Comments by "LancesArmorStriking" (@LancesArmorStriking) on "Silky stovetop mac u0026 cheese with crunchy topping" video.

  1. Question for any cheese scientists out there: I notice that whenever I use sodium citrate on cheese, it (big surprise) breaks down. This is great for texture and mixing different types of cheese, but also strips the cheeses of their original properties. Is there a way to theoretically turn (for example) grated mozzarella and havarti into sauce, but also keep their stretch?
    1
  2.  @Elementtx1021  https://www.indeed.com/q-Cheese-Scientist-jobs.html
    1