As an Adam Ragusea viewer, I knew right away that it was going to be sodium citrate. The intro did not disappoint lol

@SwederRedews

11 ай бұрын

hhahaha

@Sleezy.Design

2 ай бұрын

Same for me, an Ethan Chlebowski viewer lol

If you're having issues with graininess/emulsifying when using sodium citrate, blending the cheese sauce with a high speed blender or stick blender should bring it back to life

@mattwheeler2112

11 ай бұрын

Can fully attest to this. Stick blender is the way to go!

@mythicalthings1796

8 ай бұрын

Just did that tonight, I suggested using a blender when it was being too grainy and it emulsified well.

A lot of people don't even realize that Worchestershire sauce is quite literally a fish sauce. Its main ingredient is fermented anchovies. Far too many people refuse to accept this reality.

@arthrodea

4 ай бұрын

Interestingly, the Worcestershire sauce used in Cheese Whiz does not contain any anchovy. Perhaps because kraft wanted to keep it vegetarian for broadest mass appeal?

Wake up, babe. New cheese content just dropped.

1:07 Charlie's inner Joshua Weissman coming out. YOU GET NACHO CHEESE AT THE FAIR! I love this channel. It's so hype to just know that you're listening to the comments. It's like OUR food experiments! :)

@CharlieAndersonCooking

11 ай бұрын

Yeah I don't think I'd be able to figure it all out on my own! I've gotten a lot of helpful tips from the comments so I always like to give credit where it's due.

Charlie, I love you. My dad is from Brooklyn and made pizza for a living when I was a kid. Your spreadsheet made the best pizza I’ve had in over a decade. My mom is from Philly. I’m so excited to try this when you finish this series. What’s next? Also WAR CHESTER SHIRE lol.

@groom_of_the_stool

11 ай бұрын

Westershire

@joeycovers406

11 ай бұрын

@@groom_of_the_stool Wusster Sheer

@sethlarson9433

11 ай бұрын

Wursteshur

@kensmith2829

10 ай бұрын

What spreadsheet?

@joeycovers406

10 ай бұрын

@@kensmith2829 From his NY Pizza recipe. He has a spreadsheet that calculates the exact amount of everything for you.

Ive been making cheese whiz for a couple of years now. If your getting graininess, kind of like fondue, you may have overheated it. I generally make mine with sharp cheddar and occasionally add Swiss to it. I had one batch that turned grainy cuz i cooked it way too hot. I was on a gas camp stove and it really heated it up quickly. When i make at home, i use low heat and try not to let it get above 130- 135 deg f. Add cheese in small doses to the liquid ( milk & butter or, better yet, white wine) and stir almost constantly. When cheese is fully incorporated and melted homogeneously with the liquid it’s done.While i have not done a side by side with Wiz, its absolutely delicious.

I made the video! Thanks y’all it’s an honor 🙏🏻

The editing and subtle humor in your videos are fantastic. Laughed out loud when you appeared with that commercial bag of cheez whiz.

The production and style of your video is great! Your camera/stage presence... Also great. Fast paced, kept me laughing AND informed. Wherever your channel goes, make it work for you. I believe you have this YT/creator stuff DOWN.

Glad I found your channel. Second video that I watched. You just taught me the second best thing to use on anything. First was your Rice cooking vide. Thanks dude

Thanks for the video, which was good, and looks like you did a lot of research, and apparently figured what would make a good cheese sauce.

Best ever Phillie was with Cooper sharp cheddar, somewhere off of 476 near Allentown PA

You should consider low cutting that hum out of the frige cm shot, or applying a spectral gate/de-noiser.

Great video! Thanks Charlie😊

I always laugh whenever I hear Americans try to pronounce this. 😆 I’m a Brit living in London and we cheat, for the most part. It’s usually just pronounced “woo-ster” sauce over here. 😊 Integral to a Bloody Mary and of course the ultimate cheese on toast: Welsh Rarebit - give that a try sometime. 🤤

Dude you’ve really stepped up your video production! Great script and editing bro

I've made "modernist mac and cheese" with aged cheddar and it came out ridiculously smooth (and delicious). The only trick is to add the cheese in small amounts and mix thoroughly each time. The folks from Modernist Cuisine recommend a stick blender but I've managed just fine with a whisk

@copper4eva

11 ай бұрын

Is it a sodium citrate, mornay sauce, or something else?

