How low on avocado do you need to be to not be allowed to say that it’s guac? 3.5% will certainly do it.
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“I can’t believe we’re legally not allowed to call it guacamole”
Homeopathic guac.
Homeopathamole
Seems more like sociopathic guac.
This got me curious so I looked up the nutrition page on Tesco’s website… The two main ingredients are water and tomatoes lol
INGREDIENTS: Water, Tomato, Rapeseed Oil, Onion, Modified Maize Starch, Avocado (3.5%), Soured Cream (Milk) (3%), Lime Juice from Concentrate, Lemon Juice from Concentrate, Whey Powder (Milk), Sugar, Garlic Purée, Jalapeño Chilli (1%), Coriander Leaf, Dried Egg Yolk, Acidity Regulator (Citric Acid), Salt, Colours (Lutein, Copper Complexes of Chlorophyllins), Stabilisers (Xanthan Gum), Dried Red Pepper, Glucose Syrup, Preservative (Potassium Sorbate), Antioxidant (Ascorbic Acid).
at least they’re up front about their bullshit. unlike “american cheese” that has “pasteurized processed cheese product” in fine print. or “ice cream” with “frozen dairy product” in fine print. when i worked at starbucks we had to call it a “chocolatey chip” frappuccino instead of “chocolate chip,” because the ingredients didn’t fit the legal definition of chocolate
i’m also impressed they called it “rapeseed oil” instead of canola oil. though maybe there are new rules about that
edit: ok, “canola oil” is a stupid americas thing–i withdraw my impressedness
Canola is a North American thing. AFAIK the British are familiar with the term “rapeseed” and don’t need the rebranding.
Honestly not sure why people get so upset about American cheese. It’s just cheese with an emulsifier in it that softens it. Best burger cheese by far.
Best burger cheese by far.
You clearly haven’t had a burger with a good quality bun & patty grilled to medium rare with layers of cheddar, Colby, pepper jack and Swiss melted on top
None of those cheeses melt well, they split and leak oil. Sure they get soft and gooey but a bit of sodium citrate would make it better.
What do you mean by it “splitting?” How does real cheese not “melt well” exactly? And oily cheese? Where do you even get oily cheese?
Splitting, or breaking, is the separation of sauce, cheese, or other emulsion. As a milk product, cheese is a mixture of water, oil, and protein (and some sugars, fungus, coloring agents, details vary). Heat causes those elements to “split” and is the reason you can’t make a cheese sauce without some kind of emulsifier.
Premium American cheese, labeled “pasteurized process American cheese”, is mostly traditional cheese by weight (usually cheddar, often with Colby or others mixed in) with salt, color, emulsifier, citric acid, and up to 5% added dairy fat. That’s all the same stuff traditional cheese has except for the emulsifier (commonly sodium citrate or phosphate) which keeps it from separating as it melts.
Also all cheese is a “processed food” before anyone gets riled up about the terminology.
Just like mother used to make.
Gather around children and enjoy some of mamas Tesco Guacamole inspired topping
Except it has sour cream another dairy products in it. Those don’t belong in guacamole under any circumstance. Even tomato is iffy and shouldn’t really be in there.
Lets play spot the hidden corn syrup.
Modified Maize Starch
There it is!
Is that what it means? Ha, I always assumed that was a thickener or something.
Reminds me of “fruit drink with natural flavors.” Not actually juice, just juice adjacent.
Props to them, though, for keeping equal text size for the title so it’s not as easily mistaken for actually guacamole.
Edit: or rather pretty close in size
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Allergic to what? It’s still got avocado in it, just not a whole lot
