Sodium citrate, an emulsifying salt, is all you need to transform a tasty block of real cheese into a creamy cheese sauce. Scott Heimendinger, the director of applied research at Modernist Cuisine, explains the process in the video above, which is part of a new series from CHOW called MDRN KTCHN. It's pretty intriguing!
→ Get the full recipe: Perfectly Melting Cheese RecipeWould you ever try this recipe at home? Related: Ready to Melt: How to Make American Cheese (Image: Albert Michael Cutri/Shutterstock)
→ More about the series: Watch Our New Video Series MDRN KTCHN! at CHOW