I can’t find any reference to nitrogen used in Herman’s mayonnaise. Do you perhaps mean that they fill the airspace at the top of the jar with nitrogen to displace oxygen and increase shelf-life? I believe that’s a very safe and common practice in food packaging.
xxce2AAb@feddit.dk 3 weeks ago
What does Hellman’s have to do with mayonnaise though? That nitrogen-pumped piss is mayo the same way those American individually wrapped slices of milk-plastic is ‘cheese’.
stray@pawb.social 3 weeks ago
SpaceNoodle@lemmy.world 3 weeks ago
Noooo! Nitrogen is poison! If you breathe pure nitrogen, you’ll die!
inb4 libtard scientists saying “hurr durr air is 70% nitrogen” yeah right LIARS
CallMeAnAI@lemmy.world 3 weeks ago
They are just ignorant and mouthing off.
MERICAN FOOD BAD. AMERICAN CHEESE NOT REAL 🙄
Anyone, who says American cheese isn’t real probably can’t explain what an emulsifier is.
Tattorack@lemmy.world 3 weeks ago
But American food is bad. It’s very low hanging fruit, but American food can barely be called food at all.
CallMeAnAI@lemmy.world 3 weeks ago
No, it’s not. You people are regurgitating propaganda.
You people conflate the availability of junk food with unavailability of a wealth of cheap globalized fresh food available to all but a small portion of the population.
And there is the other end where NYC, Chicago, and LA don’t go toe to toe with some of the best food on the planet.
But yeah, we have a lot of McDonald’s too so that must mean that’s all we got 🙄.
balance8873@lemmy.myserv.one 3 weeks ago
I dunno, I like tomatoes.
stray@pawb.social 3 weeks ago
I disagree. I really like biscuits and gravy, Taco Bell chalupas, banana bread, and fried okra, just to list a few.
xxce2AAb@feddit.dk 3 weeks ago
No, not at all. That I’d have no issue with. Now, Hellman’s makes a number of different variants IIRC, and I can’t tell you which particular one this was as I haven’t bought it since, but: I mean ‘pumped’ as in ‘foamy’ or perhaps a better term would be ‘areated’. Filled with visible bubbles of some gas - I don’t actually know whether it was nitrogen or something else, but nitrogen would make sense due to the same reasons you pointed out. I suspect it was done as a shrinkflation strategy to sell the same apparent volume of product, whilst saving on material production inputs. It certainly did nothing beneficial for the texture. I don’t really want my “mayonnaise” to feel like poorly whipped cream.
I’ve seen the same thing done for some cream cheeses, and likely for the same reason. I don’t buy those more than once either.
stray@pawb.social 3 weeks ago
Yeah, I’ve seen that kind of whipped cream cheese as well. They’re always trying some new gimmick. Which I guess on one hand is nice because innovation, but mostly I just think they want people to buy it because it’s shiny and new.
roscoe@lemmy.dbzer0.com 3 weeks ago
Those whipped cream cheeses are easy as fuck to spread on a bagel with the shitty plastic knives they give you. Same stuff, just made spreadable. You can just tear off a chunk and dip it if you want. No change to the taste and the difference in texture is negligible because the bagel is 99% of that.
This in one of the rare processed food “innovations” that’s actually good. Regular cream cheese is only for cooking now.
bhamlin@lemmy.world 3 weeks ago
“Pasteurized prepared cheese product”
prole@lemmy.blahaj.zone 3 weeks ago
same way those American individually wrapped slices of milk-plastic is ‘cheese’.
I hate that I feel the need to chime in every time I see this, but no. Kraft Singles are not only garbage food, they’re literally not allowed to call it cheese.
There are some great American cheeses, especially for sandwiches. I really like Cooper Sharp.
MycelialMass@lemmy.world 3 weeks ago
What mayo brand do you prefer?
trxxruraxvr@lemmy.world 3 weeks ago
stray@pawb.social 3 weeks ago
Hellmann’s:
Rapeseed oil (78%), free range pasteurised EGG and EGG yolk (8,9%), water, spirit vinegar, sugar, salt, lemon juice concentrate, flavouring, antioxidant (calcium disodium EDTA), paprika extract.
Zaanse:
Rape seed oil (80%), natural vinegar, EGG (6%), water, sugar, salt, MUSTERD (water, MUSTERD seeds, vinegar, salt, sugar), preservative (potassium sorbate), flavours (SOY protein and CELERY), dye (beta carotene), antioxidant (E385).
Sounds like I’d prefer Zaanse’s flavor profile better since they’ve got celery and mustard in there. but I don’t see how Hellmann’s is somehow not mayonnaise when comparing the ingredients.
Dakracs@lemmy.world 3 weeks ago
Zaanse is the best Dutch mayo because it doesn’t have that much sugar in it, Calvé for instance has more than double the amount of grams per 100ml.
I see Hellmann’s is about the same sugar wise as Zaanse.
As a Belgian I grew up with less sweet mayo, like max half a gram of sugar per 100 grams of mayo. So often mayo from other countries taste too sweet.
Tattorack@lemmy.world 3 weeks ago
Mayonnaise must have mustard in it.
There are various kinds of “traditional” mayonnaises you can buy in France, and each and every single one of them is made with egg, oil, vinegar, and mustard, because those are the four ingredients required inside of mayonnaise for it to be mayonnaise.
