No Such Thing As A Fish
579: No Such Thing As Indiana Jones And The Rare Burrito
Apr 17, 2025
Dive into the science of nachos as the hosts decode the delicious wonders of sodium citrate's effect on cheese. Enjoy humorous tales about the origins of nachos and burritos, sprinkled with cultural quirks. Explore the soothing realms of noise—white, pink, and brown—and their impact on relaxation. Journey through Australia with historical anecdotes, plus a playful look at family dynamics in low-tier football teams. Expect whimsy in art, design, and the delightful complexities of communication!
54:48
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Quick takeaways
- Sodium citrate significantly enhances cheese meltiness by replacing calcium ions, showing its versatility in culinary applications like nacho cheese.
- The invention of nachos in 1943 by Ignacio Anaya highlights the creative improvisation that led to this beloved snack in American cuisine.
Deep dives
The Science of Melty Cheese
Sodium citrate, a compound used to enhance the meltiness of cheese, functions by replacing calcium ions that typically hold cheese proteins together. This process creates a smoother texture, making cheese not only easier to melt but also to use in dishes like nacho cheese. Experiments showcased in the podcast demonstrate that any cheese can be turned into a melty version by adding sodium citrate, highlighting its versatility. Additionally, sodium citrate has other uses, such as being found in blood thinners and supplements that can aid muscle recovery by lowering acidity.
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