It comes out more like nougat or halva than modern marshmallows.
These two sentences are contradictory. Did you mean to say “it was real cheese”? If I grind a steak up and put it into burger patties, I don’t think I can get away with still saying “it’s a steak”. It’s steak-based burgers. “Processed cheese” (which I have no problem eating, BTW - here, that would be Melrose wedges) isn’t cheese anymore. It’s a cheese-based food product.
jack in the box tacos… its neither tacos nor food … but man there good after a night at the pub …
nacho “cheese” you know the yellow stuff comes 5 pounds in a can…favorite of "homemade"concession stands
If you treat pure cheese with sodium citrate, it’ll stay in a melted stay forever. No other liquid needed. Is it still cheese or a cheese based food product? Less than 2, maybe even less than 1 g of sodium citrate is needed to keep a half pound or more of cheese in this liquid state. Your argument gets a little weird when you think of colby jack since it’s a marbled blend of two different cheeses and pressed together, under which force they become one.
But velveeta as his or her example. That’s not cheese. I don’t think it is. I’m pretty sure it’s some processed cheese with a stabilizer that keeps it in semi-solid form and loses function after being heated up.
Cheese food product.
Way I understand it, marbled cheeses like Colby-Jack and Marbled Cheddar are made when the curds for two different cheeses are combined but not homogenized, and then set/pressed. I’m happy still thinking of them as a style of cheese. It’s post-setting processing that renders it a product to me (and even then, purely mechanical processing doesn’t count - grated cheese is still cheese).
My understanding is that the difference is live culture. Cheese food products start with cheese with live culture, but by the end there isn’t any left. (Left open, and unrefridgerated, Kraft slices don’t mould, they become oily, brittle plastic. Real cheese moulds.)
It’s called ‘cheese food product’, because cheese manufacturers objected and insisted it’s not cheese. ‘Cheese’ remains in the name because they do start with actual cheese, and Kraft is a powerful player.
Is the filling of a grilled cheese sandwich cheese? Is the topping on a pizza cheese?
That doesn’t sound right to me. Unless you’re buying raw cheese, I believe any cultures should all be dead. I don’t think most commercial cheese has any live cultures left in it.
Yeah. Once in a while, those are tasty.
Left to go to room temperature, epoisse turns from semi solid to near liquid. If a change in state dictates cheese or cheese food product, then it’s a cheese food product and not a cheese using your flawed logic.
Triple cream brie and Delice de Burgogne change fluidity states depending on ambient temperature in correlation with the cheese’s temperature. Both will be runny at room temperature. The latter is like cream cheese but softer in a cold state.
There is a set point where a cheese can be heated and still reset as a solid. Where oil separation doesn’t occur due to not enough heat in addition to exposure time. You can theoretically take Toscano and cambezola, let them melt a little and reset the cheese in the refrigerator as a hybrid Frankenstein cheese. As both cheeses changes states not once but twice, your logic would indicate that because of that, they’re a cheese food product. Furthermore, my original question was a trick question. Sodium citrate is naturally ocurring. However, enough calcium chloride will reverse what the sodium citrate did to the cheese and rerender a liquefied cheese back into its solid state in whichever form you wish it to be in. Via this method, the cheese doesn’t incur any flavor change or texture change you would get from normal cheese somehow melted without a roux.
Oh yeah. It’s been years (well decades) but dam I loved those ‘things’.
Oddly enough, I already had this on my grocery list for tomorrow before you even posted it!
Twinkies!!!
Ummm…okay, it’s made with real ingredients, but I’ve had sponge cakes and whipped frostings, but there’s nothing like a Twinkie! Even the “new” Twinkie isn’t quite the same. sigh
So you’re saying, the imitation imitation food isn’t as good as the real imitation food?
They could make the real thing thicker but given how expensive it is already, reducing the yield by boiling the sap down further to make it more concentrated isn’t cost effective.
Sure. Melted cheese is still cheese. Basically, if it’s all still cheese, no additives, then it’s still cheese. Melted cheese is still cheese. Frozen cheese is still cheese. Grated cheese is still cheese.
Cheese + added citrate is not cheese. Cheese + added emulsifier is not cheese. Cheese + added wine+starch+kirsch is delicious, but no longer just cheese.
Curiously, in some cases, cheese + added fungus *is *still cheese. There’s that hobgoblin…
Good thing for my argument that I didn’t say that, then…
Not sure if this belongs here but, how I long for a Hydrox cookie. IMO much better than an Oreo.
I love surimi! It’s definitely a distinct thing from actual crab meat. But I don’t like the American brands.
The best brand IMO is Osaki and it’s the only one I will buy. It’s likely the most expensive brand, especially compared to the American ones, but it’s almost a completely different product. Side by side they don’t even really resemble each other. The sticks are smaller, looser, and wetter, and the “strings” easily separate under light pressure (looks like this, as sushi: https://bathsushi.co.uk/wp-content/uploads/sites/35/2016/01/43-Crab-Stick-Nigiri.jpg). I know a sushi place is good when they use this brand.
