Finally made it with water, jack cheese, diced red onion, thinly sliced japs, diced tomatoes and a little bit of cilantro. Best queso I've ever had.
Queso w/Sodium Citrate
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Last: 10 mo ago by ToddyHill
where did you get the sodium citrate?
Amazon
Modernist pantry
Care to share the recepie?
8oz block of Monterrey Jack grated in large grate setting
1 cup of water...(amended to 3/4 cup)
1 1/4 tsp sodium citrate
2 plum tomatos diced
1/4 of medium red onion diced
1 large jalapeño sliced thinly (jalapeño rings)
1 Tbsp chopped cilantro
Combine the water and sodium citrate and stir until dissolved. Bring mixture to a boil then slowly add cheese a small handful at a time while stirring with a whisk while keeping a steady simmer going. Once I had all the cheese added, I let it get boiling again while stirring and that seemed to help bring it all together. Once I took it off the heat, I added of the other ingredients. It was truly incredible.
Edit: I thought it was going to be too runny but it thickened up perfectly once I had it off the heat for a few minutes.
[This message has been edited by Sooner Born (edited 9/29/2013 9:13p).]
[This message has been edited by Sooner Born (edited 10/21/2013 12:52p).]
1 cup of water...(amended to 3/4 cup)
1 1/4 tsp sodium citrate
2 plum tomatos diced
1/4 of medium red onion diced
1 large jalapeño sliced thinly (jalapeño rings)
1 Tbsp chopped cilantro
Combine the water and sodium citrate and stir until dissolved. Bring mixture to a boil then slowly add cheese a small handful at a time while stirring with a whisk while keeping a steady simmer going. Once I had all the cheese added, I let it get boiling again while stirring and that seemed to help bring it all together. Once I took it off the heat, I added of the other ingredients. It was truly incredible.
Edit: I thought it was going to be too runny but it thickened up perfectly once I had it off the heat for a few minutes.
[This message has been edited by Sooner Born (edited 9/29/2013 9:13p).]
[This message has been edited by Sooner Born (edited 10/21/2013 12:52p).]
Awesome. Thanks for sharing your recipe.
Have to try this.
Sadly, my copy of Modernist @ Home mainly gathers dust. Need to delve into it more.
Sadly, my copy of Modernist @ Home mainly gathers dust. Need to delve into it more.
Just had the rest of it. Keeps pretty well too.
What does the sodium citrate do for the queso? Keep a better consistency ?
Keeps the cheese from separating.
Thanks H-Town !
Swap your favorite beer for that water! YWIA.
Ordered some off Amazon and it should be here today. Looking forward to trying this.
This sounds interesting and worth a shot to try. I would ask, would it be any better mixing with other cheeses?
Here is link to short video on Modernist Pantry Van Buren mentioned that explains the sodium citrate process.
http://www.youtube.com/watch?v=gOLgLi5ZJOY&feature=player_embedded
Here is link to short video on Modernist Pantry Van Buren mentioned that explains the sodium citrate process.
http://www.youtube.com/watch?v=gOLgLi5ZJOY&feature=player_embedded
One of the great things about sodium citrate is that it allows you to make a cheese sauce out of cheeses like feta and sharp cheddar that aren't known for melty goodness.
[This message has been edited by Gator2_01 (edited 10/9/2013 5:17p).]
[This message has been edited by Gator2_01 (edited 10/9/2013 5:17p).]
I tried it with beer (a pale ale) and it was ok. Maybe need another beer to pair with the cheese?
I think a pale ale would be good. I also think a stout or a porter would be good with the right cheese.
I only use hoppy beers for steaming clams. Everything else I prefer something malty or neutral including American Pilsners.
I don't see any purpose in adding beer to queso. You people have watched too many idiotic celebrity chefs say water doesn't add any flavor. Guess what? That's a fühking good thing sometimes. Like when you are making queso and want to taste all the other flavorful ingredients.
I don't see any purpose in adding beer to queso. You people have watched too many idiotic celebrity chefs say water doesn't add any flavor. Guess what? That's a fühking good thing sometimes. Like when you are making queso and want to taste all the other flavorful ingredients.
That's kind of my thought, Fido. It was so good with just the six or so ingredients, I'm not sure it really needs anything else.
I'll probably try something with a porter at some point but I think I really like the recipe as is for now.
I'll probably try something with a porter at some point but I think I really like the recipe as is for now.
That's kind of my thought, Fido. It was so good with just the six or so ingredients, I'm not sure it really needs anything else.
I'll probably try something with a porter at some point but I think I really like the recipe as is for now.
I'll probably try something with a porter at some point but I think I really like the recipe as is for now.
Beer and cheese is a pretty common pairing. I've had beer cheese soup and beer cheese fondue and been very good.
But, I love good beer. My favorite thing to drink, with or without alcohol.
But, I love good beer. My favorite thing to drink, with or without alcohol.
^
And that's why my post was specific to 'queso' referring to the Tex-Mex restaurant style appetizer served with chips.
And that's why my post was specific to 'queso' referring to the Tex-Mex restaurant style appetizer served with chips.
quote:My bad. I'd agree there. I was talking kore in general like Mac and cheese or fondue.
^
And that's why my post was specific to 'queso' referring to the Tex-Mex restaurant style appetizer served with chips.
Yeah, I've had beer cheese before and it was pretty good. Like Fido said, it's just not on the queso spectrum.
I do think some home baked pretzels along with some beer cheese would be pretty damn good.
I do think some home baked pretzels along with some beer cheese would be pretty damn good.
Currently, my queso is simply beer, cheese, and sodium citrate.
I agree that if you're adding a bunch of other ingredients water is a fine base. I should have been more specific in my earlier post.
I agree that if you're adding a bunch of other ingredients water is a fine base. I should have been more specific in my earlier post.
Is there anywhere in Houston that sells sodium citrate? I'm making mac and cheese tomorrow, and I'd like to give this a whirl in lieu of making Bechamel and adding cheese.
I have no clue but you can have mine and order me some more if you are out this way.
I don't need it that bad, but thanks for the offer.
I made my first batch last night with 4 oz of monterey jack and 4 oz of colby-jack, diced tomato, onion and jalepeno. It was MAGICAL. Never again will I buy Velveeta or Easy-Melt.
I think next time I'll sautee the onion and jalepeno before adding.
My main goal in life is to find a beer as cold as a woman's heart
[This message has been edited by C.C. Bay Ag (edited 10/12/2013 8:17a).]
I think next time I'll sautee the onion and jalepeno before adding.
My main goal in life is to find a beer as cold as a woman's heart
[This message has been edited by C.C. Bay Ag (edited 10/12/2013 8:17a).]
Add one more to the list of believers. I can't imagine making it any other way now.
Yup. I am sold on this method.
Now to expand it to Mac & Cheese. Then cheese slices for burgers.
Now to expand it to Mac & Cheese. Then cheese slices for burgers.
slices for burgers?
quote:
Yup. I am sold on this method.
Now to expand it to Mac & Cheese.
Tried Mac & Cheese with my second attempt. Rave reviews. Better than the queso.
quote:
slices for burgers?
Make the sauce then pour it onto a baking sheet covered in wax paper and put it into the fridge. Once it chills you can slice it up to use on grilled cheese and burgers. This allows you to make cheddar/Swiss slices or melty feta slices.
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