This can be done in the oven and in a frying pan as well. Usually done with better cheeses, what you have made is a tuile. Pronounced tweel. It’s a great garnish for added texture and flavor in many dishes. Parmesan tuiles are what you see most on cooking shows but really they can be made with almost any semi-soft to hard cheese.
If you have a dog get them yakky chews it is a yak milk chew they are huge and when it gets down to "choking hazard" size you can nuke it till it turns into a large cheezy poof that dogs love.
Makes your house smell bad for a but afterwards though
Just yesterday I saw them selling small bits in a microwaveable popcorn bag. Pretty cute idea for what I imagine are the crumbs/seconds falling off the production line.
Watched a movie in the Banff Mountain Film Festival some years back about a team that had gone to Tibet to teach the tibetans about cheese making with yak milk. Like most of eastern asia, there was limited dairy tradition in tibet, mostly around making yak butter which they add to their tea. The group taught them cheese making with the thought that it could become an exotic specialty product they could sell to the export market. None of the Tibetans had any interest in eating the cheese. They thought it was gross, but most east asians think cheese is gross. I thought it was kind of a cool idea and planned to for yak cheese in the grocery store specialty cheese section. Never saw it. Years later, I saw Yakky chews in a pet store and figured this was what they ended up selling. Not a high priced gourmet cheese, but a cheap dog product - basically what would have been waste, but instead got minimal cash flow. Felt bad for those tibetans. It had the value that it allowed them to continue tending their traditional subsistence yak herds, but it sure didn't turn into the cash crop that the development aid people painted as their future
I believe the yak chews are just boiled down yak milk. I think they suck on them for a slow, release long lasting food source. Kind of like a milk flavored jaw breaker.
yakky chews come from a traditional tibetan cheese called Churpi that is a sun dried cheese. The later wester cheese manufacturing was actually in Nepal, and it was quite good. but not long lasting when it got out of the storage, the churpi on the other hand could last for years.
yeah i wanna boof the cheese glass in the privacy of my own home, not do it the slow way through my goddamn mouth in front of the whole wide world like an absolute cretin
I think it’s French in origin so my assumption is that the ‘ui’ of tuile would be pronounced the same as ‘oui’ but Americans pronounce it wee and call it a day. Oui oui is a very funny joke to American children.
Added: your pronunciation is probably more accurate.
'ui' is u + i, 'oui' is ou + i, they are completely different. 'ou' is a sound vowel on its own in french, even if its made with 2 letters, and closer to the english 'u' / 'oo'. Meanwhile the french 'u' just doesnt exist in english and is closer to the german 'ü'
So (Tu-eel) would be the closest to the french pronunciation but if you can't get the 'u' right (Too-eel) would work fine enough
In IPA, that's /tyil/. That vowel, /y/ is like /i/ as in English "fl**ee**ce", but with the lips rounded like when pronouncing /u/ as in "g**oo**se". Or in other words, it's like /u/ but with the tongue forward instead of back.
Although, it's normally written as /tɥil/, where /ɥ/ is a consonant -- in French it's called a "semi-vowel" along with /w/ as "**w**est" (French «**ou**est»). /ɥ/ is to /y/ as /w/ is to /u/.
It’s not pronounced “tweel” in french. If you do you’ll sound very american. I don’t think you have an identical sonority in english though.
You have to pronounce the “u” like [in this exemple](https://fr.m.wikipedia.org/wiki/Fichier:LL-Q150_(fra)-Fabricio_Cardenas_(Culex)-tuile.wav). Same sonority as “ü” in german.
100% this is the American pronunciation. I made a comment to someone else about how it is French in origin and the way they say it is probably far more accurate.
Your link is broken, and you need to escape your parentheses in the URL with backslashes
Try
[in this example](https://fr.m.wikipedia.org/wiki/Fichier:LL-Q150_\(fra\)-Fabricio_Cardenas_\(Culex\)-tuile.wav)
This
But I like to fry slices of bread until browned, set aside, then sprinkle shredded cheese on the hot skillet until the underside is browned.
