Sous vide

[stearns]

Originally Posted by T.G

Tell me about the cheese slices. What's the consistency? Guessing kind of like an american cheese or even velveeta slice, just minus the chemicals?

Consistency and look of one of the pre-sliced individual packaged yellow americans although I made mine 2-3x thicker because I think one normal slice is not enough cheese (same approx. LxW of pre-sliced, I believe about 50 grams each instead of the ~20 grams a normal american slice is). Consistency reminds me of velveeta, although I haven't bought that stuff in at least 5 years. Definitely no chemical taste.

I love sodium citrate, it's the key to making "velveeta-like cheese dip" but using cheese that, ya know, needs to be refrigerated. I use it for mac and cheese, making cheese slices like this and big time secret ingredient for queso dip. I made some queso to bring to a bbq a few weeks back and somebody tried it and said "this is smooth, but doesn't taste like crap, it's not velveeta is it?" so I gave a little lesson to the table. For the cheese slices, I made the recipe similar to the linked one then poured it all in a 9x13 pyrex and let it cool, then just sliced to size and peeled out, put between parchment pieces and put some in the fridge and some freezer. I originally made it specifically for the burgers, but have used the slices in anything a normal american slice would have worked, great for omelettes and grilled cheeses too