Good morning Tibby and the rest of ya snails 
Cool. Good work!
YES I CHEAT. Since the cauliflower doesn't have any starch in it to emulsify the milk fats/proteins and you're probably making the sauce separately from the cauliflower (unlike what you would do with pasta and its starch) I'd either use a cheese designed for the sauce like....Velveeta...if you can stand the cheese-whiz flavor of it, or use some chemical emulsifier even if your sauce recipe contains a starch. You can still overheat the sauce with starch-liquid and have it clump. So I use chemical-insurance!
I keep a chemical emulsifier such as food-grade trisodium citrate around. Yes, I have a packet of it for making cheese sauce. Hell, industry does it, I can too. It's found in off-the-shelf foods all the time, even in cheeses. Better life through chemistry!
Two Roads to Gooey, Stretchy, Extra-Cheesy Baked Mac and Cheese
Note that you can use the dairy (béchamel) and the sodium citrate together, you don't have to use only water.
It is made from citric acid, a natural thing, it's just tweaked to be a great emulsifier. You don't need much. See warnings as it could make you retain water and IDK about blood pressure, but consider it like a salt and use with informed consideration. It's tart, not salty, though. But like all foods, including salt, it has an effect on you.
If you just hate chemical sounding things, you can try evaporated milk and cornstarch.
Cheese Sauce for Cheese Fries and Nachos Recipe
Cool. Good work!Happens. Meh, live and learn. I've been there, so now I cheat.screwed up the cauliflower and cheese sauce. apparently, i got it too hot and the milk and cheese separated. had to toss it and have a do over. not a big deal now. i've just poured my first adult beverage for the evening. it has a little bite and it feels good. we'll see what's is going on this evening. not sure how much trouble i'm going to get into tonight. see ya.
YES I CHEAT. Since the cauliflower doesn't have any starch in it to emulsify the milk fats/proteins and you're probably making the sauce separately from the cauliflower (unlike what you would do with pasta and its starch) I'd either use a cheese designed for the sauce like....Velveeta...if you can stand the cheese-whiz flavor of it, or use some chemical emulsifier even if your sauce recipe contains a starch. You can still overheat the sauce with starch-liquid and have it clump. So I use chemical-insurance!
I keep a chemical emulsifier such as food-grade trisodium citrate around. Yes, I have a packet of it for making cheese sauce. Hell, industry does it, I can too. It's found in off-the-shelf foods all the time, even in cheeses. Better life through chemistry!
Two Roads to Gooey, Stretchy, Extra-Cheesy Baked Mac and Cheese
Note that you can use the dairy (béchamel) and the sodium citrate together, you don't have to use only water.
It is made from citric acid, a natural thing, it's just tweaked to be a great emulsifier.
You don't need much. See warnings as it could make you retain water and IDK about blood pressure, but consider it like a salt and use with informed consideration. It's tart, not salty, though. But like all foods, including salt, it has an effect on you.If you just hate chemical sounding things, you can try evaporated milk and cornstarch.
Cheese Sauce for Cheese Fries and Nachos Recipe
and the boy has landed in paris off to town i go
off to town i go
Good morning Tibby and the rest of ya snails
Happens. Meh, live and learn. I've been there, so now I cheat.
YES I CHEAT. Since the cauliflower doesn't have any starch in it to emulsify the milk fats/proteins and you're probably making the sauce separately from the cauliflower (unlike what you would do with pasta and its starch) I'd either use a cheese designed for the sauce like....Velveeta...if you can stand the cheese-whiz flavor of it, or use some chemical emulsifier even if your sauce recipe contains a starch. You can still overheat the sauce with starch-liquid and have it clump. So I use chemical-insurance!
I keep a chemical emulsifier such as food-grade trisodium citrate around. Yes, I have a packet of it for making cheese sauce. Hell, industry does it, I can too. It's found in off-the-shelf foods all the time, even in cheeses. Better life through chemistry!
Two Roads to Gooey, Stretchy, Extra-Cheesy Baked Mac and Cheese
Note that you can use the dairy (béchamel) and the sodium citrate together, you don't have to use only water.
It is made from citric acid, a natural thing, it's just tweaked to be a great emulsifier.
If you just hate chemical sounding things, you can try evaporated milk and cornstarch.
Cheese Sauce for Cheese Fries and Nachos Recipe
thanks, buddy..
Interesting, because the first time I made it the other night I used xanthan gum to (I picked it off the xanthan gum tree in the backyard--u probably have one too
) thicken it. I can't use corn starch on the keto diet. Last night it seemed thick enough and I didn't. And yes, I am making the sauce seperately. So, when I drained the cauliflower and put it in the cheese sauce it separated or the cheese clumped up. When I made it the 2nd time, I decided to use the xanthan gum because it worked the night before. Wallah, it came out great. I guess the xanthan gum works as a "emulsifier."
and the boy has landed in paris
u obviously showed your boy my itinerary.
copycatp.s. poor boy.
GOOD MORNING SNAILS.
60's already without a doubt its bike weather.
60's already without a doubt its bike weather.
obviously
dubrovnic comes next
italy, paris, and then dubrovnic? why that order?
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