this post was submitted on 09 Jul 2023
49 points (96.2% liked)
[Outdated, please look at pinned post] Casual Conversation
6599 readers
1 users here now
Share a story, ask a question, or start a conversation about (almost) anything you desire. Maybe you'll make some friends in the process.
RULES
- Be respectful: no harassment, hate speech, bigotry, and/or trolling
- Encourage conversation in your post
- Avoid controversial topics such as politics or societal debates
- Keep it clean and SFW: No illegal content or anything gross and inappropriate
- No solicitation such as ads, promotional content, spam, surveys etc.
- Respect privacy: Don’t ask for or share any personal information
Related discussion-focused communities
- !actual_discussion@lemmy.ca
- !askmenover30@lemm.ee
- !dads@feddit.uk
- !letstalkaboutgames@feddit.uk
- !movies@lemm.ee
founded 1 year ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
Interesting. I buy the "good" pre-shredded parm from the fancy cheese section and it melts pretty well in my depression mac and cheese. I wonder if I just got lucky with the brand they sell where I shop.
Anti-clumping agents are generally put in pre-shredded cheeses, but you can get bags of shredded "melting cheeses" that don't have them though. In my experience that's only a supermercado kinda thing. That said your "good" pre-shredded could also be in that category.
The worst that happens is that it doesn't form an emulsion with the butter and the water. I say give it a try and see how it turns out. Just remember to report back here so we can all learn from your experiment!
All pre-shredded has cellulose powder as an anti-clumping agent. Even the "good" pre-shredded.
Now, cellulose powder won't keep things from melting, but it will make it harder to get a creamy sauce without a grainy texture.
As a note, if you want to help things along, add a slice of American cheese. The sodium citrate that makes the cheese smooth and pliable will keep your sauce from breaking. It also adds some creamy texture.