American cheese is “real” cheese, and it’s called a “process cheese,” not “processed cheese,” because process cheese is a culinary term for a cheese made from a mixture of cheeses. Also it melts so good because of a perfectly safe food additive called sodium citrate which just prevents the fat from separating.
Well specifically it melts at a lower temperature because it’s mixed with milk. The cheese part doesn’t separate from the milk due to the additive, which is called an emulsifier. That also might sound artificial, but it’s just the name for things that keep fats from separating from water and water-soluable foods. For example egg white is another emulsifier, and it’s used in making mayonnaise.
Also 100% agree with American cheese being real cheese. It’s not the best in every place you would want cheese, but that’s true of any cheese. I don’t want blue cheese on my nachos, and I don’t want American cheese in my salads. But it’s great on meat, and it’s a good complement to a lot of warm foods.
I’ve always kinda liked that, but can understand that some people don’t. Course, eating the burger immediately after it’s been dressed, while the cheese is still melty, is definitely the best time to enjoy it. God do I hate soggy lettuce or wilted greens on a burger 🤢
And box-wine is wine, Temu is a vendor, the lottery is a retirement plan, and a kleptocracy is a government. Just, none of those are good examples of their group.
American cheese is “real” cheese, and it’s called a “process cheese,” not “processed cheese,” because process cheese is a culinary term for a cheese made from a mixture of cheeses. Also it melts so good because of a perfectly safe food additive called sodium citrate which just prevents the fat from separating.
Well specifically it melts at a lower temperature because it’s mixed with milk. The cheese part doesn’t separate from the milk due to the additive, which is called an emulsifier. That also might sound artificial, but it’s just the name for things that keep fats from separating from water and water-soluable foods. For example egg white is another emulsifier, and it’s used in making mayonnaise.
Also 100% agree with American cheese being real cheese. It’s not the best in every place you would want cheese, but that’s true of any cheese. I don’t want blue cheese on my nachos, and I don’t want American cheese in my salads. But it’s great on meat, and it’s a good complement to a lot of warm foods.
Idk about it being the milk. When I make nachos or queso I add a pinch of sour salt and it stays stable and smooth at a much cooler temperature
+2 for sour salt
It’s one of two objectively correct cheeses for a cheeseburger, the other being provolone if you’re going for kind of a philly thing.
cheddar??
Doesn’t melt as well as American.
I think that’s preferable, I don’t want the cheese falling off the burger, I want it to stick to the burger
Doesn’t really help that during the cooking process, and cheddar re-coagulates and gets kinda hard as the burger cools.
I’ve always kinda liked that, but can understand that some people don’t. Course, eating the burger immediately after it’s been dressed, while the cheese is still melty, is definitely the best time to enjoy it. God do I hate soggy lettuce or wilted greens on a burger 🤢
And box-wine is wine, Temu is a vendor, the lottery is a retirement plan, and a kleptocracy is a government. Just, none of those are good examples of their group.
I eat too much sodium citrate probably. I sprinkle some on my fruit popsicles and turn them into sour popsicles. It is probably not great for my teeth