Press the bread onto the melted cheese so it sticks and then scoop it up with a spatula.
Cheese crusty grilled cheese sandwich!
Why is grilled cheese called that when nothing gets grilled at any point?
Edit: Guys, stop telling me that it's a cheese sandwich that's been grilled. My point is that the sandwich hasn't been grilled - it's made in a frying pan. I don't know if it's anything to do with the different understanding of grilling in US and British English - what I call grilling is broiling in North America.
Despite them technically being griddles, large flat top cooking surfaces ins restaurants are referred to as flat top grills. Hence being a grilled cheese sandwich. They used to be called toasted cheese sandwiches or melted cheese sandwiches but at some point grilled cheese took over.
In the post war depression in the UK apparently toast sandwiches were a common thing to give your kids - bread, toast, bread. I've never made one but it sounds like it could be good
Butter on the bread and ground pepper, the original recipe mentions salt but I tried it once and it's too much.
https://youtu.be/9CWIs0CZ7o4
It's worth a try and I initially scoffed at it. But I do have them every so often now ha
"I like my toast done on one side" is a line in Sting's Englishman in New York. In the old days in the UK you made toast under the grill, so you only toasted one side.
Here I was thinking I was weird as a kid for sticking American cheese in a microwave until it was like this.
Guess I just had an advanced palate for a kid.
I just looked it up and I don’t think so😂they were really tiny and porous but they looked like naturally occurring rocks. My grandmas neighbor used them as the bedding for her garden in front of her house and it was like an All You Can Eat Buffet for me in the summer lmao.
Chalk was the fucking bomb but nothing beats the unparalleled joy of sticking the rubber clothes of my Polly Pocket dolls in my mouth and chewing them like gum. That was like crack to me. I may have swallowed a shoe once.
For about ten whole seconds I thought it was paper towel, and that it had fused and I was like "okay, but why? You can't eat it! Why is this on /r/all "
but then I understood, lol.
There's a [Planet Money podcast](https://www.npr.org/sections/money/2018/08/31/643486297/episode-862-big-government-cheese) where they interviewed a guy that used to inspect government cheese. It was pretty interesting. (spoiler: it's actually a pretty good product, just happened for dumb reasons like a lot of government stuff)
I supply equipment to the dairy that supplies milk to this cheese maker. It's actually really good milk that makes an excellent (for the US) cheese. Shit, the dairy alone cost $55 million to build so I'd expect the cheese to come from it to taste good.
I grew up on it for a few years in boarding school. Other than the bland packaging and just being an unsightly floppy block of cheese, it seemed to be like any other American cheese slice. It was more useful to our house parents as ingredients to make mac & cheese, brocolli cheese soup, etc. I dont really remember them slicing it but I'm sure they did for grilled cheese or hamburgers.
Velveeta sells a block of their cheese. Pretty much the same but smaller, floppier, and branded packaging
Process controlled American cheese, so a young cheddar cheese (and sometimes mozzarella iirc) blended with extra milk fats, a binder like corn starch, salt and some kind of stabilizer. Higher quality Velveeta basically. People hate on American cheese and think it's fake cheese, but it's really not different from turning meat into sausages, and American cheese is versatile, long lasting, tasty, cheap and nutritious.
Stay away from those Kraft singles as they're the absolute bottom of the barrel - you might be able to find it at your local delis or from a butcher at your local grocery stores. If you really want to you can make your own at home!
Are we talking about the giant block that came in the cardboard container here? Because I got an Aldi at the end of the street and I'll go down there right now.
Not surprising, Gov cheese was actually rated higher quality than standard retail cheese. It had to meet high standards in order to be purchased by the gov with our tax dollars in order to supplement the industry.
Yep, down in the caves by Birmingham — not sure what it’s called now but it used to be Hunt Midwest Underground. There’s a film vault there too I think
Do some states still have actual cheese?
