NileBlue: *has a chemistry lab that would make Walter White blush* Also NileBlue: *uses the least accurate scale known to man and a plastic spoon from sonic*
i unironically love that this channel started as "chemical extractions and waste disposal" and is now well on its way to becoming "nigel learns how to cook"
sodium citrate is actually a pretty cool thing to have in your kitchen, if you ever wanna make a cheese based sauce for mac n cheese or american fettuccine alfredo it makes the process 20 times easier and less likely to become curdled
it's really funny to me how he's passing off sodium citrate as this chemical he's never heard of while the foodie world has been aware of it as a cooking ingredient for years, it's like salt or msg to me, all of these are chemicals but they're also just things i add to my food
@@KemsKat that's the exact reason I cringe when I hear people make fun of "plastic" cheese irl. They don't realize it's literally just cheese and sodium citrate 😂
@@damonjones4972 That's really funny you say that because fettucine alfredo is NOT a traditional italian pasta, the italian dish it's based on is called fettucine al burro (even that isn't considered a serious dish, it's a thing they give to kids or as comfort food for an upset stomach) and in Italy nobody knew about what a fettucine alfredo even is before everyone started using internet. The dish's origin is america and the fettucine alfredo recipee is very different to the original.
@@flowerofash4439 yeah but idk why he even has a kitchen scale, its always better to go with more accurate scales. Ik the better ones are more sensitive to breaking, but 1,2 g isnt going to hurt it
Yeah, I was wondering why it was such a nice sauce! I usually combine cheese with some flour and milk, and a little bit of water in different ratios to make a decent sauce but it's always way too thick. Gotta get me some Sodium Citrate (food safe)
also fun fact, you can make sodium citrate at home! simply put lemon juice with baking soda (sodium bi/carbonate) and heat them up in a sauce pan, add any cheese/cream/milk mixture you want and now you have very smooth liquid/cream/sauce cheese!
I never thought I would have done something before Nile in a vid, but here we are. If you have enough emulsifier you can make damn near any cheese meltable for the ultimate grilled cheese
The first time I watched your video shorts it was for my love of Science.. now I watch for 3 reasons 1. My love for Science. 2. Your Voice. 3. How fun you make Science. Have you ever thought about becoming an Audio Narrator for audiobooks like Audible? I would love to read along while listening to your voice.
I cook cheese sauces with sodium citrate all the time. Instead of using cheap cheddar you can use any cheese. You can make amazing “plastic” cheese from really expensive and exotic cheeses.
@@sajbr Because the sauce is stringy and smooth as the protein chains bind together. As mentioned in the video the water can separate otherwise and the sauce just becomes oily and weird. This makes it nice and homogenous and still melty like cheese.
I believe it stops or hinders the sauce from breaking. If you've ever made homemade Mac and cheese, the sauce breaking (basically the fats, milk solids and water that are in cheese separate) is a worst case scenario.
@@GameboygeniusHe literally drunk that chemical, so it's pretty strange explanation. He's probably was lazy and didn't want to go for better scale while filming first part.
I worked at a cheese factory called ampi we used fresh cheddar, butter, enzymes, and powdered milk. The exact amounts depended on the compamy ordering it. For burger king it was 5 , 500 lb cheese "blocks" they were actually cylindrical. 12 50 lb blocks of butter, 4 50 lb bags of powdered milk, and 1 10 lb bag of enzymes. I loaded the belt and fed it into a mixing machine then it was sent downstairs and heated , extruded and sliced.
Fast food places contract out their own blend of cheese? I figured they just bought a standard brand of sliced American instead of specifying their own blend to be made at the manufacturer level, that's pretty cool. I guess if you require all your food everywhere to taste the same it makes sense, but I doubt the Kraft Singles taste different in Kentucky than they do in Oregon so I don't really see why they wouldn't just pick a cheese brand to buy unless it's cheaper to have it made specifically for them. Ether way that's pretty neat, I've worked in some factories where we produced stuff that we'd actually see out in the wild too so that kinda thing really tickles my autism.
Damn it’s never occurre to me that fast food chains have their own recipes for processed cheese. I would’ve thought they all used the same generic stuff
@@DaleErnieMichael Places that buy ingredients in bulk don't need to buy the same off the shelf stuff you do, skip the individual packaging and upsize the deliveries and now you're getting a custom order that the established brand's factory isn't tooled to provide for you
I've worked in a cheese factory where the primary product was American cheese. The way they get the slices so thin is by using a large rotating chilled stainless steel roller that picks up the melted cheese where it immediately solidifies and is then sliced and peeled off.
yes, we are aiming by 2030 to have all consumables to contain brain chemical altering substances to finally control the people as we have always intended
You know how characters in cartoons have angels and devils on their shoulders? I love how Reggie is BOTH to Nigel. Like, even in this very video you can see Reggie encourage Nigel to drink the nasty chemical filled water, and then immediately say "are you sure". It's just perfect controlled chaos element
@@Xxsoda_drinker_pro_fanxX The rule about not eating in the lab is to prevent accidents in which real food get contaminated with dangerous chemicals, or dangerous chemicals are mistaken for food. Actually, didn't Nigel just recently upload a video on lab safety in which he mentioned and explained that specific rule?
@@robertsides3626 And that'd be bad how? Also, u might think of him as a weirdo if he said yes - which says more abt u than him saying yes would say abt him - but sb else could think he's a curious person who's open to trying new things. Btw - going beyond the topic cuz why not - the kind of mindset u described brings nothing but dissatisfaction in life. Whether ur a "weirdo" - or actually eccentric - (and whether in a good or bad way) or not, caring about others' opinions to such extent u feel obligated to hide it when ur not facing some mentally underdeveloped that will physically violate u bc they struggle to process a given aspect of u, is excessive/giving too many fvcks.
you can buy any cheese (even extremely fancy cheese), add sodium citrate, and turn it into a velveeta-like textured cheese. this is actually a nice technique if you're not a fan of the flavor of American cheese but need the creaminess of American cheese for a recipe. I think people generally confuse American cheese with imitation cheese but those are very different things
Well the myth comes from the fact that American cheese used to be mostly cheese, and does actually have a definition in the world book of cheeses or whatever. Cheese product is American cheese that is mostly milk protein(to preserve it). It lost the definition of actual American cheese because of the percentage The cheese he showed at the beginning ironically isn’t even true American cheese. The cheese he made was however
There's so much corruption out there that people turn off their brains and immediately believe anything that supports the narrative, "They're corrupt elites, of course they'd do that." A gal I worked with said she never buys pre-shredded cheese because it's made of wood pulp... it's made of an anti-caking agent that comes from plants, cellulose. But in her mind, it's a way for Big Cheese to save money. People are dumb.
@@markhamstra1083 Yeah. As everyone knows, food comes in a natural quanta of 50 lbs bags (or occasionally 100 lbs, or sometimes 33 lbs). If larger, it comes as collection of bags on a 1000-2000 lbs pallet with all-natural plastic shrink-wrap (just as nature intended). Liquids come as natural sizes of either 5-gallon buckets or 55 gallon drums, potentially also on a pallet. Then, maybe before the modern era of forklifts, mammoths had used their paired tusks to move the pallets from place to place; with a bird sitting on their heads to screech at 1 second intervals when the mammoth is in motion. The forklift is merely a mechanical approximation of this natural order.
