Curated Tumblr

3894 readers

741 users here now

For preserving the least toxic and most culturally relevant Tumblr heritage posts.

Image descriptions and plain text captions of written content are expected of all screenshots. Here are some image text extractors (I looked these up quick and will gladly take FOSS recommendations):

-web

-iOS

-android

Please begin copied raw text posts (lacking a screenshot that makes it apparent it is from Tumblr) with:

# This has been reposted here to Lemmy as part of the "Curated Tumblr Project."

I made the icon using multiple creative commons svg resources, the banner is this.

founded 1 year ago

MODERATORS

[email protected]

406

American cheese (lemmy.world)

submitted 2 months ago by [email protected] to c/[email protected]

79 comments fedilink hide all child comments

you are viewing a single comment's thread
view the rest of the comments

[–] [email protected] 4 points 2 months ago* (last edited 2 months ago) (1 children)

Isn't it a very low percent? We use 5% of the cheese's weight in sodium citrate to make the cheddar sauce for our cheesy, beefy burritos at home.

Unless you mean the milk (or whatever substitute) it's emulsified in?

(We were able to cut down on the milk and get a much stronger cheddar flavor compared to the previous cheese, milk, and corn starch version we used, but we still use 60% of the cheese's weight in milk which does of course still dilute it a bit.)

Considering the minimum for calling it American cheese is 51% cheese, and we end up around 60% cheese, I don't think the concentration is too low. You could just use cheddar on it's own, but I think for both burgers and burritos the emulsified version is worth the milk dilution. Especially with the cheese sauce being nicely heated and spiced up with chili and a few other things.

I used to think American cheese was ridiculous, too, before I watched an Adam Ragusea video about why sauces break, wherein he had a part about cheese sauces, and demonstrated the "natural" way to get the emulsifying salt from lemon juice by heating it mixed with baking soda and tasting until it's no longer tart... I think it was?

Either way we tried a few times, it was difficult, but then I just bought a small container of sodium citrate to skip that step. Immediately changed my mind about emulsifiers after trying it. It was just nice. A really silky, awesome sauce.

[–] [email protected] 2 points 2 months ago

This person cooks.