Tue, Dec-30-14, 23:15
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Senior Member
Posts: 403
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Plan: General
Stats: 214.0/206.8/192.6
BF:
Progress: 34%
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Originally Posted by Nancy LC
Yes, I think I posted it at one point. Bought a really big bag of the citric acid too, but haven't ever made it. Did you try it?
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Yes. It works, hence posting it. Why, where did you find the stoichiometry? I ran the equation after finding the Modernist Cuisine blog whilst researching flourless queso recipes and it's mention of sodium citrate being the salt of citric acid. Then I found I reinvented the wheel after the fact... 
Quote:
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Originally Posted by Meme#1
I have just one question.
Why do you have a knife taped to a hamster?
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Because it's my totally awesome Hamster Fighting Machine. You know where to look it up. (: Just tell me you know a 90s Photoshop job when you see one, as opposed to the last person on here who asked the same question and then accused me of animal cruelty like a moron.
Why do you have an avatar so small as to be unintelligible?
Quote:
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Originally Posted by Bonnie OFS
One thing I miss is white sauce, to which I'd often add cheese. I'll try this - it may be a good substitute.
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If you can afford the calorie/carb count, I say give it a try. I think you'll be pleasantly surprised. I know I have; it even works with extra sharp cheddar. Granted, so far I've stuck with Tillamook blocks...
You should be able to find pure citric acid either in the canning section of your local whatever-mart or natural foods store. Calling around definitely saves time and fuel here.
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