Big Ol Juice Lucy

Ok...I gotta know where to find more info on this cheese...in the SV
 
Amazing burger! I never thought about SV a burger, but this makes sense.
 
That’s a next level burger my man!


Memphis Elite





Sent from my iPhone using Tapatalk Pro
 
Thanks for all the comments, it was damn good. Mad I didn't get a pic of the bacon weave but peeps here know what it is. And no I didn't finish it....but I could have! A buddy was supposed to come over but cancelled for a girl so some brioche might be going to waste.

scp said:
Ok I found a link...is this it?

https://www.chefsteps.com/activities/melty-cheese-slices
Click to expand...

Yeah that's the one I use for %s.
 
LYU370 said:
Have heard of using sodium citrate to make smooth melty cheeses, but what does sodium hexametaphosphate do in this process?
Click to expand...

I don't know what the hex adds to it....now I'm going to have to try one with and without to see the difference. Probably chefsteps pushing another product that isn't necessary. But if you have a SV and like velveeta texture, I recommend trying it. I do it often with molds for cheese slices and works great for mac and cheese. I know a lot of people complain about grainy textures with their diy mac, and this solves that.
 
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