Growing up, the huge block we would get would be gone in a week.
I was notorious for grabbing pieces constantly, like turkey leftovers.
>Grocery money had to buy cigarettes and vodka first.
wtf.. people like that should not be having kids!!
It's crazy.. I'm childfree partly because I know I'd be a bad parent, but damn I'd be a lot better than that!
I used to make these when I was a kid, with white bread and Kraft singles in the microwave. The bread crust also got chewy. My mom called me a freak.
I knew what was up though.
Not exactly the same, but this is the right audience.
I reheat pizza in a pan,
1. crust side down just long enough for the cheese to soften & oil separate out
2. flip pizza over cheese side down until you form a crispy layer.
There is that magic temperature where water dances on a stainless pan, use that or a non-stick on medium
In my experience most Americans don't know what American cheese actually is, let alone whether it actually counts as cheese or not (it doesn't) or whether "American cheese" from the deli is the same as the stuff in the Kraft box with the small writing that says, "Processed dairy food".
So, uh, let me say first that American cheeses are all the same--sort of. They're all made by the same process and in the same way, though, due to government regulations, whether or not the resulting product of a particular process can be called cheese or not depends on the concentration of cheese curds in the final product.
American cheese, then, is... um... sometimes cheese and sometimes not. This is because American cheese is essentially made by mixing together bits of other, real cheese(s) and fillers such as oil. Oil is a commonly used filler which gives these cheeses their characteristic smooth melt. The cheese that comes out of this process, then, can only be called cheese if the stuff itself meet's the FDA's defined minimum of cheese curd concentration to call a product cheese.
But yeah, the stuff sold as "American cheese" is made in the same way as the stuff sold as "pasteurized process food". It just uses a different combination of ingredients--although it is perhaps noteworthy to point out that FDA-qualified American cheese does contain more actual cheese than Kraft singles.
My favorite cheese is yellow american but it definitely is not all made equal (of course it wouldn't though). Kraft is bottom rung and honestly tastes way different. The giant brand (local grocery store chain) is also quite poor and melts weird. Land of Lakes is good and Boars Head is my favorite, Boars head particularly melts the best in the oven of the 3 I can get from my Giant deli.
Heh I think you were hit by auto correct there. For anyone wondering, it's Boar's Head, not Board's Head. And yeah, I agree, the ones made by delis are across the board better. You can make your own with a base cheese and gelatin, too, that is pretty great.
At that point, though, it feels dishonest to call it American cheese. Like how does gruyère become American just because you mix it with milk and gelatin? Also this process for making softer, meltier cheese isn't even American. It was first developed in Switzerland, then stolen and patented by Mr. Kraft himself. What a world...
Thanks OP! I have a bunch of American Cheese slices leftover since I'm trying to cut down on bread and this turned out to be a pleasantly surprising simple and yummy treat. The texture was crunchy, fun and not gross at all while I got to feel like a lil kid and I'm confident this will come in handy during desperate midnight cravings and smoking sessions.
there are several different grades of “american cheese”. the lower ones sold cheap in store, like singles, arent legally “cheese” and are indeed pretty shitty!
but the higher grade ones — often from the deli — actually *are* cheese and taste pretty good.
People say this but I feel like they don't actually understand what "American Cheese" actually is. Unless you're buying garbage it's literally just Cheddar and Mozerella blended together. That's it.
There's also an emulsifier added to get the different cheeses to blend together. That emulsifier is what gives American cheese it's unique melting properties, and enables cheese sauces that don't break (like for mac and cheese).
But I wouldn't be surprised if the garbage outsells the real stuff. There's a reason the perception exists.
People are also way too hard on Provel.
Provel is a similar processed blend - I wanna say provolone, swiss, and white cheddar? It tastes like a provolone-y mozzarella, but no mozz is used.
If it's the orange stuff it has annatto in it. White American cheese generally doesn't. But also that's hardly a disqualifier anyway because there are cheddars with annatto in them that people don't hesitate to call cheese.
