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/ck/ - Food & Cooking

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>> No.20575994 [View]
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20575994

>>20574506
i like the taste of a roux but mac & cheese should be made with sodium citrate

>> No.20235981 [View]
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20235981

>>20232128
whats the point of m"medium" just buy extra sharp for the same price and if you want a milder cheese for burgers add a lil sodium citrate and milk BAM you got American cheese that melts nicely.

>> No.20202307 [View]
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20202307

>>20198716
very based

>> No.20046481 [View]
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20046481

>>20046448
>The overly processed wrapped slices
thats not American cheese the same way a cherry soda is not a cherry, its just cherry flavored.
American cheese is any cheese mixed with a simple salt emulsifier so it doesn't break when melted

>> No.19905718 [View]
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19905718

>>19905697
>Milk Protein Concentrate, Whey
thats where they're adding a lot of bulk and it gets its rubbery feel.
Around me Deli is the same price as kraft at $5/lb
i just make my own with cheddar and milk

>> No.19842076 [View]
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19842076

>>19839727
what busted ass recipe are you using?
two options:
>butter/four roux -> milk bechamel sauce -> cheese -> boiled and drained macaroni
Or
sodium citrate + cheese

>> No.19659396 [View]
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19659396

>>19657355
i like it
>a roux based sauce has always come out gritty for me
you're rushing the sauce remember hot roux cold milk and turn the heat down as soon as the bechamel sauce starts to form otherwise it will get grainy also make sure your flour isn't clumpy

>> No.19605706 [View]
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19605706

>>19605627
you gotta make your own with sodium citrate, cheddar/Colby/pepper jack and milk

>> No.19396032 [View]
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19396032

>>19395489
no proper American cheese is just mild cheddar with extra cream and sodium citrate add so it doesn't separate when it melts
i make my own out of sharp cheddar

>> No.19031951 [View]
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19031951

>>19031911
it $10 for a 2lb block of Tillamook extra sharp cheddar here in FL but most store only sell Cabot which isn't bad for bulk cheese for throwing on tacos or putting on a burger

>> No.18341093 [View]
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18341093

>>18341013
fuck i so jealous
i'm just starting out making fresh cheese like mozz and cream cheese but my fridge draws run right at 50f so when i get some cultures i'm going to give cheddar and parm a try
picrel is some American i made for burgers, it still tasted like cheddar but melted much nicer (don't judge me i know its blasphemy)

>> No.18318475 [View]
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18318475

i made some American cheese for my cheese burgers i'm grilling for Labor Day
.

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