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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...

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Ingredients

number of servings
1
  • 12 Cup cold wheat beer or water Added to
  • 14 g sodium citrate Added to
  • 7 ounce gruy re cheese shredded Added to
  • 6 ounce sharp cheddar cheese shredded Added to
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Directions

15 min.
1. Step

Place the beer or water in a large saucepan, add the sodium citrate, and stir until dissolved. Bring to a simmer over medium heat.

2. Step

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.

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