Making American cheese to debunk a conspiracy
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- Опубліковано 31 січ 2024
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For all my life, I've always been told that American cheese is some sort of plastic... However today I've decided to dive into the shady underground world of processed cheese and uncover the shocking truth that lies beneath its superficial "plastic" facade.
Reference:
Glen And Friends Cooking: • WOW! CRAZY! Home Made ...
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Nile talks about lab safety: • Chemistry is dangerous. - Наука та технологія
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"
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
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.
Tried to make a Kraft Single, ended up making a Kraft triple
Instructions unclear, made a Kraft Quadruplet²
Bro started with Walmart brand cheese it was fake to beggining with from the start
@@robertsaget6918
What is "fake" cheese? I would not be surprised to learn that artificial cheese exists, it must exist out there in some form, but what is it if it does and how do you know that Kroger brand cheese is "fake" cheese?
@@danielflanard8274its not made with the ferment process but instead with a gel that absorbs the ingredients of cheese. Doesnt taste the same and melts differently
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
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?
"This is a perfectly normal american cheese."
"...Or is it?"
*Insert iconic vsauce music here*
Was looking for this
😂
@@therangerhelix7126 same
Bro tried and failed😂
The dual opposite personalities of NileRed and NileBlue scares me A LOT💀😭❤
NileRed = day shift
NileBlue = night shift
“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
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
@@CGKayy Thank god im not chronically online.
He took the blue pill that day
6:06 after describing how it tastes sweaty, Nile asks his best friend “you want some?”
And Reggie says no SO quickly like he almost didn’t wait for Nile to finish the question lmao
16:25 I mean, if it loosens when you warm it up but retains its shape when cooled down, it's a thermoplastic.
So is chocolate.
And yes people sell 3D printers that print chocolate.
By that argument wouldn't butter be a thermoplastic too? 🤔
@@Oblivion_94 now I'm wondering if you could make a butter sculpture 3D printer
@@SuperSmashDollsprobably not unfortunately as it would have to be warm/hot as cold butter specializes in tearing your bread to pieces, and warm/hot butter is way too soft to work with
I’ve heard of the chocolate three printer. I don’t even like chocolate and that sounds amazing
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
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
1:31 I’m dead. My buddy Ryan always cuts me off with “cheese?” every damn time I say “k so”
Right when the camera panned to Nile's side and he said, "or is it?" I heard the VSauce music start playing in my head lmao
“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?
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 Cuz it melts better, you get that gooey cheese pull on grilled cheeses and burgers get the super melted cheese. Also, nachos.
@@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.
Neil turned this into a cooking channel. Amazing
This feels like those videos where someone is making one of the most vile food concoctions ever in a toilet or something, and then the person behind he camera is like "wow, interesting, that looks so yummy"
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.
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)
@@Brimations 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
I love the more fun and casual vibes NileBlue has!!
A Nile Fondu cooking class was not expected. But I'm here for it!
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.
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
I took me a little bit to get over the colour of the block of cheddar (cheddar isn't normally that colour). Then i got curious as to why, so I googled it. American cheddar is dyed dark yellow/orange.
Thanks, I was also confused about this. Looked like 'american cheese' from the start...
Interesting. I'm an American , and we have cheddar (the orange kind) and white cheddar. Adding to the confusion we also have American (white) and Yellow American (orange)
i love how NileBlue videos looks like a basic "experience" video from a regular youtuber despite him being one of the most precise chemist on the platform
That "Queso" caption was perfection
I agree
Ok, so... = Queso
came down to the comments right after
_Quaso...._ ✨✨✨
k so
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.
@@avancarr8690even 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!
Nobody: We need self healing cheese like product...
Nile: Hold my beer...
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.
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 seen this video before, and that queso got me again!
I love how happily he played with the cheese at the beginning
"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.
“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.
You never cease to amaze me.
Never doubted you nile. Love both your channels.. You should make dmt on nile red
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
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
Love how he doesn't even start with proper cheddar cause natural cheddar is not orange and alot harder
Had to dig to find someone saying the same, why is that “cheese” so horrifically orange ?? Literally nowhere else in the world has such fake looking cheese as far as I know.
Most starkly orange cheddars just have annatto added... that doesn't make it fake cheese all of the sudden.
Thank you NileCheese, I have learned a great deal about the world today
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.
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.
I enjoyed this video good job!