Hellmann’s doesn’t have mustard, so it’s not mayonnaise.
Tikiporch@lemmy.world 3 weeks ago
obscure brand you’ve probably never heard of
xxce2AAb@feddit.dk 3 weeks ago
I usually make my own. Graasten’s is pretty decent.
killeronthecorner@lemmy.world 3 weeks ago
Heinz’s “seriously good”
ArmoredThirteen@lemmy.zip 3 weeks ago
I’m going to continue to die on this hill: American cheese slices typically have cheddar cheese as the very first ingredient. They are made of real cheese, dairy, and an emulsifier. Basically think of a cheese sauce with a higher melt temp but nobody seems to claim fondue is fake cheese.
Are they good though? That’s subjective, I think they go great on burgers and ramen. Are they plastic or use fake cheese? No. If you want to be accurate while high horsing about it you could call them watered down congealed cheese though
Skunk@jlai.lu 3 weeks ago
Fondue is literally just shredded cheese. The typical Swiss fondue, la moitié-moitié (half half) is 50% Gruyère and 50% Vacherin + a little bit of cornflour if it’s an industrial one (otherwise it’s only cheese and you add cornflour if you want).
Other types are just different cheeses, from a single one up to a mixe of 3, varying from regional preferences.
Image
balance8873@lemmy.myserv.one 3 weeks ago
You’re responding to someone whose pont is really clear but to quote an article on the history of American cheese:
Skunk@jlai.lu 3 weeks ago
So the term “Swiss cheese” for those industrial blocks is legitimate, it’s our fault 😔
Onomatopoeia@lemmy.cafe 3 weeks ago
American cheese is fine, don’t conflate the real cheese (which is just Swiss without aging or bacteria) with Kraft American Cheese Food product.
I’ve had American cheese that wasn’t the processed thing most people think of, just a cheese made from dairy, like any other cheese.
The problem is in labeling - since American cheese can be anything from real cheese to the processed stuff, people don’t know what they’re getting unless they know the producer.
RecursiveParadox@lemmy.world 3 weeks ago
And now I want fondue but the fondue restaurant here is usually booked months in advance.
Skunk@jlai.lu 3 weeks ago
Sad panda noise 😔
But if you can find the cheese it is really easy to do and homemade one as there’s 2 ingredients; cheese and cheese. Just use a machine to shred it because doing it by hand is not fun.
Since I don’t drink and don’t want to go to another shop to buy shit white wine, I replaced it with cheap blond alcohol free beer, it’s perfect.
Clam_Cathedral@lemmy.ml 3 weeks ago
It would probably get much less hate if it was just called “Burger Cheese”
balance8873@lemmy.myserv.one 3 weeks ago
Apparently the name was provided by British aristocrats. What do you think you, a nobody, are doing by sullying the name set by your betters?
ArmoredThirteen@lemmy.zip 3 weeks ago
Amusingly I decided to see what my local grocery store has and found this:
Image
TIL Sweden calls it hamburger cheese (I just moved here from the US). I’m pretty sure in the US someone would get shot for trying to take America out of the name though
prole@lemmy.blahaj.zone 3 weeks ago
Kraft Singles literally aren’t cheese though. Go back and read the label. They’re not allowed to call it cheese.
It gives American cheese a bad name as there are some great deli cheeses here that are 10000x better than Kraft
Tattorack@lemmy.world 3 weeks ago
Then die lonely.
It’s not worth fighting someone over fake garbage. At least you’re on a hill, away from where I’m enjoying real cheese.
Wizard_Pope@lemmy.world 3 weeks ago
Afaik you make fondue from cheese. You put the different kinds of cheese in and melt them with some wine. That’s way closer to just melted cheese than whatever american cheese is
RecursiveParadox@lemmy.world 3 weeks ago
They are not, objectively good, but they are very useful as an emulsifier for cheese sauces. One kraft slice can emulsify a liter or more.
That said, there is something nostalgic about a grilled cheese using cheap American white bread and Kraft slices.
Dhs92@piefed.social 3 weeks ago
They make a great emulsifier because they are cheese + emulsifier already. They use sodium citrate to emulsify cheddar and other cheeses into American.
You can buy sodium citrate and use that instead
RecursiveParadox@lemmy.world 3 weeks ago
I have a jar of sodium citrate in my pantry and have only pulled it out once since I bought it. I need to be more proactive about my pantry!
tja@sh.itjust.works 3 weeks ago
But you also have to buy according to your usage pattern. I very rarely use these cheese slices. And the only alternative to the individually wrapped ones here is a pack of ~12. They usually go bad in my fridge before I could use more than 3-4 slices. The individually wrapped ones hold up much longer.
Onomatopoeia@lemmy.cafe 3 weeks ago
Cheese freezes pretty well, depending on how you intend to use it later (most cheese get a little dry/crumbly).
They must be defrosted gently, unless you intend it to be melted.
tja@sh.itjust.works 3 weeks ago
That’s good to know. Since I buy this type of cheese for it’s melting properties, that won’t be an issue.
Thanks for that information
stray@pawb.social 3 weeks ago
Really depends on the brand. Some of them really make a burger pop with a rich cheddar flavor and creamy texture.
That’s a good point about the plastic waste in your edit though. I don’t eat a lot of cheese because I try to limit animal products, but I feel like they’re usually separated with wax paper here. I’m told there are very high taxes on plastic packaging for the manufacturer.