Cheddar dip
This cheddar dip employs a blend of culinary science and straightforward cooking, utilizing sodium citrate for a silky-smooth texture and iota carrageenan for textural stability. Perfect for chips, vegetables, or as a luxurious drizzle over nachos.
Method
Start by prepping the ingredients: measure the dry and liquid components and grate the cheese.
Combine water and wine in a saucepan.
Heat the liquid to 70°C/158°F.
Add the salt and sodium citrate to the mixture.
Sodium citrate
This serves as an emulsifier, ensuring that the fats and liquids in the cheese blend together seamlessly, resulting in a smoother, non-greasy texture for your dip.
Very slowly incorporate the iota carrageenan while continuously whisking.
Seaweed
Iota carrageenan is extracted from seaweed and stabilizes the texture and imparts a gel-like consistency to the dip, which helps maintain its quality even when cooled and reheated.
Reduce heat to low/medium and incorporate the cheeses.
All done! Adjust seasoning with extra salt, if necessary.
This dip reheats excellently, making it ideal for preparing several hours or even a day in advance. Store it in the refrigerator, and when you're ready to serve, simply add a splash of water and reheat it in a saucepan.
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