Usually not. I have not had the pleasure of this particular variety but in my experience it’s just plain old pasta and cheese and herbs.
Comment on Great Depression: Part Deux
Diplomjodler3@lemmy.world 1 day agoYou mean pasta surrogate and cheese surrogate.
thinkercharmercoderfarmer@slrpnk.net 1 day ago
Eheran@lemmy.world 1 day ago
What sort of cheese is that supposed to be?
NateNate60@lemmy.world 1 day ago
It tastes similar to Kraft macaroni and cheese (known in Canada as “Kraft Dinner”). So I would guess young, unaged cheddar or Colby cheese. There is also probably a good amount of whey powder, which is a by-product of cheese production.
It’s not fake, just highly processed.
thinkercharmercoderfarmer@slrpnk.net 1 day ago
A quick search says cheddar and blue cheeses for this type.
Duranie@leminal.space 1 day ago
Different cheeses depending on the end goal. If you dehydrate cheese it can be ground into a powder. I’ve seen cooks on various shows do this to recreate powders for popcorn seasoning, home made Doritos, Cheetos, or even for long term prepping/storage. Makes it easy to create sauces in a pinch as well.
sp3ctr4l@lemmy.dbzer0.com 1 day ago
The pasta is real, the seasoning is real, the cheese basically is not real.
dailydot.com/…/regular-deluxe-cheeseburger-hambur…
Its only ‘real cheese’ if you consider a dehydrated powder that you have to add butter or milk / water to, and then prepare with heat as a ‘cheese flavored sauce’ to be ‘real cheese’.
Yep, the tiny trace amounts of ‘100% Real Cheese!’ it contains are indeed tiny denydrated crumblets of real cheese… but I am fairly sure that by that metric, Cheetos are also ‘real cheese’.
For most Americans under the age of 40, the idea of making an actual cheese sauce out of… an actual block of actual dairy cheese from their refrigerator… that is literally a foreign concept.
Rooster326@programming.dev 1 day ago
Because to make a proper cheese sauce you need to make a proper roux, and idk who you think is teaching the average person to do that.
That is certainly not common knowledge today, and I doubt it has ever been common knowledge your everyday person would know. Nor is it easy to do for the inexperienced cook.
sp3ctr4l@lemmy.dbzer0.com 23 hours ago
Used to be that parents and grandparents would teach the kids how to cook something a bit fancier for a holiday.
But we’re all too atomized and busy and politically polarized these days for that.
Rooster326@programming.dev 23 hours ago
Yeah and many have.
I can make Chicken Parmesan with our family recipe sauce, and a proper lasagna. With coffee cake for dessert.
Still was never taught how to make a roux.
I learned how via YouTube, and I still can’t do it without fucking up 50% of the time.
HeyThisIsntTheYMCA@lemmy.world 21 hours ago
the cheese sauce i make is great and its roux is very improper.
xorollo@leminal.space 1 day ago
I’m aware you can, but also cheese is expensive.
JoeBigelow@lemmy.ca 1 day ago
And making cheese sauce is like, the easiest thing to fuck up. I’m having trouble with an analogy, but it’s not easy. If we’re talking about a roux based sauce at least. If there’s an easier way I would love to know.
notabot@piefed.social 22 hours ago
It seems like a lot of steps, but once you get the hang of it, it’s quick and reliable. The recipies that add flour to a lot if liquid have a tendency to get lumpy, this one cooks the flour in fat first and adds liquid slowly, which pretty much eliminates the issue.
Duranie@leminal.space 1 day ago
Throw a couple cups of milk in a pot, start to heat on medium/medium high (don’t let it boil.)
While that’s heating, take about half a cup of milk, and a couple fat tablespoons of flour and whisk it together in a separate bowl. It should be thick, but not real lumpy. If it comes out like mashed potatoes, add more milk.
Once the hot milk starts to bubble on the stove, slowly whisk in about half of your flour mixture. Let it come back to a slight bubble and see how thick it is. If you want it thicker, add more of the flour mixture. Once it bubbles for a minute or two, that’s almost the final consistency as it’s going to thicken a little as it stands. Add salt, pepper, garlic powder, etc. to taste. Turn the heat off. Add a bunch of shredded cheese. If you heat it with the shredded cheese in it, you run the risk of the sauce breaking. Check it again for flavor, and if it thickens up too much as it cools, you can always add a little more milk.
One of the biggest mistakes that people make is heating up a sauce too much after it has the cheese in it. This can make the cheese break and get gross. I also have zero issue with using pre-shredded cheese this way either. And bonus tip, if you throw a slice of American cheese in there, it’ll have enough sodium citrate to help make it a very smooth cheese sauce.
Rooster326@programming.dev 23 hours ago
Yeah you can do what that other guy said or just buy Sodium Citrate. It’s like $20 for a bag but it will last you a decade or more.
Add 1 tsp to 1 cup of water. Boil. Add 1 lb of cheese, any kind. Give it about 5 minutes to heat up.
That’s it. Your done.
HeyThisIsntTheYMCA@lemmy.world 21 hours ago
seriouseats.com/cheese-sauce-for-cheese-fries-and…
xorollo@leminal.space 22 hours ago
It’s way outside of my skill set. Lol. But I just need people to know that I’ll be impressed with gifts of cheese. You know, if anybody wants to impress me. 🤣
sp3ctr4l@lemmy.dbzer0.com 23 hours ago
Oh I’m not saying its all 100% bad.
Having a reasonably healthier, similar tasting alternative is good when it is a good deal cheaper.
I’m just saying it doesn’t cross my bar of ‘real cheese’.
Used to be a bit of a brie and wine snob, and I still have the strong opinion that basically all pizzas should be 3 cheese blends, not just one.