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Post by Prometheus on Feb 7, 2023 9:20:06 GMT
Pre-grated cheeses often contain chemicals to keep the cheese from clumping in their packaging but which also cause the cheese to melt in clumps when cooked rather than smoothly. Also, these chemicals are bad for your health. I think it was you that said you don't like grating your own cheese. I just wanted you to have all the facts.
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Post by ant-mac on Feb 7, 2023 18:59:05 GMT
Pre-grated cheeses often contain chemicals to keep the cheese from clumping in their packaging but which also cause the cheese to melt in clumps when cooked rather than smoothly. Also, these chemicals are bad for your health. I think it was you that said you don't like grating your own cheese. I just wanted you to have all the facts.
Bummer.  I love cheese.  Bastards!  |
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Post by Prometheus on Feb 8, 2023 0:41:28 GMT
Pre-grated cheeses often contain chemicals to keep the cheese from clumping in their packaging but which also cause the cheese to melt in clumps when cooked rather than smoothly. Also, these chemicals are bad for your health. I think it was you that said you don't like grating your own cheese. I just wanted you to have all the facts.
Bummer. I love cheese. Bastards! I do too.
I watch a lot of food/cooking videos and oddly enough I heard this same thing in two different vids from two different presenters yesterday. It makes sense that there would be something to keep pre-grated cheese from sticking together but I always figured it would be some sort of natural starch, but it's not.
I'm stuck having to buy whatever kind of cheese I can get my hands on, but you folk have choices.
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Post by abbey1227 on Feb 8, 2023 6:54:30 GMT
Bummer. I love cheese. Bastards! Cheese on a wooden platter Shutterstock By Felix Behr/June 3, 2021 2:42 pm EST If you've eaten shredded cheese or ice cream, you've almost certainly eaten cellulose. And despite the occasional uproar it causes in worried consumers, in small quantities, it's perfectly safe to eat. "Basically anything with plant stuff in it," is how Jeff Potter, author of Cooking for Geeks, explained cellulose to Bon Appétit. The panicked confusion that bubbles to the internet's surface every other year or so is due to a conflation between the fact that you can derive cellulose from sawdust and the sawdust itself. Yes, since cellulose comes from plant matter, many companies source it from sawdust. However, the same substance can come from apples, corn husks, or whatever else. Basically, by the time it's cellulose, it's, well, cellulose — a tasteless powdery substance like sawdust. The purpose of mixing cellulose into your foods, though, is not to affect the flavor, but other properties of the product, like its texture. The positive reason for cellulose's inclusion in your shredded cheese is its anti-caking and moisture-absorbing properties. Without cellulose, your shredded parmesan cheese would stick together as a clumpy dairy blob. Read More: www.mashed.com/428005/what-is-cellulose-and-why-is-it-in-cheese/ |
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