My wife just made a bagel, egg, bacon and American cheese sammich, pretty damn tasty
this post was submitted on 15 Jul 2023
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Iβd 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.
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.
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.
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 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.
Sadness.
Philly cheese steak waffle fries
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.
Apples
Carrots
Make some mashed taters and throw a bunch in
Bacon, luttice, tomato, cheese, mayo, between some nicely toasted bread.
Bagel, Bacon, egg, cheese, tomato (bagel BELT)
I mean it's cheese put that shit on EVERYTHING.
Unless you're taking processed cheese squares then throw that shit away and get some real shit
White bread, mildly flavored meats, mild soups.
Our "cheese" has a very mild flavor, overall, but melts thoroughly and very quickly, which is mainly what we use it for. This is why you find it on things like grilled cheese and cheeseburgers, but if you see a slice cold it's a little extra sad, since you're missing out on the one thing it's actually good at.
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.
Jokes about Americans being tasteless barbarians?
As someone from Switzerland, I have to say that american chees fits very well with a garbage bag. Feels like itβs natural habitat.
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.
my favourite lunch right now is scrambled egg on toast with an american cheese slice between the bread and the egg
If you do get American cheese, get some from the deli, it's much better than Kraft.
Kraftβs Deli-style is pretty good, too (comes in a pre-sliced block, like what restaurants use for burgers). Just donβt get the Kraft singles, which arenβt nearly as good in flavor or consistency.
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.
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.
Statins.
Philly cheese steak pizza. I know it sounds like an abomination but if you put the real white American cheese underneath the mozzarella it works as sort of a cheese sauce. Greath with onions peppers and steak on top.
Burgers are just about the only good use for it IMO
This but only on fast food. If I'm making a burger myself, I'm going to put good cheddar cheese on it. Or maybe blue cheese.
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.
Donβt get me wrong, bleu cheese on a burger is a solid choice. But I donβt really like cheddar on burgers nearly as much. Doesnβt 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.
Hamburgers!
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.
Great, now I'm craving a burger...
I'm pretty sure the only difference between the yellow and white American cheeses is the addition of annatto
Huh, well TIL.
For whatever reason I prefer white American cheese over yellow on a burger.
Debt