- 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
Spinoff Queso Dip Topic
Posted on 9/16/13 at 11:52 am
Posted on 9/16/13 at 11:52 am
Some places have amazing queso dip.....
It's almost like they cheese they use has such a creamy texture. I think I could easily match/better the overall taste at home if I could just get that texture/creaminess right....but every type of cheese I find seems to separate and show its unfavorable texture properties when melted.
What type of cheese am I looking for that is used in good queso? Is it like Indonesian spider monkey milk cheese or something
It's almost like they cheese they use has such a creamy texture. I think I could easily match/better the overall taste at home if I could just get that texture/creaminess right....but every type of cheese I find seems to separate and show its unfavorable texture properties when melted.
What type of cheese am I looking for that is used in good queso? Is it like Indonesian spider monkey milk cheese or something
5
Posted on 9/16/13 at 12:07 pm to StinkDog12
White American.
Posted on 9/16/13 at 12:09 pm to StinkDog12
I like white cheddar. Also, you need some starch to keep it from separating. A couple TBSP of flour will help.
Posted on 9/16/13 at 12:10 pm to StinkDog12
Wally world and probably other grocers have a white (soft) Queso cheese in their cheese counters with the kraft and other block cheeses.
It may in fact say "Melting cheese" on the label.
It comes in a six inch wheel, maybe 2 inches thick, wrapped in clear plastic wrap. I always figured any Mexican Queso was made with it, since most of the good Queso dips are white.
here - "Queso Fresco"
It may in fact say "Melting cheese" on the label.
It comes in a six inch wheel, maybe 2 inches thick, wrapped in clear plastic wrap. I always figured any Mexican Queso was made with it, since most of the good Queso dips are white.
here - "Queso Fresco"
This post was edited on 9/16/13 at 12:12 pm
Posted on 9/16/13 at 12:19 pm to StinkDog12
Another tip:
Sodium citrate is sometimes used as an acidity regulator in drinks, and also as an emulsifier for oils when making cheese. It allows the cheeses to melt without becoming greasy.
This is different from citric acid. I have it on hand now. It lets me use any cheese I want.
Sodium citrate is sometimes used as an acidity regulator in drinks, and also as an emulsifier for oils when making cheese. It allows the cheeses to melt without becoming greasy.
This is different from citric acid. I have it on hand now. It lets me use any cheese I want.
Posted on 9/16/13 at 12:21 pm to StinkDog12
Most Mexican places use Muenster. Cheddar is too oily.
Posted on 9/16/13 at 12:23 pm to Napoleon
quote:
Most Mexican places use Muenster.
Que?
Posted on 9/16/13 at 12:23 pm to Napoleon
quote:
Most Mexican places use Muenster. Cheddar is too oily.
Love me some mom and pop restaurant queso dip!
Every time I try at home it separates and gets oily and shite. Saw a coupe of tips above that might help with that but I was more concerned with the type of cheese I should be using before I started trying to reinvent the "wheel".....
Posted on 9/16/13 at 12:24 pm to Napoleon
quote:
Most Mexican places use Muenster. Cheddar is too oily.
Good call. I love muenster. I use it for grilled cheese.
Posted on 9/16/13 at 12:24 pm to MeridianDog
quote:
Wally world and probably other grocers have a white (soft) Queso cheese in their cheese counters with the kraft and other block cheeses.
It may in fact say "Melting cheese" on the label.
It comes in a six inch wheel, maybe 2 inches thick, wrapped in clear plastic wrap. I always figured any Mexican Queso was made with it, since most of the good Queso dips are white.
here - "Queso Fresco"
seems odd to make a queso dip with a cheese that has such a mild, un-cheesy flavor.
Posted on 9/16/13 at 12:27 pm to Rohan2Reed
quote:
seems odd to make a queso dip with a cheese that has such a mild, un-cheesy flavor.
But they do. God there is some shitty "mexican" food around here.
Posted on 9/16/13 at 12:28 pm to pooponsaban
quote:
Que?
Queso Americano Blanco = Muenster
(despite it's name it's an American cheese, Munster is the French cheese)
It's not White American to us, as that would be a lesser processed cheese.
The "melting" cheeses are good, but sorta gritty.
It's a softer Monterey Jack. You can use Monty Jack, I guess I should have said most use that (talking tex-mex, not taqueria)
Oaxaca is a better choice, very similar. It would be the Mexican equivalent of Muenster.
This post was edited on 9/16/13 at 12:31 pm
Posted on 9/16/13 at 12:30 pm to StinkDog12
quote:
Every time I try at home it separates and gets oily and shite. Saw a coupe of tips above that might help with that but I was more concerned with the type of cheese I should be using before I started trying to reinvent the "wheel".....
A little bit of cornstarch in any cheese will keep it from breaking.
I learned that making fondue with cheddar.
You grate the cheese, add in a little cornstarch and toss it around, then add it to your boiler.
Posted on 9/16/13 at 12:31 pm to Napoleon
quote:
It's not White American to us, as that would be a lesser processed cheese.
I thought that's what all these shitty restaurants were using. Oh well. I'll take a box of cheese food and can of rotel any day.
Posted on 9/16/13 at 12:32 pm to pooponsaban
quote:
But they do. God there is some shitty "mexican" food around here.
Agreed.
Posted on 9/16/13 at 12:33 pm to pooponsaban
quote:
. Oh well. I'll take a box of cheese food and can of rotel any day.
At home my favorite cheese dip is a can of rotel and some velveeta. It is great for game days and so simple to do.
Also good with chili. (Or canned tamales if you want to be fat, lol)
Melt Muenster with Chorizo and you have Queso Fundido, which is a really good dip as well.
It actually calls for Oaxaca but Muenster is easier for most to come by.
This post was edited on 9/16/13 at 12:35 pm
Posted on 9/16/13 at 12:52 pm to MeridianDog
Lol. Queso fresco is not for melting into queso dip
This post was edited on 9/16/13 at 12:53 pm
Posted on 9/16/13 at 12:54 pm to Caplewood
Relax Aaaaaaaaaaron Sanchez!
Posted on 9/16/13 at 1:18 pm to pooponsaban
quote:
God there is some shitty "mexican" food around here.
I had some for lunch. Whatever that place is on Highland near I-10.
It wasn't my choice where to go fyi.
Posted on 9/16/13 at 1:31 pm to Rohan2Reed
I love Aaron Sanchez.
Page 1 of 3
Back to top
Follow TigerDroppings for LSU Football News