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Queso w/Sodium Citrate

214,682 Views | 658 Replies | Last: 10 mo ago by ToddyHill
ColoradoMooseHerd
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12:58p, 10/22/13
SOONER BORN

Can you post your Green Chili Recipe on one of the Chili threads or make your own? I saw a pic of someone's based off your recipe and want to try it.
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Sooner Born
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1:46p, 10/22/13
Moose - Here you go. Won a chili contest with this recipe last fall in Denver. I use less Chicken Base, only about 1 TBS and I used the roasted chilis you can buy at farmers markets...removing the skin then dicing them up. Also, I used some previously cooked pulled pork instead of pork cube but regular pork tastes pretty good too.

http://denvergreenchili.com/award-winning-recipes/champion-green-chili/world-champion-green-chili-2008/
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La Fours
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5:01p, 10/22/13
AG
Sooner, this weekend I plan to make that recipe. Thanks for sharing. I also plan to make some chili this week using chili puree. Picked up the dried chilies yesterday.
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ColoradoMooseHerd
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6:18p, 10/22/13
Thanks Sooner
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B-1 83
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8:51p, 10/22/13
AG
Ordered mine. Nobody answered about using milk.

[This message has been edited by B-1 83 (edited 10/22/2013 7:51p).]
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Husky Boy Jr.
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9:08p, 10/22/13
AG
I used milk. I can't compare to water, but I plan on continuing to use milk unless someone convicnes me otherwise.
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ORAggieFan
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9:58p, 10/22/13
quote:
Ordered mine. Nobody answered about using milk.

[This message has been edited by B-1 83 (edited 10/22/2013 7:51p).]
One if the modernist cuisine links posted says milk or water.
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SpicewoodAg
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10:05p, 10/22/13
AG
quote:
I only use hoppy beers for steaming clams. Everything else I prefer something malty or neutral including American Pilsners.


American Pilsners are not neutral. They are tasteless, barely beer, and all around awful. There is no redeeming quality. But some of them have nifty new cans with two holes.
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coppag92
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10:16p, 10/22/13
AG
quote:
Ordered mine. Nobody answered about using milk.


I used water (just like Sooner mentioned) and it worked fine. Not what you would expect with oily cheese and water but turned out nice and creamy. I was skeptical too. Trying milk next time just to see difference (I would assume milk would be better but who knows as I have only made one batch). Follow his recipe for base and adjust from there.


[This message has been edited by coppag92 (edited 10/26/2013 6:32p).]
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Ft Worth Ag
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9:06a, 10/23/13
AG
For those who have already tried the recipe, would a watery version of the cheese sauce be good over angelhair pasta?
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Gramercy Riffs
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9:56a, 10/23/13
AG
I wouldn't think so. Just my personal opinion.
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Walter Kovacs
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10:48a, 10/23/13
AG
I use the same proportions of cheese, sodium citrate, and liquid (milk) in sooner born's recipe for mac and cheese.
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Gator2_01
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1:56p, 10/23/13
AG
Ft Worth, absolutely. If you did a milk version with Parmesan cheese and garlic it would be fantastic!
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Gramercy Riffs
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2:45p, 10/23/13
AG
I think you'd need something a little thicker than angel hair.
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HTownAg98
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6:10p, 10/23/13
quote:
I used milk. I can't compare to water, but I plan on continuing to use milk unless someone convicnes me otherwise.

Because water is cheap.
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TRSAggie01
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10:00p, 10/24/13
AG
This would probably be good for philly cheese steaks using provolone. I like a creamy sauce but can't stand cheese wiz.
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ExtremelyRightWing
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5:45p, 10/26/13
AG
Tried this today and it was delicious. I do think it was far too thin and will decrease water next time. I'm planning on making a slurry to thicken up this batch.
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Sooner Born
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8:36p, 10/26/13
I just tried it with 3/4 cup of water and it was closer to velveeta consistency
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FCBlitz
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10:15p, 10/27/13
I completely missed the boat with my first attempt.

