I read a lot of recipes here that call for this or that. Kosher salt v ionized is the most common differentiation. Sometimes I see Greek oregano vs Mexican oregano. Seldom do I see brands. My wife makes the BEST cheesecake in the world. I think I have even shared the recipe here. Yesterday, she went cheaper and used a generic cream cheese instead of Philadelphia Cream Cheese (I own no stock). What was a fan favorite, became something inedible. It was lumpy and tasted terrible. The only reason I posted this is because if you have a recipe that calls for a specific brand (and you don't own stock) that has turned out completely differently using another brand, it would be worth mentioning the brand unless it violates some guidelines here.
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I think this is spot on advice. Sometimes there is a reason a brand is so well know and it has nothing to do with their advertising budget. -
Figured I would post the recipe - it is all my wife’s so misspellings are her fault and directions I can’t help with. The Philadelphia brand was added today as was the food processor. She has always mixed with the KitchenAid but she thought if sharing the recipe with family who might not have one, she should write it in. It comes out of the oven looking slightly undercooked. Do not fret or cook longer. I have made that mistake and screwed it up. Also, make sure you refrigerate completely after it is done for optimal taste.
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THis is very close to the recipe I use, quantities are different, otherwise it’s the same. The only difference would be I use Oreo style cookies or short bread cookies for my crust. The book calls it "Blue Ribbon" Cheesecake. It is spot on!
And yes, Philadelphia Cream Cheese is a must in mine as well. 😂 -
THank you for posting, I still have to make a cheesecake.
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Kosher salt is typically larger grain. So yea it matters. If I substitute fine grain salt I have to adjust the dry measurements UNLESS the recipe specifies mass and not volume. An ounce is an ounce but a tablespoon varies. A tablespoon of whole cloves is VASTLY different than a tablespoon of powdered cloves. But one ounce of whole cloves is the same as one ounce of powdered cloves. Not really, but you get where I am going.
brand matters too. Sometimes. Depending on your taste. I’ll buy supermarket brand soy sauce, but NOT Worcestershire sauce. It’s Lea and Perrins or nothing. And no, the French’s brand isn’t the same. That’s like saying Samuel Adams and Natural Light is the same. Beer is beer right? No. Please. No it isn’t.
Anyhow I agree. Don’t skimp on the cream cheese. Go with what is proven. Besides what are you saving? A quarter? Fifty cents? FOOD IS LIFE!!Comment
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I like Kikkoman, just because it's a known flavor, but I keep Aloha shoyu on hand at all times and use it for almost everything. You can really go down the soy sauce rabbit hole if you have even a moderately well stocked asian market nearby. There's a kinda shabby Vietnamese market down the street that has an entire 4x6 shelving unit of Vietnamese and Thai soy sauces. It's kinda insane.
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But can we trust him...Originally posted by tbob4 View Post
Oh, Chico CA? Say no more. Stoners don't lie!
(It's a joke. Actually, thanks for the great post and the recipe.)Comment
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Oh, geeze, I know what you're talking about. I made the same mistake of buying the grocery store's cream cheese rather than Philly for my beloved cheese cake. Never, never, never again!!!
I have a hot chocolate mix that is a winner only with Ghiardelli white chocolate, Penzey's dutch process cocoa powder, and Carnation instant dissolving powdered milk. With any substitutes, it's not worth making.Comment
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And Morton's and Diamond Crystal are very different (Mortons is twice the salt per volume). https://food52.com/blog/16824-you-re...iamond-crystalOriginally posted by SmokeyGator View PostComment
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Velveeta Cheese! Do not buy the great value alternative.
Long story short: We were throwing a Christmas party at work and made two turkey roasters full of Max n cheese... one with velveeta and one without. Not only could you taste the difference but you could also see it... While the velveeta was more creamy the great value was stringy .Comment
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And the great thing about Velveeta is that it's in the Gourmet section at grocery stores in Chico. Herb Caen fans will enjoy the references...Last edited by CaptainMike; January 1, 2020, 10:10 AM. -
CaptainMike - ah from when the Sporting Green was really green, the Chronicle and Examiner put down their differences for a Super Sunday paper, when Frank and Mike woke you up in the morning and when old men with flasks told you to buck up in the 9th inning of a night game at Candlestick because one of the Willies was due up and you might see a home run hit into the fog.
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I make a mean cheesecake too. Pretty similar to your wife's recipe but more cream cheese and more sugar. I also use Oreo cookies for the crust.
And you are 100% right about using Philadelphia. There is no substitute.Comment
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Yea don't buy anything other than Lea & Perrins worcheschesshire sauce either !!
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As a young father years ago we bought store brand everything. Now the only store brand I buy is the cheapest sugar I can find to make hummingbird food. Even then there is one brand that no mater how long you boil it, it will not clear up. I agree on the soy sauce and the worcestershire. If I use seasoned salt it's Lawry's and Morton and Bassett is the only chili powder I will use.Last edited by Oak Smoke; December 31, 2019, 10:24 AM.Comment
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My wife bought a large pack of generic cream cheese, she made one dip and threw it all away. I agree, brands would be nice. I would not have felt as strong about brand matters last year at this time. Now, I believe in quality of ingredients matters at every level of cooking. Thank you for sharing.Comment
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Agree 100% on quality in quality out. Over heard my Son talking to my Daughter, I had given him a recipe of mine he enjoyed. "I made it and it just diod'nt taste near as good." She replied, "You have to remember that Dad spares no expense on ingredients".
Made the mistake of getting low fat Philly one time, it made a big difference and not a good one. I make sure I look at the packaging now!
Also, I like the Oreo crust idea.Comment
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I make bread pudding and pumpkin pie with recipes that call for sweetened condensed milk. Some of the less expensive brands of S.C. milk have butterscotch or caramel notes, sometimes even a slight burned or bitter edge. That really doesn't play well in bread pudding or punkin pie. Eagle or Carnation are my go-to brands for these recipes because they have a mild, sweet dairy flavor.Comment
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I cook a lot of Asian dishes and ingredients really matter for them, as well. One quick change you can try is for any sitr-fry recipe you have that calls for dry sherry, switch to real Chinese rice wine. You'll never go back!Comment
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