I love cooking, and I cook every day for me and my wife (home office since 2008 helps there), and I love hearing about new things. I have the book “The Science of Cooking” which was fascinating.
I love cooking, and I cook every day for me and my wife (home office since 2008 helps there), and I love hearing about new things. I have the book “The Science of Cooking” which was fascinating.
Or if you have citric acid (found with canning supplies sometimes used for removing hard water scale), you can mix it and baking soda into your liquid (milk will get really foamy!). You only need like 1/4tsp of each to be effective for a pan of Mac and cheese. The actual ratio I found is 2.1g to 2.5g, but it’s not going to matter.
I did this to some made from scratch restaurant mac and cheese that turned into an oily mess when I tried to reheat it, and it worked great!