Watch the Modernist Technique That Turns Fancy Cheese Into ‘Velveeta’

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Modernist Cuisine at Home, the simpler follow-up to Nathan Mhyrvold's massive Modernist Cuisine, will drop on October 8, and The Wall Street Journal has a bit more about what to expect: eight pages of cheeseburger instructions, secrets of steak perfection, and as long as we're dumbing things down how to cook salmon in a toaster oven. The paper's Katy McLaughlin previewed the book and particularly liked the trick of using sodium citrate to make even the fanciest cheese Velveeta-like in texture. (Wonder if Wylie Dufresne's a fan of this trick?) Watch the video, straight ahead.

Perfectionism for Beginners [WSJ]
Earlier: Modernist Cuisine at Home Coming in October