at least they’re up front about their bullshit. unlike “american cheese” that has “pasteurized processed cheese product” in fine print. or “ice cream” with “frozen dairy product” in fine print. when i worked at starbucks we had to call it a “chocolatey chip” frappuccino instead of “chocolate chip,” because the ingredients didn’t fit the legal definition of chocolate
i’m also impressed they called it “rapeseed oil” instead of canola oil. though maybe there are new rules about that
edit: ok, “canola oil” is a stupid americas thing–i withdraw my impressedness
It’s less the emulsifier softens it, more it allows water to the added. Cheese is largely fat/oil which doesn’t mix easily with water.
The emulsifier allows you to melt and cast left over cheese, and add water to increase it’s volume. Its original invention was to make use of scrap cuts of cheese.
Swiss is an abomination of a cheese that should never have been made. It’s hard, dry, flavorless and is terrible at melting. Not even just for burgers there’s no need at all for swiss cheese in general. P.S. modern Swiss uses sawdust to make the holes. Enjoy eating your sawdust.
Then you need to try a few different brands of American cheese to find out that the most affordable options often use so much vegetable oil that it basically tastes like oil with some whey powder in it.
Yes there are good quality American cheese offerings, Land o Lakes and Boars Head both have an actual cultured American cheese.
But nearly all of the non-premium brands are frankly unpleasant.
You clearly haven’t had a burger with a good quality bun & patty grilled to medium rare with layers of cheddar, Colby, pepper jack and Swiss melted on top
Splitting, or breaking, is the separation of sauce, cheese, or other emulsion. As a milk product, cheese is a mixture of water, oil, and protein (and some sugars, fungus, coloring agents, details vary). Heat causes those elements to “split” and is the reason you can’t make a cheese sauce without some kind of emulsifier.
Premium American cheese, labeled “pasteurized process American cheese”, is mostly traditional cheese by weight (usually cheddar, often with Colby or others mixed in) with salt, color, emulsifier, citric acid, and up to 5% added dairy fat. That’s all the same stuff traditional cheese has except for the emulsifier (commonly sodium citrate or phosphate) which keeps it from separating as it melts.
Also all cheese is a “processed food” before anyone gets riled up about the terminology.
canola is a specific cultivar of rapeseed, regular rapeseed contains more erucic acid. there is no good reason for this because erucic acid has no proven health impacts on humans but they did it anyway
Everyone is very much aware that Oat Milk and Soy Milk and all the other non-dairy milks don’t have any cow juice in them
Just the name itself makes it clear.
It’s as equally stupid, in my opinion, as the argument that we shouldn’t call a vegetarian or vegan burger a “burger” because people might think it has meat when it doesn’t.
It’s all a play by the dairy and meat industries to make vegan alternatives sound unappetising, and it’s very transparent.
"american cheese” that has “pasteurized processed cheese product” in fine print. or “ice cream” with “frozen dairy product” in fine print
Maybe this is just because I live in Wisconsin where the dairy and alcohol lobbies are both extremely strong, but most not-icecream is labeled as a “frozen desert” and those terrible plastic Impersonations of cheese also aren’t labeled as cheese at all.
Granted the graphic design does a ton of the heavy lifting. On the “frozen desert” it shows a scoop of ice cream in decidedly ice cream like packaging and says the flavor really huge, then in much smaller print below that “frozen desert” and I think Kraft Singles just shows a picture of cheese and the branding without actually specifying what the product is
Sugar is not nearly high enough on that ingredient list to be ketchup, but it’d be nice if it wasn’t there at all. I mean it already has cornstarch. And why they include a miniscule amount of glucose syrup on top of their sugar is beyond me. Must be because it’s in the ingredients of some other processed food that they’re using to make this one.
Except it has sour cream another dairy products in it. Those don’t belong in guacamole under any circumstance. Even tomato is iffy and shouldn’t really be in there.
This got me curious so I looked up the nutrition page on Tesco’s website… The two main ingredients are water and tomatoes lol
INGREDIENTS: Water, Tomato, Rapeseed Oil, Onion, Modified Maize Starch, Avocado (3.5%), Soured Cream (Milk) (3%), Lime Juice from Concentrate, Lemon Juice from Concentrate, Whey Powder (Milk), Sugar, Garlic Purée, Jalapeño Chilli (1%), Coriander Leaf, Dried Egg Yolk, Acidity Regulator (Citric Acid), Salt, Colours (Lutein, Copper Complexes of Chlorophyllins), Stabilisers (Xanthan Gum), Dried Red Pepper, Glucose Syrup, Preservative (Potassium Sorbate), Antioxidant (Ascorbic Acid).
Just like mother used to make.
Gather around children and enjoy some of mamas Tesco Guacamole inspired topping
at least they’re up front about their bullshit. unlike “american cheese” that has “pasteurized processed cheese product” in fine print. or “ice cream” with “frozen dairy product” in fine print. when i worked at starbucks we had to call it a “chocolatey chip” frappuccino instead of “chocolate chip,” because the ingredients didn’t fit the legal definition of chocolate
i’m also impressed they called it “rapeseed oil” instead of canola oil. though maybe there are new rules about that
edit: ok, “canola oil” is a stupid americas thing–i withdraw my impressedness
Honestly not sure why people get so upset about American cheese. It’s just cheese with an emulsifier in it that softens it. Best burger cheese by far.
