- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Mexican resteraunt queso
Posted on 4/10/13 at 7:01 pm
Posted on 4/10/13 at 7:01 pm
I just cannot figure out what kind of cheese that stuff is made of. Every time i try to replicate it at home i just make a huge mess that is a PITA to clean up.
Any tips?
Any tips?
6
Posted on 4/10/13 at 7:02 pm to Jibbajabba
Go to a Mexican restaurant?
Posted on 4/10/13 at 7:04 pm to Jibbajabba
I know the Superior in Shreveport (aka - the best queso in the universe) uses white cheddar. They also add diced white onions and throw it under the broiler to slightly crisp the top.
Posted on 4/10/13 at 7:08 pm to Jibbajabba
la carreta uses white cheddar
Posted on 4/10/13 at 7:08 pm to Jibbajabba
look for
i've seen it at wal marks.
i've seen it at wal marks.
Posted on 4/10/13 at 7:25 pm to S
How does it stay in a liquid state for so long?? Any queso I make at home has to be heated at all times to maintain dipability.
Posted on 4/10/13 at 7:26 pm to schexyoung
queso should be served in a screaming hot bowl and it's meant to be consumed quickly as an app, usually by multiple people.
Posted on 4/10/13 at 7:31 pm to Rohan2Reed
A lot of places use white american cheese. Add some diced peppers and onions, a little cumin, and some half and half or heavy cream.
Posted on 4/10/13 at 7:33 pm to schexyoung
Thats what i mean. The local mexican rest (los portales) serves it in a plastic bowl and it doesnt solidify. We generally order it and mix it 50/50 with the salsa. That is almost good enough to be a meal.
Posted on 4/10/13 at 7:38 pm to Jibbajabba
White American
Posted on 4/10/13 at 7:39 pm to Deactived
quote:
la carreta uses white cheddar
No they don't ;)
The guy above me is right. It is doctored up white American.
This post was edited on 4/10/13 at 7:41 pm
Posted on 4/10/13 at 8:17 pm to LouisianaLady
Believe me, it's half cheddar and half American cheese, butter, milk and bell peppers and onions If yah like. I've made it in 60 lb batches before
Posted on 4/10/13 at 10:25 pm to FlatTownProdigalSon
I tried to make some queso today and all the cheese curdled. How can I prevent this? Is it just because I used shredded cheese or is it because it was too hot? Or what?
Posted on 4/10/13 at 10:27 pm to Jibbajabba
Replicating restaurant food is hard as hell. I think they just get fattier more processed ingredients that ultimately taste better. I used to work in restaurants and would try to recreate some of the dishes that I would make at work and I would do everything the same and they still tasted completely different.
This post was edited on 4/11/13 at 12:52 am
Posted on 4/10/13 at 10:31 pm to TyOconner
Yeah, I try to make sandwiches like they make at my work and it never comes out right.
Of course.. I don't have a flat top covered with the day's grease/butter/char at my house.
If you grill a piece of chicken on a clean pan at home, it's not going to taste like a piece of chicken from a restaurant that was cooked on the flat top where a buttery grilled cheese sandwich was made 5 minutes ago.
Of course.. I don't have a flat top covered with the day's grease/butter/char at my house.
If you grill a piece of chicken on a clean pan at home, it's not going to taste like a piece of chicken from a restaurant that was cooked on the flat top where a buttery grilled cheese sandwich was made 5 minutes ago.
Posted on 4/11/13 at 12:51 am to LouisianaLady
quote:
I don't have a flat top covered with the day's grease/butter/char at my house.
Exactly, and there is something about that damn cisco mayo too. Cant find anything even close at the store.
Posted on 4/11/13 at 1:05 am to FlatTownProdigalSon
quote:
Believe me, it's half cheddar and half American cheese, butter, milk and bell peppers and onions If yah like. I've made it in 60 lb batches before
Funny this came up. We ate a dive place here in Houston recently and the queso was killer so we asked what was in it. The owner said he uses milk, butter, american and cheddar cheeses. I don't know the proportions though, but that's what he said the ingredients are and his queso is kick arse.
Posted on 4/11/13 at 8:51 am to HoustonGumbeauxGuy
Chiwawaa (sp) cheese.
Seriously that's the name
Seriously that's the name
Posted on 4/11/13 at 8:57 am to GeauxPack81
quote:
I tried to make some queso today and all the cheese curdled. How can I prevent this? Is it just because I used shredded cheese or is it because it was too hot? Or what?
sounds like from some other posts that adding some milk and/or butter would help.
Posted on 4/11/13 at 9:04 am to TyOconner
quote:
Replicating restaurant food is hard as hell. I think they just get fattier more processed ingredients that ultimately taste better. I used to work in restaurants and would try to recreate some of the dishes that I would make at work and I would do everything the same and they still tasted completely different.
Sometimes they use things that are wholesale only too...so you can't find the exact same thing in the store. I tried to replicate something from the restaurant I used to work at, but they used this heavy mayo that wasn't in stores.
Page 1 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News