To be fair to American cheese, I think the fact that the only thing anyone says about it is that it’s not legally cheese gives people the impression it’s spooky chemicals. It’s really not so bad. Here’s the recipe:
8 ounces solid mild cheddar
¼ cup nonfat milk powder
2 tablespoons tapioca starch
⅜ teaspoon salt
2 tablespoons butter
¼ cup dry white wine
¼ cup water
Ive grown to really enjoy Kraft singles on burgers and grilled cheese over the last several years. I come from the land of Tillimook cheese but personally can’t stand it on the above mentioned items because it’s just so damned greasy when you melt it and waters down the taste of everything else with grease flavor.
Well maybe i need to try cheddar made outside of the US on a burger to see how I like it. Kraft cheese is American cheese so I thought you meant the “style” of cheese not the country of origin. From what I’ve heard, Tillamook cheese is pretty popular in a lot of places though
In my experience, there’s not much reason to try a burger outside the US.
Tillamook is my go-to brand, by the way. Their ice cream is unbeatable, especially their Sea Salt & Honeycomb Toffee, which is the most amazing ice cream I’ve ever tasted.
I also don’t love a sweaty cheese on my burger, even if it’s Tillamook.
Tillamook and Umpqua (another local brand) are my go-to for ice cream, I just don’t care for their cheddar when it’s cooked on burgers though I do like the shredded version on pasta. Their cheddar is great on sandwiches though!
You mean an LLM can be wrong? Ya don’t say. You’re actually demonstrating the issue that I have… Since LLMs take their data from shit people say, it thinks American cheese = Kraft Singles, because that’s what people seem to think. Whether or not is true is irrelevant to it.
No label in that photo btw. Read a label itself.
From the wiki:
Kraft Singles do not qualify for the “Pasteurized Process Cheese” labeling,[4] as the percentage of milkfat in the product that comes from the added dairy ingredients is greater than 5%. Kraft had used label “Pasteurized Process Cheese Food”, which allows for a greater percentage of added dairy, until the FDA gave a warning in December 2002 stating that Kraft could not legally use that label any longer due to a formulation change that replaced some of the non-fat milk in the recipe with milk protein concentrate, which is not a permitted additive. Kraft complied with the FDA order by changing the label to the current “Pasteurized Prepared Cheese Product”.[5] Kraft Singles contain no vegetable oil or other non-dairy fats.[6]
You might want to reconsider the first part. While you don’t want parm to be the primary cheese, a little parm added to homemade Mac and cheese really steps it up.
You mean like mixing citric acid which is usually obtained from a fungus and sodium bicarbonate? That reaction creates CO2 gas the carbonate part of sodium bicarbonate. That leaves only the sodium after it bonds to the citrate ion which leaves extra H2O behind which is just water. That? But you could do all sorts of other reactions to get the sodium to come off something else.
even as an american, american cheese is disgusting.
I can taste the emulsifier they add to it so it “melts” nicer.
I will disagree with pasta and cheddar, though. Mac and Cheese is wonderful. (well. from scratch mac and cheese. blue boxes need not apply)
Kraft Singles aren’t American Cheese (like literally, they’re legally not allowed to call it that). I wish people would stop associating the two.
Actual good American cheeses exist. A favorite of mine is Cooper Sharp American.
Kraft singles are the standard “American cheese”, which is legally not actually cheese.
But yes, there are plenty of other perfectly good cheeses made in America. I think the US is best known for Vermont cheddar.
To be fair to American cheese, I think the fact that the only thing anyone says about it is that it’s not legally cheese gives people the impression it’s spooky chemicals. It’s really not so bad. Here’s the recipe:
8 ounces solid mild cheddar
¼ cup nonfat milk powder
2 tablespoons tapioca starch
⅜ teaspoon salt
2 tablespoons butter
¼ cup dry white wine
¼ cup water
In the US perhaps. Outside of the US it is mostly known for those Kraft singles.
I was with them till you hit me “you don’t like grandma Emma’s mac n cheese?”.
There is a time and place for Kraft mac & cheese.
yhea, and it is making it with real cheese.
Ive grown to really enjoy Kraft singles on burgers and grilled cheese over the last several years. I come from the land of Tillimook cheese but personally can’t stand it on the above mentioned items because it’s just so damned greasy when you melt it and waters down the taste of everything else with grease flavor.
That “grease” is noting but butterfat, which in my opinion has a very nice flavor.
I’m confused, both of those are American cheese.
i meant American and American, not as cheese singles that is barely legally cheese
Well maybe i need to try cheddar made outside of the US on a burger to see how I like it. Kraft cheese is American cheese so I thought you meant the “style” of cheese not the country of origin. From what I’ve heard, Tillamook cheese is pretty popular in a lot of places though
In my experience, there’s not much reason to try a burger outside the US.
Tillamook is my go-to brand, by the way. Their ice cream is unbeatable, especially their Sea Salt & Honeycomb Toffee, which is the most amazing ice cream I’ve ever tasted.
I also don’t love a sweaty cheese on my burger, even if it’s Tillamook.
Tillamook is good quality, but their cheese is so sweet.
Tillamook and Umpqua (another local brand) are my go-to for ice cream, I just don’t care for their cheddar when it’s cooked on burgers though I do like the shredded version on pasta. Their cheddar is great on sandwiches though!
It’s literally not, go read the label again.
You mean an LLM can be wrong? Ya don’t say. You’re actually demonstrating the issue that I have… Since LLMs take their data from shit people say, it thinks American cheese = Kraft Singles, because that’s what people seem to think. Whether or not is true is irrelevant to it.
No label in that photo btw. Read a label itself.
From the wiki:
https://en.wikipedia.org/wiki/Kraft_Singles
“Pasteurized Prepared Cheese Product”
mac and cheese is something else, you wouldn’t put parm on that. but practically every other sauce needs some real parm on top.
You might want to reconsider the first part. While you don’t want parm to be the primary cheese, a little parm added to homemade Mac and cheese really steps it up.
Just don’t use that nasty crap in a green can. Real Parmesan or GTFO.
They mean all cheese manufactured inside the United States, not the product titled “American Cheese,” as in the yellow slices like Kraft Singles, etc.
Go read a Kraft Singles label from any point in the last two decades and show me where it calls itself “cheese.”
Go read the comment again
Kraft Singles are not titled “American Cheese.” Go read a label and come back. They’re not legally allowed to call it “cheese.”
Sodium citrate
Oh that’s relatively harmless. Sodium coming from salt as a metal or thru a precipitation reaction, and citrate is something derived from a fungus.
It’s also the main electrolyte ingredient in a few electrolyte drinks.
But what are electrolytes?
Here’s the Wikipedia article on them: https://www.wikiwand.com/en/articles/Electrolyte
For simplicity’s sake, they are salts, acid, or bases that can suspend themselves in a polar liquid, like water, and can conduct electricity.
They help maintain the body’s ability to hydrate, and are critical in maintaining nerve and muscle functions, since they are electric tissues.
Was trying to do the idiocracy thing
Thats not how chemistry works.
You mean like mixing citric acid which is usually obtained from a fungus and sodium bicarbonate? That reaction creates CO2 gas the carbonate part of sodium bicarbonate. That leaves only the sodium after it bonds to the citrate ion which leaves extra H2O behind which is just water. That? But you could do all sorts of other reactions to get the sodium to come off something else.
This guy Nile Reds
Yep! I have a container of it to make otherwise non-melting cheeses melt smoothly.