Q: Why is your roux gritty? Are you just a dummy who doesn't know how to make béchamel? A: I may indeed be a dummy, but I know how to make béchamel just fine. It's pretty smooth in the pan, but does not retain that smoothness after being baked in a recipe like this, no matter how you make it. You may think your roux-based sauce is smooth, but all things are relative, and I'm pretty sure that if you tried this sauce, you would find it to be smoother. There's a reason sodium citrate and related salts have been used as ingredients in processed cheese and cheese sauces for a century - it results in an unnaturally gooey, velvety texture (hence Velveeta). Q: Did you steal my idea about using the sodium citrate? A: I appreciate the dozen or so people who commented on my previous video ( kzread.info/dash/bejne/a52Ek7ORdrq_m6Q.html ) recommending I try sodium citrate. I had heard of it before, but had never given it a try until last week. I think I first heard the idea from Heston Blumenthal years ago. I believe in giving credit where it's due, so I tried to track down whomever might have first promoted its use for homemade mac & cheese, and I could not trace the origin of the idea to any one individual. It seems to be something that's been around for a while. I thought about hat-tipping to the commenters on last week's video, but I generally don't like it when KZreadrs mention their comments in their videos. I think it's too meta, too navel-gazing, too ephemeral. If a specific individual gives me a novel idea, I will absolutely credit them (and probably invite them to appear in the video), but that was not the case here. I nonetheless hereby thank everybody who commented last week! Q: Are you an alcoholic with that white wine? A: No, and that's still not funny. Alcoholism is no joke. Also, I am nowhere close to an alcoholic. I have my share of issues, but that ain't one of them. Also, dividing one cup of wine across eight adult portions of food is maybe the least effective way of getting drunk imaginable. I think white wine is a really good ingredient for many foods, for reasons I listed here: kzread.info/dash/bejne/fJaNmqStk8bOmrg.html Q: Do I have to use the white wine? A: I thought the video was pretty clear that any water-based liquid can work (including water), and my dad's tried-and-true recipe just uses all milk, which would be great. The wine gave the finished a subtle fruity note (reminiscent of fondue) that I liked, but it was not essential. You could maybe throw in a dash of white balsamic vinegar, which I think is a good substitute for white wine in much lesser quantities. Q: Is the wine going to throw off the chemistry, or curdle the milk? A: I doubt it. Wine just isn't THAT acidic, and this is proportionally a pretty small quantity. Maybe that quantity of wine would curdle the milk if you just left it sitting around for a while, but once you put in the cheese and the sodium citrate, there's no way. The fat alone from the cheese would be enough to prevent the curdling reaction, I think. And I'm guessing the stabilizing effect of the sodium citrate is also helping, but I don't know enough about the chemistry of that to be sure. Regardless, the sauce does not curdle. There are plenty of classic recipes that combine wine with cheese/dairy, the most obvious being fondue. You can also put wine in a classic béchamel (which I do all the time) - either the starch or the fat (or both?) from the roux prevent curdling. Q: Was your addition of wine or mustard the reason you needed less sodium citrate? A: I don't think so, in part because I didn't use them during my first attempt - I simply made my dad's recipe but with cheddar + sodium citrate instead of American cheese. I think the reason I needed to change the proportions is because this is a long-baked version of mac & cheese, whereas the recipe I initially cribbed from was basically a stovetop mac & cheese that was briefly finished in the oven. Q: Is this paid promotion for the company that made the sodium citrate? A: No, I will always clearly disclose paid sponsorships, as you will see in next week's recipe video. You'll laugh at my reasons for choosing this particular "organic" brand of sodium citrate - I thought it might ease the minds of people who are irrationally worried about demonstrably safe food additives. That labeling is, of course, ridiculous, considering that sodium citrate is an inorganic salt.

@RaspK

5 жыл бұрын

Actually, wine is often *quite* acidic; it's just that, at that quantity, it likely isn't going to do much. It's just that we're used to comparing it e.g. with vinegar, which is *hugely* more acidic than wine.

@jonathannissim2774

5 жыл бұрын

Q: Are you making very fun to watch and educating content? A: Heck yeah!:)

@rainierdanredondo1278

5 жыл бұрын

When you are becoming really likeable that you are being bombarded with intriquing questions: *A small price to pay for salvation*

@combatbenyamin

5 жыл бұрын

It must be annoying having to write these QAs for each video, but I just wanted to mention that I appreciate how useful and informative these can be for all your videos.

