![]() ![]() ![]() So phatch using sodium citrate will give me a slower congealing rate or hopefully almost no congealing verses using a roux? Forgive me if I sound ignorant, but I'm just a home cook with no formal culinary education and every cheese sauce recipe I came across (including the recipes in my old cookbooks) all use a roux so I've no experience with sodium citrate.Ĭhefbuba, I just want to find a cheese sauce recipe (using real cheese) that won't congeal 10 minutes after I remove heat. Excellent idea phatch, I've ran across something mentioning sodium citrate before but didn't read further then a glance (probably should have read further aye lol).
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