THE BBQ BRETHREN FORUMS

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Ok...I gotta know where to find more info on this cheese...in the SV
 
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.


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

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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