Cheese Test (Strange Taste Buds ??)

[Bearcarver]

Cheese Test (Strange Taste Buds??)

​

I had to try this:
I’ve always loved Velveeta Cheese, but I never tried it in a Grilled Cheese, so now is the time.

So I went through my usual process:
First I butter the insides of the bread slices. (Italian Bread)
Then I put some American Cheese in the one, and Velveeta in the other one, and closed them up.
Then I Buttered the outside of one side of each Sammy.
Then I put the Buttered side down in a Hot Pan, and Buttered the other side, while it's in the pan.
Then I just flip them around until they are lightly toasted on both sides & the cheese is melted.
Then I slice them corner to corner, and it’s time to eat.

My results were not as I expected, because I found I actually liked the American Cheese more than the Velveeta, on a Grilled Cheese
Funny how a little heat can change my opinion of a Cheese in a “Grilled Cheese Sammy”.
So for a Grilled Cheese, I prefer American Cheese, even though for snacking cold, I prefer Velveeta.

Some of my other Cheese Preferences are the following:
Cold Ham & Cheese------------Swiss & American
Roast Beef & Cheese----------Swiss & American
Cheeseburgers-----------------American & Provolone
Cheesesteaks------------------Provolone or Mozzarella
Pizza & Stromboli-------------Mozzarella

Egg & Cheese Omelet--------American, Provolone, or Mozzarella
Snacking Cold with Meat or Crackers--------Velveeta

That's all I can think of off the top of my Head.


Bear



Prepping 2 Grilled Cheese Sammy test subjects----One American & One Velveeta:

Both Sides Buttered & in the Pan:

Start off slowly, I don't like them too Dark:

Just About Right:

Plated:

Halved & Ready for the Testing:

 

[TNJAKE]

IMO velveeta is only good for queso. I hate the taste and texture of it on anything else

 

[BandCollector]

Bearcarver

I love how you document each step of your cooks/smokes!

Makes it so much more fun to follow along and learn as you go!

Thanks Bear,

John

 

[chopsaw]

Velveeta was the only cheese we ate growing up . I guess because it was the cheapest option back then . A lot of that was a grilled cheese sandwich . I liked it , but was all I knew .
Now I use swiss and pepper jack for grilled cheese . Sometimes Colby .
American on a cheese burger or egg sandwich .
White cheddar horseradish or swiss and rye ( has caraway seeds ) for snacking .
Having grilled cheese for tomorrow . Might have to call my personal grocery clerk and have some brought home .

 

[mike243]

I'm like Tn Jake and most of the best use's are for queso , 1 other that I haven't had in many a year is peeled taters boiled then a cheese sauce made with Velveeta with the taters swimming in the sauce. never met a cheese I didn't like, sharp-very sharp cheddar is my go to most of the time, swiss is great on burgers but I don't always buy swiss , in soup a slice of American can be better than cheddar some how lol

 

[BrianGSDTexoma]

IMO velveeta is only good for queso. I hate the taste and texture of it on anything else

It's also good in these minus the green peppers.

Error - MasterCook

www.mastercook.com

 

[tx smoker]

Nice write up and side-by-side comparison Bear. About the only thing I really like Velveeta for is melting to make queso, either for dipping chips into or topping breakfast with. As far as the rest of your "findings", I tend to agree.

Robert

 

[MJB05615]

The Mrs. uses Velveeta for homemade Mac and Cheese. Otherwise we use White american or Mozzarella on burgers. Also on Grilled cheese. I like Provolone on Roast Beef sandwiches. Sometimes Swiss on a Pork Roll Sandwich.

 

[CFLJOHN512]

Life hack #482. Sprinkle a little garlic powder on the outside before grilling. It’s a life changer.

 

[Steve H]

Life hack #483. Use Mayo instead of butter. I don't mind velveeta for grilled cheese. Except for it's napalm properties when it gets on your lips. Nice write up Bear. Most of the time we use it for queso as well. Or sauce for spuds and veggies.

 

[Bearcarver]

IMO velveeta is only good for queso. I hate the taste and texture of it on anything else

Thank You Jake!!
I would probably like it with queso too, but I never had it. I had to look it up, and the closest I ever came to queso was "Cheese Fondu" we had in 1970, when My Sister & her Husband visited us in Oahu, when they vacationed there, while I was stationed at Schoefield.

Bear

Bearcarver

I love how you document each step of your cooks/smokes!

Makes it so much more fun to follow along and learn as you go!

Thanks Bear,

John

Thank You John!!
It's a good thing I'm not a Female, because I'm Easy & I'm Fun & I'm Cheap!!
Glad you enjoy my Posts, though.

Bear

 

[sawhorseray]

Nice piece of work Bear! You need some tomato soup with that to warm you up! RAY

 

[jmusser]

I usually stick with velveeta for queso and dips too. Yellow american for grilled cheese, burgs and breakfast. Has to white american on cheesesteak for me! White american also makes some great queso. Provolone, pecorino romano and mozz for pasta/pizzas. Prefer cheddars from mild to super sharp for snacking along with pepperjack.

And my weird one, mozz cheesesticks that are warm. They get greasy and release liquid. Most school days I put one or two in my pockets and eat 2 hours later. Summer time tossed on the dash. This sounds gross to most so, I get it.

 

[smokerjim]

Looks good bear got to say I love velveeta but I like cheese whizz in the can also guess ya can say I dont have a advanced pallet.

 

[SmokyMose]

I've never used Velveeta for anything, though I have a box in the garage fridge "just in case".
Slices of American is just too easy and not messy.
That being said, I'll take the Velveeta one if you don't want it ;-)

 

[Hamdrew]

Looks good bear got to say I love velveeta but I like cheese whizz in the can also guess ya can say I dont have a advanced pallet.

spray cheese on a chickenbiscuit cracker is a favorite snack of mine

 

[Millberry]

Life hack #483. Use Mayo instead of butter. I don't mind velveeta for grilled cheese. Except for it's napalm properties when it gets on your lips. Nice write up Bear. Most of the time we use it for queso as well. Or sauce for spuds and veggies.

it's napalm properties when it gets on your lip AMEN + ROTFLBO Been there- done that!

 

[jmusser]

spray cheese on a chickenbiscuit cracker is a favorite snack of mine

This is so true! Ultimate in the car need a mess free snack. Only time I ever get the spray cheese. SO perfectly salty. Mmmm....

 

[Hamdrew]

Using mayo instead of butter adds a much more french toasty flavor, by my wrecked palate, but many ppl like them more that way. Just not me myself. I do use mayo in my monte cristo/french toast batter, though..

 

[Bearcarver]

Velveeta was the only cheese we ate growing up . I guess because it was the cheapest option back then . A lot of that was a grilled cheese sandwich . I liked it , but was all I knew .
Now I use swiss and pepper jack for grilled cheese . Sometimes Colby .
American on a cheese burger or egg sandwich .
White cheddar horseradish or swiss and rye ( has caraway seeds ) for snacking .
Having grilled cheese for tomorrow . Might have to call my personal grocery clerk and have some brought home .

Thank You Rich!!
LOL===Personal Grocery Deliveries!! Lucky Guy!

Bear

I'm like Tn Jake and most of the best use's are for queso , 1 other that I haven't had in many a year is peeled taters boiled then a cheese sauce made with Velveeta with the taters swimming in the sauce. never met a cheese I didn't like, sharp-very sharp cheddar is my go to most of the time, swiss is great on burgers but I don't always buy swiss , in soup a slice of American can be better than cheddar some how lol

All sounds Good!!
And Thanks for the like.

Bear