Gone are the days of mediocre homemade nachos! Say goodbye to hard, once-upon-a-time melted cheese on your tortilla chips. And shout goodbye to Velveeta processed cheese product for your melty cheese needs. Thanks to our friends at CHOW and Modernist Cuisine we now know the secret to perfectly melting any of your favorite cheeses -- aged cheddar, gouda, swiss -- and having it stay melted long enough to make killer nachos.
Most cheeses just don't melt well; they separate into a mess of oil and unappetizing solids. While you could get fancy and make a roux (it does make a good nacho cheese), that would involve you knowing how to make a roux. Instead, just get your hands on this one ingredient and never worry about your cheese separating again. All you need is sodium citrate. (Psst, you can buy it here.)
We know sodium citrate sounds like some crazy ingredient you're trying to avoid in processed foods, but it's not. Sodium citrate is just salt with citrus in it. The food industry uses it to emulsify ice cream. And you should use it to melt your cheese. Check out the video above to see how it's done.
For more nacho ideas, check out the slideshow.
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