How low on avocado do you need to be to not be allowed to say that it’s guac? 3.5% will certainly do it.

  • checkmymixtapeyo@lemmy.world
    link
    fedilink
    arrow-up
    25
    arrow-down
    4
    ·
    3 months ago

    Honestly not sure why people get so upset about American cheese. It’s just cheese with an emulsifier in it that softens it. Best burger cheese by far.

    • ForgotAboutDre@lemmy.world
      link
      fedilink
      arrow-up
      10
      ·
      3 months ago

      It’s less the emulsifier softens it, more it allows water to the added. Cheese is largely fat/oil which doesn’t mix easily with water.

      The emulsifier allows you to melt and cast left over cheese, and add water to increase it’s volume. Its original invention was to make use of scrap cuts of cheese.

      • Angry_Autist (he/him)@lemmy.world
        link
        fedilink
        arrow-up
        1
        arrow-down
        3
        ·
        3 months ago

        Swiss is an abomination of a cheese that should never have been made. It’s hard, dry, flavorless and is terrible at melting. Not even just for burgers there’s no need at all for swiss cheese in general. P.S. modern Swiss uses sawdust to make the holes. Enjoy eating your sawdust.

    • Angry_Autist (he/him)@lemmy.world
      link
      fedilink
      arrow-up
      3
      arrow-down
      1
      ·
      3 months ago

      Then you need to try a few different brands of American cheese to find out that the most affordable options often use so much vegetable oil that it basically tastes like oil with some whey powder in it.

      Yes there are good quality American cheese offerings, Land o Lakes and Boars Head both have an actual cultured American cheese.

      But nearly all of the non-premium brands are frankly unpleasant.

    • Trainguyrom@reddthat.com
      link
      fedilink
      English
      arrow-up
      2
      ·
      3 months ago

      You clearly haven’t had a burger with a good quality bun & patty grilled to medium rare with layers of cheddar, Colby, pepper jack and Swiss melted on top

      • Soggy@lemmy.world
        link
        fedilink
        arrow-up
        1
        ·
        3 months ago

        None of those cheeses melt well, they split and leak oil. Sure they get soft and gooey but a bit of sodium citrate would make it better.

        • Trainguyrom@reddthat.com
          link
          fedilink
          English
          arrow-up
          1
          ·
          3 months ago

          What do you mean by it “splitting?” How does real cheese not “melt well” exactly? And oily cheese? Where do you even get oily cheese?

          • Soggy@lemmy.world
            link
            fedilink
            arrow-up
            1
            ·
            3 months ago

            Splitting, or breaking, is the separation of sauce, cheese, or other emulsion. As a milk product, cheese is a mixture of water, oil, and protein (and some sugars, fungus, coloring agents, details vary). Heat causes those elements to “split” and is the reason you can’t make a cheese sauce without some kind of emulsifier.

            Premium American cheese, labeled “pasteurized process American cheese”, is mostly traditional cheese by weight (usually cheddar, often with Colby or others mixed in) with salt, color, emulsifier, citric acid, and up to 5% added dairy fat. That’s all the same stuff traditional cheese has except for the emulsifier (commonly sodium citrate or phosphate) which keeps it from separating as it melts.

            Also all cheese is a “processed food” before anyone gets riled up about the terminology.