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Started By
Message
Who else is doing queso with sodium citrate?
Posted on 9/22/18 at 7:16 pm
Posted on 9/22/18 at 7:16 pm
Recently started. Any good recipes? Added cilantro and cumin to sharp white chedder and pepper jack tonight. Very good.
This post was edited on 9/22/18 at 7:21 pm
6
Posted on 9/22/18 at 7:51 pm to nerd guy
Add a little dollop of liquid crab boil to your quest and thank me later 
Posted on 9/22/18 at 8:27 pm to nerd guy
quote:
sodium citrate
I use it in mac and cheese sometimes.
Posted on 9/22/18 at 9:01 pm to nerd guy
It smoothies that cheddar out doesn’t it? Looks good.
Posted on 9/22/18 at 9:03 pm to nerd guy
Green chilies.
Posted on 9/23/18 at 7:51 am to Zappas Stache
Have not heard of this as an ingredient, what is it's purpose? For queso I use a few tablespoon of Wondra to break down those long cheese molecules for get a very smooth queso or any cheese Sauce.
Posted on 9/23/18 at 7:59 am to nerd guy
Looks good! What's your recipe?
Posted on 9/23/18 at 9:06 am to Zappas Stache
quote:
liquid crab boil
quote:
Green chilies
Will definitely try those.
Posted on 9/23/18 at 9:10 am to andouille
It just keeps proteins from falling apart making the melt and stay creamy. Even dry cheeses like feta. You can use any liquid too.
I just used milk with this one and mixed sharp white chedder and pepper jack. Used the immersion blender to blend in rotel, garlic powder (since my bulbs were looking bad), and cumin. Then mixed in chopped cilantro. Nothing too fancy. But want a little more flavor and heat next time.
I just used milk with this one and mixed sharp white chedder and pepper jack. Used the immersion blender to blend in rotel, garlic powder (since my bulbs were looking bad), and cumin. Then mixed in chopped cilantro. Nothing too fancy. But want a little more flavor and heat next time.
Posted on 9/23/18 at 10:48 am to nerd guy
We use HEB’s queso blanco and add evaporated milk and a tad of butter.
Easy and super delicious.
Easy and super delicious.
Posted on 9/23/18 at 11:35 am to nerd guy
quote:
But want a little more flavor and heat next time.
Get some Aji Amarillo good flavor and heat. Goes great with cheese.
Posted on 9/23/18 at 11:53 am to nerd guy
Would this work to help keep sauces with cheese from clumping?
There’s a dish I like to make that has a parmesan garlic cream sauce but I always have trouble keeping the cheese from clumping together
There’s a dish I like to make that has a parmesan garlic cream sauce but I always have trouble keeping the cheese from clumping together
Posted on 9/23/18 at 12:06 pm to Ash Williams
Yes it will.
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