Perfectly Melted Cheese

gruyere

I like to get creative with recipes and substitute many ingredients to make new flavors.  I recently found however that I struggled with melting hard aged cheeses while experimenting.  Asiago, parmesan, and gruyère don’t melt as well as softer cheeses and often you get a lumpy greasy mess.  This is where we borrow a technique from molecular gastronomy.  Add Food Grade Sodium Citrate.

Sodium citrate is considered an emulsifying salt.  Basically it’s an additive that reduces the cheese’s acidity, makes the proteins in the cheese more soluble, and prevents it from separating into a greasy mess.  It creates a smooth, creamy texture that will never “break.”

Perfectly Melted Cheese Dip

  • Servings: Varies
  • Difficulty: Moderate
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First bring your cold water to a simmer in a pot large enough to hold your cheese.  Add your sodium citrate to the water and allow it to dissolve.  Once that’s dissolved start adding your cheese a little at a time and blending into your water with an immersion hand blender.  You’ll want to serve your cheese immediately after it’s all melted.  Enjoy!

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Low Carb Keto Tortilla Chips

Ketogenic eating lacks a plethora of crunchy snacks.  While pork rinds, nuts and vegetables are all great snacks they can get old after awhile.  Enter the Low Carb Keto Tortilla Chips.  We were experimenting with these Mama Lupe Low Carb Tortillas one night and found they’re a fantastic product to make chips with!  They’re the lowest carb tortillas I’ve found and that means I can eat more!  (Just kidding.  Watch those macros fool!)

Low Carb Keto Tortilla Chips

  • Servings: 1
  • Difficulty: Easy
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Preheat your oven to 350 degrees.  While the oven is preheating take your pizza cutter and cut your tortillas into 8 even pieces.  (Like a pizza…)  Lightly coat a baking pan or pizza pan with olive oil.  Just a light coat!  Too much and it will absorb into your tortillas and it will be difficult to get them crispy.  Spread your tortilla wedges out on your pan.  Now sprinkle the Lite Salt over your chips to taste.  Once your oven is heated place the chips in for roughly 6-7 minutes or until you notice the edges start to brown.  Take the pan out of the oven and flip your chips over.  Bake for another 6-7 minutes or until you notice the edges browning.  Allow the chips to cool on a cookie rack.  This is important for them to crisp up and give you a nice crunchy chip.  Serve with your favorite keto friendly queso, guacamole or salsa.  Enjoy!

8 Chips:  60 Calories, 3 g Fat, 5 g Protein, 3 g Net Carbs