Gravy's Cooking Thread

Palum said:

So after trying sodium citrate I believe in science now. I made a cheese sauce with a block of pepper jack and one of sharp white cheddar. Pepper jack basically got way overshadowed in the flavor but overall it was delicious.

What really makes me upset is how shitty jarred queso from the store is, even more boutique brands. I can just take legitimately good cheese and turn it into a sauce now.

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Well you can do the same thing with making a roux but the citrate is game genie level shit. Just 10 times easier if you're making a nacho cheese sauce or even stove top mac and cheese. And that's what's in all the boxed pouch goo.

What did you put on your nachos?

Rib roast turned out great. The potato gratin probably needed to cook a little bit longer, but it was getting late. I guess the benefit of that though is it'll reheat really well, and not be overdone. All in all I think it was a pretty wonderful Christmas meal. Reverse sear really is the ticket. I put a little bit of smoke on the gas grill I just tossing some pellets and those little briquettes into one of those boxes, and I didn't overpower anything but it gave up nice grilled flavor.