Pro Chef use Fake cheese? NANI

[Anonymous No.15829950]

Does anyone just lose instant respect for anyone that uses American Cheese on their burgers? Like ive watched a handful of well known burger chefs say "No matter the controversy american is the best on a burger" Like no mate you as a fucking chef should know more then anyone you dont put fucking fake ass donkey doo cheese on a burger.

THESE FUCKS OWN RESTAURANTS HOW?

[Anonymous No.15829957]

>le fake cheese meme
K.

[Anonymous No.15829962]

I'm an established chef with over 3000 confirmed Michelin stars, and I use Kraft cheese on my burgers.

[Anonymous No.15830006]

>>15829950
To be fair, calling it a cheeseproductburger is a bit of a mouthful. But cheese proper (except maybe mozz) doesn't integrate into a burger very well. Personally, I tend to skip the burger in favor of a shredded beef sandwich, and I would much rather dress one with a cheese-based sauce than a slice of that same cheese.

[Anonymous No.15830033]

Because they are right and they aren't using singles wrapped in cellophane. That's bottom tier american cheese. You use the good shit, and yes there is good american cheese

[Anonymous No.15830198]

>it's not real cheese
No one cares

[Anonymous No.15830295]

>>15829950
It's not fake cheese though, it's cheese mixed with emulsifiers, which gives it longer shelf life and better stability. Real cheese is prone to splitting when heated to a certain temperature, can become stringy and also solidifies extremely fast at room temperature.

You're obviously just being a contrarian, but the fact that it's so popular (literally the most popular cheese used on burgers), and used by literally every burger chain there is, shows and suggests that your opinion is completely wrong.

[Anonymous No.15830316]

>>15830033
This, you sound autistic

[Anonymous No.15830318]

>yes burgers are the peak of culinary delights
better put some expensive shit on my ground wagyu pattie

[Anonymous No.15830335]

>>15829950

No I use swiss

[Anonymous No.15830420]

It’s literally made out of milk. It may not be real “cheese” but it’s real food.

[Anonymous No.15830444]

Good American cheese is made up of about 50% actual honest to god cheese with the other 50% being a mixture of milk, skim milk powder, butter and various emulsifiers, salts and setting agents. In other words it's basically a cheese sauce that stays solid at room temperature.

The real pro chef move is to combine American cheese with actual cheese. The cheese provides most of the flavor while the additives in the American cheese help melt everything together.

[Anonymous No.15830465]

>>15829950
>Like no mate
Brown londonistan hands typed this

[Anonymous No.15831172]

Look at all these American simpletons who think there is anything of value on their pasteurized cheese product.
Imagine feeling attached to something so objectively bad, imagine letting this attachment cloud your judgment to the point you feel the need to defend it.

There is nothing good about American cheese. The color is a calculated shade brought by an immature expectation of what cheese should look like, and achieved trough artificial means. Its only reason to be is some food scientist thinking to himself "Well, this is what cheese looks like, right?"
The flavor is a mix of placebo and regret. While freshness or careful aging create the complex flavors of cheese, this American parody lacks such privileges, whatever aroma it may have is purely coincidental, whatever illusion of flavor it may posses is only due to the dopamine high Americans get when eating something fatty.
The texture is like softened wax, because that is what it most likely is. It covers your mouth in a plastic-like fatty layer that Americans love confusing for enjoyment.
And by far the most pathetic argument I see repeated over and over again, the fact it melts. The characteristic often posted as the sole redeeming quality is something shared by almost all substances in the world, that things soften when hot. Almost all cheeses melt, not that you would want to as different cheeses are meant to be eaten at different temperatures. But the ones that are often melted are superior, they impart great flavor, fat and texture, just look at mozzarella with its milky flavor and stringy texture even after melted. American cheese only serves as a brightly colored layer of fat, might as well top your burgers with some butter, you will get much better results that way.

American cheese is the margarine of cheese. A publicity stunt for a cost-cutting measure that Americans ate right up and now feel a worthless sense of nostalgia for.

[Anonymous No.15831382]

>>15829962
I have 9 millions michelin stars and 90 billions in revenue per year and I avoid American cheese.

[Anonymous No.15831396]

>>15829950
I don't use anything else for burgers

[Anonymous No.15831452]

>>15831172
Heres a (you) for the weeb. Now kindly kill yourself now that you've been recognized as the worthless shit heap you are. Please.

[Anonymous No.15831479]

>>15831452
seething

[Anonymous No.15832992]

>>15830033
what is good american cheese, velveeta blocks?
asking cause i like burgers with american and swiss cheese

[Anonymous No.15833009]

>>15832992
You can buy quality American cheese from the same counter you buy your other deli meats and cheeses.