This is why "nacho cheese" was invented, and why the best nachos do not in fact use it It's *not* cheese, it's cheese mixed with milk and melted butter, so you can just pour it on the chips, which is not how nachos should actually be made
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(Or, more commonly when you see it in big vats in movie theaters, etc., water, milk solids and disodium phosphate, which doesn't spoil quite as easily Chipotle's whole "no processed foods, no preservatives" thing is why serving queso sauce has been such a struggle for them)
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Whats the thingy people put in? Sodium citrate?
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yup. and it's fascinating. i'm a cook at an Italian restaurant, and we sometimes use sodium citrate for catering w/ cheesy sauces so they won't get clumpy over time, and the citrate kinda just ... *liquifies* the cheese (vs just melting) in a way i've never otherwise seen.
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Water seems sacrilegious. Milk should do
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Most storebought fondues here (
) will have some emulsifier in them or it'll say on the packaging mix with 5dl of white cooking wine.
If you don't it's just not gonna work
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I am happy for his success! Sincerely.
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My misophonia cannot bear the concept of "video of chewing sounds while overeating". The "cheese fights back" catharsis WAS the happy ending.
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