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726,359 Views ⢠Nov 8, 2024 ⢠Click to toggle off description
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RYD date created : 2024-11-22T03:27:41.918464Z
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598 Comments
Top Comments of this video!! :3
Normally I'd never pass up an opportunity to talk shit about American food, but Red Leicester and Kraft are both coloured using annatto. Kraft used to used artificial dyes but switched about 10 years ago.
772 |
american cheese is either colby or cheddar cheese mixed with an emulsifying agent, and thats it. This makes it absorb more water and melt quite differently from other cheeses. Also because it is one or two other cheeses mixed with something, it technically isnt even a type of cheese, more like a recipe or a sauce. The water absorbtion is what gives it it's shiny plastic like look, which is why so many call it plastic. Really it's fine in many use cases.
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The thing that makes American cheese so melty and gooey is sodium citrate, which helps relax the casein proteins in the cheese by binding to the calcium that would normally cause it to clump up! Iâve seen people like Adam Ragusea make it with simple lemon juice and baking soda to neutralise the citric acid into sodium citrate for home cooking, but thatâs what helps get that silky, melty texture :)
80 |
American here. After this step I put that in a pan, sprinkle a little more cheese on top and throw it in the oven to get crispy and bubbly on the top, staying creamy inside. So good
18 |
What makes American Cheese and Kraft Singles so melty are the emulsifiers in them. Both Sodium Citrate and Sodium Phosphate are present to ensure that once melted, it remains a colloid and doesnât separate between its milk fats and protein. Instead of making a roux, you can actually buy some sodium citrate and mix about a teaspoon of it with butter, milk, and your cheese of choice to make a cheese sauce. Sodium Citrate does have a bit of a tart taste, so definitely use less than a teaspoon of youâre not making a huge batch.
126 |
No need for a roux. 500ml of whole milk, 30g of flour, 50g of butter. Add it all cold at the start then whisk as it heats up. When it starts to thicken you add whatever amount and type of cheese you want. Add some french/english mustard.
1 |
Things that make macaroni cheese that stands out.
1. A roux base.
2. At least 5 cheeses. Cheddar is a good 65% cheese, but add others. I'm not going to dictate which ones, you know which cheeses you like.
3. 75% cook the pasta, and have the sauce slightly looser than you want to finish with.
4. Bake it. This might be the 1 thing that makes the biggest difference. Bake it all together.
92 |
An America here. I donât speak for all Americans but it is my understanding that box Mac and cheese is for kids, like as an after school snack or quick cheap lunch. I donât know too many adults that still eat it except for nostalgia.
15 |
Best I ever had was a roux then made with parmesan and red leicester.
Red Leicester cheese isn't like cheddar, it's more mild and has a slightly nutty flavour where cheddar is more sharp, it goes amazingly well in a grilled cheese or cheese on toast. Nice and stingy, mellow but a lovely flavour.
4 |
Underrated move taking out garlic and bayleaf with (in Norwegian frityrøse) frying ladle (?)
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You can tell a lot about someone by what cheeses they use in a mac and cheese, thats a good mix chef. Sadly i dont have very easy access to red leicester cheese but the times I've had it I've enjoyed it immensely
2 |
Older American here. My Mac & Cheese is made with aged white cheddar & Gruyère in a white sauce that is finished with an egg yolk & seasoned with mustard powder, a pinch of fresh nutmeg, & white pepper. Add the Al dente pastas, cover, & bake. 15 minutes before itâs ready, the lid is removed & the top is smothered with Asiago & Parmigiano Reggiano. Itâs pretty good.
11 |
Hearing an accent say "this is so much fresher especially cause it's not neon yellow" is such a doughty thing!
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Excellent timing in my shorts feed. I just made a tuna melt on Nan using red Leicester. Deliciously yummy, especially since I have olives and chili in my tuna salad. Iâll try your Mac and cheese for meatless Monday.
11 |
Dijon is always a great addition to a nice mac and cheese. I also like to spread a thin layer of it on the inside of both slices of bread when I make a grilled cheese sandwich
2 |
If its homemade and yellow, its orange cheddar that gives it the color. Its a relic of a time when cows had a high level of beta carotene in their milk, so cheddar would be orange. Now, its just regular cheddar with natural coloring like annato or something.
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American cheese is actually a blend of a dozen different cheese with sodium citrate added to break down the casin in the cheese producing the uniquely velvety mouthfeel. To this is added annato powder to give the cheese its trademark yellow-orange color.
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the orange cheese is made with a citrate to emulsify fully the milk fat and protein. the result is a cheese that melts and doesnt seperate then burn. its also shelf stable for some rediculus time, cause its basically cheese pemmican.
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I've always made bechamel with a ratio of 1:1:10 for butter:flour:milk. Always tirns out great.
1 |
@Morhaw
1 week ago
If anyoneâs curious as to quantity of milk to roux, Joel Robeuchon says 60g butter, 60grams flour to 1 litre of milk
801 |