It’s called sodium citrate, and it’s the same brilliant ingredient that makes American cheese so dang creamy. Then I discovered a secret ingredient that is nothing short of magic. Either I’d have a thick cheese sauce that maybe stayed creamy for 5 minutes before going pasty, or a thin and watery one there was no perfectly creamy middle ground. I tried changing proportions of flour and cheese. Roux-based cheese sauces have a tendency to get somewhat pasty, a texture that really isn’t ideal when you’re craving an ultra creamy mac ‘n cheese. Most mac ‘n cheese recipes start out with a flour roux this is how I’ve always made it (and indeed my past mac ‘n cheese recipes have done just that) but for whatever reason this time I just wasn’t satisfied. I have a thing about texture, and especially when it comes to mac ‘n cheese, the texture is paramount to my ultimate enjoyment. That said, this recipe did not come together easily. While it may have originated there, when we made our first test batch we were blown away by the combination of tangy, spicy kimchi and creamy white cheddar cheese. Mac ‘n cheese aficionados: this one’s for you! Quite possibly the creamiest mac and cheese EVER (thanks to a super secret sciency ingredient), we’ve added spicy kimchi for a unique take on a comfort food classic.īut this pun-derful recipe is more than just a clever name. But I mention it because I don’t want to be responsible for ruining your non-stick cookware.What do you get when you mix tangy, spicy Korean kimchi into an ultra creamy, white cheddar mac and cheese? A downright delicious dinner, that’s what! This could be an old wives’ tale, I have no idea-it’s never happened to me, and I boil long pasta in this awesome pasta pot all the time. But if you’re using a pot with a non-stick bottom, you may want to wait and add the salt after the water comes to a boil, because supposedly the undissolved salt sitting on the bottom of the pan as the water heats up can make marks on the non-stick surface.
Now, I add the salt as soon as I put the water in, because otherwise I forget, every time. This is your only chance to season the macaroni itself (the rest of the flavor will be on the outside of the pasta), so go ahead and put a spoonful of kosher or table salt in there.
Adding salt to pasta water should just be automatic, no matter what you’re making. I can’t believe that Kraft doesn’t tell you to do this. My first trick is to add salt to the water before cooking the pasta.
0 kommentar(er)