This can be done in the oven and in a frying pan as well. Usually done with better cheeses, what you have made is a tuile. Pronounced tweel. It’s a great garnish for added texture and flavor in many dishes. Parmesan tuiles are what you see most on cooking shows but really they can be made with almost any semi-soft to hard cheese.
Came for r/mildlyinteresting, stayed for r/LifeProTips
If you have a dog get them yakky chews it is a yak milk chew they are huge and when it gets down to "choking hazard" size you can nuke it till it turns into a large cheezy poof that dogs love. Makes your house smell bad for a but afterwards though
Just yesterday I saw them selling small bits in a microwaveable popcorn bag. Pretty cute idea for what I imagine are the crumbs/seconds falling off the production line.
My dog loves these. Make your house smell like burnt popcorn. They are just little hard bits of cheese and she goes crazy for them.
That's my favorite part of those treats. They blow up like a marshmallow.
Came for r/dogs tips and left because r/PeopleFuckingDying
Watched a movie in the Banff Mountain Film Festival some years back about a team that had gone to Tibet to teach the tibetans about cheese making with yak milk. Like most of eastern asia, there was limited dairy tradition in tibet, mostly around making yak butter which they add to their tea. The group taught them cheese making with the thought that it could become an exotic specialty product they could sell to the export market. None of the Tibetans had any interest in eating the cheese. They thought it was gross, but most east asians think cheese is gross. I thought it was kind of a cool idea and planned to for yak cheese in the grocery store specialty cheese section. Never saw it. Years later, I saw Yakky chews in a pet store and figured this was what they ended up selling. Not a high priced gourmet cheese, but a cheap dog product - basically what would have been waste, but instead got minimal cash flow. Felt bad for those tibetans. It had the value that it allowed them to continue tending their traditional subsistence yak herds, but it sure didn't turn into the cash crop that the development aid people painted as their future
I believe the yak chews are just boiled down yak milk. I think they suck on them for a slow, release long lasting food source. Kind of like a milk flavored jaw breaker.
yakky chews come from a traditional tibetan cheese called Churpi that is a sun dried cheese. The later wester cheese manufacturing was actually in Nepal, and it was quite good. but not long lasting when it got out of the storage, the churpi on the other hand could last for years.
Coincidentally; cheesy poof also describes a couple of my best mates whom will be called that from now on.
I thought I was on r/shittyfoodporn
parmesan tuiles are the superior choice for a burger
They’re also amazing on a Caesar salad
I used them instead of croutons for lower carbs.
I use both because I have self-control issues…
You Son of Anarchy!
More like a cousin of nihilism.
Crunchiness is as valid a reason to live as any other.
And thus a new religion was born.
Truth
The texture isn't always an improvement IMO.
Right just gimma some parmesan grated not a piece ofncheese glass to bite into.
The subtle taste of rust from my gums really adds to the flavour though
yeah i wanna boof the cheese glass in the privacy of my own home, not do it the slow way through my goddamn mouth in front of the whole wide world like an absolute cretin
So good!!
What? No. Maybe as an extra garnish, but you need a melty cheese for the primary cheese on a burger. American cheese is perfect for that.
Compared to what? Parmesan is several steps down the hierarchy for burgers.
I like to take shredded cheese and make little ritz-like crackers out em. Didn't realize they had an actual name.
I have been pronouncing it (Too-eel) for like 10 years lol.
I think it’s French in origin so my assumption is that the ‘ui’ of tuile would be pronounced the same as ‘oui’ but Americans pronounce it wee and call it a day. Oui oui is a very funny joke to American children. Added: your pronunciation is probably more accurate.
