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A restaurant that I used to work at had an acceptable cheese sauce that was prepared in large batches and held at temp just fine throughout the day. IIRC it was provolone, american, filtered water, beer, swiss, and gouda in descending order of volume. Can't remember the exact ratios and tbh that dude would probably be pretty pissed if he knew I was handing it out, but I do understand they spent a large amount of time getting the liquid:cheese proportions just right so that it is appropriately saucelike (it came with fresh chips), cheap, and holds for at least 8 hours at ~145. I do recall that the american came in bricks and needed to be fed through a meat grinder w/ "cheese grater" attachment, so I imagine a lot of the consistency came from that. It was also a bitch to make. I guess what I'm trying to say is that it's possible, but probably not worth your time especially if you can just mix cheese, liquid, and sodium citrate together and have it work out fine.
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Apr 13, 2015 07:18
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That's why I frequently use velveeta as a cornerstone for any cheese sauce I make at home, especially if it's going with noodles or potatoes. poo poo just works and the taste activates the part of my lizard brain that says "cheese sauce." Finding out about evaporated milk being a kind of idiot-proof liquid for cheese sauces was also a huge boon. Combine the two and you can just add whatever amount of any other cheeses and it'll come together effortlessly.
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Apr 13, 2015 08:16
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Back in the day we engineered an unbreakable cheese sauce for our chili dogs; we used a mix of agar and xanthan gum.
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Apr 13, 2015 15:27
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xanthan alone should work. It can keep a butter sauce from breaking in a hot well for hours.
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Apr 13, 2015 15:30
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Republicans posted:That looks promising, ordered myself some sodium citrate to try it out. The sauce we use now uses powdered alfredo sauce mix as the thickener/emulsifier but at best the result is more of a mornay than the ooey-gooey kind of cheese sauce you want over fried potatoes. It also discolors very quickly, but I owe that to the harsh heat of the steam table so I also ordered a cute little 1.5qt slow cooker and I'll see how that works. Republicans posted:That's why I frequently use velveeta as a cornerstone for any cheese sauce I make at home, especially if it's going with noodles or potatoes. poo poo just works and the taste activates the part of my lizard brain that says "cheese sauce." Finding out about evaporated milk being a kind of idiot-proof liquid for cheese sauces was also a huge boon. Combine the two and you can just add whatever amount of any other cheeses and it'll come together effortlessly. You can turn any other kind of cheese into "processed cheese" with sodium citrate, then it will melt just as well. You're going to also want iota carrageenan if you want to keep it stable for more than one day. Turkeybone posted:Back in the day we engineered an unbreakable cheese sauce for our chili dogs; we used a mix of agar and xanthan gum. I remember this ridiculous adventure! Sodium citrate is probably better but making cheese fluid gel was hilarious.
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Apr 13, 2015 15:31
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Republicans posted:That's why I frequently use velveeta as a cornerstone for any cheese sauce I make at home, especially if it's going with noodles or potatoes. poo poo just works and the taste activates the part of my lizard brain that says "cheese sauce." Finding out about evaporated milk being a kind of idiot-proof liquid for cheese sauces was also a huge boon. Combine the two and you can just add whatever amount of any other cheeses and it'll come together effortlessly. Are you American? What does Velveeta cost there? I was thinking about making a velveeta-based cheese sauce, but a tiny brick of it, 400g I think, is almost $10 in Canada, so gently caress that. It doesn't seem like a price point that's suitable to flinging around willy-nilly for making ooey-gooey cheese sauces.
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Apr 13, 2015 15:39
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CommonShore posted:Are you American? What does Velveeta cost there? I was thinking about making a velveeta-based cheese sauce, but a tiny brick of it, 400g I think, is almost $10 in Canada, so gently caress that. It doesn't seem like a price point that's suitable to flinging around willy-nilly for making ooey-gooey cheese sauces. I could get 32 oz (nearly 1 Kg) delivered for about five or six dollars from the grocery store nearest me.
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Apr 13, 2015 15:43
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EAT THE EGGS RICOLA posted:You can turn any other kind of cheese into "processed cheese" with sodium citrate, then it will melt just as well. You're going to also want iota carrageenan if you want to keep it stable for more than one day. aww :3 Yeah the other nice thing was having xanthan around to save my butter sauces when I made them lovely/ it got too hot or whatever.. just a pinch in a pinch!
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Apr 13, 2015 15:57
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CommonShore posted:Are you American? What does Velveeta cost there? I was thinking about making a velveeta-based cheese sauce, but a tiny brick of it, 400g I think, is almost $10 in Canada, so gently caress that. It doesn't seem like a price point that's suitable to flinging around willy-nilly for making ooey-gooey cheese sauces. Like Safety Dance said it's about six bucks for a 2lb brick. Do you guys not have some cheaper local equivalent? If any other country than the United States could support a market for pasteurized processed cheese food product it's Canada. Hell there's off-brand versions of velveeta down here, even in restaurant supply warehouses in 5lb loaves.