@aragusea

5 жыл бұрын

@@MonsieurTorture should I not do it at all? sincere question.

"Dad uses milk. I'm gonna use 3 cups of milk and one cup of white wine." Of course.

@baranxlr

5 жыл бұрын

Adam Ragusea's finest water recipe: Ingredients: 3 cups water 1 cup white wine 1) Mix until combined. 2) Add chicken liver.

@toprak3479

5 жыл бұрын

Next Adam Ragusea video: How to make the perfect wine at home Ingredients: 1 bottle of white wine 1 touch of potassium cyanide

@oussamanagda3737

5 жыл бұрын

I was waiting for him to put wine!

@sage5400

5 жыл бұрын

Adam Ragusea: *w h i t e w i n e ?*

@averylfong4843

5 жыл бұрын

Actually there might be a chemical purpose to the wine in the cheese sauce - don’t know if Adam is aware and doing it on purpose, but I believe wine contains acids (tartaric acid, I think), that helps to emulsify the cheese and prevent it from splitting - it performs the same function in a fondue. That’s why wine is added to fondue - some say it’s the first ‘processed cheese’ product humans have created. So it totally has a place in this recipe which forgoes the standard flour-based roux as a stabiliser/thickener. Interestingly enough mustard might also help with the emulsification - mustard binds oil and water molecules in a salad dressing, so I don’t see why it wouldn’t give a little emulsifying boost here too.

I love how chef John is renowned for his cayenne pepper use. Henceforth Adam Ragusea shall also be bestowed such an honor. He is the white wine guy.

@russmacc316

5 жыл бұрын

@@Root656 I know it doesn't look that good right now...but watch this!

@Ramu-10

5 жыл бұрын

@Naty Dia Still waiting for the next egg episode.

@brendab6578

5 жыл бұрын

YES

@ejej_shej7958

5 жыл бұрын

Gordon Ramsay the olive oil man

@kidpoji

5 жыл бұрын

@@Root656 can't forget the kosher salt guy!

In a parallel universe: Chef John with a goatee: "...and a splash of white wine for Adam Ragussea"

@heyreeen

4 жыл бұрын

Long live the empire.

@pistolshrimp7775

4 жыл бұрын

my favourite comment on here

@glavxy7743

4 жыл бұрын

Long live the empire.

@bigdingus9333

3 жыл бұрын

Long live the empire.

@ishanisasdev3000

3 жыл бұрын

The most underrated comment I have ever seen in my entire life

"Like salt but slightly sour" is *exactly* what I'd expect something called "sodium citrate" to taste.

@sarithasimon901

4 жыл бұрын

Sodium= Salt Citrate= I guess citric acid, which is present in lemon Hence the salty - sour taste!

@Scazoid

4 жыл бұрын

I mean "Sodium" Salt "Citrate" well Citrus

@kgallchobhair

4 жыл бұрын

Yeah, that's basically it. Once it's in solution the only difference between sodium citrate and table salt + citric acid would be some solvated chlorine.

@theesenapi

4 жыл бұрын

underrated comment

@laurazachary2084

4 жыл бұрын

Woahhhhhh

Adam: I was never able to top dad’s recipe Also Adam: *topped dad’s recipe

@justagent5844

5 жыл бұрын

@@ReallyBadJuJu or he watches Babish, who taught us this one in his grilled cheese episode, albeit a different method for a different application

@broast6642

5 жыл бұрын

HE MUST BE FROM FOOD WARS-

@Yawpism

5 жыл бұрын

@@ReallyBadJuJu same lol

@Yawpism

5 жыл бұрын

@@justagent5844 I think Babish got that trick from Kenji

@aragusea

5 жыл бұрын

@@ReallyBadJuJu I certainly appreciate the tip, but for the record, maybe a dozen people in the comments on last week's video suggested sodium citrate, and I've used this combination of cheeses many times. I believe in giving credit where it's due, but none of this is novel, and I did not present this idea as my own.

"Little shake of cayenne for Chef John" SALUTE.

