Mmm, Egg and Noodle Treathttps://twitter.com/70s_party/status/1147103642123755521 …
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It's just mediocre macaroni and cheese garnished with eggs for some reason. You could make something a lot better with the same ingredients.
How very dare you?
a) You don't need a full goddamned cup of roux to emulsify that much cheese sauce. And Velveeta is just self-emulsifying mild cheddar, you don't really need any roux at all. b) Rather than boil the eggs, blend them into the sauce before baking. c) Margarine is the devil d) etc
I do it Italian style: Cream, Butter and Cheese
And pasta water, I assume. Which is an emulsifier too.
I didn't realize that part really mattered
I have made a Study of emulsification techniques
I would like to see your findings. But yes, the pasta water is necessary when making those very simple sauces like Alfredo, cheese and pepper or even carbonara.
Basically an emulsifier is anything that keeps oil and water from separating in a sauce. Most often it's suspended gelatinized starch, like in pasta water or roux. The best introduction I've seen is in McGee's _On Food and Cooking_
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