Password Login Cooking Note Editor Editing note: cheese-emulsion Back to note Title Description Slug Markdown Content A way to keep cheese in sauces without it getting stringy I learned this technique from youtube's famous Ethan Chelbowski. The most important part is the ratio of **10 g Corn Starch to 150 g Water**. Cacio e pepe is an example of a recipe where this comes in heady. ## Sources - [ethanchlebowski](https://www.ethanchlebowski.com/cooking-techniques-recipes/cacio-e-pepe-the-easy-way) Tags Save Loading... Image Service Image Alt / Caption / Title Upload