@@MuhammadMushfique-q9u Your comment was still bad, even for the time. Following a trend; that isn’t a good comment. Maybe comment trends are the only thing you can say correctly; you spelt that perfectly, and couldn’t do it on your normal comment. You see this brainrot so many times, that you perfect it.
@shewy3 I can't deny what you say is false..... However, if my comment upsets or distracts you from joy.... Then I would like to inform you that you should keep such emotions to yourself as other people on the platform simply do not care..... Thank you for pointing out my arrogant and somewhat distasteful ways.... May you live a life without such obstacles in the future....
I have a friend who used to (maybe still?) work in a milk processing plant. He said that the cheese that is used to make the ‘plastic cheese’ products was basically any milk/cheese that didn’t meet their standards for their higher quality products. A great use of stuff that would have otherwise been thrown out.
I briefly worked in a cheese shredding plant, where we'd shred 5-10lb blocks of cheese to make the pre-shredded stuff. For any given variety, we'd throw up to 20% other cheeses on the line, just whatever was about to be legally unsellable or which there was a glut of. Anything that couldn't be sold in block form for any reason. One of those reasons was mold; if there was mold visible on the block, we were to cut off any dot of mold larger than a dime. Smaller mold patches went right in, because it'd take too long to cut off all of the mold. So shredded cheese is pre-seeded with mold, made from the older cheese to begin with, and not even the variety or brand on the label. And this wasn't for a generic supermarket cheese brand, this was a proper brand. I stopped eating pre-shredded cheese after that. Of course, it didn't help that I'd come home each day covered head-to-toe in a layer of cheese mixed with sweat so think I could scrape it off with a knife. At least processed cheese is cooked a bit as part of the process. Should kill at least some part of any biological contaminants.
Sodium citrate for cooking purposes is actually really easy to make at home! Just combine lemon juice with baking soda. It should immediately froth up, even without heat. Once it's nice and frothy, the lemon juice won't taste sour anymore. That's how you know it's ready. Then you just add your cheeses, apply heat, and voila! I use it for a cheese sauce, but by pouring it in a square-shaped container and letting it chill, it becomes very much like a soft cheese spread. I imagine more citrate=stiffer cheese.
I'm not a chemist but I think its viscosity is determined by liquid content. As an emulsifying agent, you're emulsifying the fats of the cheese into the water left behind from the lemon juice. If you just mix dry sodium citrate into melted cheese it'll solidify. You could try simmering the liquid content down or adding extra water before adding the cheese to confirm this.
i love how he says the chemical crystal, sees the worry on the cameraman, then assures him by saying "its usp" as if anyone but him knows what that means or thinks thats assuring
Hey! Finally, something I'm an expert in. I'm a food science PhD working in process cheese R&D and I must say you did a great job! Every time I though "He should...", you did the thing I was thinking. Add fat, add shear, etc. The process cheese "product" you showed at the beginning is actually quite different in a lot of ways, though the eating experience ends up being very similar. The formulation and processing have to be developed in such a way that "cheese" has the proper mechanical properties and tensile strength to be cast into a thin sheet and rolled around the factory.. like toilet paper almost.. and into the wrapper. Thank you so much for showing people that food isn't really scary just because there is transformation and processing involved!!! 🙏❤
Bonus chemistry for anyone interested: the salts you added are called "emulsifying salts" somewhat erroneously. While they are indirectly responsible for making the stable emulsion possible, they themselves aren't surface active and don't stabilize the oil water interface. They are actually chelating agents that sequester calcium from casein protein micelles. That causes the casein subunits (which are amphiphillic) to disassociate and orient at the oil-water interface, stabilizing the emulsion! Without the emulsifying salts, you would just have an oily, separated mess.
There actually is a certain point when working in chemistry for long enough leads you to gradually become less and less scared of harmful chemicals…not in the way you aren't cautious still, but in the way where it's like. Ehhhh, If I get chemical burns it's fine I'll deal with it later 🤣
It also helps that the chemicals aren't as dangerous as stated in the video. It's a channel where he can do more mundane chemistry, having fun and less concerned about potentially dying or getting extremely sick from taste testing dangerous chemicals.
To be fair he didn't make a kraft single, his was mostly cheese and so is a 'cheese food', whereas a kraft single is mostly non-cheese (less than 51% cheese) and so is a 'cheese product'. That's why his tasted better.
Pour it into a block mold and put it in the refrigerator. After the block solidifies, slice it. The top of your cheese is discolored because it dried out in the refrigerator.
When they make the packaged slices, where every slice is wrapped in foild, they actually fill the liquid cheese in the foil and let those cool down and set. so the foil package defines the slices.When made it is like plastic welding an endless tube of foil with cheese into pieces.
I work at a cheese processing plant in the UK and can confirm that sodium citrate and butter are used. I haven't seen any sodium hexametaphosphate. Also potato starch is used, and palm oil in certain products, and obviously good old fashioned salt, and whey powder. One thing I didn't see was MSG. I'm curious to know what a small amount of that would do. Edit: calcium triphosphate I saw in the ingredients to at least some of the products as a second emulsifying agent.
I can't understand processing cheese to be like these squares. Your taking cheese and turning it into.....cheese?? I guess it provides jobs and money for the economy but it seems like such a bizzare and un-needed product
I love how excited Nile looks while holding the cheese at the beginning, as if he's looking at one of the biggest incomprehensible chemical insanities that humanity has ever conceived inside of a lab
Fun Fact: "Kraft Singles" and similar store brands are classified as "Pasteurized Prepared Cheese Product" because it's made partially with vegetable oil, but there is deli-style American Cheese (ex. "Kraft Deli Deluxe" slices) and they are classified as "Pasteurized Process American Cheese". Which means it's a higher quality and has a higher cheese content. You basically made Deli-style in this video because it didn't have oil and fillers. This is why I always will be an advocate for Deli Style American cheese. It tastes so much better. You don't even have to get Kraft. Great Value (Walmart store brand) sells their own version of "Deli-style" American Cheese and its just as good.
Basically correct, but incomplete. You’ve covered the two highest quality classifications of American Cheese, but there are two more. Find Kenji’s article “What Is American Cheese, Anyway?” at Serious Eats for a more complete rundown.
every lab science teacher i've ever had: "don't bring food into the lab, and don't eat anything made in the lab" nilered: "today i'm going to synthesize a full three-course meal."
I love that the camera guy is still able to talk in videos. It’s a really small thing but it helps me feel connected. Gives a feeling of two friends filming an experiment and I love it.
i am amazed by the hundreds of thousands of dollars in lab tech seen in the background while Nile hand-shreds two bricks of cheddar, seemingly oblivious to the existence of Food Processors
@@Truedoogie mfw a foreigner is going to educate me on my own language, the joke is that you can turn the other person's "what" into "cheese" by replying with "so" "Qué?" "So"
LMAOO Jesus Christ loves you, he has a plan and a purpose for your life, plans to prosper you and not to harm you, plans to give you hope and a future. Jesus loves you : )
Nigel- *makes the stinkiest chemical known to man* "it's really not that bad" Nigel - *mixes butter and cheese* "there's something really nasty about the smell of this" 11:38
I work in quality at Kraft and the way the slices are manufactured is crazy. It's 2 stories high. The molten emulsification is made on the 2nd floor and pumped down to the 1st floor where it is cooled/packaged in each individual square at the same time. Imagine a long machine that seals the cheese in each square while running it all through a cool bath. The lines run 24/7.
