whisk more!

ugh. just made a bowl.





and then ate the whole bowl.

quote:

---

Got mine today. Long work day. Got impatient. I think I added the cheese to fast. Got some melty cheese with some runny liquid. Followed OPs recipe. Think I added it too fast?

---

Use a immersion blender to bring it together.

I started with a whisk. Finished with my stick. Tasted great but wasn't smooth.

my cooking follies usually involve impatience.

[This message has been edited by Mule_lx (edited 1/14/2014 6:30a).]

curious. has anyone tried doing this in a vitamix? starting with the hot sodium citrate solution, adding cheese and letting the blender go to town. the vitamix can "cook" stuff with prolonged blending.

just spitballing. I'm sure one of you sees an immediate problem.

i was wondering about that when when making some yesterday. maybe i'll give it a try next time.

quote:

---

curious. has anyone tried doing this in a vitamix? starting with the hot sodium citrate solution, adding cheese and letting the blender go to town. the vitamix can "cook" stuff with prolonged blending.

just spitballing. I'm sure one of you sees an immediate problem.

---

That seems like it would be a PITA to clean up.

seems like it would be easy to me. and now that I think about it the vitalized has recipes for things like Alfredo sauce.

I think the real question is will there be enough heat to make it all work like intended. someone with more knowledge than me will have to chime in.

I'm not sure that there's a need to veer from the original method. It takes 5 minutes and it's one of the easiest things you'll ever do in a kitchen.

quote:

---

seems like it would be easy to me. and now that I think about it the vitalized has recipes for things like Alfredo sauce.

---

As long as you don't allow the mixture to cool it might work.

I stir mine with just a spatula and it has always come together fine. No need for a blender at all.

I shred the cheese, boil the water, add one handful of cheese, stir for maybe 5 seconds, add a second handful of cheese, stir for maybe 5 seconds, add a third handful of cheese, stir for maybe 30 seconds. Done. Then dump in whatever I want in the cheese and stir to mix it all up.

[This message has been edited by redd38 (edited 1/15/2014 12:24p).]

While queso pictures may not be the best thing to look at, surely this thread deserves to have more than just one posted in it...

quote:

---

I shred the cheese, boil the water, add one handful of cheese, stir for maybe 5 seconds, add a second handful of cheese, stir for maybe 5 seconds, add a third handful of cheese, stir for maybe 30 seconds. Done.

---

You're going faster than I am. I use a pinch at a time rather than a handful. And I'm not boiling the water.

Either way, I'm still not sure how anyone else is having trouble with this one. I'd love to help, but I can't figure out where it might go wrong. My only suggestion would be to go by weight instead of volume, but even people without exact measurements seem to be having success.

quote:

---

You're going faster than I am. I use a pinch at a time rather than a handful. And I'm not boiling the water.

---

same here

just heard there's a velveeta shortage

Made first batch last night, damn good

quote:

---

While queso pictures may not be the best thing to look at, surely this thread deserves to have more than just one posted in it...

---

I think everyone eats it too quickly to take a picture.

[This message has been edited by Quinn (edited 1/18/2014 3:33p).]

I'll take a better pic next time. i need to find some cheese

No picture here.

This is the first time I've made this queso by weight and using an immersion blender. I learned a few things:

1. I was grossly underestimating the amount of sodium citrate. 4% of this recipe was 14g which ended up being about 2 1/2 tsp

2. The immersion blender whips air into the mixture making it thicker. This was the first batch that didn't end up thin. The blender is a must for this queso!

quote:

---

1. I was grossly underestimating the amount of sodium citrate. 4% of this recipe was 14g which ended up being about 2 1/2 tsp

2. The immersion blender whips air into the mixture making it thicker. This was the first batch that didn't end up thin. The blender is a must for this queso!

---

The queso was thicker because you had previously been underestimating the amount of sodium citrate, no? I stand by my suggestion that a blender is not necessary.

quote:

---

2. The immersion blender whips air into the mixture making it thicker. This was the first batch that didn't end up thin. The blender is a must for this queso!

---

I've found it to make a big difference as well. I tried on my first few batches but wasn't making enough to not have the blender make a mess.

Using the blender really does make a difference. You can still make with a whisk and it's good, but I notice a huge difference.

Grammercy, I'll check with my next batch and try it with a whisk first but I really think it was the immersion blender that made the difference.

I've made half a dozen batches now, and all I've needed was a saucepan and a spoon. No problems at all.

I'm not saying it can't be done w/o one. I've done both. They are both good. The difference is very noticeable though and I'd encourage anyone to give it a shot if you have an immersion blender. I think it just gets more air in there and makes it a bit fluffier.

Count me as another that's had no issues using a fork or whisk.

ditto. Works fine with wire whisk. I do use digital scale I have and works great. I like to be careful on amount of water used as that does make a difference in consistency.

To all those in the "works just fine with a whisk" category, have you tried it with an immersion blender?

I was in the "works just fine with a whisk" camp prior to using the blender. It makes a big difference and takes the queso to a level beyond "just fine."

quote:

---

To all those in the "works just fine with a whisk" category, have you tried it with an immersion blender?

---

No, but I don't have an immersion blender. I would be using that if I did.

i've used a whisk and blender. both worked equally well for making the sauce for mac n cheese. i haven't tried making it as queso.

I haven't tried the immersion blender, but I will next time. Honestly, I just haven't seen the point so far. I don't have an issue with the consistency of the final product, so I'm not sure where it could improve. It hasn't been too runny, or too thick, or too anything else, so why change? But I'll give it a shot this weekend and see what the difference is. Only one real way to find out, right?

quote:

---

It makes a big difference and takes the queso to a level beyond "just fine."

---

I guess the issue I have is that I haven't ever thought it was "just fine". I've considered it pretty perfect, as has anyone who's tried it. But I'll still give the blender a shot.

[This message has been edited by Gramercy Riffs (edited 1/22/2014 12:22p).]

I'll try it. I was more saying that I hadn't had any issues with it coming together by whisking with a fork, and my lazy ass appreciated not having something else to wash.

quote:

---

quote:

---

It makes a big difference and takes the queso to a level beyond "just fine."

---

I guess the issue I have is that I haven't ever thought it was "just fine". I've considered it pretty perfect, as has anyone who's tried it. But I'll still give the blender a shot.

---

Cabot makes a Hot Habanero cheese, you can find it at HEB. It makes the best queso!

If you don't want your queso really spicy you'll probably have to cut it with some other cheese.

I do 4oz of Hot Habanero, 4oz of some other cheese, half a can of cream of mushroom soup, half a can of Rotel.

I've experimented with a bunch of cheese and ingredient combos, and that is by far the best.

You're welcome.