Mistake #1 - substituted beer for water. The outcome was that the flavor ended up tasting like a fondue dip...not Queso.

Mistake #2 - I used 1/2 sharp cheddar and 1/2 Mexican white cheese....why because that is all I had in the frig.

Mistake #3 - forgot to add cilantro.

I will try again maybe with a mild cheddar cheese and avoid using beer.
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bmc13
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10:26a, 10/29/13
sts7049
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7:05p, 10/30/13
AG
i just made the mac n cheese. this stuff is great.

i used milk, and probably not quite as much cheese as the recipe so the cheese flavor wasn't quite as pronounced, but damn was it creamy and delicious anyway. i also used quinoa pasta so it probably masked some of the cheese flavor compared to regular pasta.

next time i'll use some other cheese varieties and spice things up.
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Ft Worth Ag
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8:27a, 10/31/13
AG
I bought some of the sodium citrate and made a couple of bowls of mac-and-cheese (one with cheddar and the other with pepper jack). It was pretty good with good consistency and flavor. I am pondering whether to make some enchiladas this weekend with some cheese sauce.

edit- not nitrate, but citrate (doh!)

[This message has been edited by Ft Worth Ag (edited 10/31/2013 7:30a).]

[This message has been edited by Ft Worth Ag (edited 11/1/2013 11:45a).]
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TheEyeGuy
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5:54p, 10/31/13
Sponsor
AG
Just did this. Applewood smoked cheddar with colby jack and a shiner base. AMAZING!!!!!!!
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Ft Worth Ag
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8:50a, 11/1/13
AG
I made some queso, stepped away to put some dishes in the dishwasher, and my father-in-law swoopes down and sat down in front of the bowl for the rest of the night. Between chips methodically moving into his mouth, he would say, "Great queso. What's in it?"

My wife only laughed at my pain after he left to go back to his home!!
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1
752bro4
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12:21p, 11/1/13
AG
Ordered some yesterday, hoping it arrives before the weekend.
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tamuagk
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8:35p, 11/3/13
AG
I just made the queso and it was awesome. Added a dash or cumin and trippled the pepper. The consistency was amazing. Cant wait to make the Mac and cheese and may give a spinach dip a chance.

[This message has been edited by Tamuagk (edited 11/3/2013 8:38p).]
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B-1 83
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4:35p, 11/8/13
AG
Ttt
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jh0400
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6:19p, 11/8/13
AG
Mine came on yesterday, looking forward to whipping up a batch tomorrow.
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JTMW
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1:37a, 11/9/13
AG
WOW, this thread has legs for the buffering salt of a strong base and a weak acid.

Jaime the Migrant Worker '63. Re: Authentic Texas Cuisine. Ya think there was kosher salt on the Chisolm Trail?

[This message has been edited by JTMW (edited 11/9/2013 1:38a).]
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jh0400
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2:14p, 11/9/13
AG
Just whipped a batch of pepper jack. I started with a whisk but had to use an immersion blender to get it to come together.
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ChipFTAC01
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8:49a, 11/10/13
AG
Finally whipped up my first batch yesterday. A-MA-ZING.

KInd of a pain in the ass on the front end with all of the prep of the veggies, but worth it.
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jh0400
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9:37a, 11/10/13
AG
I had to use Sooner Born's recipe since I couldn't find my scale. The only complaint I have is that it had a slight metallic taste. Has anyone else noticed that, or was it just me? I'm going to get a new scale and try it again at some point. Since I didn't weigh it out there is a chance I added too much sodium citrate.
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sts7049
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9:57a, 11/10/13
AG
i've only made mac n cheese, but haven't noticed any off taste at all
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Sooner Born
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11:18a, 11/10/13
So I finally got around to weighing my ingredients. The ratio of sodium citrate to cheese in the recipe I posted is actually less per gram of cheese than the Melty Queso Dip recipe from Modernist cuisine.
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752bro4
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12:18p, 11/10/13
AG
Bought sharp cheddar
White cheddar
Pepper jack
Colby jack
And Colby
Tomatoes, onions, cilantro, jalapeños

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