@Ceb773

5 жыл бұрын

gotta give him his respect, Chef John has BEEN out here 10+ years

@Ceb773

5 жыл бұрын

gotta give him his respect, Chef John has BEEN out here 10+ years

@zalibecquerel3463

5 жыл бұрын

Oh great, now I've got that darn theme music stuck in my head... ... and as always, en-joy...

@dglkhasdlkghjlasdjgldasjglj

5 жыл бұрын

SALUTE.

@poorangus8584

5 жыл бұрын

All hail Chef John

“I will never make this any other way again” Your dad: :(

@copenwiththestress3732

5 жыл бұрын

@LightNessITA do you actually think american cheese will take 10 years off your life lmao

@sharpnail8806

5 жыл бұрын

@@copenwiththestress3732 if you eat enough that is

@blob6295

4 жыл бұрын

@Roseki *exaggerated laugh in non-american*

@BenjaminB27636

4 жыл бұрын

I think if Adam's dad saw this he might get triggered.

@milkywaes7058

4 жыл бұрын

His dad has 4 eyes

i like how it says "Non-GMO" on the packaging as if they're gonna genetically modify the molecules or something

@yeetusfeetus713

3 жыл бұрын

Plot twist: they did, they made the salt sour.

@bldmontemor

2 жыл бұрын

Sigma-Aldrich is cringing so hard at the packaging itself

@Nico-od4yv

2 жыл бұрын

I once saw a shop advertising steak as "gluten and lactose-free" there are no limits to what advertising people can come up with....

*How to make cereal* Adam: most people use milk but I use white wine

@charleschin7984

5 жыл бұрын

"HOW TO BOIL WATER" Adam:Ok so here you want to add half a bottle of white wine.

@GirishManjunathMusic

5 жыл бұрын

No no no. Its 3 parts milk to one part white wine.

@louschwick7301

5 жыл бұрын

that is the most ridiculously bougie thing i have ever heard of

@Karagamii

5 жыл бұрын

“That’s something I would do”

@viethuongvothai686

5 жыл бұрын

illumoenati films there is actually a guy on reddit said water with cereal is better than milk with cereal

No intro, no hello or goodbye, no ellipses or rants, just 100% pure information. Best channel ever!!

@cathl4953

4 жыл бұрын

Maybe not the best for an essay But for a youtube video it sure is a breath of relief

@alejandraleon7300

4 жыл бұрын

ikrrrrr

@archevenault

4 жыл бұрын

i mean he does do these little rants.

@candykatkittylichiousisthebomb

4 жыл бұрын

this is the only vid where he isnt sponsored by Squarespace it seems

I made this dish last night. I'm a beginner at cooking and this was not hard at all to make! Super delicious and different than what I'm used to having. I'm glad I saw this video and tried out the recipe. Thanks!

@Liamjlm

3 жыл бұрын

When the imposter is sus! 😳

I Tried it and holy shit its good

@RinCooks

4 жыл бұрын

I don’t really like cheese (I used to absolutely detest it when I was younger) would you recommend making this to a non cheese lover?

@NC-yf2px

4 жыл бұрын

Lynn Hayashi from my experience cooking for my parents who dont like chesse. Eating a dish where the major ingredient is chesse make them fell wierd. Or we can just ask ragusea him self

@RinCooks

4 жыл бұрын

Cult of DECC cheese just has a really weird taste/smell for me that’s reminiscent of curdled milk probably from the way they make it. Most dairy products have this sort of smell/taste but of varying degrees of potency. Thanks for your reply though.

@RinCooks

4 жыл бұрын

Cult of DECC both raw and cooked cheese taste basically the same for me. Cheese on pizza is tolerable but not preferred; I peel the cheese off pizza sometimes and eat just the doughy bread part haha. 😅 I guess I’ll just avoid it. 😆

@33s60

4 жыл бұрын

@@RinCooks I dont like cheese that much but I would strongly recommend this

Two Mac and Cheese recipes?? This guy knows what's up

@saintqueso6946

5 жыл бұрын

Daniel Cohen you don’t have multiple recipes for Mac?

@gregmalden9809

5 жыл бұрын

@@saintqueso6946 Kraft and store brand

@davehugstrees

5 жыл бұрын

Im hoping for a peanut butter and jelly recipe next!

