MacKenzie Posted July 27, 2015 Report Posted July 27, 2015 This recipe is found in Modernist Cuisine at Home. I did change the cheese mix a little,150g Gruyere cheese:230g Cheddar. I did kept the total amount of cheeses. 115g water 14g of sodium citrate Mix the water and sodium citrate, heat to simmer before adding the grated cheese. Stir constantly until all cheese is melted and runny. Spoon onto oiled silpat, making rounds to fit burger rolls. I plan on freezing so after the rounds cooled I slipped a burger separator underneath to keep the rounds from sticking together. This batch produced 16 rounds. Up close.
tony b Posted July 27, 2015 Report Posted July 27, 2015 On top of all the other awesome things that you do in the kitchen - you're into molecular gastronomy, too!! You are a Goddess!!! btw - I had bought a pre-marinated carne asada sirloin from Trader Joe's, not realizing that it was not whole, but pieces. Came dangerously close to breaking out the "meat glue" (transglutaminase) to try and put it back together into a solid chunk. Wimped out and just put the pieces on skewers and did kabobs. Maybe next time.
MacKenzie Posted July 27, 2015 Author Report Posted July 27, 2015 Thanks, tony. I pick and choose there just aren't enough hours in the day nor days in the week.
tinyfish Posted July 27, 2015 Report Posted July 27, 2015 Wow MacKenzie thats like a cheese pancake to a simple man like me.
MacKenzie Posted July 27, 2015 Author Report Posted July 27, 2015 tinyfish, you should try it. When you melt the cheese on a burger the fat doesn't separate and it's much better than regular cheese:)
CeramicChef Posted July 27, 2015 Report Posted July 27, 2015 MacKenzie - does everything you touch turn to gold? This I just have to try. Looks like a winner, winner! Thanks.
ckreef Posted July 28, 2015 Report Posted July 28, 2015 That is a way kewl cook. Never even thought about making my own cheese rounds.