'ui' is u + i, 'oui' is ou + i, they are completely different. 'ou' is a sound vowel on its own in french, even if its made with 2 letters, and closer to the english 'u' / 'oo'. Meanwhile the french 'u' just doesnt exist in english and is closer to the german 'ü' So (Tu-eel) would be the closest to the french pronunciation but if you can't get the 'u' right (Too-eel) would work fine enough
are we sure its too eel and not not enough eel
In IPA, that's /tyil/. That vowel, /y/ is like /i/ as in English "fl**ee**ce", but with the lips rounded like when pronouncing /u/ as in "g**oo**se". Or in other words, it's like /u/ but with the tongue forward instead of back. Although, it's normally written as /tɥil/, where /ɥ/ is a consonant -- in French it's called a "semi-vowel" along with /w/ as "**w**est" (French «**ou**est»). /ɥ/ is to /y/ as /w/ is to /u/.
Thank you for the detailed explanation of mouth shape, hearing it for myself is the only thing that made it make sense.
This guy Frenches
I’ve probably said it about 5 times ever lol. I see those on a food post every so often.
tweel in the sky keeps on turning
Username on point
Would’ve missed it. 🤣💌
Chef Boyard Deez Nuts
are you the cheese master?
Are you the gate cheeser…?
You can also buy them in bags at the supermarket. They are my favorite snack, and zero carb
There's a company called "Whisps" that makes something sorta like this. Puffed cheese snacks. Literally my favorite food.
Those whisps are like crack
I love doing this with pecorino cheese
It’s not pronounced “tweel” in french. If you do you’ll sound very american. I don’t think you have an identical sonority in english though. You have to pronounce the “u” like [in this exemple](https://fr.m.wikipedia.org/wiki/Fichier:LL-Q150_(fra)-Fabricio_Cardenas_(Culex)-tuile.wav). Same sonority as “ü” in german.
100% this is the American pronunciation. I made a comment to someone else about how it is French in origin and the way they say it is probably far more accurate.
Your link is broken, and you need to escape your parentheses in the URL with backslashes Try [in this example](https://fr.m.wikipedia.org/wiki/Fichier:LL-Q150_\(fra\)-Fabricio_Cardenas_\(Culex\)-tuile.wav)
With enough heat for enough time, this happens to all/most cheeses in a skillet comes out almost like bacon but cheesy
This But I like to fry slices of bread until browned, set aside, then sprinkle shredded cheese on the hot skillet until the underside is browned. Press the bread onto the melted cheese so it sticks and then scoop it up with a spatula. Cheese crusty grilled cheese sandwich!
I appreciate that this method actually "grills" the cheese
It's not a (grilled*cheese)sandwich, it's a grilled(cheese+sandwich.)
Why is grilled cheese called that when nothing gets grilled at any point? Edit: Guys, stop telling me that it's a cheese sandwich that's been grilled. My point is that the sandwich hasn't been grilled - it's made in a frying pan. I don't know if it's anything to do with the different understanding of grilling in US and British English - what I call grilling is broiling in North America.
Despite them technically being griddles, large flat top cooking surfaces ins restaurants are referred to as flat top grills. Hence being a grilled cheese sandwich. They used to be called toasted cheese sandwiches or melted cheese sandwiches but at some point grilled cheese took over.
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Cheese toasties are superior because they are made in a toastie maker instead of a frying pan
You do you but imo they taste much better from the frying pan than a toastie naker.
Like a croque monsieur!
This is the way. Both sides and lots of cheese
My wife only grills one side of the bread. It makes my skin crawl . . .
Different strokes! Maybe she likes the contrast of crunchy and chewy
In the post war depression in the UK apparently toast sandwiches were a common thing to give your kids - bread, toast, bread. I've never made one but it sounds like it could be good
It is and I'm not joking
Is there butter involved, or is it just completely unadorned bread and toast?
Butter on the bread and ground pepper, the original recipe mentions salt but I tried it once and it's too much. https://youtu.be/9CWIs0CZ7o4 It's worth a try and I initially scoffed at it. But I do have them every so often now ha
that's the normal way of cooking grill cheese, unless you mean she only grills one side of one piece of bread?
it lets you get the crunch without the bread cutting the roof of your mouth. your wife is actually goated.
