Caslon
Executive Chef
How further can the hamburger go? Burger chains are thinking up something new each month, cooks can't keep up with the basics, lol.
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Burger Hijack
- Thread starter Caslon
- Start date
The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
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Caslon
Executive Chef
Burger joints use processed food cheese slices on their cheeseburgers, not american cheese slices. Not saying that makes a big difference.
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Cheryl J
Chef Extraordinaire
OP
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Caslon
Executive Chef
"American" cheese slices are processed.
Two kinds. One is made from oil and doesn't need refrigeration. Kraft Deluxe American Cheese slices needs refrigeration.
Wendys, and Burger King and Mcdonalds all use "processed cheese food" as their cheese.
Andy M.
Certified Pretend Chef
Light reading. Interesting, but a little cheesy. https://en.wikipedia.org/wiki/American_cheese
Cheryl J
Chef Extraordinaire
Seriously, Caslon. Read up on it, including the link Andy posted. Just because a cheese is orange, doesn't mean it's real cheddar.
Just because it says "Kraft", doesn't mean it's cheese.
OP
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Caslon
Executive Chef
Heh, no, you wait. Just because fast food places don't use genuine american cheese slices doesn't mean they don't use american processed cheese food slices instead. Wanna bet?
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OP
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Caslon
Executive Chef
You can buy Kraft American cheese slices. It's called American Cheese Deluxe slices.
Than again you can buy "American Processed Cheese Food" slices that doesn't need to be refrigerated. Fast food burger joints use them.
Than again you can buy "American Processed Cheese Food" slices that doesn't need to be refrigerated. Fast food burger joints use them.
Cooking Goddess
Chef Extraordinaire
I would by Kraft Singles when our kids were in school. Our son referred to them as "wallet cheese" because he kept a slice in his wallet for "just in case". 19 years after graduating high school, he's still alive and well.
19 years after graduating high school, he's still alive and well.
OP
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Caslon
Executive Chef
CG, I think burger joints use processed cheese food slices on their burgers because it's cheaper and actually tastes good. Argue with my taste buds. Processed cheese food product doesn't need refrigerating.
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Now that this wonderful burger thread has been completely hijacked...
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Caslon
Executive Chef
The gut burger thread?
Mad Cook
Master Chef
Eggs and cholesterol 26 May 2015
Today's news has seen eggs back in the media, discussing their links to high cholesterol. Our Senior Dietitian, Victoria Taylor, explains that its been a while since eggs were considered a cause of high cholesterol and the best ways to have a healthy diet.
In the past it was thought that people should limit the number of eggs they eat to three to four a week because they contain cholesterol - It is the egg yolks that have the cholesterol. However, the misconceptions around eggs and cholesterol largely stemmed from incorrect conclusions drawn from early research that dietary cholesterol contributed to raised blood cholesterol levels.
Part of a healthy diet
Now current research shows that for most healthy people, cholesterol in food, such as eggs, has a much smaller effect on blood levels of total cholesterol and harmful LDL cholesterol, especially when compared with the much greater and more harmful effects of saturated fatty acids found in foods such as butter and fatty meat. Eggs are, in fact, low in saturated fat. Recent research has also shown that moderate egg consumption - up to one a day - does not increase heart disease risk in healthy individuals and can be part of a healthy diet.
As such, since about 2000, major world and UK health organizations, including us and the Department of Health, changed their advice on eggs and there is now no recommended limit on how many eggs people should eat, as long as you eat a varied diet. However, people with familial hypercholesterolaemia (1 in 500 in the UK) would still be advised to restrict dietary cholesterol intake - no more than three or four eggs a week.
Eggs are a nutritious food, but you still need to need to pay attention to how the eggs are cooked and to the 'trimmings' that come with them. For example, scrambled eggs with baked beans on wholegrain bread are a far different meal than a fry up with eggs, bacon, sausage and white toast with butter.
(The British Heart Foundation et al)
In the past it was thought that people should limit the number of eggs they eat to three to four a week because they contain cholesterol - It is the egg yolks that have the cholesterol. However, the misconceptions around eggs and cholesterol largely stemmed from incorrect conclusions drawn from early research that dietary cholesterol contributed to raised blood cholesterol levels.
Part of a healthy diet
Now current research shows that for most healthy people, cholesterol in food, such as eggs, has a much smaller effect on blood levels of total cholesterol and harmful LDL cholesterol, especially when compared with the much greater and more harmful effects of saturated fatty acids found in foods such as butter and fatty meat. Eggs are, in fact, low in saturated fat. Recent research has also shown that moderate egg consumption - up to one a day - does not increase heart disease risk in healthy individuals and can be part of a healthy diet.
As such, since about 2000, major world and UK health organizations, including us and the Department of Health, changed their advice on eggs and there is now no recommended limit on how many eggs people should eat, as long as you eat a varied diet. However, people with familial hypercholesterolaemia (1 in 500 in the UK) would still be advised to restrict dietary cholesterol intake - no more than three or four eggs a week.
Eggs are a nutritious food, but you still need to need to pay attention to how the eggs are cooked and to the 'trimmings' that come with them. For example, scrambled eggs with baked beans on wholegrain bread are a far different meal than a fry up with eggs, bacon, sausage and white toast with butter.
(The British Heart Foundation et al)
Kayelle
Chef Extraordinaire
GotGarlic
Chef Extraordinaire
[emoji38]That's only for British hearts.
Science is the same all around the world, though
"Is it okay to eat butter now? “It’s not a sin,” says*Steven Nissen, MD, chair of Cardiovascular Medicine at Cleveland Clinic.
"Dr. Nissen and other top cardiologists want you to know that things are changing in our view of diet and heart disease.Indeed, the new federal government-commissioned*Scientific Report of the 2015 Dietary Guidelines Advisory Committee*includes some surprising departures from previous advice. Old beliefs have been overturned and new research avenues opened. Some controversies have heated up. Things are moving fast.
"In case you missed something,*Health Essentials*shares this roundup of the latest developments in our understanding of diet and heart disease."
https://health.clevelandclinic.org/your-diet-and-heart-disease-rethinking-butter-beef-and-bacon/
Andy M.
Certified Pretend Chef
These flip flops on what's good for you and what's not have been going on for a long time. I decided some time ago that I was going to eat what I enjoyed and ignore the "experts".
Can you buy pasteurized processed fried egg product? I hear there is such a thing as vegan bacon.
https://www.youtube.com/watch?v=jBsPZV14I-k
CD
Cooking Goddess
Chef Extraordinaire
Now Off Topic, have at it.