Kitchen protip: you can make sodium citrate in the kitchen by reacting baking soda with lemon or lime juice. Use this to emulsify whatever cheeses you want to make the perfect cheese sauce for nachos or Mac and cheese or whatever you like! It’s something like 1/2 tsl baking soda and 50mL lemon juice to emulsify 8oz of cheese, and just wait for it to stop offgassing before you mix it in with the cheese. It shouldn’t taste bitter or sour if you got the proportions right, but it will probably taste sweet and a little salty. You may still need to add more of a different emulsifier like xanthan gum to get everything just right but the sodium citrate fixes the problem where the fat and the protein separate when the cheese melts
or just buy the citrus salt from modernist cuisine. Baby steps. Been making gouda-blue juicy lucys and cheddar-parmesean mac for years now. The water is a medium to slowly heat the cheese to allow the citrate preventing then cheese's oils from separating (as photoklarno said), taking the flavor with them. Pizza is covered in greasy rubbery stretchy cheese, but doesn't really taste like mozzarella. Milk works too, but I keep burning it and haven't noticed a huge difference, so I stick with water. Also, when cooking they are called ingredients, not chemicals, lol
In the cheese making process you legally can't call Mozzarella cheese mozzarella if you mix in other ingredients before a certain step. If you wanted to add in peppers (like in pepper Jack) you have to add them in after all the excess whey has drained, otherwise it would no longer legally be mozzarella. The regulation around what legally is and isn't cheese is wild.
It's like that with some alcohols as well. In order to be bourbon, it has to made in the continental US, 51% corn, AND aged in a virgin oak barrel (a barrel that hasn't been used for anything, made just for aging the liquor). I'm sure there's other things like that as well.
In Germany there was a cheese scandal where they were selling Pizza cheese which was made from vegetable oil, milk powder, colouring and flour. It was a strange texture but once melted it was hard to tell the difference besides the taste.
So for all the posturing Europeans do about Americans selling fake cheese and that American cheese is plastic it's actually Europe that sold literal fake cheese.
And dishonest. This is not American Cheese. American Cheese is white, not yellow. This stuff is cheese substitute. It's the crap that comes in individually wrapped slices sold in the dairy section of American supermarkets. Actual American cheese comes from the deli.
@@christo930 he specifically wanted to make the cheese that looks like plastic, which IS the yellow stuff. It isn't dishonest everyone knew what he meant, grow up.
1. incorporate your butter/milkpowder mixture in slowly to truly get it cohesive 2. preheat a tray to transfer it onto 3. put plastic wrap on top to prevent the top from drying off
@@furcornmanwiththemasterpla8380 if you cover it by placing foil or plastic wrap against the cheese (airtight) it would prevent a skin (that wrinkly darker layer) of drier cheese from forming. you would do this with other milk-based recipes, like custard for ice cream, or some batters., etc.
NileRed: I’ve filtered out the impurities 5 more times to make the solution as clean as possible
NileBlue: Close enough lol
true
100% true
NileBlue is secretly NileRed's engineer alter ego
He runs those both channels u know
Well, all of the components were Safe to digest so its understandable that he would be more laid back
He makes cheese out of cheese
"It just feels unnatural"
The same man that made hot sauce out of plastic gloves and moonshine out of toilet paper
He made grape soda out of gloves did he also make capsaicin?
Carbonated water, with burnt diamonds.
steve
@@austinwalden8295he made capsaicin too, but I forgot the base object it came from
Wdym, that was NileRed, totally different from NileBlue
@@simonmarcu01think he made it a couple of ways
NileRed: Turning plastic gloves into grape soda
NileBlue: Turning cheese into cheese
lol
I was literally about to comment, "I thought that this was NileRed?" Lmao. Thank you for your comment.
Thanks for the spoiler, fucker.
@@ramoth7333poopy fart
Turning cheese into "cheese"
i love how the cameraman's work is to reaffirm nile's (probably) bad spontaneous ideas and make him doubt himself immediately after
NileRed: Performs complex chemical reactions to turn plastic gloves into grape soda
NileBlue: Takes two slices of cheese and calls it cheeseception
First to reply. This guy might be famous. Idk
CheeeeSheeeeeeesh
Cheeseeeee
@@Chocmilk1 Thank god im not chronically online.
He took the blue pill that day
NileBlue: *has a chemistry lab that would make Walter White blush*
Also NileBlue: *uses the least accurate scale known to man and a plastic spoon from sonic*
And the dollar store / walmart cheese grater. Truly a beautiful insight into the world of fine cuisine.
were chemists not rich people
@@TylerTMG Chemists always has a choice between being rich and being poor. One just has to know how to avoid the eyes if someone chooses the former
@@raijin7044 Change the word chemists for people and you'll see how dumb your original argument is.
also also nileblue: doesnt want to get exotic chemical poisoning from eating cheese he made in glassware thats held cyanide mercury and uranium
i unironically love that this channel started as "chemical extractions and waste disposal" and is now well on its way to becoming "nigel learns how to cook"
Binging With Nile
@NileBlue should try making MSG to make uncle roger proud
i thought you meant a different kind of cooking
I love that his version of cooking science is all science
IMO he's also becoming more Asian. Anyone else?
sodium citrate is actually a pretty cool thing to have in your kitchen, if you ever wanna make a cheese based sauce for mac n cheese or american fettuccine alfredo it makes the process 20 times easier and less likely to become curdled
it's really funny to me how he's passing off sodium citrate as this chemical he's never heard of while the foodie world has been aware of it as a cooking ingredient for years, it's like salt or msg to me, all of these are chemicals but they're also just things i add to my food
@@KemsKat that's the exact reason I cringe when I hear people make fun of "plastic" cheese irl. They don't realize it's literally just cheese and sodium citrate 😂
Id rather make Italian fettuccine alfredo
@@damonjones4972 That's really funny you say that because fettucine alfredo is NOT a traditional italian pasta, the italian dish it's based on is called fettucine al burro (even that isn't considered a serious dish, it's a thing they give to kids or as comfort food for an upset stomach) and in Italy nobody knew about what a fettucine alfredo even is before everyone started using internet. The dish's origin is america and the fettucine alfredo recipee is very different to the original.
You can make it with baking soda and lemon juice or vinegar
4:34 Measures out 1.2g on a scale that goes up in increments of 2g
10:59 Measures out 50g on a scale that's precise to 0.01g
two different two different digital scales
🤣🤣🤣🤣
@@flowerofash4439 yeah but idk why he even has a kitchen scale, its always better to go with more accurate scales. Ik the better ones are more sensitive to breaking, but 1,2 g isnt going to hurt it
Baking has to be more precise than science. 🤣
Now calculate the significant figures
We've been graced with another slightly unhinged upload
this is disgusting, had to put the video off in the first 10 seconds, americans eat that?
"s l i g h t l y"
@@StacheOperator bro hahahahahaha
Only slightly?
@@StacheOperator we already know that it doesn't matter what profile picture they want it to be
Fun fact: Sodium citrate is a common cooking ingredient and is often used for exactly this purpose - to make cheese sauces more cohesive and melty.
