Comment on Racism restaurant

Korhaka@sopuli.xyz ⁨8⁩ ⁨hours⁩ ago

• LORDSMEGMA@sh.itjust.works ⁨6⁩ ⁨hours⁩ ago

  Many people swear by american cheese on burgers, but I just can’t do it. Cheddar is far superior.

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  • mic_check_one_two@lemmy.dbzer0.com ⁨10⁩ ⁨minutes⁩ ago

    American cheese is just mild cheddar and colby jack, with an emulsifier added to help it blend together and melt smoothly. You can literally make bootleg American cheese by shredding the two together, adding an emulsifier (like sodium citrate) and heating until they melt.

    That same emulsifier is what makes it so good for burgers. Aged cheddar tends to melt into clumps, and tends to get greasy as the milk fat separates out of the solids. The emulsifier helps the cheese solids and oils stay together, making it less clumpy and greasy.

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    • LORDSMEGMA@sh.itjust.works ⁨7⁩ ⁨minutes⁩ ago

      Really? Always thought the taste was so artificial. I’m going to try making it sometime and go from there

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      • mic_check_one_two@lemmy.dbzer0.com ⁨5⁩ ⁨minutes⁩ ago

        Yup. Some brands may mix other cheeses in for taste, but it’s basically just those two cheeses and an emulsifier. A little bit of butter may help them melt more smoothly too, but it depends on how dry the cheddar is to begin with. Younger cheddars will melt easier, and may not need butter at all.

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  • Korhaka@sopuli.xyz ⁨5⁩ ⁨hours⁩ ago

    Some nice mature cheddar, proper stuff from the west country.

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    • LORDSMEGMA@sh.itjust.works ⁨5⁩ ⁨hours⁩ ago

      Not too mature, need it to melt properly

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      • Alcoholicorn@mander.xyz ⁨4⁩ ⁨hours⁩ ago

        Combine with butter and sodium citrate to make any cheese meltable.

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  • RaoulDuke85@piefed.social ⁨5⁩ ⁨hours⁩ ago

    I love different types of cheese, but on a burger the more important thing is the quality of the beef. Only time I don’t mind American cheese. Plus it melts just right.

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• IAmNorRealTakeYourMeds@lemmy.world ⁨6⁩ ⁨hours⁩ ago

  American cheese is barely cheese, and I don’t just mean krafts singles

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  • Cheems@lemmy.world ⁨5⁩ ⁨hours⁩ ago

    You are incorrect.

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    • IAmNorRealTakeYourMeds@lemmy.world ⁨5⁩ ⁨hours⁩ ago

      this is one of those hills in willing to die in though

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      • gallopingsnail@lemmy.sdf.org ⁨2⁩ ⁨hours⁩ ago

        Tell that to the people making craft cheddar in Vermont, they’ll have your head.

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• Brickhead92@lemmy.world ⁨6⁩ ⁨hours⁩ ago

  I assume if it’s on a burger it’s sliced cheese. Was is it white? Do they bleach it?

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  • Coolcoder360@lemmy.world ⁨5⁩ ⁨hours⁩ ago

    Cow Milk is white. Orange cheese is colored with annato. (Yes, yellow cheddar is colored with annato or other coloring. Same with yellow American cheese)

    Natural unaged cheese color is the same as milk, white or a light off white.

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    • gandalf_der_12te@discuss.tchncs.de ⁨4⁩ ⁨hours⁩ ago

      well, i live in central europe, and i’ve never seen cheese that’s the same color as milk (on the inside, below the crust). it’s mostly yellow or yellow-white.

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      • Coolcoder360@lemmy.world ⁨2⁩ ⁨hours⁩ ago

        Well you can compare photos and recipe ingredients here: cheesemaking.com/collections/recipes

        Being in Europe may just mean your cows are fed differently or a different breed. Here in the US there are also laws about using raw milk vs pasteurized, so typically most milk and milk used for cheese making must be pasteurized, so I think that may cause it to be lighter colored cheese compared to raw milk cheese.

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