Mandarbmax@lemmy.world to Curated Tumblr@sh.itjust.worksEnglish · 1 month agoAmerican cheeselemmy.worldimagemessage-square78fedilinkarrow-up1423arrow-down121
arrow-up1402arrow-down1imageAmerican cheeselemmy.worldMandarbmax@lemmy.world to Curated Tumblr@sh.itjust.worksEnglish · 1 month agomessage-square78fedilink
minus-squareSemi-Hemi-Lemmygod@lemmy.worldlinkfedilinkEnglisharrow-up6arrow-down3·1 month agoIt’s full of emulsifiers and nearly flavorless so it can also make sauces super creamy
minus-squareMelodiousFunk@slrpnk.netlinkfedilinkEnglisharrow-up11·1 month agoYou can add sodium citrate and milk to just about any cheese to make it melt smoother if you want. Skip adding American entirely.
minus-squareSemi-Hemi-Lemmygod@lemmy.worldlinkfedilinkEnglisharrow-up14·1 month agoI can find american cheese a lot easier than I can find sodium citrate
minus-squareMelodiousFunk@slrpnk.netlinkfedilinkEnglisharrow-up4·1 month agoTrue. But now you have options.
minus-squareweariedfae@lemmy.worldlinkfedilinkEnglisharrow-up4·1 month agoAren’t you just describing more or less how they actually make American cheese? Real cheese (cheddar and ?) mixed with curd and emulsifiers.
minus-squareMelodiousFunk@slrpnk.netlinkfedilinkEnglisharrow-up2·1 month agoPretty much. Just pointing out that you don’t need to cut your sauce with American to make it gooey.
minus-squareDabundis@lemmy.worldlinkfedilinkEnglisharrow-up4·1 month agoAmerican is so mild that an even somewhat flavorful cheese will overpower the hell out of it. I’m not worried about a single slice of american diluting my cheese sauce. Not to any perceptible degree, anyway.
minus-squareBearOfaTime@lemm.eelinkfedilinkEnglisharrow-up2arrow-down1·1 month agoAgain, that would be “American Cheese Food Product” which is right on the Kraft label. And that shit never crosses my threshold.
It’s full of emulsifiers and nearly flavorless so it can also make sauces super creamy
You can add sodium citrate and milk to just about any cheese to make it melt smoother if you want. Skip adding American entirely.
I can find american cheese a lot easier than I can find sodium citrate
True. But now you have options.
Aren’t you just describing more or less how they actually make American cheese? Real cheese (cheddar and ?) mixed with curd and emulsifiers.
Pretty much. Just pointing out that you don’t need to cut your sauce with American to make it gooey.
American is so mild that an even somewhat flavorful cheese will overpower the hell out of it. I’m not worried about a single slice of american diluting my cheese sauce. Not to any perceptible degree, anyway.
Again, that would be “American Cheese Food Product” which is right on the Kraft label.
And that shit never crosses my threshold.