Burger me!

[TiQuinn]

I’m just gonna put it out there. American cheese is the bomb, yo. It melts beautifully on burgers because of the way it is made; by the way, we’ve got this deep fear of the word “processing” today that doesn’t really take into account the levels of processing that can occur. All American cheese is a couple of base cheeses like Colby annd cheddar added with additional milk and citric acid. It’s not that mysterious.

 

[payn]

I’m just gonna put it out there. American cheese is the bomb, yo. It melts beautifully on burgers because of the way it is made; by the way, we’ve got this deep fear of the word “processing” today that doesn’t really take into account the levels of processing that can occur. All American cheese is a couple of base cheeses like Colby annd cheddar added with additional milk and citric acid. It’s not that mysterious.

Velveeta on the other hand….

 

[TiQuinn]

Velveeta on the other hand….

Yeah, Velveeta’s taste has never sat right with me.

 

[Ryujin]

Beautiful burger, I approve and wish to order one.

Point of order though: please do no confuse American cheddar with American cheese. They are not the same thing. The US -- Wisconsin especially -- produces some outstanding cheddars (even if I am more partial to our Colby and Monterey Jack varieties).

"American cheese," on the other hand, is a disgusting processed food product that should not be consumed by anyone. We Americans become brainwashed that it is real cheese by having it included in things like school lunches, to our deep national shame.

The best use that I have for "American Cheese" is as a binding agent to hold shredded Jack and Cheddar in place on a burger. A good helping of shredded, covered with that easy melting vegetable oil stuff, and the cheese is going nowhere but in my mouth.

 

[Arnie_Wan_Kenobi]

The best use that I have for "American Cheese" is as a binding agent to hold shredded Jack and Cheddar in place on a burger. A good helping of shredded, covered with that easy melting vegetable oil stuff, and the cheese is going nowhere but in my mouth.

The best use I have for it is to take the individually wrapped singles, toss them on the hot grill (still wrapped) and race to see which one inflates first--cheese races can be a blast when one is in a certain, uh "mindset" at a cookout/barbecue.

Of course, I also get a kick out of "Peep jousting" (microwaving marshmallow Peeps with toothpicks stuck in them to see which one pops the other, first.)

 

[CleverNickName]

American cheese is the best cheese for a cheeseburger because it melts without splitting. Just be sure to get an actual American cheese, not "pasteurized process cheese food." There are way better options than Kraft Singles.

 

[jian]

I’m just gonna put it out there. American cheese is the bomb, yo. It melts beautifully on burgers because of the way it is made; by the way, we’ve got this deep fear of the word “processing” today that doesn’t really take into account the levels of processing that can occur. All American cheese is a couple of base cheeses like Colby annd cheddar added with additional milk and citric acid. It’s not that mysterious.

American cheese (or “singles” as we used to call it growing up in Korea) does have a virtue of its own and has ended up incorporated into some Korean home cooking favourites like budae jjigae (“army stew”, which developed from foods you could obtain cheaply, especially from US army PXs, in the 70s - it has instant ramyun, Spam, hot dogs, and of course Kraft singles). But I don’t think it works on burgers, except maybe fast food burgers. I prefer a sharp cheddar or blue cheese.

 

[Ryujin]

American cheese (or “singles” as we used to call it growing up in Korea) does have a virtue of its own and has ended up incorporated into some Korean home cooking favourites like budae jjigae (“army stew”, which developed from foods you could obtain cheaply, especially from US army PXs, in the 70s - it has instant ramyun, Spam, hot dogs, and of course Kraft singles). But I don’t think it works on burgers, except maybe fast food burgers. I prefer a sharp cheddar or blue cheese.

Many here aren't likely old enough to remember when "Kraft Singles" were closer to real cheese and packed in pretty much the same sort of double stack package but were simply sliced, without being individually wrapped. They were closer to a very mild cheddar in those days.

 

[Zardnaar]

Beautiful burger, I approve and wish to order one.

Point of order though: please do no confuse American cheddar with American cheese. They are not the same thing. The US -- Wisconsin especially -- produces some outstanding cheddars (even if I am more partial to our Colby and Monterey Jack varieties).

"American cheese," on the other hand, is a disgusting processed food product that should not be consumed by anyone. We Americans become brainwashed that it is real cheese by having it included in things like school lunches, to our deep national shame.

I'm aware of Wisconsin.

All our beef is pasture fed cheese and butter is a different colour.

Closest thing to American cheddar is the kids highly processed cheese slices. It gets called plastic cheese.

McDonalds uses it as well. We can buy it here at the deli but not much point. Might see if we can find some today its grocery day.

 

[jian]

May here aren't likely old enough to remember when "Kraft Singles" were closer to real cheese and packed in pretty much the same sort of double stack package but were simply sliced, without being individually wrapped. They were closer to a very mild cheddar in those days.

Gosh, that must have been a long time ago - I’ve been eating singles for 45 years. Doesn’t really have a cheddar flavour, more a generically salty orange cheesy flavour, almost closer to a Red Leicester.

Edit: apparently individually wrapped singles were introduced in 1965.

Kraft Singles - Wikipedia

en.wikipedia.org