@bartoscar

11 ай бұрын

@@copper4eva sodium citrate, cheese and water. If you google "modernist mac and cheese" you can find the recipe/technique

I've seen some people use corn starch. What about trying that, or even dijon mustard?

Amazing content as always.

Looked exactly for sodium citrate as I'm making the dip, but forgot the ratio. Also Pro tip Sodium citrate you can just make from baking soda and some lemon juice. Let it foam up, on medium heat and then add it to your cheese dip.

Cool video, but there's already sodium citrate in american cheese. I used to buy bags of sodium citrate because it worked so well but stopped buying them because it's so much easier to just use american cheese or velveeta for the emulsifying effects when adding other cheeses.

Before I open my pizza place, I would try to make commercial recipes and I used to have to buy all kinds of commercial products because commercial products and retail versions of products are totally different

Good stuff, Chuckie

Probably a dumb question, but why not try thinning the cheese whiz dip with a bit of water and sodium citrate to turn it into sauce?

@CharlieAndersonCooking

11 ай бұрын

The consistency of the "sauce" and the "dip" were actually pretty much the same - it was more so the flavor that was different. Now that you mention it though, It's possible that the dip could be modified somehow to more closely match the flavor of the sauce. I'm not sure why I didn't think of that before. Maybe I should try that, and see if I can get closer.

Sodium Citrate = Salt and Citrus Juice. Citrus Juice is an acid that brakes down fat, Vinegar also dose the same thing. Instead of using processed ingredients. Plain Rice Vinegar or Lemon Juice. Cheese has a Super high content of salt, don't add more salt to your salty Chips!

Is justifiably depending on where you live, for example I live in South America where cheezewhiz products are too expensive there fore making your own way cheaper. Thanks for this recipes.

I have to buy it from tippysake?

I wonder if you could get someone to send you some provel .... might be interesting for a cheese sauce base.

Interesting...Cheez Whiz in Canada has a totally different ingredient list that the the US version. In Canada, Cheez Whiz actually contains cheese and is sold as a spread. IIRC, there is a Canadian based cooking channel that shows you how to make Canadian CW

With a little work you could be John Mulaney's voice doppelganger! Great looking cheese, btw.

The intro was great😉

Your videos are awesome!! but please keep making videos for your options YT channel!! its helped me out a lot!

donte divincenzo sure can cook!

Can I ask what BEEF you use for the steak sanny?

Charlie’s catch phrase is “it wouldn’t make a lot of sense for me to buy… oh wait”

He heard us

There is a big difference when making it yourself. It’s not loaded with preservatives.

@joelakshaypriyanth9924

18 күн бұрын

How do you make cheese? With cheese!!

make the sauce some dry ancho chili and strain it out for a good, smokey flavor

yummy😋

It's not easy being cheesy. 🧀

I was just in Philly. Delasandros was not good at all. I went to John’s roast pork and though I got the pork italiano, their bread was sooo much better than delasandros so I imagine the cheesesteak would be really good too

Hmm that might have a use in fondue… (three of my chef friends probably just cursed my soul… oh well)

For my whole cooking life - I’ve always considered Velveeta as hardened Chez Whiz…or vice versa??

@CharlieAndersonCooking

11 ай бұрын

Yeah I was never quite sure either, but tasting them side by side, they're a bit different. Definitely somewhat similar, but not exactly the same.

wista shur wuster shur wooster shur

Maybe try the bag of cheese they give you in velveeta shells and cheese

Apparently it didn't occur to you to try cheese powder (NOT from boxed mac & cheese) simply with real cheese and very few other readily available and inexepensive ingredients without buying gargantuan sized containers of cheese sauce and using other cheese "products" which are completely not necessary, neither the sodum citrate. I, personally, make a great cheese sauce at a fraction of the cost of yours and most likely, equal, same or better tasting than yours as I am a chef. :)

WUH-stuh-shur sauce 😉

Someone said that you had a moment where your inner Weissman was coming out, but please don't become like him, or like anyone really, i prefer Charlie Anderson videos over almost any other cooking KZreadr. You have a vibe I like a lot.

The amount of people self patting themselves on the back in the comment section... xD

Bro did you change the thumbnail to a yellow-er cheese, then reverted it back? Your videos are awesome, you don't need to do that

the recipe link is broken

@CharlieAndersonCooking

11 ай бұрын

Ahh thanks for the heads up, I forgot to set it to public. It's fixed now!

