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And now we know why Kraft is spelt with a K.
It’s full of emulsifiers and nearly flavorless so it can also make sauces super creamy
It also makes a really good grilled cheese
The hamburger did not originate in Germany, despite its name. While the exact origins are debated, it is pretty well agreed that it was created in the US sometimes in the late 19th to early 20th century.
The closest connection to germany that some try to make is an entirely different dish that uses ground beef or pork, which is such a loose connection that you might as well say it originated in Egypt as they were the first civilization to make bread.
The problem is that the origin is “hamburger beef” which is the beef patty that came from Germany. This was combined with a sandwich to create a “hamburger sandwich”. Over time, the sandwich part was dropped and now here we are.
It wasn’t even really a patty as we know it in burgers, it was more like a slice of breakfast sausage.
I’d argue if you put breakfast sausage on a bun it adequately fits the definition of a burger.
I guess that’s true. It’s more the distinction of the paddy being formed by hand or being sliced out of a big roll of sausage.
I will not sit here and let grilled cheese be forgotten. American is the best at any melty cheese sandwhich!
American cheese is the best cheese for a cheeseburger because it melts without splitting
- Chef Voldemort
People seem to forget there’s a difference between American cheese and fucking Kraft singles. Kraft singles are like the Spam “ham” of cheeses.
There’s so much inaccurate in this, I don’t even know where to start. I’ll try and find the comment I made the last time this all came up, and either link or copy it here, but it was months ago, so I have no clue if I’ll find it.
The short version is that “American cheese” is cheese, just processed with an emulsifier to make it more stable and melt easier.
The process wasn’t german in origin, it was swiss, and even that isn’t fully accurate since the process used to make the original processed cheese in the US was slightly different.
And, if you read your packages in the US, where the terminology on packaging is legally defined and limited for cheese, you can tell whether or not it has any cheese in it by the terms used.
That’s the short version, and unless I find my previous mini essay, that’s all the work I’m willing to do this time around, but all of this is verifiable online if anyone wants to write up their own essay on the subject
Edit: holy shit, I actually found it quick! https://sh.itjust.works/comment/8390398
Missing a bit of info: the extra processing is just grinding up the cheese and adding that emulsifier.
