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.
Obviously you do you, but man I make a mean smash burger at home with deli-style American and an exceptionally simple seasoning of 4 parts salt, 1 part pepper.
Don’t get me wrong, bleu cheese on a burger is a solid choice. But I don’t really like cheddar on burgers nearly as much. Doesn’t melt the right way.
Good to know. We don't have deli-style American in my country as far as I know, so I don't know what that tastes like. It's all just individually wrapped slices, Laughing Cow etc, mostly for kids lunches.
I kind of know what you mean about the melt quality though. I'm a kiwi so I always have a ton of cheddar available, but for a really good burger it's nice to have something softer like brie or blue.
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.
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
Kraft’s Deli-style is pretty good, too (comes in a pre-sliced block, like what restaurants use for burgers). Just don’t get the Kraft singles, which aren’t nearly as good in flavor or consistency.
Bonus points if it’s white American from the deli. The way it becomes not quite solid, not quite liquid, makes it perfection on a solid smash patty. Don’t forget to toast them buns, hon.
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.
A hot dog. Let the cheese warm to room temp, then toast the bun. Once your Weiner and Buns are both ready put the cheese inside the bun under the dog and it should melt nicely. Add whatever your hot dog toppings of choice are.
Also literally any kind of sandwich that cheese is good on is another safe bet. Also grilled cheese.
You just gonna gloss over the whistle dog? C’mon now.
Take two fingers of cheese and nestle a fried or boiled weiner betwixt. Wrap that thoroughly in long strips of lightly cooked peppered bacon, and poke some toothpicks through to hold it all together. Broil in the oven until the cheese starts to get melty. Bonus points if you get some sear on the bacon before all the cheese escapes. Put that on a toasted bun with garlic butter. Remember to remove the toothpicks. Serve with salsa fries or poutine.
Nobody will agree with me but I’ve been making the plainest salami sandwich for like 20 years and it is one of my favourite things to eat. Two slices of whatever white bread, four slices of hot genoa salami, one kraft single. I actually love to cook and bake and can make almost anything, but I still love this sandwich.
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.
Add comment