Yeah, I was wondering why it was such a nice sauce! I usually combine cheese with some flour and milk, and a little bit of water in different ratios to make a decent sauce but it's always way too thick. Gotta get me some Sodium Citrate (food safe)
its chemical formula (just on the elements) is also nacho
Adam Ragusea made a video on it.
@@Theepieguyeven funner fact, you can make sodium citrate in the pan by combining lemon juice (citric acid) and baking soda
also fun fact, you can make sodium citrate at home! simply put lemon juice with baking soda (sodium bi/carbonate) and heat them up in a sauce pan, add any cheese/cream/milk mixture you want and now you have very smooth liquid/cream/sauce cheese!
I never thought I would have done something before Nile in a vid, but here we are. If you have enough emulsifier you can make damn near any cheese meltable for the ultimate grilled cheese
At 1:31 when Nile says “Kay so” and the subtitles flash “queso”- that is the motivation behind my thumbs up.
Disguised cheese pun
Literally thought the same thing !
Caseoh
0:18 not hearing the VSauce beat drop after the “Or is it” was soul crushing
... thank you....I couldn't understand the emptiness I felt at this very moment.
I thought i just didn’t hear it the first time 😭
Especially with that camera switch too. Man knew what he was doing. Lol
Bro same brain cell
i literally out loud did the thing when he said that
“It feels unnatural.”
-Same person who made grape soda from gloves.
Or cotton candy from cotton.
Or *more* soda from lead paint.
Or cherry soda out of paint thinner. 🤣
Those were NileRed not NileBlue
they're the same people
@@khuntasaurus88
The first time I watched your video shorts it was for my love of Science.. now I watch for 3 reasons 1. My love for Science. 2. Your Voice. 3. How fun you make Science. Have you ever thought about becoming an Audio Narrator for audiobooks like Audible? I would love to read along while listening to your voice.
1:31 queso was way funnier than it should have been
Lol it really was 😂
it caught me so off guard I nearly choked on my food. hilarious!
Yes!
Almost got a spittake out of me😂
@@nuclearfrog306
Choked on my drink, hilarious.
I cook cheese sauces with sodium citrate all the time. Instead of using cheap cheddar you can use any cheese. You can make amazing “plastic” cheese from really expensive and exotic cheeses.
Hello Australia man
@@13_cmi Hello suspiciously astronomical avatar. 🍷
but why ?
@@sajbr Because the sauce is stringy and smooth as the protein chains bind together. As mentioned in the video the water can separate otherwise and the sauce just becomes oily and weird. This makes it nice and homogenous and still melty like cheese.
I believe it stops or hinders the sauce from breaking. If you've ever made homemade Mac and cheese, the sauce breaking (basically the fats, milk solids and water that are in cheese separate) is a worst case scenario.
Needs 1.2 grams of an ingredient: uses gram scale
Needs 50 grams of an ingredient: uses 1/100 grams scale
Refuses to elaborate.
Obviously because the second scale was a food safe, non-trash scale. Measuring chemicals on it would make it a food unsafe, trash scale.
NileChad
at first im like as if he doesn’t have a more accurate scale.. and then he uses it for the 50g measurement 😂 wth
SigFigs, who needs 'em?
@@GameboygeniusHe literally drunk that chemical, so it's pretty strange explanation. He's probably was lazy and didn't want to go for better scale while filming first part.
19:29 what😭why
Cheese
Cheese
Cheese
Cheese
Cheese
I worked at a cheese factory called ampi we used fresh cheddar, butter, enzymes, and powdered milk. The exact amounts depended on the compamy ordering it. For burger king it was 5 , 500 lb cheese "blocks" they were actually cylindrical. 12 50 lb blocks of butter, 4 50 lb bags of powdered milk, and 1 10 lb bag of enzymes. I loaded the belt and fed it into a mixing machine then it was sent downstairs and heated , extruded and sliced.
Fast food places contract out their own blend of cheese? I figured they just bought a standard brand of sliced American instead of specifying their own blend to be made at the manufacturer level, that's pretty cool. I guess if you require all your food everywhere to taste the same it makes sense, but I doubt the Kraft Singles taste different in Kentucky than they do in Oregon so I don't really see why they wouldn't just pick a cheese brand to buy unless it's cheaper to have it made specifically for them. Ether way that's pretty neat, I've worked in some factories where we produced stuff that we'd actually see out in the wild too so that kinda thing really tickles my autism.
Damn it’s never occurre to me that fast food chains have their own recipes for processed cheese. I would’ve thought they all used the same generic stuff
and W A T E R, because that is the whole point.
@@DaleErnieMichael Places that buy ingredients in bulk don't need to buy the same off the shelf stuff you do, skip the individual packaging and upsize the deliveries and now you're getting a custom order that the established brand's factory isn't tooled to provide for you
@@DaleErnieMichael Contract manufacturing means never having to pay for someone else's brand.
Nile red: your average chemistry channel
Nile blue: your not so average cooking channel
the way he gingerly pinches the lip of the pot for stability and it slides around anyways while he stirs when HE COULD JUST HOLD THE HANDLE OF THE POT
almost as if the designer of the pot put a handle on it for some reason @@salviafiend7931
Nile red isn’t an average chemistry channel bro is peak
The process was satysfying to watch, but his cooking skills are completely off.
I don't think the average chemistry channel goes around turning gloves into grape soda.
I've worked in a cheese factory where the primary product was American cheese. The way they get the slices so thin is by using a large rotating chilled stainless steel roller that picks up the melted cheese where it immediately solidifies and is then sliced and peeled off.
But is it plastic?
@@jontay4199of course not, at least not plastic as in a milk jug. It’s plastic in the way it acts as a solid.
@@jontay4199the only similarity between American cheese and plastic is that both melt easily
That's pretty cool, actually
yes, we are aiming by 2030 to have all consumables to contain brain chemical altering substances to finally control the people as we have always intended
Nileblue: This is real cheese, or is it?
"Vsauce starts playing"
nile pouring the cheese directly onto the sheet pan with no parchment paper really did it for me
The sharp knife on the cookie sheet did it for me
Was gonna say, watching him handle a knife was really something. @@MaybeMari97
the way that he poured it onto a cooking sheet instead of molding it into a block and slicing it is what did it for me
He used all his skill points into Chemistry.
god as a baker that really put it off for me 😭 NILE NOOOO
You know how characters in cartoons have angels and devils on their shoulders? I love how Reggie is BOTH to Nigel. Like, even in this very video you can see Reggie encourage Nigel to drink the nasty chemical filled water, and then immediately say "are you sure". It's just perfect controlled chaos element
You’re right 😂
I know why NileRed/Blue's videos feel so ethereal; he doesn't have ANY background music, just the raw footage and some editing. Magical.
i think he has a LOT of editing.
NileRed does a shitload of editing, but NileBlue doesn't seem so hard, hence the upload frequency. Check out the Trash Taste with Nigel
I know you mean well, but the idea of "no background music = ethereal" is so funny to me
It's because science is silent
It is refreshing.
That "I am the cheese" part was very scary for half asleep 3am me 💀
“It’s a derivative of cheese. It’s diluted cheese.”
“It’s a cheese alloy”
😂😂😂😂
Brilliant !
Then that would mean that the blocks are cheese ingots right?
