Kenji Lopez-Alt has a cool video where he uses American cheese as the emulsifier to make some less-melty cheeses participate in a grilled cheese. I have been using it more for its emulsifying agents than anything lately: https://youtu.be/CD8UTr5mMVk?si=n5xOumvtBqromQtB
only because it’s easy to melt, not because it actually taste better than other cheese options such as cheddar, swiss, or pepper jack.
infamousta@sh.itjust.works 1 year ago
misophist@lemmy.world 1 year ago
Oh, but it does actually taste better specifically on a burger.
PeachMan@lemmy.world 1 year ago
American “cheese” can fuck right off, Gouda melts just as well and actually tastes like…you know…cheese.
FooBarrington@lemmy.world 1 year ago
No, it doesn’t melt nearly as well. It does once you add emulsifying salts to the Gouda.
snausagesinablanket@lemmy.world 1 year ago
You stock emulsifying salts?
gregorum@lemm.ee 1 year ago
I’m f you like eating melted plastic
FooBarrington@lemmy.world 1 year ago
Are you scared of emulsifying agents, or what do you call “plastic”? There is no plastic in American cheese.
gregorum@lemm.ee 1 year ago
if you equate not liking something with being “scared”, that says much ore about you than it does me.