Introduction: Molecular Nacho Cheese Sauce
Molecular Gastronomy is the science of cooking. With just a few simple ingredients, you can transform your favorite cheese into a creamy delicious nacho sauce. The whole process takes less than five minutes. The secret ingredient for this nacho cheese sauce is Sodium Citrate, a commonly used ingredient in the molecular world for spherification. Sodium Citrate is the sodium salt of citric acid and the ingredient used to give club soda both its sour and salty taste. It is also used as a food additive to add flavor or as a preservative.
For these nachos, I used cheddar cheese and beer as the liquid. (You can't go wrong with that combo) but you can experiment with any of your favorite cheeses. I recommend using wine as the liquid for lighter cheeses like goat or sheep's milk.
Adapted from Huffpost
8 oz of your favorite cheese shredded or block of cheese grated
Beer, Wine or Water - enough liquid to cover the bottom of the pan ( I used an IPA)
Sodium citrate - 1/2 teaspoon
Optional but almost always necessary :
With your sauce pan on the stove and heat off, add 1/2 teaspoon of Sodium citrate. Add enough liquid to cover the bottom of the pan. Turn up the heat to medium and bring the liquid to a simmer. Once the liquid is simmering, add the cheese. Stir continuously until the cheese is melted.
Pour the melted nacho cheese sauce over tortilla chips and add your favorite toppings. Don't forget the hot sauce!
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