118
Making American cheese to debunk a conspiracy
(www.youtube.com)
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
this post was submitted on 02 Feb 2024
118 points (88.8% liked)
Videos
14318 readers
18 users here now
For sharing interesting videos from around the Web!
Rules
- Videos only
- Follow the global Mastodon.World rules and the Lemmy.World TOS while posting and commenting.
- Don't be a jerk
- No advertising
- No political videos, post those to !politicalvideos@lemmy.world instead.
- Avoid clickbait titles. (Tip: Use dearrow)
- Link directly to the video source and not for example an embedded video in an article or tracked sharing link.
- Duplicate posts may be removed
Note: bans may apply to both !videos@lemmy.world and !politicalvideos@lemmy.world
founded 1 year ago
MODERATORS
What happens when a chemist tries to cook.
Sodium citrate is pretty easy to find online and can go in all kinds of cheese sauces. You can even use it to make a stovetop mac and cheese with your favorite cheeses that won't get goopy or oily. The other chemical Nile used isn't really needed, it's probably more so it holds together into the sheet shape for mimicking singles.
Another alternative to getting sodium citrate is to add American cheese to your cheese blends. Not singles, but deli counter/block cheese. It's enough to smooth out sauces made from other cheeses.
He bought very expensive standardized foods to make a cookie, not realizing that standard just means consistent. They're for calibrating machines.
I think he knows now that him fucking with food is a mistake and I love him for trying.
I like making a bechamel and still use sodium citrate sometimes, depending on how I feel about my cheeses.
Oh yes, I'm very glad that he did this video and attempted to make singles himself. My first sentence was a jab at how ungracefully he cooked the cheese haha
I think he needs to keep doing it while not learning how to actually cook because it's weirdly educational.
You can also just add some velveta to your cheese sauce. It's overloaded with that shit.
Isn't Velveeta a block of American cheese?
No, it's plastic.
Oh okay
Making 'shitty' cheeses (i.e. replicating Mexican restaurant cheese dip/ rotel creations) is a kind of fun trial and error process depending how you look at it. But your first attempt is definitely a learning experience. Adding more/less powdered milk etc and jerry rigging mixtures is a vibe thing