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Apr 13, 2015 16:12
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Cheese prices are all insane in Canada, and have been for some time. It's actually a semi-political thing here in the last few years. Google results for Canadian cheese smuggling
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Apr 13, 2015 16:13
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JawKnee posted:Cheese prices are all insane in Canada, and have been for some time. It's actually a semi-political thing here in the last few years. Welp, that's what you get for living in a socialist hell hole where the government and not the free market decides how much things should cost. Now if you'll excuse me all this cheese talk has made me parched for an American soda made with only the finest high fructose corn syrup and not sugar for some reason that escapes me.
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Apr 13, 2015 16:31
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Republicans posted:Like Safety Dance said it's about six bucks for a 2lb brick. Do you guys not have some cheaper local equivalent? If any other country than the United States could support a market for pasteurized processed cheese food product it's Canada. Hell there's off-brand versions of velveeta down here, even in restaurant supply warehouses in 5lb loaves. There really isn't, you can buy velveeta but like he said, it's $10 for a pound or less. You'd be better off just making your own with real cheese and sodium citrate.
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Apr 13, 2015 16:53
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Republicans posted:Welp, that's what you get for living in a socialist hell hole where the government and not the free market decides how much things should cost. Now if you'll excuse me all this cheese talk has made me parched for an American soda made with only the finest high fructose corn syrup and not sugar for some reason that escapes me. You can get mexican coke here for cheaper then regular coke! And it's so much better.
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Apr 13, 2015 23:02
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goodness posted:You can get mexican coke here for cheaper then regular coke! And it's so much better. Canadian coke is also made with real sugar.
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Apr 13, 2015 23:30
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Oh Canada http://www.cbc.ca/m/news/health/why-coke-is-lowering-its-sugar-levels-in-canada-1.2961029
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Apr 13, 2015 23:36
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An old place used to make five gallon batches of cheese sauce that never once broke, just built on a base of milk and cream with plenty of american cheese.
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Apr 14, 2015 02:56
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Arnold of Soissons posted:I've been ordering burgers with fried eggs on for ages, because it's delicious True. I'm a sucker for a little peanut butter on a -good- burger as well. Toasted bun, bit of peanut butter on the bottom, slap a good burger with a bit of char for texture on it so it melts like peanut sauce. Solid food.
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Apr 14, 2015 03:21
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Psychobabble posted:An old place used to make five gallon batches of cheese sauce that never once broke, just built on a base of milk and cream with plenty of american cheese. This is mostly because your velveeta already has all the ingredients in it to be a processed cheese thing. You are just adding more cheese but not enough to break that already formidable cheese gel, just stretch it a bit. Errant Gin Monks fucked around with this message at 19:01 on Apr 14, 2015 |
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Apr 14, 2015 08:03
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Republicans posted:Welp, that's what you get for living in a socialist hell hole where the government and not the free market decides how much things should cost. Now if you'll excuse me all this cheese talk has made me parched for an American soda made with only the finest high fructose corn syrup and not sugar for some reason that escapes me. Actually they started selling versions with sugar, because that's what people wanted and the free market system is cool like that.
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Apr 14, 2015 20:01
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In limited supply so you get hooked on the stuff
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Apr 14, 2015 20:07
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I'm thinking a buying an Anova immersion circulator for my house. Any opinions on it?
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Apr 14, 2015 20:53
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Errant Gin Monks posted:I'm thinking a buying an Anova immersion circulator for my house. Any opinions on it? Love mine, it's the silliest kitchen gadget I've ever bought but I use it at least twice a week. Or did, up until last week when the temperature sensor broke, but Anova sent me a prepaid shipping label to send the broken one back to them and the new one they sent me should be dropped off by the Fedex guy today. It's just wonderful for eggs and meat of all sorts. There's an SA thread: http://forums.somethingawful.com/showthread.php?threadid=3573640
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Apr 14, 2015 21:12
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RIP Homaru Cantu
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Apr 15, 2015 17:59
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tsa posted:Actually they started selling versions with sugar, because that's what people wanted and the free market system is cool like that. That was just me poking fun at America's own dumb market manipulation via tariff and subsidy. Edit: drat, this sodium citrate doesn't gently caress around. 2 teaspoons are holding 12 ounces each of cheese and water wonderfully. Gonna see how it lasts in a crock pot overnight. Republicans fucked around with this message at 06:05 on Apr 16, 2015 |
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Apr 16, 2015 04:30
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Last day at Old Job. Learned lots at Old Job. Lots of turnover at Old Job, so by the end of things there was nobody who really knew me to flour me which felt kinda lovely except the "line supervisor"--who isn't really but w/e long story, who is the only person left on staff with more tenure than me, who didn't know "flouring" was a thing because Old Job was his only food job and nobody in evenings got floured--slipped me a dubsack by way of thanks. By the standards of this dang dumb lifetime, I'm gonna call that a win. If only because I can't be bothered to keep score. current status: looking forward to New Job. Republicans posted:That was just me poking fun at America's own dumb market manipulation via tariff and subsidy. It still can be. Willie Tomg fucked around with this message at 07:28 on Apr 16, 2015 |
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Apr 16, 2015 07:15
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Turkeybone posted:RIP Homaru Cantu goddammit everything about this is tragic. By coincidence I had the privilege of eating a plate at Trotter's back when he was there, not that I was old enough at the time to really appreciate it. Homie had all the hallmarks of manic tendencies, though. Everyone please remember obsessions != life, and to talk things out when they seem too daunting, thanks. 
