Perfectly Melting Cheese
Making nachos at home gives you the freedom to use a tastier, fancier cheese instead of processed nacho cheese, but those nicer cheeses quickly harden, or separate and become gloppy. To keep your melted cheese perfectly smooth, Scott Heimendinger, director of applied research for Modernist Cuisine, shares this trick from the Modernist Cuisine at Home cookbook: Simply add sodium citrate. What to buy: Sodium citrate, or sour salt, is an emulsifying sodium salt that comes from citric acid. It ha...
- 1⁄2 cup cold wheat beer or water
- 14 g sodium citrate
- 7 ounce gruy re cheese shredded
- 6 ounce sharp cheddar cheese shredded
Place the beer or water in a large saucepan, add the sodium citrate, and stir until dissolved. Bring to a simmer over medium heat.
Gradually add both cheeses to the simmering liquid, using an immersion blender to combine after each addition, until all of the cheese is melted and smooth. Use immediately.