What molecular gastronomy ingredient is in Modernist Cuisine’s “American Cheese”?

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While The Kitchen Lab included carrageenan and sodium citrate in their original recipe in the large Modernist Cuisine book, they have since modified it (as printed in Modernist Cuisine at Home) to only require the sodium citrate.  Sodium citrate helps cheeses melt without breaking, and The Kitchen Lab also uses it in their macaroni and cheese recipes.

– Question Submitted by Josh

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