Processed American Cheese Food
They're staples in my pantry.
Geo wrote:...when you lick that spoon real good and repeatedly as you spoon the goop out, there'll be enough blowback to start unravelling the longer starch chains...
waderoberts wrote:The Cheez Whiz goes into a hominy casserole (along with cans of condensed cream of mushroom and cream of celery soup , shredded cheddar, and crushed Frito topping).
waderoberts wrote:Processed American Cheese Food
They're staples in my pantry. The Velveeta, melted with Ro-Tel tomatoes and chiles, is the benchmark for Tex-Mex-style chile con queso.
Would you share this recipe?
girlmoxie wrote:
Someone told me once that Velveeta is clear before they add the food coloring. I have no way to prove this, but I've always believed it.
Fujisan wrote:girlmoxie wrote:
Someone told me once that Velveeta is clear before they add the food coloring. I have no way to prove this, but I've always believed it.
Cheddar gets its yellow color from annatto, just like Velveeta. Otherwise they would be the color of milk. Also, the name "process cheese food" has a pretty strict definition*:
1. Ingredients - Natural cheese, color, salt and emulsifiers, along with optional ingredients such as skim milk, whey, milk, cream, albumin, skim milk cheese, and organic acids.
2. Cooking Temp - 79.4-85.0 C
3. Composition - Not more than 44% water or less than 23% fat.
4. pH 5.2-5.6
The natural cheeses used in process cheeses are not generally below grade quality or culls. Usually good quality cheese is needed, especially at the rate that Kraft makes Velveeta.
*Taken from Cheese and Fermented Milk Foods by Frank V. Kosikowski and Vikram V. Mistry.
JeffB wrote:Crumble and brown a couple of pounds of decent, "hot" pork breakfast sausage. I like Tennessee Pride. Drain meat and mix in a block of Velveeta. Smear the ragu onto mini rye slices and heat in a 300 degree oven for a few minutes.
Bruce wrote:I used to work for a company that made processed cheeses. I started out helping cut the mold off of 55 gallon barrels of cheese and dumping it on to a conveyor. I was then moved to cooking cheese, which was much lighter work, but alos hotter. I remember getting the temperature a little hot and the cheese started to bubble and popped right out all over my arm, neck and cheek. That stuff sticks. No permanent damage done but it wasn't fun. I ended up packing the boxes of cheese. I'm sure glad I went to college and don'e have to work like that anymore.
waderoberts wrote:Frito-foot-stomping highly impresses particularly refined guests!
It is admittedly full of sodium and preservatives and such, but highly picky health-obsessed acquaintances have raved about this dish.
waderoberts wrote:They're staples in my pantry. The Velveeta, melted with Ro-Tel tomatoes and chiles, is the benchmark for Tex-Mex-style chile con queso.
G Wiv wrote:Velveeta gets odd fast when it cools.