Anti-Caking Rule
Anti-Caking Rule
THIS IS AN ANTI-CAKING AGENT HATE ACCOUNT. MY CHEESE WON'T MELT PROPERLY >:{
ERADICATE CELLULOSE AND STARCH IN MY BAGS OF SHREDDED CHEESE RRRAAAHHHHHHHHH
Okay that's fine then, you can just buy a block of cheese and grate it yourself. There are these things called cheese gradters which exist for that very purpose.
You can even, get this, use them to slice the cheese thinly using the slicing part of them.
I know wild right.
They're an absolute nightmare to wash, though.
Just buy a new one each time no need to clean then
Eh, really not bad if you hit it immediately.
Let it soak for 20 mins
Let it soak for 20 mins
I've never had issues cleaning them. They aren't super easy to clean but I came up with a method that works well for me.
Put it in a pot, add dishsoap, then pour boiling water in it and let it soak for a bit. Seems a bit weird and extreme but it gets majority of the cheese off of it. There's also a technique involving lemon and salt to clean them. Oh and if one has a dishwasher that works very well too, but I know many people don't have them (I practically don't, since the one here doesn't work).
Highly recommend getting a hand grater like the ones they use to shred Parmesan cheese in restaurants. Doesn't work well with soft cheese but it's great for things like old cheddar
I don't like the box graters like this one. OXO and Ikea both make nice ones that fit over a container to catch the grate. The OXO has eaten bits of my fingers, though.
There's a trick to using box graters that most people don't know (I certainly didn't until recently)
- Lay a towel or some parchment paper in a sheet pan (optional)
- Lay the grater on the pan
- With your non dominant hand, hold the handle of the grater and the rim of the sheet pan
- With your dominant hand, grate, pushing away from you + into the countertop
The mechanics of pushing down/away are much better than holding the thing upright, dangling it over a bowl or whatever. Easy to just push with your palm too (and keep your fingers out of the way).
Just buy a brick of cheese and shred your own! It’s not that hard and you get more cheese for the same money.
But then you have another dish to wash. I'll just stick to chomping directly on the brick like nature intended.
The flat graters are easier to wash than the box type.
you get more cheese for the same money.
Everyone says this, but everywhere I've gone shredded cheese costs exactly the same per ounce.
Although I prefer bricks since they last longer and I live alone. Shredded cheese goes bad it feels like immediately after you open it.
I, too, hate anti-caking agents in my cheese, also cheese without anti-caking agents, and even cheese with caking agents. I am vegan btw, I don't eat cheese.
If you're not getting anti caking agents in shredded cheese, then what do you expect the pre-shredded cheese to do?
Might as well get a block and shred it yourself.If you didn't have the anti-caking agent, the cheese would just cake up into one solid mass, making the whole "pre-shredded" part literally meaningless...
If you want shredded cheese without anti-caking agents, just shred your own - it's cheaper, and only requires a grater and a bit of extra time over pre-shredded.
It literally doesn’t. Like yeah, it sticks together into clumps, but you can easily break them back up into shreds with your hands. Source: I’ve worked a bunch of pizza jobs, both on the high and low end. Guess what, it literally is not cheaper to pay the labour for someone on staff to shred it, at least here in Australia where we pay real bloody wages.
Also, to the OP, “pizza mix” cheese usually is your best bet. They’ll sometimes label it as “meltable mix”.
Ive worked pizza jobs and I can't think of why you WOULDNT slice the cheese in-house, it takes less than five minutes to do!
At least at our place it was the same machine that stirred the dough. Cut a block into 1/8 slices (a 2 min job max) and then feed each chunk into the chute and let gravity do it's thing
Fresh sliced cheese for pizzas in five minutes or less, and it adds like 2 dishes to the pile
To add further to what makes "pizza mix" or "meltable mix" better is that it uses LOW MOISTURE mozzarella cheese. Regular mozz is super wet and doesn't melt the way you expect pizza cheese to
I make my own mix at home using 1/4 lb blocks of low moisture full fat (can get at Walmart shockingly often) and 1/6 lb of a sharp cheddar
Ty Norah for the pizza mix/meltable mix tip :3
Agent!? Now they're sending spies!
Y'ain't rinsing your cheese?
Not sure if you were joking, but you can actually do that, and it works great for applications like scratch stovetop Mac and cheese when you don't have any block cheese but don't want a grainy sauce. Just add your pre-shredded cheese to a cup with milk and stir periodically until you're ready to use the milk. Pour the milk with dissolved starch into the sauce, and then add the cheese when ready
I've said it before and I'll say it again:
There Is No Ethical Consumption of Cheese Under Capitalism!
We called it wooden cheese in our household, and yes, the alternative is to grate fresh.
that's interesting, I didn't know there was addtl starch in shredded cheese. that might explain why that recipe we tried failed. I suspected that we added too much starch
Wash it!