Hiya,
I know there are several other people out there who agree with me when I say you will have to take my American cheese from my cold dead hands. Regular Kraft brand has 2 carbs per slice. I found another Kraft type and is a great substitute if you really looking for low carb.
Enjoy!
Cheddar is bedder. Only 0.4 g carbs per ounce and half the ingredients. Om nom nom.
True, but the emulsifiers they put in american cheese make it melt so nicely, especially in an omelet.
Any tips on getting cheddar to melt well?
Heat. Just kidding.
Melt for what? Melt over stuff, melt in stuff? I’m one of those instant gratification microwave users, so melting cheese over stuff has never been a problem. Also, the broiler setting in the oven is great if you’re lookin’ for that slightly-browned-n-crispy action on top of things.
Melting cheddar inside stuff is a matter of shredding, stirring, and adding your own emulsifiers, like when you make nacho cheese sauce. (I use cornstarch in small amounts instead of flour but I’m sure there are other thickeners that will work, too.) PS: Bacon or cheese crisps as tortilla chips.