My only question is how bad is sodium citrate for you?

@XanderL

11 ай бұрын

I believe it just breaks down into sodium and citric acid, which would make it perfectly fine.

Wuss ter sher - three short syllables. It's not rocket surgery

WOOO IM FAMOUS

I wonder if Charlie ever really tried sodium citrate? You don't actually see him taking the spoon out of the sodium citrate bag!!!

No Charlie. U are saying Worcestershire exactly the way it’s meant to have been said. Thats how I always say it so I know it’s correct.

2:38 I'm with you, I say it like that too ("wor-chest-er-shire"), on account of that being how the name of the place is spelled, Worcestershire. If people from the UK don't like it, they can bloody well change the spelling on the bottle to match the correct pronunciation, can't they? Damn Brits.

@jessl1934

10 ай бұрын

Tell me you don't live in Massachusetts without telling me

@VincentMcmanus.

10 ай бұрын

@jessl1934 if you use an umbrella where I live, we all know you're not from there

@jessl1934

10 ай бұрын

@@VincentMcmanus. woooosh

@VincentMcmanus.

10 ай бұрын

@jessl1934 you asked. And gee, I wonder where the people living in Massachusetts learned the pronunciation of Worcestershire? Could it be, le gasp! The Brits? My state of origin doesn't change a single letter of what I wrote. If the Brits want it oroniunced a certain way, they should spell it that way, otherwise, they and the people of Massachusetts can shut the f*** up about it when the rest of us pronounce it as it's spelled.

@jessl1934

10 ай бұрын

@@VincentMcmanus. I asked? Clearly you don't even know what a question is...

Guys I think it's sodium citrate.

Don't like the taste of cheese whiz or Velveeta.!! My go to cheese is " Munster" I'll take a white semi hard cheese over a semi hard yellow cheese any day on anything.!! Also, super sharp white cheddar is also excellent.!

WHY DO THE VIDEOS NOT START AT THE START. KZread WHY YOU MAKE SITE UNBEARABLE!!! Also. Nice Video. Slowly becoming, if not already my favourite cooking channel on this site ;)

0:10 "amercian cheese" is half palm oil.. wtf did you expect?

You pronounce it “wusstersheer”

Most american cooking video I've ever seen

its pronounced "wash-your-sister" sauce

You are adding more sodium citrate to American cheese? Why? It already has Sodium citrate!? Why more? What are you doing?

Let's say it together: Worst-er-shur sauce! 😂

@99baji99

11 ай бұрын

wuss-te-shur

Seems you are having some issues still with making cheese sauces in general. I think you revisited perfecting a mornay sauce (and bechamel) you would inevitably fix some of these problems. You should pretty much never have any grainy texture problems with sodium citrate. At least I never have. Unless you used way too little I can't even imagine how you would. I can only assume you're not grating the cheese down enough or not whisking them in patiently enough. Make sure everything is melted down before adding more. This is important not just for cheese sauce but a lot of emulsification recipes such as hollandaise. I've also commented it before, but your mornay sauce seemed rough in the first cheese sauce video. Should not be able to taste flour at all, should not be grainy at all. You need to add egg yolks or whole eggs to help the cheese emulsify and avoid it getting grainy. A lot of recipes incorrectly do not include eggs.

I couldn't help but notice all the people mentioning that as well. Like, how many of y'all need to say the same thing, having seen and known that others have already said it? Lol. Like they were just hoping for a shout out or something

Love your vids but this thumbnail is horrendous

@CharlieAndersonCooking

11 ай бұрын

What don’t you like about it? It’s literally just a sauce I made without sodium citrate, and then one I made with it. I put a lot of time into planning and designing my thumbnails so just curious what I could do to make them better. I thought this one was a pretty good representation of what the video is about.

@fractaltheory

11 ай бұрын

I just thought that it looked kinda gross

What if you tried to alter the dip so that it tastes more like the industrial sauce?

@CharlieAndersonCooking

11 ай бұрын

Yeah that's a good idea, I'm not sure why I didn't think of that at the time. I think I'll try to do that before the final recipe!

@stannicolae4623

11 ай бұрын

@@CharlieAndersonCooking good luck!

kzread.info/dash/bejne/polszJWgl9adl9I.html but that IS how you pronounce the sauce, from the shire of Worcester. Worcestershire sauce

Cheese wiz sauce is gross. It is a sin to put that shit on a cheesesteak.