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Homemade processed cheese
Made with water, wheat beer, aged gouda and sharp cheddar -- and perhaps more importantly, sodium citrate and iota carrageenan. Recipe via Modernist Cuisine (Vol. 3 p. 387).
Once made, its totally stable, processed cheese, that you can freeze and use quickly whenever you want — melts and emulsifies exactly like Velveeta®, but made with high quality gourmet cheese. Better living through chemistry!
We used some of ours (see inset photo) with the actual pasta from crappy store-bought boxed mac&cheese for kicks.
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Uploaded on Dec 29, 2011
Today's random dessert experiment
Vanilla bean ice cream with toasted olive oil crumbs, pink himalayan salt, and strawberry Pocky™ garnish (mostly for smell).
Results: mixed.
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Uploaded on Dec 25, 2011
