I’ve really only put it on some burgers, but would like to see what others like it with :D
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Steak as in a Philly Cheesesteak.
Yes. Cheese whizz first and then second place is American cheese.
What’s really funny is cheese whiz on a steak sounds nasty. But biting into one is like a small piece of heaven.
It sound so gross but it’s the only correct way to eat it.
Wiz wit
American cheese is just normal, cheddar style cheese but with the addition of some sodium citrate.
Sodium citrate is a fun little food chemical that give the cheese a slight citrus bite, but more importantly acts as an emulsifier. It keeps the oil and water inside the cheese bonded together. This means the cheese melts and then never becomes greasy.
You can abuse this. You can make a super creamy cheese sauce for a higher brow mac and cheese by using some shredded cheese, a couple slices of American, and a few splashes of the pasta water.
This person emulsifies.
American cheese, like sliced bread, is an amazing achievement of food science. And then people shit on it because they don’t understand it’s purpose.
Same thing for tomato ketchup.
My wife just made a bagel, egg, bacon and American cheese sammich, pretty damn tasty
Missing the tomato m8, In Canada we call that a BELT
The cafe at NAIT does a respectable BELT plate.
I’d argue this is the perfect form for American cheese. Melts into the egg and bacon. Burgers are good to, but you can swap for pepper jack, etc.
American cheese is not a flavor. American cheese is a blend of cheese, fat, and emulsifying agents. if there’s cheddar in the blend, it’ll taste mostly like cheddar, but less of it because it’s only, like, half cheddar.
The important part of the American cheese, in figuring out how to use it, is the emulsifiers.
My preferred use case is using a slice of American cheese in mac and cheese, alongside some other cheese (I love Gouda) for flavor. Or like four other cheeses, whatever. Sometimes I mix in a tiny bit of cream cheese or mascarpone or a little milk, which gets emulsified into a sauce thanks to the American cheese, and makes the whole situation creamier. And then I season the whole situation well, especially if I added that last ingredient, to bring out the flavor of the cheeses.
Now, that’s not a real, advanced mac and cheese. I could be making a mornay or something. But I’m lazy and I don’t really keep butter in the house. So I cheat. Pro chefs might also use other emulsifying agents to control the flavor and chemistry better, rather than just chucking in a slice of some american blend.
but it’s a handy shortcut.
Use it for a grilled cheese sandwich. Or just about any kind of sandwich.
I’d personally say nothing since I just do not like it at all.
Grilled cheese - American cheese is the only way i enjoy a grilled cheese. Also, Black Forest ham and American cheese sandwich with lettuce tomato and mayo on a baguette or other real tasting bread.
If you do get American cheese, get some from the deli, it’s much better than Kraft.
It fascinates me that you guys would have this stuff in a deli!
It’s also not called “American cheese” in my country (NZ).
It’s called “processed cheese” and strongly associated with children’s lunches, so most of it is packaged to appeal to children.
Processed cheese is not cheese. It’s rubber that won’t hold air. It’s cheese product. The only acceptable use for processed cheese slices is throwing at your little brother. I wouldn’t even feed those to a dog.
I like the not-so-subtle implication that your little brother is lesser to a dog.
All cheese is valid. Even swiss
It’s kind of almost like a confectionary.
This comment makes me want to huck imported cheese at you.
I’ve never met a cheese I didn’t like.
I didn’t say I don’t like it! It’s just not a deli food here.
I have met a cheese I didn’t like, once. It was rubbery and tasted like soap. Unfortunately I had a kilo of it to get through.
You know, I had Mozzerella that tasted strongly of soap before. I looked it up and apparently some chesses can start to do that after some variable amount of time due to some sort of chemical process. It would be worth checking if that cheese was supposed to taste like soap, or if it was going through the same issue I experienced.
If you’re wondering, yes I still ate it, like hell am I going to waste mozz that I paid for
Even better: If the deli has Cooper Cheese, get that.
Omelettes and egg sandwiches. Roast beef sandwiches. Oddly, one slice in a bowl of packaged ramen.
Just get the good quality stuff, not Kraft singles.
I recommend putting a slice or multiple slices of American cheese on a hot bowl of Top Ramen, Chicken flavor. Cheesy ramen is pretty good
American cheese is great when you want a cheese that melts, but doesn’t become liquid. It’s great for burgers, grilled cheese, Mac and cheese, and dips.
Mix it into scrambled eggs.
If you have given up on life for the day and just need some Kraft Dinner while you watch your stories, melt a couple slices in.
It’s recommend that you do the eggs a couple times a week and the KD a couple times a quarter.
Assuming this refers to essentially processed cheese like kraft singles.
9/10 times a different cheese will taste much better and texturally if you’re using a good melting point cheese for the use case better there as well.
That said, this style of cheese excels and is really only tolerable in HOT food. It needs to be melted. Its nasty pre-melt and its nasty post-melt. But while melted, it’s good.
A grilled cheese with real and stringy cheeses is great. But sometimes a grilled cheese with 2 kraft singles is what you crave.
Please try putting a slice of American cheese into some shin ramyun or equivalent Korean ramyun. It is amazing. Also works with other types of instant ramen but the umami and spiciness of Korean ramyun makes the cheese flavor extra good.
It goes great with ttoekbokki, too!
Hell yes.
Wrap a hotdog in a slice of it
Whoa.