@Gwynbleiddsanity

4 жыл бұрын

@@davehugstrees he's gonna put white wine in the jelly 🙄

universe exist adam: lets use some white wine

@EveryGamerLife

5 жыл бұрын

And that's how I met your mother

@Leliel27_3

5 жыл бұрын

A Kind Hobo thay escalated quickly

@ameliacartwright8595

5 жыл бұрын

It’s like the kosher salt and freshly ground pepper of binging with babish

@devilssyndicate3267

5 жыл бұрын

Amelia Cartwright or olive oil with Gordon Ramsay

@mellodiyas

5 жыл бұрын

I think the 'nobody: ' meme would fit better

This is the best food channel on the Internet because Adam casually throws a turn of phrase like "manifestly unnecessary" like it's a thing people say in real life and not just in Jane Austen novels.

@realchiknuggets

Жыл бұрын

lmao

i’m glad your channel is blowing up. please never change your style, you’re one of the best channels on youtube

@Liamjlm

3 жыл бұрын

When the imposter is sus! 😳

@tabula_rosa

9 ай бұрын

still tru!

my mans can't resist putting white wine in everything

@karu6111

5 жыл бұрын

200k subs and he already has a meme thing

@hoangsinhngo9905

5 жыл бұрын

@@znk753 yes, he has a video about it

@karu6111

5 жыл бұрын

@@znk753 yeah, that's the exact word lol sorry

you've become one of my favorite creators. Thanks for good content Adam!

@justinxu4413

5 жыл бұрын

I second that

@rashirashi04

5 жыл бұрын

I third it

@badonklerconklers6586

5 жыл бұрын

I fourth that

@chillisalad123

5 жыл бұрын

I fifth that

@soufianefariss

5 жыл бұрын

Guess I have to say: "I sixth that".

I ordered the product needed and made this recipe using extra sharp cheddar and all milk for the liquid. It was a major success! Thanks for posting this.

@mariostampone2091

4 жыл бұрын

Did u use 3 cups of milk or did u substitute the 1 cup white wine for another cup of milk (4cups total)

Tried this recipe a few times! My input: Use 2 cups of milk instead of 4 for thicker cheese sauce (4 cups was too soupy), boil pasta for 7 minutes instead of 5, sprinkle 1 cup of cheese ON TOP after you pour the cheese sauce onto the pasta, and then bake for 375 fully uncovered for 25 minutes and that's it. If you still want to boil the pasta only for only 5 minutes, do what Adam says and still do 350 degrees for 45 minutes and then 30 minutes uncovered. When you uncover it for those last 30 minutes though, sprinkle 1 cup of cheese on top. :)

@AllisonHodges-o6c

Ай бұрын

Question: Did you reduce the amount of sodium citrate to 2 teaspoons since you reduced the amount of liquid to 2 cups? Or did you still use 4 teaspoons of sodium citrate with 2 cups of liquid?

“You need your pipes fixed?” “No my PEEPAYS!”

"Today i'm gonna make a very easy and simple home-made milkshake, it starts with *one bottle of white wine* "

@Liamjlm

3 жыл бұрын

When the imposter is sus! 😳

Just banged out two pots of this mac and cheese, bacon in one of the pots, cubed mozzarella stirred through both, for the christmas party and both pots cleared out barely after seconds. Absolutely foolproof, simple, delicious recipe.

It’s like old school Alton Brown and I’m taken to a place of deep nostalgia. I like that your videos are not pretentious or stuffy. Just a logical dude, doing what he can to make a tasty meal and explaining how stuff works and why. It’s the best.

not one, but TWO mac and cheese recipies? we are unworthy yet blessed

I love that you're videos are always straight to the point. Not unnecessarily long, no begging for subscribers. Refreshing. Great channel.

He really just put wine straight into milk, not a second of worrying if it may curdle. A legend

@aragusea

5 жыл бұрын

I don’t know, maybe that much wine could curdle that much milk if you just let it sit around in there for a while, but it goes right in the pan and then the cheese brings plenty of other molecules that get in the way, not really a risk, I don’t think.

@Dino10or

2 жыл бұрын

Won't curdle with sodium citrate!

