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Queso w/Sodium Citrate

214,744 Views | 658 Replies | Last: 10 mo ago by ToddyHill
Quinn
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In reply to schmendeler • 9:57a, 12/19/16
AG
schmendeler said:
That's possible. I consider what I get at Pappasito's or el tiempo to be about perfect when piping hot (similar to heavy cream). When cold, those are the consistency of a thick yogurt. The queso I ended up with was the consistency of whole milk when hot and heavy cream when cold.
I had a similar experience with the recipe on the front page and the queso not being to my preferred thickness level. I would reduce the amount of water you are using.
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schmendeler
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In reply to Quinn • 10:15a, 12/19/16
AG
Quinn said:
schmendeler said:
That's possible. I consider what I get at Pappasito's or el tiempo to be about perfect when piping hot (similar to heavy cream). When cold, those are the consistency of a thick yogurt. The queso I ended up with was the consistency of whole milk when hot and heavy cream when cold.
I had a similar experience with the recipe on the front page and the queso not being to my preferred thickness level. I would reduce the amount of water you are using.
yeah, I think that will be my plan for next go round.
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aeroag14
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5:39p, 12/21/16
AG
Really weird. But has anyone ever flown with Sodium Citrate?

I am travelling for the holidays and was planning on taking enough sodium citrate to make a few batches of queso. However, it occurred to me that travelling through an airport with a plastic baggie of a white powdery substance may throw up some red flags with TSA.

Anyone done this or have any advice?
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SJEAg
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In reply to aeroag14 • 5:55p, 12/21/16
AG
This made me LOL.

But a hidden baggie of this stuff isn't going to set off alarms on a carry-on scan. Just don't put it in (or even have, to avoid a check) anything that could look like it can contain liquid (jar, bottle, etc). From what I've seen online and from some acquaintances (WA residents)...pot doesn't show up either. Better to carry-on than check it. Since you're actually carrying something legal, I wouldn't even stress it.
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superunknown
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In reply to aeroag14 • 6:53p, 12/21/16
AG
USPS 2 day mail
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Tailgate88
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6:47a, 12/22/16
AG
So my kid had a birthday party last night and asked for queso with "no vegetables Dad, because vegetables are gross." And by vegetables he means including the little bits of peppers in Rotel etc. So we made plain queso, just water and cheese. The texture was amazing and they loved it but it was completely boring. Next time I'll at least add sausage or ignore him and put Rotel in it anyway.
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CDub06
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In reply to Tailgate88 • 8:29a, 12/22/16
AG
Use Fresh Veggies and change his tune
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gigemJTH12
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8:34a, 12/22/16
AG
I remember when I was little I thought the veggies/rotel ruined queso.
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gigemJTH12
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8:35a, 12/22/16
AG
complete(kinda) sidenote...so everyone here knows Julios chips/salsa I assume..but have any of you ever had their queso??

I have never seen it in Houston. But they have it where I hunt(close to Del Rio).
Holy crap.

