Quote:
Originally Posted by T.G
Tell me about the cheese slices. What's the consistency? Guessing kind of like an american cheese or even velveeta slice, just minus the chemicals?
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Consistency and look of one of the pre-sliced individual packaged yellow americans although I made mine 2-3x thicker because I think one normal slice is not enough cheese (same approx. LxW of pre-sliced, I believe about 50 grams each instead of the ~20 grams a normal american slice is). Consistency reminds me of velveeta, although I haven't bought that stuff in at least 5 years. Definitely no chemical taste.
I love sodium citrate, it's the key to making "velveeta-like cheese dip" but using cheese that, ya know, needs to be refrigerated. I use it for mac and cheese, making cheese slices like this and big time secret ingredient for queso dip. I made some queso to bring to a bbq a few weeks back and somebody tried it and said "this is smooth, but doesn't taste like crap, it's not velveeta is it?" so I gave a little lesson to the table. For the cheese slices, I made the recipe similar to the linked one then poured it all in a 9x13 pyrex and let it cool, then just sliced to size and peeled out, put between parchment pieces and put some in the fridge and some freezer. I originally made it specifically for the burgers, but have used the slices in anything a normal american slice would have worked, great for omelettes and grilled cheeses too