• Semi-Hemi-Lemmygod
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    33 months ago

    It’s full of emulsifiers and nearly flavorless so it can also make sauces super creamy

    • @[email protected]
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      123 months ago

      You can add sodium citrate and milk to just about any cheese to make it melt smoother if you want. Skip adding American entirely.

      • Semi-Hemi-Lemmygod
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        143 months ago

        I can find american cheese a lot easier than I can find sodium citrate

      • @weariedfae
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        43 months ago

        Aren’t you just describing more or less how they actually make American cheese? Real cheese (cheddar and ?) mixed with curd and emulsifiers.

        • @[email protected]
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          23 months ago

          Pretty much. Just pointing out that you don’t need to cut your sauce with American to make it gooey.

          • @Dabundis
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            43 months ago

            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.

    • @[email protected]
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      13 months ago

      Again, that would be “American Cheese Food Product” which is right on the Kraft label.

      And that shit never crosses my threshold.