Do It Yourself: Melty Cheese Dip
With just weeks to the Super Bowl, reports are surfacing of an alleged Velveeta cheese shortage and that could create a problem when it comes to some favorite party foods.
FOX News Radio’s Lilian Woo has a solution to keeping those nachos covered:
Party favorite the melty cheese dip can be hard to get just right without using a processed cheese product because straight up melted cheese can start to congeal and do other unappealing things after a while.
The solution, a little science. Specifically…
(Myhrvold) “Sodium citrate, which sounds very chemically but in fact it’s totally natural.”
Nathan Myhrvold, principal author of “Modernist Cuisine”, explains it keeps cheese from separating as it melts.
Whisk 11 grams of sodium citrate into just over a cup of water or beer until dissolved, bring it to a simmer, slowly adding four cups of any cheese you like, combining with an immersion blender. The sauce, ready for your nachos, is good for up to a week in the fridge.
Lilian Woo, FOX News Radio.
CLICK HERE for more on Nathan Myhrvold and “Modernist Cuisine”.
