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Dec 14 2015 09:02pm
i was looking up recipes for mac and cheese without using a bechamel sauce, and i came across recipes with sodium citrate + (milk or water) as a substitute for butter/flour/milk. i just ordered a bag on amazon.

instead of using ~1/2 cup water with ~10g sodium citrate, can i use oil instead? specifically avocado oil. i'm just looking for ways to add monounsaturated fat to compensate for the saturated fat in cheese. i really dont know much about it, so it wouldn't surprise me if using oil is a dumb idea :lol:

/edit: i plan to use extra sharp cheddar. not sure if that matters

This post was edited by carteblanche on Dec 14 2015 09:02pm
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Dec 14 2015 09:45pm
I don't think so, i think the water is necessary for the sodium citrate. You try adding additional oil without taking out the liquid and see.

Not sure though, just guessing of the top of my head
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Dec 15 2015 10:29pm
look up gorgonzola recipe you may like that instead and why not just add the desired amount of cheddar to the bechamel and reduce it as it melts..should make a nice creamy cheese sauce. adding oil i dont think would work as it would seperate from the sauce. everything you need is already in the bechamel which is why its a mother sauce.

This post was edited by kalelvszod on Dec 15 2015 10:29pm
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Dec 15 2015 11:52pm
Quote (kalelvszod @ Dec 15 2015 11:29pm)
look up gorgonzola recipe you may like that instead and why not just add the desired amount of cheddar to the bechamel and reduce it as it melts..should make a nice creamy cheese sauce. adding oil i dont think would work as it would seperate from the sauce. everything you need is already in the bechamel which is why its a mother sauce.


i became lactose intolerant this year, so i'm looking for alternatives to milk. i am going to try the lactase'd milk, but i thought i'd look into what else is available. sodium citrate sounds great since it lasts forever and supposedly creates a stronger cheese flavour. i drink almond milk, but it didn't turn out the way i wanted it to when i made it months ago. might give it another go as well

This post was edited by carteblanche on Dec 15 2015 11:59pm
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Dec 16 2015 09:55pm
Quote (carteblanche @ Dec 16 2015 01:52am)
i became lactose intolerant this year, so i'm looking for alternatives to milk. i am going to try the lactase'd milk, but i thought i'd look into what else is available. sodium citrate sounds great since it lasts forever and supposedly creates a stronger cheese flavour. i drink almond milk, but it didn't turn out the way i wanted it to when i made it months ago. might give it another go as well


Did you try soy milk?
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Jan 17 2016 09:51am
Quote (kalelvszod @ Dec 16 2015 09:55pm)
Did you try soy milk?


coconut milk!
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Jan 17 2016 12:22pm
Reduce heavy cream and add a few slices of American. Salt an pepper to taste. Easy as fuck
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Jan 17 2016 12:23pm
Please cook human food ty
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Jan 17 2016 04:24pm
Quote (kalelvszod @ Dec 16 2015 10:55pm)
Did you try soy milk?


i stuck with water and potassium citrate. it's good enough.

Quote (deathlane18 @ Jan 17 2016 10:51am)
coconut milk!


Pass. i prefer the fat ratios in almonds over coconut.

Quote (nickmfwood @ Jan 17 2016 01:23pm)
Please cook human food ty


not sure if "slices of american" refers to bacon (which is gross af) or the fake "cheese" product. if the latter, that's not human food.
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