Mandarbmax@lemmy.world to Curated Tumblr@sh.itjust.worksEnglish · 3 months agoAmerican cheeselemmy.worldexternal-linkmessage-square77fedilinkarrow-up1417arrow-down121
arrow-up1396arrow-down1external-linkAmerican cheeselemmy.worldMandarbmax@lemmy.world to Curated Tumblr@sh.itjust.worksEnglish · 3 months agomessage-square77fedilink
minus-squareSemi-Hemi-Lemmygod@lemmy.worldlinkfedilinkEnglisharrow-up6arrow-down3·3 months agoIt’s full of emulsifiers and nearly flavorless so it can also make sauces super creamy
minus-squareMelodiousFunk@slrpnk.netlinkfedilinkEnglisharrow-up11·3 months 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-up14·3 months agoI can find american cheese a lot easier than I can find sodium citrate
minus-squareMelodiousFunk@slrpnk.netlinkfedilinkEnglisharrow-up5·3 months agoTrue. But now you have options.
minus-squareweariedfae@lemmy.worldlinkfedilinkEnglisharrow-up4·3 months 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-up2·3 months agoPretty much. Just pointing out that you don’t need to cut your sauce with American to make it gooey.
minus-squareDabundis@lemmy.worldlinkfedilinkEnglisharrow-up4·3 months 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-down1·3 months 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.