Wow, that "real cheese" looked like rubber. Try some real cheddar from Cheddar
Nah it looks like butter
First or second derivative? Partial derivative?
Science teachers everywhere: “never eat or drink anything while inside the lab.”
Nigel: *rawdogs chemicals*
this is the first time i knew his name!
Everything is chemicals
I mean… the chemicals are already in a thing you eat so it’s probably not harmful (except for the taste)
@@Xxsoda_drinker_pro_fanxX The rule about not eating in the lab is to prevent accidents in which real food get contaminated with dangerous chemicals, or dangerous chemicals are mistaken for food. Actually, didn't Nigel just recently upload a video on lab safety in which he mentioned and explained that specific rule?
@@Merrsharr😂you mean 3 full years ago
“It almost tastes… sweaty. You want some?”
“No”
But it sounds so *appetising*
That one friend that always does some *super* weird thing then wants you to join in so they don’t feel like they messed up 😅
Bottled chemist boy sweat when?
I feel like you're pretty much obligated to say no after such a warning. Saying yes on camera would just out you as a really big weirdo.
@@robertsides3626 And that'd be bad how?
Also, u might think of him as a weirdo if he said yes - which says more abt u than him saying yes would say abt him - but sb else could think he's a curious person who's open to trying new things.
Btw - going beyond the topic cuz why not - the kind of mindset u described brings nothing but dissatisfaction in life. Whether ur a "weirdo" - or actually eccentric - (and whether in a good or bad way) or not, caring about others' opinions to such extent u feel obligated to hide it when ur not facing some mentally underdeveloped that will physically violate u bc they struggle to process a given aspect of u, is excessive/giving too many fvcks.
Not buttering the outsides of a grilled cheese in the pan is criminal.
"Cheese alloy" what would we do without you Mr. cameraman
18 karat cheese 😑
@@lookoutvideo Be careful, he'll make Purple Cheese if he sees this.
You mean 18 carrot cheese?@@lookoutvideo
@@Qayya know blue gold is a thing it’s a alloy of Indium and gold
you can buy any cheese (even extremely fancy cheese), add sodium citrate, and turn it into a velveeta-like textured cheese. this is actually a nice technique if you're not a fan of the flavor of American cheese but need the creaminess of American cheese for a recipe. I think people generally confuse American cheese with imitation cheese but those are very different things
@mirroredvoid8394Based
@mirroredvoid8394 they are european. they have to be ignorant to think they actually still do things better.
Well the myth comes from the fact that American cheese used to be mostly cheese, and does actually have a definition in the world book of cheeses or whatever.
Cheese product is American cheese that is mostly milk protein(to preserve it). It lost the definition of actual American cheese because of the percentage
The cheese he showed at the beginning ironically isn’t even true American cheese. The cheese he made was however
@mirroredvoid8394 lol.... What every European say about every american 🤣
...nah, JK... Some of you are actually like normal people, love ya! 😘
@mirroredvoid8394they just dislike anything American because they were left behind a few hundred years ago when we settled here.
I laughed way too much with the "Okay, so" with the "Queso" subtitle.
Lol same I can't stop 🤣
That was pretty clever 😂😂😂
Same omg
I think that was the first IRL belly laugh I've had from a youtube video all year
I honestly think that was the funniest thing I’ve seen in a long time
The only people who thought it was made of plastic failed to remove the wrapper before eating it.
There's so much corruption out there that people turn off their brains and immediately believe anything that supports the narrative, "They're corrupt elites, of course they'd do that."
A gal I worked with said she never buys pre-shredded cheese because it's made of wood pulp... it's made of an anti-caking agent that comes from plants, cellulose. But in her mind, it's a way for Big Cheese to save money.
People are dumb.
The “queso” play on words was chefs kiss.
Nah it was caseoh
@@GuyWhoLikesColombianCocaine No because queso means cheese. and he said 'kay so
The chemical formula for Trisodium Citrate, the most commonly used emulsifier for processed cheese, is Na3C6H5O7. Or, without the numbers, NaCHO.
@@LoganHarris-vw3gx I know I was just joking
*Nile weighing chemicals: use a cheap inaccurate weight scale
*Nile weighting milk powder: use a professional accurate weight scale
Dairy is expensive, the chemicals are usually byproduct of other manufacturing thus cheap. He doing it right
😭😭i didnt even realize
@@SeanHoltzman well to be fair, hes using sodium
I love how he got the professional scale and then just went "good enough" while measuring
It’s also different bc he’s going to consume it so he needs the ratios right lol. It’s going in his mouth.
"so i wasn't planning on adding these extra ingredients"
*has a commercial sized bag of whole powdered milk on standby*
🤣 A commercial/industrial sized bag of milk powder is much, much larger.
You dont?
@@markhamstra1083
It sure is, it was in a regular plastic bag you can use in the freezer too.
@@markhamstra1083 Yeah. As everyone knows, food comes in a natural quanta of 50 lbs bags (or occasionally 100 lbs, or sometimes 33 lbs).
If larger, it comes as collection of bags on a 1000-2000 lbs pallet with all-natural plastic shrink-wrap (just as nature intended).
Liquids come as natural sizes of either 5-gallon buckets or 55 gallon drums, potentially also on a pallet.
Then, maybe before the modern era of forklifts, mammoths had used their paired tusks to move the pallets from place to place; with a bird sitting on their heads to screech at 1 second intervals when the mammoth is in motion. The forklift is merely a mechanical approximation of this natural order.
i'm pretty sure that's leftover from when he made the "most pure" chocolate chip cookie vid. that, or the lab made chocolate bar vid
8:00 I like my cheese drippy bruh
I like it moldy bruh🗣️🔥
PLEASE LEAVE A GOOD COMMENT, NOT THIS.
@shewy3 shut up you a month late......
Your opinion will be ignored.... Like me from my father
....
@@MuhammadMushfique-q9u Your comment was still bad, even for the time. Following a trend; that isn’t a good comment. Maybe comment trends are the only thing you can say correctly; you spelt that perfectly, and couldn’t do it on your normal comment. You see this brainrot so many times, that you perfect it.
@shewy3 I can't deny what you say is false..... However, if my comment upsets or distracts you from joy.... Then I would like to inform you that you should keep such emotions to yourself as other people on the platform simply do not care..... Thank you for pointing out my arrogant and somewhat distasteful ways.... May you live a life without such obstacles in the future....
1:29 that "Queso" edit absolutely wrecked me. That was such a good catch lmao
I damn near spat my drink haha
Was looking for that comment 😂👌🏻 on point
That was funny
Hahahah same here. Was looking for this comment
Agreed, just great
NileRed: I can make Grape Soda and Spicy Sauce out of a plastic gloves
NileBlue: With Cheese and some Chemicals I made.... Cheese
@BelieveinJesusChrist3what the fuck are you talking about?
Well legally it's not even cheese. It's something that is similar to cheese.
Thinking quickly, Nile makes cheese with water, some crystals, and cheese.
Thinking quickly, NileBlue constructs cheese using only lab chemicals, a nearby lake, and cheese
... Dave constructs a homemade megaphone using only some string a squirell and a megaphone.
I have a friend who used to (maybe still?) work in a milk processing plant. He said that the cheese that is used to make the ‘plastic cheese’ products was basically any milk/cheese that didn’t meet their standards for their higher quality products. A great use of stuff that would have otherwise been thrown out.