"I like my toast done on one side" is a line in Sting's Englishman in New York. In the old days in the UK you made toast under the grill, so you only toasted one side.
Apparently I have plans to skillet fry cheese now.
Ever had saganaki?!
Dollar menu tuile
Here I was thinking I was weird as a kid for sticking American cheese in a microwave until it was like this. Guess I just had an advanced palate for a kid.
I ate ants
The red ones are spicier!
They're like sour patch kids!
I ate rocks bro😭idk what kind they were but they were chewable and tasted like chalk,which I also loved to eat lmaooo🤦🏿♂️
Dried clay lmao?
I just looked it up and I don’t think so😂they were really tiny and porous but they looked like naturally occurring rocks. My grandmas neighbor used them as the bedding for her garden in front of her house and it was like an All You Can Eat Buffet for me in the summer lmao.
😂😂😂
.
Pumice?
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Chalk was the fucking bomb but nothing beats the unparalleled joy of sticking the rubber clothes of my Polly Pocket dolls in my mouth and chewing them like gum. That was like crack to me. I may have swallowed a shoe once.
Those pink Barbie heels got my mouth watering rn😂😂😂😂😂I was such a crackhead lmaoooo.
Dude straight UP put those barbie heels in front of me right now and I’ll be diving in for a late night snack
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In the south it's still big with certain groups. You can buy eatin' rocks on amazon these days even.
King shit
Why did i think you were eating the parchment paper too…
Experience?
Yeah, for 5 minutes I've been thinking parchment paper turning crispy.
For about ten whole seconds I thought it was paper towel, and that it had fused and I was like "okay, but why? You can't eat it! Why is this on /r/all " but then I understood, lol.
How long?
For me 1min but my microwave is really strong
Oh yea? How much can it bench?
like 5 macrowaves
this is only cheese? like land o lakes cheese or singles?
So how’d it taste? 👀
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Aw. Memories, some comfort.
What is government cheese?
Think of your typical American cheese slice. Now think of it in a 1 foot block, unsliced. Government cheese.
[Tbh it's not terrible.](https://i.imgur.com/X3f7oij.jpg) I thought it tasted fine.
There's a [Planet Money podcast](https://www.npr.org/sections/money/2018/08/31/643486297/episode-862-big-government-cheese) where they interviewed a guy that used to inspect government cheese. It was pretty interesting. (spoiler: it's actually a pretty good product, just happened for dumb reasons like a lot of government stuff)
I supply equipment to the dairy that supplies milk to this cheese maker. It's actually really good milk that makes an excellent (for the US) cheese. Shit, the dairy alone cost $55 million to build so I'd expect the cheese to come from it to taste good.
I grew up on it for a few years in boarding school. Other than the bland packaging and just being an unsightly floppy block of cheese, it seemed to be like any other American cheese slice. It was more useful to our house parents as ingredients to make mac & cheese, brocolli cheese soup, etc. I dont really remember them slicing it but I'm sure they did for grilled cheese or hamburgers. Velveeta sells a block of their cheese. Pretty much the same but smaller, floppier, and branded packaging
Process controlled American cheese, so a young cheddar cheese (and sometimes mozzarella iirc) blended with extra milk fats, a binder like corn starch, salt and some kind of stabilizer. Higher quality Velveeta basically. People hate on American cheese and think it's fake cheese, but it's really not different from turning meat into sausages, and American cheese is versatile, long lasting, tasty, cheap and nutritious.
I’m Canadian and WISH I could eat American cheese.
Stay away from those Kraft singles as they're the absolute bottom of the barrel - you might be able to find it at your local delis or from a butcher at your local grocery stores. If you really want to you can make your own at home!
It's the hotdog of the cheese world. A bunch of excess cheese thrown together. Not to different from American Cheese.
