Yup, i took some time out of my day to make American processed cheese for burgers and grilled cheese. Only 4 ingredients. 5 if you want to add a little razzle dazzle.
by tjwashere1
11 Comments
Melodic-Durian-3425
That grilled cheese 👀 PERFECT
SunshineRegiment
Recipe?
parallaxeffect
SLURP!
PhotonicEmission
You bought sodium citrate? Just make it on your stove top with citric acid powder and baking soda with a bit of water. 1.3 part soda to 1 part citric acid by weight.
Just cause niel red does it doesn’t mean it’s applicable in the kitchen 👀no
NotAllDawgsGoToHeven
Holy shit that’s horrific, why?
Metalface559
Sodium citrate!
FatherofCharles
I love American cheese! This is cool
i__hate__stairs
Nice! I hate it when people act like American cheese isn’t cheese because of of the legal definition of cheese. All it means is that it has too few pressed cheese curds or a little too much oil or something. Granted, quality varies a great deal, real bad American cheese slices can be _real_ bad but good American cheese is fantastic!
Jercooks
You can even add sodium hexametaphosphate to make it sliceable when chilled and add shit to it. Local guy by me adds fermented pulp from a local hot sauce guy. Super cool!
11 Comments
That grilled cheese 👀 PERFECT
Recipe?
SLURP!
You bought sodium citrate? Just make it on your stove top with citric acid powder and baking soda with a bit of water. 1.3 part soda to 1 part citric acid by weight.
Edit: format, typo
[Making American cheese to debunk a
conspiracy](https://youtu.be/0aGNAxN5Z-o)
Just cause niel red does it doesn’t mean it’s applicable in the kitchen 👀no
Holy shit that’s horrific, why?
Sodium citrate!
I love American cheese! This is cool
Nice! I hate it when people act like American cheese isn’t cheese because of of the legal definition of cheese. All it means is that it has too few pressed cheese curds or a little too much oil or something. Granted, quality varies a great deal, real bad American cheese slices can be _real_ bad but good American cheese is fantastic!
You can even add sodium hexametaphosphate to make it sliceable when chilled and add shit to it. Local guy by me adds fermented pulp from a local hot sauce guy. Super cool!