I briefly worked in a cheese shredding plant, where we'd shred 5-10lb blocks of cheese to make the pre-shredded stuff. For any given variety, we'd throw up to 20% other cheeses on the line, just whatever was about to be legally unsellable or which there was a glut of. Anything that couldn't be sold in block form for any reason. One of those reasons was mold; if there was mold visible on the block, we were to cut off any dot of mold larger than a dime. Smaller mold patches went right in, because it'd take too long to cut off all of the mold.
So shredded cheese is pre-seeded with mold, made from the older cheese to begin with, and not even the variety or brand on the label. And this wasn't for a generic supermarket cheese brand, this was a proper brand.
I stopped eating pre-shredded cheese after that. Of course, it didn't help that I'd come home each day covered head-to-toe in a layer of cheese mixed with sweat so think I could scrape it off with a knife.
At least processed cheese is cooked a bit as part of the process. Should kill at least some part of any biological contaminants.
Basically the whole point of American cheese was to make the cheapest cheese possible out of cheese scraps and other dairy products
@@derekw4836 NileBlue: "Making American cheese to debunk a conspiracy"
derekw4836: "I wasn't listening and I've learned nothing."
@@oasntet that is pretty disgusting with the mould in the cheese, is that just a US thing?
@@conorstewart2214 for cheddar and hard cheeses you can just cut off the moldy bits and its fine to eat
Watching a very intelligent chemist struggle with the correct way to shred cheese is so much fun.
Sodium citrate for cooking purposes is actually really easy to make at home! Just combine lemon juice with baking soda. It should immediately froth up, even without heat. Once it's nice and frothy, the lemon juice won't taste sour anymore. That's how you know it's ready. Then you just add your cheeses, apply heat, and voila! I use it for a cheese sauce, but by pouring it in a square-shaped container and letting it chill, it becomes very much like a soft cheese spread. I imagine more citrate=stiffer cheese.
That's really cool, will have to give it a try!
Thank you, I'll try it out later
Commenting to come find this later
whats the ratio of lemon juice to baking soda ands sodium citrate to cheese?
I'm not a chemist but I think its viscosity is determined by liquid content. As an emulsifying agent, you're emulsifying the fats of the cheese into the water left behind from the lemon juice. If you just mix dry sodium citrate into melted cheese it'll solidify. You could try simmering the liquid content down or adding extra water before adding the cheese to confirm this.
"It's a cheese alloy"
You can't forge a blade from it though, because it's not Extra Sharp.
I feel like if people actually saw this comment it would have way more likes
I hate you for making me laugh at this
Holy shit 🤣🤣🤣🤣
Bad pun, take my like and leave.
Take my like and get outta here!
i love how he says the chemical crystal, sees the worry on the cameraman, then assures him by saying "its usp" as if anyone but him knows what that means or thinks thats assuring
This channel has taught me that cooking may be chemistry but not every chemist is a cook
Walter white quote
@@Sstandard_ JESSE WE NEED TO COOK
That grilled cheese sandwich 💀
I was shouting "Use a whisk! Or an immersion blender!" at my screen when he tried to break those clumps with a spatula...
Those cookies. Not the cookies.
Hey! Finally, something I'm an expert in. I'm a food science PhD working in process cheese R&D and I must say you did a great job! Every time I though "He should...", you did the thing I was thinking. Add fat, add shear, etc. The process cheese "product" you showed at the beginning is actually quite different in a lot of ways, though the eating experience ends up being very similar. The formulation and processing have to be developed in such a way that "cheese" has the proper mechanical properties and tensile strength to be cast into a thin sheet and rolled around the factory.. like toilet paper almost.. and into the wrapper. Thank you so much for showing people that food isn't really scary just because there is transformation and processing involved!!! 🙏❤
Bonus chemistry for anyone interested: the salts you added are called "emulsifying salts" somewhat erroneously. While they are indirectly responsible for making the stable emulsion possible, they themselves aren't surface active and don't stabilize the oil water interface. They are actually chelating agents that sequester calcium from casein protein micelles. That causes the casein subunits (which are amphiphillic) to disassociate and orient at the oil-water interface, stabilizing the emulsion! Without the emulsifying salts, you would just have an oily, separated mess.
Hey Terrance, you're awesome
i had a dear friend in college whose major was food science: "i'm turning tallow into gold" was her motto. :)
@@ushere5791😅😅. My ex called me a food doctor and told people I gave boob jobs to pancakes 👨⚕️🥞
The hate for American cheese isn't because it's processed, it's because it tastes like ass
I love this channel because on Red he’s wayyyy more professional and on here he just eyeballs possibly dangerous chemicals and goes “eh good enough”
There actually is a certain point when working in chemistry for long enough leads you to gradually become less and less scared of harmful chemicals…not in the way you aren't cautious still, but in the way where it's like. Ehhhh, If I get chemical burns it's fine I'll deal with it later 🤣
It also helps that the chemicals aren't as dangerous as stated in the video. It's a channel where he can do more mundane chemistry, having fun and less concerned about potentially dying or getting extremely sick from taste testing dangerous chemicals.
@@bygoditsfullofstarsit's not rare that the most experienced people in a field are the ones who actually get hurt due to complacency
These chemicals aren’t dangerous. Chefs use sodium citrate to make stable queso sauces that can stay liquid for longer and not separate
And he tastes all the chemicals on blue 😅
13:36 is no one gonna talk about how cool that looked for absolutely no reason
Nile didn't make a kraft single, he made a kraft DOUBLE
Also upgraded it to the Kraft Deli Deluxe
Triple even lol
Double Stuf Cheese Singles
Craft Thic
To be fair he didn't make a kraft single, his was mostly cheese and so is a 'cheese food', whereas a kraft single is mostly non-cheese (less than 51% cheese) and so is a 'cheese product'. That's why his tasted better.
“Before it wasn’t special, now it’s special.”
The most scientific thing ever uttered in that lab
What do you mean by special exactly?
Pour it into a block mold and put it in the refrigerator. After the block solidifies, slice it. The top of your cheese is discolored because it dried out in the refrigerator.
When they make the packaged slices, where every slice is wrapped in foild, they actually fill the liquid cheese in the foil and let those cool down and set. so the foil package defines the slices.When made it is like plastic welding an endless tube of foil with cheese into pieces.
Or he needed to cover the tray in plastic wrap
I was thinking the exact same thing. That way you can create as thick or thin slices as you want them to be.
wax paper my dude
@@alexanderkupke920 its so crazy that we use fucking plastic to cover each fucking slice of cheese. This world is lost
0:42 scientific reflexes
Your comment popped up at 0:40 and was on screen when he dropped it! It was almost done like it was on purpose… 😂😅
"K, so" - QUESO. you have officially killed me
that joke was so cheesy.
@bad.D yeah i found it a little grating
@@skybug1706wasn’t the best joke but it was gouda-nuff to make me laugh
😂😂😂
yeah it sounded pretty American @GladeAir-Freshener
I work at a cheese processing plant in the UK and can confirm that sodium citrate and butter are used. I haven't seen any sodium hexametaphosphate. Also potato starch is used, and palm oil in certain products, and obviously good old fashioned salt, and whey powder. One thing I didn't see was MSG. I'm curious to know what a small amount of that would do.
