Alka-Seltzer can significantly improve homemade mac and cheese by preventing the cheese from curdling. Made from baking soda and citric acid, it produces sodium citrate, which helps emulsify the cheese, resulting in a smooth sauce rather than a curdled mess. When added to water and allowed to fizz, the tablet’s components interact with the cheese, breaking up calcium deposits and creating a more consistent texture. Cooking with this method allows for decadently creamy mac and cheese that rivals restaurant quality.
Popping a pill into the pot you use to make cheese sauce on your stovetop will help keep cheese intact. Instead of a separated, curdling batch of oil and cheese, you will be stirring a smoother, creamier sauce.
The two chemicals come together to build an emulsifying salt known as sodium citrate. It's a bit of a chemistry lesson in your kitchen, but adding the tablet to water, letting the fizz settle, then getting to work creating sauce will have you on your way to better-tasting bowls.
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