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The Picard Maneuver@lemmy.world to People Twitter@sh.itjust.works · 1 year ago

When you can't find a bookmark

lemmy.world

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When you can't find a bookmark

lemmy.world

The Picard Maneuver@lemmy.world to People Twitter@sh.itjust.works · 1 year ago
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  • Xilabar the Dice Goblin@dice.camp
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    1 year ago

    @The_Picard_Maneuver
    Does that really count as cheese, though?

    • disguy_ovahea@lemmy.world
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      1 year ago

      No, it does not.

      The FDA calls it “pasteurized processed American cheese food.” In order for a food product to be a true “cheese,” it has to be more than half cheese, which is technically pressed curds of milk. So each Kraft American single contains less than 51% curds, which means it doesn’t meet the FDA’s standard.

      https://www.tasteofhome.com/article/what-is-american-cheese-is-american-real-cheese/

      • Gork@lemm.ee
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        1 year ago

        Now I wonder what is the absolute bare minimum percentage of cheese would be needed to even be considered Pasteurized processed American cheese food.

        Let’s get it a new category so that it’s about as much cheese is to cheese as Tang is to orange juice.

        • disguy_ovahea@lemmy.world
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          1 year ago

          0%. Easy Cheese contains whey, milk protein solids, and cheese cultures, which are related to cheese, but not actual cheese curds.

          https://www.ewg.org/foodscores/products/044000045524-EasyCheesePasteurizedCheeseSnackAmerican/

      • samus12345@lemmy.world
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        1 year ago

        “Do they have Krusty partially gelatinated non-dairy gum-based beverages?”

    • The Picard Maneuver@lemmy.worldOP
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      1 year ago

      I’d use that as a bookmark instead of food too.

      • SatansMaggotyCumFart@lemmy.world
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        1 year ago

        A slice of that with some good cheese gives you the proper flavor and the right melt in a grilled cheese sandwich and I will die on this hill.

        • disguy_ovahea@lemmy.world
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          1 year ago

          Two-cheese blended grilled cheese is the best, but swap out the American cheese for Gruyère.

          • Fermion@feddit.nl
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            1 year ago

            Muenster has a great texture for melts then you can pick whatever other cheese for flavor.

            • disguy_ovahea@lemmy.world
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              1 year ago

              It absolutely does, and I can’t believe I haven’t tried it yet. Thanks for the suggestion!

        • sugar_in_your_tea@sh.itjust.works
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          1 year ago

          Just cover the pan and pretty much any cheese will do. I use pure cheddar in ours, which sucks at melting, and I can get the grilled cheese completely melty and the bread properly toasted.

          Just make sure to eat it before it cools, otherwise it gets chewy.

          • SatansMaggotyCumFart@lemmy.world
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            1 year ago

            The calcium-sequestering agent found in processed cheese makes it melt real good like.

    • nothing@lemm.ee
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      1 year ago

      Legally in the US, no. It is not cheese. That why they sell them as Kraft “singles”.

    • Ms. ArmoredThirteen@lemmy.ml
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      1 year ago

      Depends where you draw the line and the exact product. American cheese is just cheddar cheese, milk, and an emulsifier. The ratio of cheese to milk usually classifies it as “not cheese” but it’s still actual cheese and milk. You can make American style cheese with all kinds of different cheeses, too, we just mostly do it with cheddar or a cheddar colby blend

      • conciselyverbose@sh.itjust.works
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        1 year ago

        Heat a little bit of milk, throw in a little sodium citrate (I think it’s like 1/2 a teaspoon per pound), stir until dissolved, cut or shred a big block of cheese up, melt that in, and you get magic cheese that tastes the same (it takes very little milk to make it work) but melts and remelts without issue. Instead of a bechamel where the oils separate out if you don’t mix every 30 seconds to reheat it, you can just nuke the hell out of it in the microwave with no issue.

    • Fosheze@lemmy.world
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      1 year ago

      It is literally just cheese with added water to make it more gooey.

      • Xilabar the Dice Goblin@dice.camp
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        1 year ago

        @Fosheze
        Don’t forget the citric acid! If you don’t include the citric acid, the water doesn’t go into the cheese right.

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