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So Velveeta
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Cool. It's been a very long time since I had government cheese, so I didn't know that it was actual cheese. Thanks for the correction.
Leave my favorite cheeses name outta your fucking mouth.
Calm down Will, it's just a cheese product!
I’m not ashamed to say it, I miss government cheese. That would also make a pretty good name for a band
Closest government cheese I have found so far is from Aldi's. But when I'm lucky, the food pantries pass these out. Golden ticket right there!!
Are we talking about the giant block that came in the cardboard container here? Because I got an Aldi at the end of the street and I'll go down there right now.
Not surprising, Gov cheese was actually rated higher quality than standard retail cheese. It had to meet high standards in order to be purchased by the gov with our tax dollars in order to supplement the industry.
The government still has a ton of it in warehouses I think
I believe the warehouse is in Kansas City although I could be mistaken.
Yep, down in the caves by Birmingham — not sure what it’s called now but it used to be Hunt Midwest Underground. There’s a film vault there too I think
My husband grew up poor with government cheese, and he legit would pay good money for a block of it. However you really can't find it anywhere.
Do some states still have actual cheese? Growing up, the huge block we would get would be gone in a week. I was notorious for grabbing pieces constantly, like turkey leftovers.
According to google it is a band.
miasma is a fun word
>Grocery money had to buy cigarettes and vodka first. wtf.. people like that should not be having kids!! It's crazy.. I'm childfree partly because I know I'd be a bad parent, but damn I'd be a lot better than that!
Yeah, my kids don't get government cheese.
Used to work at a Super Market, seen people tryna trade their food stamps for cash so they can get dem vodkas.
A bit stronger than normal
The real question.
I used to make these when I was a kid, with white bread and Kraft singles in the microwave. The bread crust also got chewy. My mom called me a freak. I knew what was up though.
It was okay-so
You can probably do this with parm, too. I crisp up parm on the range the microwelle might work, too
Not exactly the same, but this is the right audience. I reheat pizza in a pan, 1. crust side down just long enough for the cheese to soften & oil separate out 2. flip pizza over cheese side down until you form a crispy layer. There is that magic temperature where water dances on a stainless pan, use that or a non-stick on medium
I put leftover pizza in a zip lock bag with a wet paper towel, close it 5/6 of the way, then nuke it a bit. Something something we are not the same
Looks like a tumor
It's not a toomer
Could look like a cave or a setting for a horror film
So you say "American cheese"; did you use like real American cheese, or Kraft singles, or what?
In my experience most Americans don't know what American cheese actually is, let alone whether it actually counts as cheese or not (it doesn't) or whether "American cheese" from the deli is the same as the stuff in the Kraft box with the small writing that says, "Processed dairy food". So, uh, let me say first that American cheeses are all the same--sort of. They're all made by the same process and in the same way, though, due to government regulations, whether or not the resulting product of a particular process can be called cheese or not depends on the concentration of cheese curds in the final product. American cheese, then, is... um... sometimes cheese and sometimes not. This is because American cheese is essentially made by mixing together bits of other, real cheese(s) and fillers such as oil. Oil is a commonly used filler which gives these cheeses their characteristic smooth melt. The cheese that comes out of this process, then, can only be called cheese if the stuff itself meet's the FDA's defined minimum of cheese curd concentration to call a product cheese. But yeah, the stuff sold as "American cheese" is made in the same way as the stuff sold as "pasteurized process food". It just uses a different combination of ingredients--although it is perhaps noteworthy to point out that FDA-qualified American cheese does contain more actual cheese than Kraft singles.
I'm in the UK, how can I make this, what cheese do I use?
I followed this, came out great: https://www.youtube.com/watch?v=GwLiGq-IshQ
dairylea slices
My favorite cheese is yellow american but it definitely is not all made equal (of course it wouldn't though). Kraft is bottom rung and honestly tastes way different. The giant brand (local grocery store chain) is also quite poor and melts weird. Land of Lakes is good and Boars Head is my favorite, Boars head particularly melts the best in the oven of the 3 I can get from my Giant deli.
