After Adam's (Snadamo) post on all homemade burgers, we ordered Sodium Citrate to give it a try.
Last weekend MSD and I made the American Cheese using the Chud method and followed to recipe in the description. It set up pretty fast and we Refridgerated right away in three containers adding freeze dried jalapenos to the third container.
Mid-week we had fried span and egg sammiches with homemade bread using the jalapeno American cheese.
The next test was burgers using the plain American Cheese on homemade bun with homemade fries.
Overall, it was a great experience, but I think maybe just a little too much sodium citrate and the cheese set up a bit after melting. It worked great and the taste was good just the texture was a little off.
Might give this another try with a 1/2 batch to experiment.
The addition of the jalapenos was great. Maybe add a variety of different pepper we have freeze dried.
No regrets - Thank Adam for the inspiration.
SD
Last weekend MSD and I made the American Cheese using the Chud method and followed to recipe in the description. It set up pretty fast and we Refridgerated right away in three containers adding freeze dried jalapenos to the third container.
Mid-week we had fried span and egg sammiches with homemade bread using the jalapeno American cheese.
The next test was burgers using the plain American Cheese on homemade bun with homemade fries.
Overall, it was a great experience, but I think maybe just a little too much sodium citrate and the cheese set up a bit after melting. It worked great and the taste was good just the texture was a little off.
Might give this another try with a 1/2 batch to experiment.
The addition of the jalapenos was great. Maybe add a variety of different pepper we have freeze dried.
No regrets - Thank Adam for the inspiration.
SD