I’m so excited to show you the first episode of MDRN KTCHN, a new cooking show that I’m hosting for CHOW.com, showing off the culinary innovations and food hacks of the Modernist Cuisine lab. In this episode, I explain how to give Velveeta-like meltability to the flavorful cheeses you know and love. This technique comes from Modernist Cuisine at Home, which devotes an entire chapter to recipes centered around this technique. Just last night, I used this cheese hack to create a mac and cheese sauce from smoked gouda and sharp cheddar – cheeses that would have otherwise melted into an oily mess.
We’ll be releasing new MDRN KTCHN videos every Sunday, so check back often. I’ve also got a few other CHOW videos online, including Mind-Blowing Microwaved Boxed Cake, Crispy Korean-Style Fried Chicken Wings, and How to Carbonate Fruit with a Whipping Siphon.
5 comments on “How To Make Perfectly Melting Cheese–Introducing MDRN KTCHN!”
i’ve finished building your make project immersion circulator today, and i have ran into a problem i was hopping you could help me with. My PID won’t allow me to set a temp higher than 40 celcius …..i was wondering if you knew how to fix this problem?…..it would be greatly appriciated
Everything is very open with a very clear clarification
of the challenges. It was really informative. Your site is very useful.
Many thanks for sharing!
Good post. I will be dealing with some of these issues as well..
So sorry you may miss the workshop!
Souls in the Waves
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