Are your homemade nachos lumpy, clumpy, and greasy? Maybe you’ve been making nachos wrong your entire life, but once you learn a few pointers, you can start serving up heaps of cheesy goodness.
Here are some common mistakes people make when making nachos…
According to Redditors, the key to making perfectly smooth and creamy nacho cheese sauce is sodium citrate . As one advocate puts it,
“It keeps melted cheeses from breaking, basically turning everything into Velveeta.”
This secret ingredient may sound a bit off-putting thanks to its name, but Huffington Post reports that
“[It’s] just a form of salt that works as an emulsifier.”
And this magical ingredient prevents cheese from separating, which can create a greasy, clumpy mess. Consider us sold.
As tempting as it may be to upgrade your nacho cheese sauce with fancy options like aged sharp cheddar, it’s not a great idea if you want creamy consistency.
For a nice and gooey nacho cheese, you need to stick to softer cheeses that contain plenty of moisture: think mild cheddar or jack cheese, both of which were made for melting. Aged cheeses like Parmesan and extra-sharp cheddar tend to be crumbly, which can lead to a grainy texture.
Thankfully, there’s a way to get the very best of both worlds – a nice melty cheese that still packs a wallop of taste. According to the website Kitchen Conundrums, you just need to use those crumbly cheeses in moderation. For example, combining 2 cups of softer cheese with 1/2 cup of aged cheese will give your sauce a flavor boost without sacrificing the consistency.
Keep watching to see The Mistakes Everyone Makes When Making Nacho Cheese.
#NachoCheese #Cheese #Mistakes
Not using this ingredient | 0:00
Using the wrong cheese | 0:45
Using pre-shredded cheese | 1:24
Flavor enhancer, anyone? | 1:41
Making the roux wrong | 2:12
Too much heat | 3:01
Leaving out cheese powder | 3:41
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