How to Make the Best Nacho Cheese
TLDRThe video script introduces a chemistry-based solution to enhance the nacho cheese experience. It differentiates between real melted cheese and processed cheese, addressing the drawbacks of melting cheddar directly on a pot. The key ingredient highlighted is Sodium Citrate, an emulsifying salt that prevents the oily, gritty texture often associated with melted cheese. The script provides a step-by-step guide on how to create a smooth and flavorful nacho cheese using Sodium Citrate, beer, and cheddar cheese, with optional additions like minced peppers or hot sauce. It explains the science behind Sodium Citrate's ability to bind with calcium in cheese, allowing for an even melt. The video concludes by encouraging viewers to experiment with this technique beyond nachos, suggesting its use in various dishes, and inviting feedback on new recipes or applications.
Takeaways
- 🧀 To achieve the perfect nacho cheese, you can combine the texture of processed cheese with the flavor of real cheese.
- 🥘 Nachos can be categorized into two types: real melted cheese and goopy processed cheese, each with its own benefits.
- 🧪 Sodium Citrate, an emulsifying salt, is key to melting cheese smoothly without creating an oily, gritty texture.
- 🍺 Start by heating a pot with beer and adding Sodium Citrate to dissolve it before adding cheese.
- 🧂 Adding cheese slowly to the beer and Sodium Citrate mixture ensures a smooth cheese dip.
- 🌶️ For extra flavor, consider adding minced peppers or hot sauce to the cheese mixture.
- 📚 Understanding the chemistry of cheese is crucial: cheese is made of fats, moisture, and casein proteins called micelles.
- 🔬 Sodium Citrate works by binding with calcium ions in cheese, which allows for a more even melt.
- 🧲 The increased pH from Sodium Citrate causes casein proteins to repel each other, acting as an emulsifier.
- 🧀 The process results in a cheese melt with a smooth texture, ideal for various dishes beyond just nachos.
- 🍲 Other applications for this cheese melting technique include cheesesteaks, macaroni and cheese, and steamed vegetables.
Q & A
What are the two types of nachos mentioned in the script?
-The two types of nachos mentioned are real melted cheese and goopy processed cheese.
Why do some nacho chefs prefer real melted cheddar over cheese from a pump?
-Some nacho chefs prefer real melted cheddar because they believe it offers a better flavor compared to the cheese from a pump.
What is Sodium Citrate and how does it help in making nacho cheese?
-Sodium Citrate is an emulsifying salt that helps melt cheese into a silky smooth texture, preventing the oily, gritty mess that can occur when trying to melt cheddar directly.
How much Sodium Citrate is recommended to be added to the pot when making nacho cheese?
-It is recommended to add 2 teaspoons of Sodium Citrate to the pot when making nacho cheese.
What is the role of beer in the nacho cheese recipe?
-Beer is used as a liquid base in the recipe, one cup of the favorite beer is poured into the pot to start the melting process.
What happens to the cheese when it has a lower pH and is heated?
-When a cheese with a lower pH is heated, the calcium ions break off and mingle outside the micelles because calcium dissolves in acid, allowing proteins to mingle with fats and moisture to keep everything melting evenly.
How does Sodium Citrate affect the cheese melting process?
-Sodium Citrate binds with the calcium ions in the cheese, pulling them away from the micelles and replacing them with sodium ions. This also increases the pH of the cheese, causing the casein proteins to repel each other and act as an emulsifier, resulting in a smoother cheese melt.
Why does a high pH in cheese without Sodium Citrate result in a gritty oily mess when heated?
-A high pH keeps the calcium ions in place, which keeps the structure of the cheese intact. However, without Sodium Citrate, the oils and moisture escape the cheese when heated, leading to a gritty oily mess.
What is the key to achieving a smooth cheese melt according to the script?
-The key to a smooth cheese melt is having more free casein proteins to work with, which can be achieved by using Sodium Citrate as it helps to free plenty of casein proteins acting as an emulsifier.
What are some other dishes where the cheese melting technique described in the script can be applied?
-The technique can be applied to a variety of dishes such as cheesesteaks, macaroni and cheese, and steamed vegetables.
Why is Sodium Citrate one of the key ingredients in processed cheese?
-Sodium Citrate is a key ingredient in processed cheese because it helps to create a smooth, consistent texture and acts as an emulsifier, keeping the fats and moisture evenly distributed throughout the cheese.
How can viewers share their experiences or new recipes using the cheese melting technique?
-Viewers can share their experiences or new recipes by trying out the technique and then letting the presenter know how it went, especially if they came up with a new recipe or a unique way to use the cheese melting technique.
Outlines
🧀 The Chemistry of Ultimate Nacho Cheese
This paragraph introduces the viewer to the concept of enhancing nacho cheese with chemistry. It discusses the two types of nachos: real melted cheese and processed cheese, and proposes a solution that combines the best of both. The key ingredient introduced is Sodium Citrate, an emulsifying salt that can transform melted cheddar into a smooth texture without the oily, gritty result typically associated with melting cheese. The paragraph also provides a step-by-step guide on how to prepare this cheese, including the addition of beer, Sodium Citrate, and cheese, as well as optional ingredients like minced peppers or hot sauce. It concludes with an explanation of how Sodium Citrate works on a molecular level to create an even melt and mentions its use in processed cheese products.
Mindmap
Keywords
💡Game Day
💡Nachos
💡Nacho Cheese
💡Sodium Citrate
💡Emulsifying Salt
💡Cheese Melting
💡pH
💡Casein
💡Processed Cheese
💡Cheese Dipping
💡Food Chemistry
Highlights
You can achieve the best of both worlds - processed cheese texture with real cheese flavor for nachos.
Sodium Citrate, an emulsifying salt, helps melt cheese into a silky smooth texture.
To make nacho cheese, start by simmering 1 cup of beer with 2 tsp of Sodium Citrate.
Slowly stir in 4 cups of your favorite cheddar cheese until smooth.
Adding minced peppers or hot sauce can elevate the nacho cheese flavor.
Cheese is made of fats, moisture, and casein proteins called micelles.
When cheese with lower pH is heated, calcium ions break off allowing proteins to mingle with fats and moisture.
High pH keeps calcium in place, causing oils and moisture to escape and create a gritty texture.
Sodium Citrate binds with calcium ions, pulling them away from micelles.
Replacing calcium with sodium ions acts as an emulsifier, keeping oils and moisture mixed evenly.
More free casein results in a smoother cheese melt.
Sodium Citrate is a key ingredient in processed cheese.
This cheese melting technique can be used for more than just nachos - cheesesteaks, mac and cheese, steamed vegetables, etc.
Sodium Citrate increases the pH of cheese, causing casein proteins to repel each other.
The process creates an emulsified cheese that melts evenly without becoming gritty or oily.
This method allows for a customizable nacho cheese recipe with the option to add various flavorings.
The science behind Sodium Citrate's ability to melt cheese evenly is explained in an accessible way.
The video provides a step-by-step guide to making the ultimate nacho cheese using Sodium Citrate.
The use of Sodium Citrate in melting cheese is not limited to nachos and can be applied to a variety of dishes.
Transcripts
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