I just made this with 225g of aged smoked cheddar, 225 grams of smoked gouda. SO GOOD! When I reheated it at work most of my co-workers perked up and asked for the recipe

It's kind of odd that I'm so off put by people using like sodium citrate or msg, even though they are proven safe and used in high end kitchens. It's always felt like one of those "big bad chemicals", but coming from a science background, I know that's bullshit. It's all just chemicals anyway. It's 2019, of course in the progression of humanity, we've had to discover new ingredients and advance in cooking, we've advanced everywhere else. I'm gonna buy me some sodium citrate and try this.

@PG-qn8od

5 жыл бұрын

eating sodium citrate is basically the same as eating sodium chloride and citric acid

@philipfahy9658

5 жыл бұрын

@@PG-qn8od Yeah see when you break it down, doesn't sound dangerous at all. I guess it kinda explains people's fear of new things/science, just sounds scary sometimes.

@manofhonor1685

5 жыл бұрын

@@philipfahy9658 it's an understandable fear though. Maybe sodium nitrate isnt bad but there is a lot of other weird shit in our food that doesnt need to be, so people have a right to be a lil cautious.

@Pogson59

5 жыл бұрын

Its the years of propaganda and false information fed to people. Its hard to break away from these sort of stuff

@joshday4933

5 жыл бұрын

Social conditioning really sucks like that. Glad you're breaking away from it, 😊

Nobody: Literally nobody: Adam: I’m going to add some white wine

@haresfarman

5 жыл бұрын

literally nobody? O_O wow that's crazy omg u so genius

@jassonms2224

5 жыл бұрын

*pours white wine*

@sharpnail8806

5 жыл бұрын

@@haresfarman dick move

Great Video! Really glad I got Sodium Citrate to make this recipe. Not only did the Mac and Cheese come out great, albeit on my second attempt(I let the sauce get too thick before baking on my first attempt), but I also have found the sodium citrate to be really useful in other recipes. I recently made a Coq Au Vin without a roux that came out great. Instead of the roux, I left all of the bacon grease in the pan and used sodium citrate for thickening.

@chaccaron4321

3 жыл бұрын

So you use sodium citrate, bacon grease amd wine to form the sauce?

@Mm-pn6fn

3 жыл бұрын

@@chaccaron4321 yup!

I followed this recipe exactly, and sure enough the oil and cheese split terribly. For future reference, I may recommend that you indeed use an immersion blender and and maybe bring the sauce up to a boil. Also, make sure the milk/wine mixture isn’t too hot before adding the butter and cheese, so that the butter doesn’t melt fast into one big oil slick. I’ll be trying this again to try and achieve that Velveeta texture instead of the sad, sad product that I was ashamed to serve tonight for dinner. Keep up the videos, Adam, you’re one of the only truly great, to the point KZreadrs.

@anonymous94639

Жыл бұрын

Do NOT boil cheese sauce. You will denature its proteins. You will get sad water on top of tough rubber. Speaking from experience.

Your honestly the most classic college professor! All the love

@suskysulky

5 жыл бұрын

You've been to college and forgot it's you're not your?

@theholyhay1555

5 жыл бұрын

@@suskysulky dude. Uncool

@wolfieg.6730

5 жыл бұрын

@@theholyhay1555no, he's cool

@theholyhay1555

5 жыл бұрын

@@wolfieg.6730 OverSimplified reference ""

@suskysulky

5 жыл бұрын

@@theholyhay1555 funny name to have, isn't it? Haha

I like cooking and I subbed for your recipes and tips like your cookie broil and pizza vids, but you aren't just a good cook. Your content and the edit for your vids is stellar. You get to the point, it's good advice. You rock. My dad is just like yours, using his cheap american cheese. I'm getting some of this stuff.

Props for the shout out to Chef John (you even included the obligatory cayenne)! You can even make "american" cheese with the same basic, just use evaporated milk (and maybe some wine), citrate, cheese blends of your choice, and gelatin. Melt together, then pour out on a parchment lined sheet tray, cool in the fridge for an hour, cut into squares THROUGH the parchment to keep the slices from sticking, bag and refrigerate. Lasts a week in the fridge, and freezes well. Well done, Adam. Kenji is starting to look over his shoulder :-)

There's many ways to make macaroni and cheese! I love your recipes Adam and I'll definitely try this one, too. Another way to make macaroni and cheese besides roux/bechamel is by making a cheesey custard with eggs and evaporated milk. Some might call it macaroni pie, but it's the same to me.

