interestingasfuck

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interestingasfuck

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NaCHO (startrek.website)

submitted 11 months ago* (last edited 11 months ago) by [email protected] to c/[email protected]

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[–] [email protected] 4 points 11 months ago* (last edited 11 months ago) (1 children)

There is no sodium citrate in a proper swiss fondue afaik.

[–] [email protected] 5 points 11 months ago* (last edited 11 months ago) (1 children)

It's just a form of citric acid -- if you put lemon juice or wine in (which a lot of recipes, including the one my swiss grandfather uses, do) then you get the same result.

[–] [email protected] 2 points 11 months ago* (last edited 11 months ago)

I don´t think wine melts cheese just like the salt sodium citrate but the acid from the wine combined with the extra alcohol from the Kirschwasser also solves the problem :)