Molecular Mac & Cheese in a certain shade of orange

What? Molecular macaroni and cheese? Yet another macaroni and cheese recipe! Yes! If you like to experiment and spice up your weeknight dinners, this is a fun recipe to try. But it’s really delicious too! And you don’t need a roux! Yay that rhymes 🙂 What makes this mac and cheese recipe “molecular” is the use of a molecular or modernist technique of emulsifying sauces (cheese sauces in particular) with sodium citrate. It’s a salt that comes from citric acid. Citrate itself is an intermediate in the citric acid cycle and thus is involved in the metabolic processes of aerobic organisms. If you majored in science, like I did, you would know citrate intimately, and if you finished a masters in biochemistry like I did, you would know it even more intimately as a friendly metabolite. Add on a sodium ion via bicarbonate and you get sodium citrate, which is nothing to fear. At least I don’t. It’s in our bodies even if you don’t use techniques from modernist cuisine.

Swedish-style Meatballs with Eggnog

To celebrate the New Year, I had some eggnog, but had some left over. What can I do with leftover eggnog? Didn’t feel like drinking anymore of it since it is sweet and rich and wanted to avoid such things for a while, so, inspired by The Food In My Beard’s Beef StrogaNog, I decided to make Swedish Meatballs with Eggnog.