Just watched the nebula grāpple video. Very cool.
It's also giving wicked stepmother
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.
“Before it wasn’t special, now it’s special.”
The most scientific thing ever uttered in that lab
Love how he ate the cheese, a completely silly and truthful moment. Awesome
nile is my favorite cooking channel
*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.
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
“This way the chunks of god, will stand no match..” had me giggling. Great video, it’s pretty gouda.
the key soo.../queso part was genius
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
NileRed smelling one of the worst smells in the entire world: it's fine
NileBlue making cheese: that smells nasty
i was about to say the same
You mean NileBlue
American "cheese", mind you 😜
I really don't get how anyone can eat that stuff lol. But I'm also spoiled, living in the Netherlands where Gouda and Beemster cheese is made and readily available.
@kaelon9170 me too haha, I'm french and American cheese seems not so good. And the cheddar is so orange too!
@@kaelon9170im italian, can’t eat cheese for any reason, if i wasn’t inclined to cheese into first place, after having seen american cheese i can firmly state that i don’t wanna have shit to do with cheese
The song at the end is so good
Nice cheese alloy!
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
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
You successfully made what looks like a very tasty cheese sauce! Lol. But for real though, I would DEFINITELY make this specifically to make grilled cheese.
The Queso at 1:30 got me cackling 🤣🤣
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
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
Cool video! To me it looked like Velveeta. My mom used to use it all the time for macaroni and cheese, Grilled Cheese Sandwiches, and cheesy casseroles. I am not sure if the stuff even needs refrigeration.
i like how you made Velveeta cheese lol. or just really thick slices but man that on a burger or grilled cheese probably tastes soo good
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.
@@hornmonk3zit 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
@@hornmonk3zit Contract manufacturing means never having to pay for someone else's brand.
🧀
It's mostly just cheese, which is from milk, with extra milk and some butter, which is also from milk.
Alright then who's making the phase diagram?
I dunno. I feel like a cheese alloy needs more than one type of cheese in it
@@logangodofcandy it all starts on the moon, where the cheese is evaporated into milk
@@h8GWMost american cheese has a bit of swiss with the cheddar iirc
That intro followed by jumping onto the pc for research gives big Bon Appétit energy
1:00 I was waiting for the Vsauce moon men to kick in
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
"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
Love the glove wearing to shred cheese
Im so used to the "Or is it?" I was thinking the song of VSAUCE omg
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 😂
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.
I love how this is basically an unhinged cooking channel at times XD
"I think it will be fine". Famous last words
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
"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
That unintended 'Queso' pun was hilarious 😂
18:02,
Nile:-"What did we learn?"
Me:-"How to horrify your lactose intolerant friend"
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
"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.
The queso joke had me rolling 😂
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 😂
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.
Nile: *drinks up the chemical water with no hesitation.*
Also Nile: *hesitantly tries the cheese he created*
That Queso joke had me cracking up
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
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.
Greatest episode ever!
That looked so good bro
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
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
No matter what you say to the europeans, they will continue to be ignorant.
@@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! 😘
8:11 "At this point it just looks like cheese sauce." This is basically how you make a homemade cheese sauce for mac and cheese, except I've never heard of adding the hexametaphosphate and you usually add at least 1 other type of cheese. You should also add the cheese bit at a time, and stir it until it's fully melted and combined with the water before adding the next bit of cheese. Otherwise the resulting product could end up grainy. The sodium citrate helps keep the protein in the cheese from separating from the fats.
I would love to see him do a baking series 😂
Shoutout to NileBlue for finally solving this mystery. NileRed however, could never.
Don't translate...
भवतः हृदयस्य धड़कनं कतिपयेषु घण्टेषु स्थगयिष्यति, अस्य शापस्य मुक्तिं प्राप्तुं एकमात्रं मार्गं मम चैनलस्य सदस्यतां कुर्वन्तु
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
“It almost taste sweaty”
“Huh…”
“You want some?”
“No 💀”
First off you're making American singles not American cheese you are making a cheese product not actual cheese there's a huge difference between real American cheese and Kraft singles or American singles
😂😂
ironically i read this at the exact moment 🤣🤣
Exactly, just because it smells good doesn't mean its good for the body !!! Jeeezz
@@user-pi7ug4dm6m No shit. Its the singles everyone who doesn't understand science thinks is plastic. Thats what he was debunking.