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TheWaterGod@lemmy.ca

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Macaroni and Cheese from a deli in Long Island, New York (lemmy.ca)

submitted 2 months ago by TheWaterGod@lemmy.ca to c/shittyfoodporn@lemmy.ca

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[–] janus2@lemmy.zip 1 points 2 months ago (1 children)

makes me wonder if a dash of lemon juice and sea salt might have a tangible effect on meltability

[–] Tikiporch@lemmy.world 2 points 2 months ago (1 children)

Citric acid and sodium citrate are not interchangeable, unfortunately. You could create one from the other with some aqueous baking soda, but it would be best to keep the process seperate from preparing the cheese sauce.

You can look up the Modernist Cuisine Silky Mac and Cheese recipe for more info.

[–] janus2@lemmy.zip 1 points 2 months ago

True, I imagine trying to use cheese as your reaction substrate in that way would result in carbonated cheese sauce :]