Edit: calcium triphosphate I saw in the ingredients to at least some of the products as a second emulsifying agent.
It would probably just make things even cheesier than without; think about Tangy Cheese Dorritos and how they have msg.
I was going to say that msg is likely the thing that's missing.
I can't understand processing cheese to be like these squares. Your taking cheese and turning it into.....cheese?? I guess it provides jobs and money for the economy but it seems like such a bizzare and un-needed product
@@SolarPhantom Many people prefer processed and it's often used for different applications than unprocessed.
@@SolarPhantomit's easier to slap some processed cheese onto a piece of bread than to slice a block of cheese into small rectangles
It is fascinating see Mr. Chemistry-Wizard be utterly baffled by emulsions in cooking. Dude turns paint thinner into candy but queso is a mystery ^_^
It's like he never cooked or baked once in his life.
@@jameskirkland3187all his stovetops are probably dedicated to catalyzing reactions
You should see him try to make a chocolate chip cookie
i like my cheese drippy bruh
Saying "we need 24g" and the scale jumping from 23 to 25 is peak unintentional comedy😭
And from 0 to 2 when he needs 1.2.
The scales are straight up comedians.
@@KingBobXVI best comedians of our time
If you have brain damage, then it's funny.
@@paytonestrada7746Who pissed in your cereal buddy?
I didn’t even realize until u said it
I enjoy the fact that this is filmed like those unhinged Facebook mom cooking videos with the cameraman commentary and everything
I love how excited Nile looks while holding the cheese at the beginning, as if he's looking at one of the biggest incomprehensible chemical insanities that humanity has ever conceived inside of a lab
He is-
@@adamstanton5313not
To me, he looked like he was resisting his urge to eat it from beginning
And he SHOULD be holding chicken nuggets if he wants that.
"k, so" - spanish speaking NileAzul
NileAzul 😭😭
Fun Fact: "Kraft Singles" and similar store brands are classified as "Pasteurized Prepared Cheese Product" because it's made partially with vegetable oil, but there is deli-style American Cheese (ex. "Kraft Deli Deluxe" slices) and they are classified as "Pasteurized Process American Cheese". Which means it's a higher quality and has a higher cheese content. You basically made Deli-style in this video because it didn't have oil and fillers. This is why I always will be an advocate for Deli Style American cheese. It tastes so much better.
You don't even have to get Kraft. Great Value (Walmart store brand) sells their own version of "Deli-style" American Cheese and its just as good.
Guess I have to buy deluxe from now on. Vegetable oil. Eew.
Guess Nigel has to redo this video, and add vegetable oil. The cheapest stuff from Walmart.
I recommend cooper cheese. It's basically "sharp american cheese"
I didn't have kraft singles until I was an adult. I've only ever had the deli stuff
Basically correct, but incomplete. You’ve covered the two highest quality classifications of American Cheese, but there are two more. Find Kenji’s article “What Is American Cheese, Anyway?” at Serious Eats for a more complete rundown.
0:18 "Or is it?" Vsauce would be proud.
Or would they?
I was so ready for the Music to kick in
@@phlosen7854me too man , me too .
But the music was missing.
I heard the music when that happened 😂
every lab science teacher i've ever had: "don't bring food into the lab, and don't eat anything made in the lab"
nilered: "today i'm going to synthesize a full three-course meal."
nileblue*
Cooking is chemistry, and a kitchen is a lab
To be fair, cooking is literally just chemistry on food.
@@funnyhahaman8302NigelYellow
On the last day of my high school chemistry class, we made s'mores on the Bunsen burners. That was fun, but also felt really weird.
"it almost tastes... sweaty. You want some?" Dawg I gagged.
You have no idea how much I laughed at the "K, so" being subtitled as "Queso".
And still people thing AI will take over the world
same, came to the comments for this comment.
Came here for this! :-)
@@fredrikjosefsson3373 Well the "ai" we have now isnt actual AI
this is a deliberate joke
NileRed: the professional stuff you want your boss to see
NileBlue: What's actually going on in the lab while the boss is gone.
Fuck that boss, we’re doing chem to do whatever the fck we wanna do. 😂
fr
I love that the camera guy is still able to talk in videos. It’s a really small thing but it helps me feel connected. Gives a feeling of two friends filming an experiment and I love it.
i am amazed by the hundreds of thousands of dollars in lab tech seen in the background while Nile hand-shreds two bricks of cheddar, seemingly oblivious to the existence of Food Processors
Us: “Feels weird using white powders in food”
Flour, sugar, and salt; “aight I’mma head out “
*Baking Soda and Baking Powder also leave*
Lol it's definitely not a cooking channel haha
@inal572what about powdered sugar, literally a powder
@inal572 yeah it is amazing
neither sugar nor salt is a "powder" You can get salt in powder form but the majority of salt used is granulated not powdered. Same with sugar
"K, so" being turned into queso made me laugh way harder than it should of.
Que means what in Spanish. Sometimes, you call out to someone, they ask what it is, you say so.
"Oye"
"Que?"
"So"
@@nidustenebris What? No, the point is that queso means cheese. Are you trolling?
@@Truedoogie mfw a foreigner is going to educate me on my own language, the joke is that you can turn the other person's "what" into "cheese" by replying with "so"
"Qué?"
"So"
@@nidustenebrisrra
*Turns queso into wh**e*
@@nidustenebris i think we all got that...
"But it is real cheese....or is it"
'VSauce music plays'
Okay, I wasn’t the only one 😂😂😂
I played that in my head when I heard him ask that question.
Lol
4:45 "let's started" and Jerry rig everything intro plays.
He even did a 90 degree camera swap and the head snap toward the second camera and everything. Definitely intentional.
"we got the cheese" "slams unidentified yellow blocks on the table"
Literally looks less appetizing than the cheese squares lmao
5:34
"Should I taste some of i-" "Yeah!"
"You want som-" "No."
Fr 😂
the true spirit of friendship
You left out the part where he said it tastes sweaty before asking
1:30 "queso" had me laughing harder than I'd like to admit
Heheh it was perfect lmao
Paused the video to find this comment, laughed way to hard
Ok so
i made a 1 second clip of that to share with friends lol
Wow I didn’t notice the first time watching hahahaha
NileRed: protective equipment and safety procedures
NileBlue: tastes the chemical bath
well it should be in theory safe to consume. prob only reason why he did it
It's FDA approved.. like a like of horrible shit that should never be eaten by humans.. so you got a good point.
One does complex scientific procedure.
The other drinks the lab specimen while in the middle of the experiment that requires said specimen.
Wonder what NileGreen’s gonna do
turn himself into the chemical bath@@porkchop99
I'm watching this, and I really thought he was going to say" I like my cheese drippy, bruh. " 😭
Shoutout to NileBlue for finally solving this mystery. NileRed however, could never.
Hi mr. I bought a youtube channel and sub bots because I have a fragile ego
i tought you were only into minecraft content
Real
Red would make it from used motor oil
bro wtf, first 3 videos i've watched today you have a comment on
0:20 Nile blue has that v sauce attitude today
nah thats crazy
I even heard the musical sting in my head.
Pavlov at work.
indeed
I cracked like crazy😂
True that
Splashing queso on the screen when he said "kay, so" was hilarious
It was just 👌🏼
It was just 👌🏼
It was just 👌🏼
It was just 👌🏼
It was just 👌🏻
"Cheese alloy" just about made me die laughing.
