Good Lifestyle

We have shreddingcheese From a block is a real pain in the back. So when a recipe calls a cup or two shredded cheese, it seems a lot easier to pick it up a bag and call it a day. But do you trust - this bag of cheese may seem practical, but it absolutely destroys your recipes. Why? Because there is ahidden ingredient This is why your recipes cook very differently.

The secret ingredient of your shredded cheese

Have you ever wondered why cheese in the bag always comes out beautifully, but when you walk fresh cheese, it's constantly grinding together? It's because of cellulose.Cellulose is used to cover shredded cheese to maintain the cheese to stick to each other.

If you look at the ingredients in your shredded cheese bag, you will probably see the cellulose indicated there. Cellulose will dehydrate the moisture of the shredded cheese to help it last longer and do not stick together.

However, there are shredded cheeses that simply say "anti-roughish mixture" consisting of potato starch, cornstarch, calcium sulphate and natamycin (which prevents your cheese from being wrong). Even if your anti-break mixture has no cellulose, calcium sulfate is clearly used, which is generally used to make cement on the ground and make tiles. Do you really want in your cheese?

How does it differ from a cheese block

A cheese block, on the other hand, has none of these nonky ingredients. It will be made of pasteurized milk, cheese culture, salt, enzymes (used to separate milk into a solid curd) and any other added ingredients for the red and green flavor jalapeno peppers in a peppercloth Classic. The next time you are in the store, make an ingredient comparison yourself! Pick up your usual shredded cheese bag and a block of this same type of cheese and take a look at the ingredients. Note all the differences?

Yes, it is convenient to have a shredded cheese bag that does not stick together and lasts a long time in the refrigerator, but it is absolutely horrible for your recipes, simply because of any anti-brittle agent used. here isHow to store the cheese properly.

How recipes of shredded cheese ruins

Think about it for one minute: if cellulose (or another anti-brittle agent) is used to maintain the shredded cheese to stick together, so would not it be difficult for shredded cheese to melt correctly and give you the consistency you want? This cellulose goes directly into your dish, creating an unwanted texture for this cheeseMac and homemade cheese.Instead of being creamy with long pieces of cheese, the texture of your cheese sauce will be separated.

Now, all your dishes will not be ruined because of this anti-brittle agent. The shredded cheese is ideal for garnishing for some of these fast dishes, such as classic beef tacos or scrambled eggs. But if you are going to take the time to make aMac Cheesy Cheesy Mac or a beautiful plate ofNachos, do not just settle stuffed stuff. Take the time to shred a cheese block so that your dish can have this wheelany texture you really want.

RELATED:Your ultimate supermarket survival guide is here!