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 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)
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 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!
Tillamook is good quality, but their cheese is so sweet.
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.
They mean all cheese manufactured inside the United States, not the product titled “American Cheese,” as in the yellow slices like Kraft Singles, etc.
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.
Yep! I have a container of it to make otherwise non-melting cheeses melt smoothly.
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
I was with them till you hit me “you don’t like grandma Emma’s mac n cheese?”.