I’m not sure I’m so much a fan of this. Maybe the recipe isn’t the best there is but it felt not that creamy and lacked acidity despite my attempts to adapt with some more apple cider vinegar.
I’m not sure I’m so much a fan of this. Maybe the recipe isn’t the best there is but it felt not that creamy and lacked acidity despite my attempts to adapt with some more apple cider vinegar.
Mhhh so regular American is going to be tricky to find here in Belgium. Cheddar to start with isn’t popular - the supermarket only carried the one variety I got. I mean beside the Kraft singles but that is hardly cheese it seems. I’ll investigate if I can find some « American cheddar » in cheese shops around. Munster I can find no problem. Gouda as well but it would not have occurred to use that.
Kids have absolutely loved the thing though.
Thanks for the detailed feedback ; I’ll use it for the v2 :)
If American cheese slices are difficult to find then just add about 4 tsp of Sodium Citrate to 2 lbs of cheese. It’s just an emulsifier that will prevent your sauce from breaking even when refrigerated.
The Kraft singles?? That’s easy to find. Though it would not have occured to me to use those.
Yep. 100% just add one single slice for every 3-4 pounds of cheese you use. It won’t change the flavor in any way, but it will add in the sodium citrate to give your sauce an extra silky smooth texture that won’t break.