@aragusea

5 жыл бұрын

James 000 that sounds awesome

@realchiknuggets

Жыл бұрын

holy crap, that sounds amazing

@julievoit370

11 ай бұрын

My grandma made it that way and it was divine. I’ve had trouble recreating it though. I just don’t know what cheese mixture she used.

LOVE the S/O to Chef John #RESPECT

@therunningsloth6915

5 жыл бұрын

you scouse bastard

@therunningsloth6915

5 жыл бұрын

you scouse

Adam: I will never make this any other way again Grampa Don Ragusea: Revenge is a dish best served cold

@iododendron3416

5 жыл бұрын

Adam: Revenge is dish best served with white wine.

Bro i love how modern, no nonsense, no excess fat, and beautiful looking your videos are

thank you for showing solidarity with chef john, random acts of appreciation is what ultimately will save us all

Substitute breadcrumb topping for cheez-its. "Sophisticated"

@folasade7433

4 жыл бұрын

That’s not a bad idea

@giantpinkcat

4 жыл бұрын

That actually sounds Good.

@PRodLyftz

4 жыл бұрын

Mac and Cheetos my guy

@manfail7469

3 жыл бұрын

or just nix the breadcrumbs all together because breadcrumbs on mac and cheese is sacrilege

@Liamjlm

3 жыл бұрын

When the imposter is sus 😳

Adam and white wine. Name a more iconic duo. I’ll wait.

@Temulgeh

5 жыл бұрын

Chef John and Cayenne

@charlie_mario6292

5 жыл бұрын

HahaItsPatrick babish and kosher salt and freshly ground black pepper

@alexanderjaysonmanaligod9123

4 жыл бұрын

Jon Townsend and nutmeg

@jamesyeung3286

4 жыл бұрын

Marco and olivol

0:24 “major internet retailer” *cough* Amazon *cough*

@genopa6807

4 жыл бұрын

Copyright content maybe

@--R-U-SLAPPIN

4 жыл бұрын

I thought this was my comment and I nearly had a heart attack

@abdullatifzero

4 жыл бұрын

1-800- R-U-SLAPPIN You’re fake dude! There’s only one and it’s me

@elusive_reverie

3 жыл бұрын

@@abdullatifzero how do you guys have the same profile picture???

@anoopa5207

3 жыл бұрын

@@--R-U-SLAPPIN how do you guys have the same profile picture???

3:19 You were right, it's pronounced "pee-pay" cause they're named after the fact they resemble smoking pipes

@rebekah5052

2 жыл бұрын

*smoking pee-pays

Straight-forward no-nonsense. Your cooking/video making is top-notch! And I love Chef John too!!

Your way of presenting is so confident and yet soothing.

I just found your channel last night. I subscribed and now I’m binge watching your videos. I love cooking but I also love learning about the science behind cooking so I am thoroughly enjoying your content! Thanks so much for doing what you do.

Always interesting to* see food additives usually only used in industry being used in home cooking.

adam, keep up the awesome content!! i made your chicken pie for my family during this ramadan and they absolutely loved it!!! i don’t even cook, but ig i do now haha ~ 🥰💗🥧

Just made this last night, and it was fantastic! The flavor, texture, it was all there. Thanks for the recipe Adam! Will definitely be making this again.

I keep watching and listening. You have the perfect mojo for this. Your voice is as smooth as that sodium nitrate-cheese sauce. I like how you mix it up between speeding up and real time, love the Chef John mentions, just yeah. You are really, really good at this Adam. Keep up the great work.

I swear, if this guy ever goes to a cooking competition and there’s no white wine, he’d probably have his own to use.

Adam is the type of dude to put white wine on everything he does. Great vid, as always!

Thank you for making these videos that go straight to the point with no fillers. Your work has inspired me to keep trying and experiment new ideas in the kitchen!

You and SamTheCookingGuy are like one side each of a perfect food coin. So different, but so unique and interesting. I love this side of youtube man, cooking rocks.

