Stamets@lemmy.dbzer0.com to People Twitter@sh.itjust.works · 13 days agoSolitary, in factlemmy.dbzer0.comimagemessage-square56linkfedilinkarrow-up1556
arrow-up1556imageSolitary, in factlemmy.dbzer0.comStamets@lemmy.dbzer0.com to People Twitter@sh.itjust.works · 13 days agomessage-square56linkfedilink
minus-squareLinkalee@sh.itjust.workslinkfedilinkEnglisharrow-up32·13 days agoProtip: The reason Velveeta and American cheeses melt so well is because sodium citrate is added to them. You can buy this yourself as a powder, and then add it to actually-good cheeses to give them the same properties.
minus-squareRaiderkev@lemmy.worldlinkfedilinkarrow-up1·12 days agoMy buddy bought a bunch of this to make queso dip. It works well for that
Protip: The reason Velveeta and American cheeses melt so well is because sodium citrate is added to them. You can buy this yourself as a powder, and then add it to actually-good cheeses to give them the same properties.
My buddy bought a bunch of this to make queso dip. It works well for that