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(Belgium) cannot find sodium citrate (for mac & cheese) 🧀 (belgae.social)
submitted 1 month ago by to c/cooking@mander.xyz
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cross-posted from: https://belgae.social/post/2229041

I found only two sources in Brussels for “citrate de sodium”:

  • pharmacy: €50 for 250g
  • in a packet of lemon chicken flavoring in an Asian shop

I’m not going to pay €50 to a pharmacist in order to make a smoother macaroni and cheese. I’m also not interested in bringing in flavored Asian sauces. One option would be to go to the American section of a large grocery store and buy a Kraft mac & cheese kit. Fuck that. I boycott Kraft Heinz. Probably would not find Velvita, but if I did it’s a bit off to be making mac & cheese from scratch and then having to resort to a kit of sorts anyway.

Is there a better option?

It seems fondu with cheese is a thing here. How are people emulsifying their cheese for that?

Update: it’s apparently European additive “E331” which groups 3 different things. Are they about the same for emulsifying cheese? Note as well that it’s not in the emulsifier grouping of additives for some reason.

Should I try a vet?

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[–] 4 points 1 month ago* (last edited 1 month ago)

Hi!

you can order it at meilleur du chef, they have the louis francois brand which I use in the restaurant. https://www.meilleurduchef.com/fr/achat/patisserie/ingredients/conservateur/lfr-citrate-trisodique.html

For cheese fondues it's usually white wine warmed to scalding with either some acid (vinegar, lemon juice, gastric, verjus, whatever) or some alcohol (cognac or something 40% ish) and then whisk in the cheeses bit by bit until emulsified. If it's 'wet' cheese most add a little starch. Not really my cuisine though so maybe there are other tricks.

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