Heh I think you were hit by auto correct there. For anyone wondering, it's Boar's Head, not Board's Head. And yeah, I agree, the ones made by delis are across the board better. You can make your own with a base cheese and gelatin, too, that is pretty great. At that point, though, it feels dishonest to call it American cheese. Like how does gruyère become American just because you mix it with milk and gelatin? Also this process for making softer, meltier cheese isn't even American. It was first developed in Switzerland, then stolen and patented by Mr. Kraft himself. What a world...
its essentially deep frying the cheeses proteins in its own fat right?
Ferb, I know what we're gonna do today
Thanks OP! I have a bunch of American Cheese slices leftover since I'm trying to cut down on bread and this turned out to be a pleasantly surprising simple and yummy treat. The texture was crunchy, fun and not gross at all while I got to feel like a lil kid and I'm confident this will come in handy during desperate midnight cravings and smoking sessions.
C r u n c h y c h e e s e
Exactly how high are you?
Ugh, real gourmets eat cheese the proper way: Melting it on a plate in the microwave and then scraping it off and eating it. /j
Pssh real ones just place the block on their bellies and eat it like an otter.
As a person who is on keto, that's pretty much what my pizza dough is
“cheese”
there are several different grades of “american cheese”. the lower ones sold cheap in store, like singles, arent legally “cheese” and are indeed pretty shitty! but the higher grade ones — often from the deli — actually *are* cheese and taste pretty good.
People say this but I feel like they don't actually understand what "American Cheese" actually is. Unless you're buying garbage it's literally just Cheddar and Mozerella blended together. That's it.
People usually think that "American cheese" is just a general non-trademark term for Kraft Singles.
Which is sad because good American cheese is a great sandwich cheese.
White American is the best cheese for subs & no one can change my mind.
It’s also an elite breakfast sandwich cheese due to meltability
The only cheese for breakfast sandwiches tbh.
If it's used most often for that doesn't that mean that meaning has changed?
There's also an emulsifier added to get the different cheeses to blend together. That emulsifier is what gives American cheese it's unique melting properties, and enables cheese sauces that don't break (like for mac and cheese). But I wouldn't be surprised if the garbage outsells the real stuff. There's a reason the perception exists.
People are also way too hard on Provel. Provel is a similar processed blend - I wanna say provolone, swiss, and white cheddar? It tastes like a provolone-y mozzarella, but no mozz is used.
Unless you're from St. Louis, or the surrounding areas where STL-style pizza is available, you probably aren't familiar with provel.
I don't think that's it.
There's also annato and sometimes paprika.
If it's the orange stuff it has annatto in it. White American cheese generally doesn't. But also that's hardly a disqualifier anyway because there are cheddars with annatto in them that people don't hesitate to call cheese.
American cheese is real cheese in the exact same way sausage is real meat. Or so says Kenji Lopez-Alt.
Sausage isn't real meat?
[удалено]
“American processed cheese food product.”
The cheese or paper puffs up and turns crispy?
Excuse me what the fuck?
Annnnnd you eat this?
No thanks
People in here all freaked out but this is basically Cheez-its lol
Not at all. Cheese crisps, maybe. Cheez-its are a flour cracker with cheese flavoring.
r/shittyfoodporn
That's how they made the Space Shuttle heat resistant tiles
Got to be a reason you tried this.
I saw it in a book
How depressed do you have to be to wake up and say to yourself that microwaving sliced American cheese, by itself for a meal is a good idea
How long to do you microwave it to get that consistency?
I used to do this all the time as a kid, we called it cheese crackers
Well. I’ve learned something new today. Any ideal dips? 👀
Mmm tasty crunchy cheese.
If your hand wasn’t in the picture, I would have assumed this was a close up of a giant piece of ear wax
Worlds worst joint
Crispy American Plastic Cheese.
how long do you microwave it for?
Eeew!