Nigel is slowly becoming a cooking channel and I'm all for it. The next video's gonna be something like making Pierogi from a broken fan blade I swear
Heston Blumenthals new mentor
"Making Glass edible"
Poland mentioned
As a person of Polish heritage, I'm here for the pierogi. @@toast892
LMAOO
Jesus Christ loves you, he has a plan and a purpose for your life, plans to prosper you and not to harm you, plans to give you hope and a future.
Jesus loves you : )
Nigel- *makes the stinkiest chemical known to man*
"it's really not that bad"
Nigel - *mixes butter and cheese*
"there's something really nasty about the smell of this" 11:38
I think its the milk powder, it almost smells like soured milk.
The cameraman watching Nigel taste an acid/bleach combo: 😐
Same cameraman watching him eat a kraft single: 😢😢😢
This says it all. 😂
If NIGEL says it smells nasty that's a terrible sign.
I work in quality at Kraft and the way the slices are manufactured is crazy. It's 2 stories high. The molten emulsification is made on the 2nd floor and pumped down to the 1st floor where it is cooled/packaged in each individual square at the same time. Imagine a long machine that seals the cheese in each square while running it all through a cool bath. The lines run 24/7.
What city was this in?
I’m sure that more sugar goes in as well as other ingredients
I would love to see that machine
hire me to work there i wanna see the cheese
@@omnizoom They don't actually add sugar to craft singles, they just add salt chemicals and fillers.
"...or is it?" **vsauce music echoes throughout the cosmos**
1:29 that "Queso" joke was one of the funniest things I've heard on 2024 as a native Spanish speaker
QUESO
Casi me rio bro 😐
LMAO SÍ XDDDDDD
@@JeickolMoreira El marrón más inteligente
je... no, para nada
Kitchen protip: you can make sodium citrate in the kitchen by reacting baking soda with lemon or lime juice. Use this to emulsify whatever cheeses you want to make the perfect cheese sauce for nachos or Mac and cheese or whatever you like! It’s something like 1/2 tsl baking soda and 50mL lemon juice to emulsify 8oz of cheese, and just wait for it to stop offgassing before you mix it in with the cheese. It shouldn’t taste bitter or sour if you got the proportions right, but it will probably taste sweet and a little salty. You may still need to add more of a different emulsifier like xanthan gum to get everything just right but the sodium citrate fixes the problem where the fat and the protein separate when the cheese melts
You can also use Milk or broth for the liquid to get different texture/flavor.
Came here to say this. The Science Friday podcast went over this a while back.
or just buy the citrus salt from modernist cuisine. Baby steps.
Been making gouda-blue juicy lucys and cheddar-parmesean mac for years now. The water is a medium to slowly heat the cheese to allow the citrate preventing then cheese's oils from separating (as photoklarno said), taking the flavor with them. Pizza is covered in greasy rubbery stretchy cheese, but doesn't really taste like mozzarella. Milk works too, but I keep burning it and haven't noticed a huge difference, so I stick with water. Also, when cooking they are called ingredients, not chemicals, lol
Doing the lord work 👏
Or, citric acid can be had as a seasoning item called "Sour salt."
"Cheese alloy"
My vocabulary has been irreversibly altered
I fuckin died when he said that 😂
that means sodium citrate is kinda like flux
@@everfluctuating and the water is like... another weaker cheese
And then I said “LEAVE MY MOMS NAME OUT OF YOUR MOUTH” 😹
“Or is it?”
Vsauce music intensifies
pls i wanted to comment that the first time i watched the vid
I thought the same thing
LOLi literaly commented about it right now!!
vsauce impactt
as soon as he did that I opened up another tab to play the song when he says that
I was waiting for 130 Moon Men to play
In the cheese making process you legally can't call Mozzarella cheese mozzarella if you mix in other ingredients before a certain step. If you wanted to add in peppers (like in pepper Jack) you have to add them in after all the excess whey has drained, otherwise it would no longer legally be mozzarella. The regulation around what legally is and isn't cheese is wild.
Cheese snobs are nothing without their protectionism
It's like that with some alcohols as well. In order to be bourbon, it has to made in the continental US, 51% corn, AND aged in a virgin oak barrel (a barrel that hasn't been used for anything, made just for aging the liquor). I'm sure there's other things like that as well.
@@brandonchildress4031 damn didn't know virginity culture was so widespread we even require barrels to be virgins :/
/s
@@ons1m598i dont want to know what a drink from a non-virgin barrel is
@@Chikn2532gooey, probably gooey.
those slices thick as hell, mans made Kraft doubles
that was funny matthew please edge me
@@EvanMerritt 💀
@@EvanMerritt Average pinterest commenter
@@EvanMerritt w
@@EvanMerritt
When you want to be a chef but your parents want you to be a chemist.
In Germany there was a cheese scandal where they were selling Pizza cheese which was made from vegetable oil, milk powder, colouring and flour. It was a strange texture but once melted it was hard to tell the difference besides the taste.
So for all the posturing Europeans do about Americans selling fake cheese and that American cheese is plastic it's actually Europe that sold literal fake cheese.
mhm that's kind of he big one though.
Nileblue became Sebastian Lege.
It taste disgusting, I wonder who still buy sh*t
Some media made a scandal out of this. So called "Analogkäse" is still used today and nobody cares. And vegans love it ;)
The way a chemist cooks food is so clinical.
Israeli meat printing company is approved by FDA to sell fake meat in USA. Of course it's not for Jews. They can't eat bad stuff. Only for non Jews.
The way a chef does chemistry is sloppy.
And dishonest. This is not American Cheese. American Cheese is white, not yellow. This stuff is cheese substitute. It's the crap that comes in individually wrapped slices sold in the dairy section of American supermarkets. Actual American cheese comes from the deli.
@@christo930 he specifically wanted to make the cheese that looks like plastic, which IS the yellow stuff. It isn't dishonest everyone knew what he meant, grow up.
@@christo930 hop off my goat
1. incorporate your butter/milkpowder mixture in slowly to truly get it cohesive
2. preheat a tray to transfer it onto
3. put plastic wrap on top to prevent the top from drying off
0. Get some real cheese and abandon this abomination
Instructions unclear, the Geiger counters in my house are panicking 😮
ua-cam.com/video/oRZsiXtvQDI/v-deo.html
What the hell did you do@@hvip4
I'd probably go further. Seal it in plastic before it fully hardens, and it'll be exactly like the store bought stuff.
0:19 bro went full vsauce on us there
When Nile put the cheese in the fridge, Me: "please cover it, please cover it, please cover it" *closes the door* Me: "sigh...."
Tell me you've seen his chocolate chip cookie video 😅 he's a chemistry wiz but a cooking menace
Man, I'm laughing so much at this comment lmfaoo thanks for making my day!!
I don't cook, what would coverring it do? Preserve it better?
@@furcornmanwiththemasterpla8380 It would prevent the top from drying out leaving that weird upper crust like layer. Essentially keeps moisture
@@furcornmanwiththemasterpla8380 if you cover it by placing foil or plastic wrap against the cheese (airtight) it would prevent a skin (that wrinkly darker layer) of drier cheese from forming. you would do this with other milk-based recipes, like custard for ice cream, or some batters., etc.