@Mandarbmax to Curated [email protected]English • 14 days agoAmerican cheeseimagemessage-square79arrow-up1421arrow-down120
arrow-up1401arrow-down1imageAmerican cheese@Mandarbmax to Curated [email protected]English • 14 days agomessage-square79
minus-square@[email protected]linkfedilinkEnglish12•14 days 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-LemmygodlinkEnglish14•14 days agoI can find american cheese a lot easier than I can find sodium citrate
minus-square@weariedfaelinkEnglish4•14 days agoAren’t you just describing more or less how they actually make American cheese? Real cheese (cheddar and ?) mixed with curd and emulsifiers.
minus-square@[email protected]linkfedilinkEnglish2•14 days agoPretty much. Just pointing out that you don’t need to cut your sauce with American to make it gooey.
minus-square@DabundislinkEnglish4•14 days 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.
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.