American cheese is the best cheese for a cheeseburger, because it melts without splitting.
It’s less the emulsifier softens it, more it allows water to the added. Cheese is largely fat/oil which doesn’t mix easily with water.
The emulsifier allows you to melt and cast left over cheese, and add water to increase it’s volume. Its original invention was to make use of scrap cuts of cheese.
How can you possibly say such nonsense when swiss and muenster both exist
Swiss is an abomination of a cheese that should never have been made. It’s hard, dry, flavorless and is terrible at melting. Not even just for burgers there’s no need at all for swiss cheese in general. P.S. modern Swiss uses sawdust to make the holes. Enjoy eating your sawdust.
Youre american. American cheese is barely cheese. Highly processed, plastic garbage.
Then you need to try a few different brands of American cheese to find out that the most affordable options often use so much vegetable oil that it basically tastes like oil with some whey powder in it.
Yes there are good quality American cheese offerings, Land o Lakes and Boars Head both have an actual cultured American cheese.
But nearly all of the non-premium brands are frankly unpleasant.
You clearly haven’t had a burger with a good quality bun & patty grilled to medium rare with layers of cheddar, Colby, pepper jack and Swiss melted on top
None of those cheeses melt well, they split and leak oil. Sure they get soft and gooey but a bit of sodium citrate would make it better.
What do you mean by it “splitting?” How does real cheese not “melt well” exactly? And oily cheese? Where do you even get oily cheese?
Splitting, or breaking, is the separation of sauce, cheese, or other emulsion. As a milk product, cheese is a mixture of water, oil, and protein (and some sugars, fungus, coloring agents, details vary). Heat causes those elements to “split” and is the reason you can’t make a cheese sauce without some kind of emulsifier.
Premium American cheese, labeled “pasteurized process American cheese”, is mostly traditional cheese by weight (usually cheddar, often with Colby or others mixed in) with salt, color, emulsifier, citric acid, and up to 5% added dairy fat. That’s all the same stuff traditional cheese has except for the emulsifier (commonly sodium citrate or phosphate) which keeps it from separating as it melts.
Also all cheese is a “processed food” before anyone gets riled up about the terminology.
Hasn’t it always been called rapeseed in the UK?
As I understand it, canola oil as a term is used predominantly only in the US and Canada, with canola itself being a portmanteau of Can -adian and Oil
CANadian Oil, Low Acidity
Edit: apparently that’s a myth? It’s ola as in oil
Not a myth. CAN-OLA came from a lab in canada.The rapeseed article on wiki has a section about it.
It’s the -ola part I’m not sure about. “Can” 100% stands for Canada, no question about it
Here in the USA something that says “guacamole inspired” would for sure have zero percent avocado lol
Canola is a North American thing. AFAIK the British are familiar with the term “rapeseed” and don’t need the rebranding.
canola is a specific cultivar of rapeseed, regular rapeseed contains more erucic acid. there is no good reason for this because erucic acid has no proven health impacts on humans but they did it anyway
I think that’s the difference between UK law and US law
In Swiss, Milk alternatives like oat milk, aren’t allowed to contain “milk” in the name, because they’re not milk.
Honestly, I think thats just nonsense.
Everyone is very much aware that Oat Milk and Soy Milk and all the other non-dairy milks don’t have any cow juice in them
Just the name itself makes it clear.
It’s as equally stupid, in my opinion, as the argument that we shouldn’t call a vegetarian or vegan burger a “burger” because people might think it has meat when it doesn’t.
It’s all a play by the dairy and meat industries to make vegan alternatives sound unappetising, and it’s very transparent.
What about coconut milk? (Or is it just not called that anyway)
Maybe this is just because I live in Wisconsin where the dairy and alcohol lobbies are both extremely strong, but most not-icecream is labeled as a “frozen desert” and those terrible plastic Impersonations of cheese also aren’t labeled as cheese at all.
Granted the graphic design does a ton of the heavy lifting. On the “frozen desert” it shows a scoop of ice cream in decidedly ice cream like packaging and says the flavor really huge, then in much smaller print below that “frozen desert” and I think Kraft Singles just shows a picture of cheese and the branding without actually specifying what the product is
Actually Canola is a stupid Canadian thing thought up so they could sell it to stupid Americans.
So it’s green ketchup!
Sugar is not nearly high enough on that ingredient list to be ketchup, but it’d be nice if it wasn’t there at all. I mean it already has cornstarch. And why they include a miniscule amount of glucose syrup on top of their sugar is beyond me. Must be because it’s in the ingredients of some other processed food that they’re using to make this one.
Lets play spot the hidden corn syrup.
There it is!
Is that what it means? Ha, I always assumed that was a thickener or something.
That actually doesnt sound too bad. Though I’m surprised with the artificial colors that this is what went with.
Except it has sour cream another dairy products in it. Those don’t belong in guacamole under any circumstance. Even tomato is iffy and shouldn’t really be in there.