It is very, very good. Not just good for store bought pre made queso. Its some of the best queso I have eaten.
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B-1 83
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9:44a, 12/22/16
AG
Just made a batch with sauted onion, serranos, Monterrey Jack, medium cheddar, a hint of smoked Gouda, and chopped tomato added at the end.
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toolshed
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In reply to B-1 83 • 9:51a, 12/22/16
AG
Mmmmm, breakfast queso!!
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htxag09
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In reply to Tailgate88 • 9:51a, 12/22/16
AG
At first my advice was to tell your kid to suck it up. Then I reread and realized it was his birthday and felt bad....
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phatpat21
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In reply to gigemJTH12 • 9:45p, 12/22/16
Is it in the cold section with Julios Salsa?
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fta09
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In reply to phatpat21 • 10:16p, 12/22/16
AG
phatpat21 said:
Is it in the cold section with Julios Salsa?
I want to say yes. I have never bought it, but I think I have seen it next to the couple of different Julio's salsas.
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MichaelJ
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10:14a, 12/23/16
AG
Son any ideas on what to make other than quesonand mac n cheese with the sitrate?
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Sooner Born
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In reply to MichaelJ • 10:16a, 12/23/16
Anything you would put velveeta in.
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schmendeler
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In reply to MichaelJ • 10:44a, 12/23/16
AG
MichaelJ said:
Son any ideas on what to make other than quesonand mac n cheese with the sitrate?
kick ass broccoli and cheese, i bet.
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MichaelJ
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In reply to Sooner Born • 12:10p, 12/23/16
AG
So this really is only good for cheese sauces?
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Sooner Born
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In reply to MichaelJ • 12:26p, 12/23/16
It also helps with treatment of kidney stones.
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schmendeler
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In reply to MichaelJ • 1:06p, 12/23/16
AG
MichaelJ said:
So this really is only good for cheese sauces?
well, considering we are using it to prevent the proteins in the cheese from coagulating, i'd guess it will work for anything of a similar use.
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MichaelJ
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1:08p, 12/23/16
AG
Wonder if it could be added to soups in lieu of milk to give them the feel of creamy and silky
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aeroag14
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12:19p, 1/16/17
AG
Does anyone know if using sodium citrate as the emulsifier (instead of mustard, mayonnaise, egg, etc...) in a vinaigrette would work.

Just curious more than anything
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schmendeler
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In reply to aeroag14 • 4:48p, 1/16/17
AG
aeroag14 said:
Does anyone know if using sodium citrate as the emulsifier (instead of mustard, mayonnaise, egg, etc...) in a vinaigrette would work.

Just curious more than anything


I think that's a different use (creating a suspension of oil and water) than keeping proteins from clumping.
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BPCAg05
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7:07p, 1/16/17
wurmhole
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8:20p, 1/16/17
AG
Pretty cheap experiment though.
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tandy miller
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5:24p, 2/1/17
AG
MAKE AMERICA GRATE AGAIN!!!
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MichaelJ
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3:35p, 2/4/17
AG
This may have been discussed previously on this thread. Anyone have any idea to heat the queso back up?
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schmendeler
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3:46p, 2/4/17
AG
I can't think of any reason the microwave wouldn't work.
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jh0400
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3:55p, 2/4/17
AG
I always reheat in a double boiler.
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MichaelJ
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In reply to schmendeler • 4:44p, 2/4/17
AG
schmendeler said:
I can't think of any reason the microwave wouldn't work.


I made it, granted I used a cup of water and ore shredded cheese (some lessons learned), it cooled down and I put it in a crockpot and brought to a friend's house. T basically separated and is watery now.

Can't figure out how to emulsify it again. Is the problem the extra water, or the ore shredded cheese?
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jh0400
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In reply to MichaelJ • 4:53p, 2/4/17
AG
Stir it vigorously. It should come back together.
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Bruce Almighty
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4:53p, 2/4/17
AG
Double boiler is best bet. Heating at low power in microwave may work also.
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CyAg
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4:58p, 2/4/17
AG

Quote:
Quote:
MichaelJ said:

Son any ideas on what to make other than quesonand mac n cheese with the sitrate?
kick ass broccoli and cheese, i bet.
I can confirm this is indeed correct. I made a batch with 8 oz. Colby Jack (with 3/4 cup water and sodium citrate) and roasted, peeled and seeded hatch peppers.

Best I've ever had... you might not think the peppers would work in that recipe but they did.
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SweaterVest
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7:44a, 2/5/17
AG
Does anyone know of a place in Houston that carries this stuff? Just ordered some but would like to try this out for a SB party tonight. I know this has probably been asked but I couldn't find an answer on the first three pages or last three.
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Bockaneer
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In reply to SweaterVest • 4:53p, 2/5/17
AG
we ordered online but supposedly they have it here:
https://www.facebook.com/Lone-Star-Culinary-Spice-Market-137708306313058/

they might even still be open or they could've gone out of business... not really sure

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