Adam: Adds white wine. Me: Likes video

@dylanssobeautiful1898

5 жыл бұрын

@@goblingimp195 me: eat ass

Recipe:*Add a liquid* Adam:let's just add some white wine 😂

@MrRShoaf

3 жыл бұрын

One glass of wine goes into the food, the rest goes to make the cook happy.

This recipe is a winner! My wife made it tonight and we love it. Super smooth texture. Thanks Adam!

I love, love, LOVE how your recipes discard the "need" for expensive, space-consuming home cooking equipment such as immersion blenders and stand mixers. I live in a small apartment with too small cabinets and drawers and I just can't justify owning too much specialised equipment like that - all the space is already taken up by just the basics.

Sounds like MSG, which is amazing. I use it with all my meat and it really takes it to the next level. People are scared of it for some reason, but it's perfectly safe.

@kuronoch.1441

5 жыл бұрын

Glutamate is a common amino acid, and citrate is one of the metabolites of glucose when it is used for energy. No problem using those, of course with moderation.

@beckel3593

3 жыл бұрын

Underrated comments ^^

It IS actually pronounced "pee-pe" as it's an Italian name 😂

@authenticNL2

5 жыл бұрын

Mike Affaton extremely underrated comment

@chuchuchuchia

5 жыл бұрын

Mike Affaton LMAOOO

@edlopez1001

5 жыл бұрын

Make my pee-pe squeeze out Alfredo sauce.

@JoeRymo

4 жыл бұрын

@@williamaftonpizzeria 🤢🤢🤢🤢

@bcubed72

4 жыл бұрын

@@williamaftonpizzeria If cheese comes out your pee-pe you need to schedule an appointment with a urologist, stat!

I fully cook the pasta in boiling water, drain it, smother it in a roux-based cheese sauce and call it good. While I can appreciate the value of a brown layer on top, it's not worth delaying dinner that long when the kids are hungry. And an unbaked mac & cheese is still fantastic. My cheese sauce is basically just a béchamel with some mustard powder, salt, and pepper; then I add a bunch of grated cheddar cheese after I take the sauce off the heat. The cheese melts in and never gets gritty.

friends!! if you don't want to order sodium citrate, you can make it yourself with citric acid and baking soda!! For this recipe, you can do this by combining 3 teaspoons of citric acid with 3.5 teaspoons of baking soda in a seperate bowl with some water to dissolve. This ill produce quite a bit of CO2 so expect some bubbling, but after you've stirred it for around for a little bit and the bubbling starts to calm down, you can go ahead and pour it in with the rest of the milk before you add the cheese. This reaction is a rough approximation of the synthesis of trisodium citrate and should give you the amount of the substance that adam's mac n cheese recipe calls for. (The other 2.5 teaspoons of reactants are used in the reaction to make carbon dioxide and water) Enjoy!!

I love the cooking community. You're all cool folk. KZreadrs and commenters. ❤️

"You are the Doctor Fate of your Mac and cheese that uses sodium citrate." Oops wrong channel

@Nicole-px3ll

5 жыл бұрын

rough

Why does KZread not recommened videos and channels like this more often? I love this content. Instead they show me videos I've already watched or videos I'm forced to mark as not interested. I really liked this video and subbed instantly

Final day of fasting and Im binging on Adam's vid in preparation to devour Eid's meal tomorrow. These vids sure work out some appetite!

0:23 "From a major online retailor" We know damn well that's amazon

I wasn't feeling very good, but then I saw your new video and it made my day a bit better. I watched your dad's mac and cheese recipe last night, so I'm excited to see a more sophisticated recipe now!

your constant referencing of cayenne and chef john really just makes me enjoy watching your content that much more

I just discovered this this channel today. Probably watched 7-10 videos already. I did not expect the memes to be this spicy in the comment sections but god damn KZread impressed me once again.

I'm a simple man, I see Adam Ragusea I click.

Adam recipes:water boil Adam:ok,first you put in 3 cup of water and 1 cup of white wine into a saucepan

My 20 year old son follows you and introduced me to this recipe. It is my 14 year old son's favorite mac n cheese, and has become a holiday staple. Thanks.

I changed up my buffalo chicken mac and cheese recipe after seeing this and sodium citrate is better than a roux. Not only do I not have to baby sit the roux for 20 minute to make it but the sauce stays creamy even after refrigeration.

