Made the Kenji’s broccoli cheese soup tonight (https://www.seriouseats.com/broccoli-cheddar-cheese-soup-food-lab-recipe ) and it while incredibly tasty, it was very gritty. Can’t figure out why and hoping someone had an idea where I went wrong.
by ZuesVSTitans
3 Comments
Most likely candidate is if you overheat the cheese it breaks and curdles. But even that gets handled by a strong enough blender. And the instructions are to add the cheese without heat
Pick up some sodium citrate – you’ll never have this problem again. Adding just a little to anything with melted cheese will prevent the cheese from curdling/separating/going grainy.
“soup boiled is soup spoiled”
You broke the soup. Cooler temps next time. Slow and steady.