Comments

  1. @ChoobChoob

    Yo. Gluten free cheese sauce! Most of the cheese sauces I make are roux based so this is a great option when cooking for people with gluten intolerance.

  2. @woIf

    I love this guy but this is so not it. Reduce heavy cream over med heat, stirring constantly until it coats a spoon thickly, then melt in whatever cheese you like. Thank me later.

  3. @corinnegross3297

    Interesting! Most important is NOT to use preshredded cheese. It has an additive to make sure it stays separate and doesn't clump.

  4. @irishpixierose

    Aren't the proportions of baking soda to food grade citric acid depend on the measurements of your other ingredients?

  5. @StephaniGC929

    i swear i always read Citric acid as CITRUS acid and always thought of the acidity of oranges more then lemons or limes hahaha

  6. @CandyPossum

    Sodium Citrate is an incredible binder. If you don't have it, a slice or two of American cheese will work

  7. @alexanderluna4598

    Never cook a cheese sauce on a high temp. You always want it to simmer low so the cheese doesnt curdle and clump up. I made pasta last night and just squeezed a lemon into the sauce because its easier than citrus powder.

  8. @user-tm9gv2pk2q

    It bothers me that this guy hasn’t at least guest starred in a sitcom yet. He’s so charming.

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