I love how his comment sections have gone from complimenting his recipes, into memes about white wine.

Looks great. One thing: I believe “too viscous” means something akin to “too thick.” So that 2T attempt would be not viscous enough. Edit: too viscous was right; I was seeing it wrong

@dman081

5 жыл бұрын

Ah, I see. It looked to me like it was too thin, and bubbled over. I haven’t used sodium citrate before. But I’ve been looking for an emulsifier for cacio e pepe that so often clumps for me, and I’m going to try it out.

If u guys are still scared of sodium citrate, its literally just the salt from citrus fruits (oranges, lemon, lime etc.), thats it

"I'm going to use 3 cups of milk and one cup of White Wine" You're so You, and I Love It

3:20 it's actually pronounced as pp And there are 2 types of pp, you used the small pp There are only big pp and small pp

"Pinch of cayenne for Chef John" Adam it's down to you to assemble the YT culinary avengers after that shoutout

I made this a few days ago. I used smoked gouda and Tillamook sharp chedder -- boy was it a hit. Just amazing. Gooey, smooth, but the flavors were strong. Highly recommended.

Sam the Cooking Guy, Joshua Weissman, and you, Adam, have become the triumvirs in my kitchen since having to assume cooking duties a couple of years ago. I tried the methods of others, and failed miserably, but you speak my language. Thank you for the guidance, and the for the new friends I've made at the liquor store from buying all that wine.

Wow - This looks super creamy and wet! Yum! Thanks for the video, amigo!

I started to notice adams breathing sound after that breathe compilation video ngl

You definitely want to boil the pasta for as little as possible to get them only starting to turn soft, you also definitely want to drain the pasta well and get it into the even as soon as the pasta is done. Great recipe 10/10

Hands down one of the best and most unrated KZread channels out there. Keep it up

No one: Adam Ragusea: W H I T E W I N E

Can't believe you've got us buying pinot gricio and now we're buying suspicious white powders off the internet :) Definitely going to try this though!

Hey Adam, I found a recipe by Modernist Cuisine they recommend 4%(3.85%) of sodium Citrate to cheddar Cheese ratio. Your recipe is right at 4.1%, the "Bad" first pass you did was 6.3%. FYI Gouda has ~20% less fat content than cheddar but, you did add butter and 3 cups of whole milk :D, so strictly looking at grams of fat your bad recipe (fat grams vs sodium citrate) was at 15% and your good recipe was 10%, modernist on the other hand is at 10-11% (they say use milk or water). So that makes our working range for sodium citrate to be 10-11% of fat grams for this recipe.

Adam, you're quickly becoming one of my favorite KZread chefs along with Chef John and Babish.

When he said “a little bit of Cayenne for Chef John” I literally jumped from my bed

@ohmy9261

3 жыл бұрын

Why

No one: Literally no one: Adam: *puts white wine in milk*

@SkillUpMobileGaming

5 жыл бұрын

I hate this meme format. It's honestly bland, repetitive, and unfunny. Yeah, no one talks then someone talks. Rocket science, right?

@DayGrin_

5 жыл бұрын

@@SkillUpMobileGaming It's funny sometimes

@rich2583

5 жыл бұрын

@@SkillUpMobileGaming buzzkill spotted

@SkillUpMobileGaming

5 жыл бұрын

+Rich Nah, the meme is shit.

@spamsingles5948

4 жыл бұрын

@@SkillUpMobileGaming Yes. It's such a lazy and unfunny "meme"

Awesome Mac n Cheese recipe. I just made this today for a party and everyone absolutely loved it. Will definitely make this again!

Made my own spin on this earlier tonight for a friendsgiving potluck and it got devoured! Sodium citrate is a game changer.

No one: Absolutely not a single soul: White wine: I'm about to make this man's whole carrier

never cooked in my entire life im still enjoying my time here

Honestly... I didn't know about all these food additives before watching your channel. Like I knew there are additives in food but never thought to embrace chemistry for myself at home and on my own terms. They are not commonly sold in my country anyway. But I have ordered some MSG and Xantham Gum already from a major internet retailer and I will play around with them.

HE MENTIONED CHEF JOHN. so much respect right now 😭❤️