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Apr 16, 2015 07:27
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I've been curious about restaurant supply. Are the items you get from them typically something like a Costco/Kirkland style sized load of a thing a customer like me would know by name, or is it generic / offbrand versions that supplier makes themselves (or both?)?
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Apr 16, 2015 07:38
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At least in the US, nearly all of those thing are manufactured in the same factory, then different labels are slapped on the package. Hence, Trader Joe's entire business model. Restaurant depot wherever is the same poo poo as everywhere else, different label and different portions, same poo poo.
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Apr 16, 2015 07:53
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Basically it's all the same poo poo. Prices vary based on overhead and what they can get away with. You will recognize this like Tyson, Pilgrims Pride, Heinz, Kraft etc etc, especially in the condiments areas. You can also get like 20 lbs bags of ghirardelli chocolate and other name brand specialty stuff at restaurant depot. On a much sadder note, RIP Homaru. I'm sad your business difficulties probably contributed to a life ended too soon. I wish I could have visited Chicago again to check out your places.
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Apr 16, 2015 08:09
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nuru posted:I've been curious about restaurant supply. Are the items you get from them typically something like a Costco/Kirkland style sized load of a thing a customer like me would know by name, or is it generic / offbrand versions that supplier makes themselves (or both?)? They'll generally have house brands that vary in name depending on the product as well as more well known brands. You can get Heinz ketchup as well as whatever the hell they named their ketchup, for example.
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Apr 16, 2015 08:09
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nuru posted:I've been curious about restaurant supply. Are the items you get from them typically something like a Costco/Kirkland style sized load of a thing a customer like me would know by name, or is it generic / offbrand versions that supplier makes themselves (or both?)? Restaurants, depending on size/quality/savvy, will have a few to many, many suppliers. Sysco is one of the more common big generic suppliers, where everything comes in white boxes with blue letters. You can get name brands *I guess*, but for the most part everything is just whatever generic. Some stuff you'll find in stores as well, like D'Artagnan products, and then high end specialty stuff will be brands you may or may not know (probably not), but expensive nice quality things and not in giant tubs. But like, you can buy a 50# box of potatoes for $20. 50# bag of onions for $15. Anytime I have to pay $2 for a bunch of herbs, I cringe.
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Apr 16, 2015 14:39
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Just had a really good interview for a little spot in Brooklyn. They were basically like " we just opened, and our chef is a huge dickhead/not working out and we are parting ways. He just gave a months notice." To which I said "great, I have to give a months notice too, and I got my current job replacing a dickhead chef, because I don't roll that way." It's basically a small scale version of what I'm doing now, without have to be in charge of a separate bar, a catering operation, and a private dining room. As soon as I left there, got onto the subway, got to the farmers market she had already talked to her partner and emailed me telling me in lieu of a tasting (because I'm busy as poo poo this week) they are just going to discretely come into my current place and eat tonight, so we can get this ball rolling. Ready to retire to brooklyn...
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Apr 16, 2015 17:04
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cods posted:Just had a really good interview for a little spot in Brooklyn. They were basically like " we just opened, and our chef is a huge dickhead/not working out and we are parting ways. He just gave a months notice." To which I said "great, I have to give a months notice too, and I got my current job replacing a dickhead chef, because I don't roll that way." Scrub teir, don't you know you need to give at least 4 years notice before you leave a place? Seriously though good luck man. If it makes you happy I hope it works out for you!
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Apr 16, 2015 17:37
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I'm excited to find out which one and then develop some obscene made up intolerance and come eat there!
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Apr 16, 2015 20:49
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Allergy to oxygenated solids
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Apr 16, 2015 20:51
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I'm excited to find out where and harass you to use my company's wines.
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Apr 16, 2015 21:03
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Yeah I need to find out as we'll so when go on my next NYC trip i can haven mutiple food allergies and demand food created with ingredients I brought myself.
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Apr 16, 2015 21:09
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Errant Gin Monks posted:Yeah I need to find out as we'll so when go on my next NYC trip i can haven mutiple food allergies and demand food created with ingredients I brought myself. ...topped with a fried egg.
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Apr 16, 2015 21:25
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I only eat pork, so I'll need bacon on everything, tia.
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Apr 16, 2015 21:32
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bloody ghost titty posted:I'm excited to find out which one and then develop some obscene made up intolerance and come eat there! I got a really seriously baller ticket the other night that retroactively cleansed the memory of a few "allergic" customers. Dude walks up to the host stand and says, straight up, "I'm going in for a heart transplant tomorrow. I can't have any salt whatsoever. But I want all the butter and fat you can give me." Yes, sir. Yes we can do that for you. One unseasoned butter-seared ribeye steak with a side of honey butter coming up. God bless. 
Willie Tomg fucked around with this message at 21:35 on Apr 16, 2015 |
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Apr 16, 2015 21:33
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