anonymous

      >I'm not sure why the texture of Velveeta on Shells is desirable?
      literally bc all of our moms made us Velveeta shells and cheese or Kraft mac and cheese and we all expect that super smooth texture now

  11. 1 month ago
    Anonymous

    What is this supposed to do, give it tang? I found the best way to mimic Kraft Mac and Cheese and that tangyness is to add a heading spoonful of whole fat plain Greek yogurt to my cheese sauce. Works well.

    • 1 month ago
      Anonymous

      It makes it emulsify better so it's perfectly smooth. You can just use milk and cheese and sodium citrate to make a perfectly smooth cheese sauce. Don't need to use any starch.

      Have you ever tried adding condiment mustard? Might sound weird but a lot of mac and cheese recipes use mustard. And the bit of vinegar in it adds tanginess.

    • 1 month ago
      Anonymous

      it keeps the fat/oil from separating as the cheese melts without having to add a whole frickton of something else like roux, it's one of the things they put in processed cheeses like american cheese that gets them to melt well

      • 1 month ago
        Anonymous

        It makes it emulsify better so it's perfectly smooth. You can just use milk and cheese and sodium citrate to make a perfectly smooth cheese sauce. Don't need to use any starch.

        Have you ever tried adding condiment mustard? Might sound weird but a lot of mac and cheese recipes use mustard. And the bit of vinegar in it adds tanginess.

        I Bought a 10 pound bag of cheese powder off of nuts dot com and just combine that with Milo and butter when I want a Mac and cheese sauce. Probably has it in it already.

    • 1 month ago
      Anonymous

      Sodium citrate is an emulsifier; it does not impart a citrusy taste, but it does keep cheese emulsified as it melts. Most cheese when melted separates into oil and other stuff and gets pretty gross. When emulsified with sodium citrate it melts but stays emulsified so you don't get separate oil slicks.

  12. 1 month ago
    Anonymous

    And god damn do I need some.

    • 1 month ago
      Anonymous

      Foul

    • 1 month ago
      Anonymous

      mac and milk

Your email address will not be published. Required fields are marked *