How the fuck do I make queso? Tried 3 times now and failed.first 2 times i tried to make a roux and used evaporated milk. Came out extremely gritty, like I was eating cheesey sand, basically had to throw out the second batch because it was inedible. Google said that I over heated the cheese and caused everything to seperate.Find another recipe, skips the rouxe and just uses butter and whole milk>cut up my veggies and saute them with a table spoon of butter>add a cup of whole milk>stir and let the milk warm on medium heat till it starts to bubble>start added cheese a finger full at a time, mixing it in with a whisk>10 minutes later Ive added 2 blocks of cheese to pan>another 10 minutes and I see globs of melted cheese but its not combining with the milk at all.>lower the heat because I get paranoid of ruining it again>another 10 minutes go by and its basically milk soup>decide to drain the milk, leave about half a cups worth in>This actually helps abit, cheese to form together>almost 40 minutes in...literally just got a brick of cheese and veggies sitting in a pool of hot milkThe cheese was melted, but it was basically like a giant mozzerella stick instead of a nacho sauce. WTF did am I doing wrong? Already wasted 15 bucks worth of ingredients trying to get this shit right. For reference I used Sharp cheddar and Pepper jack.
Velveeta
>>21677239>Google said that I over heated the cheese and cIf you're taking cooking directions from an AI then you deserve every shitty meal you make.
Leche y acido. Strain the solids out in cheesecloth or as the spaniards call it, tela de queso. Then do with that what you will.All this butter and vegetable thing is just weird.
The best way to make it is from a roux. But that is for competent cooks and it seems like you are a little retarded. Just follow the recipe on every brick of Velveeta. It's almost impossible to fuck up.
>>21677247Seconding this guy, my family would make easy queso with velveeta and a can of Rotel. We used to just open a can of Rotel and put salt on it to eat with chips, good memories
>>21677247I want velveeta but its expensive where I live, like 10 bucks for one block, for 2 bucks a block for regular cheese, I'd rather learn to do it the right way
>>21677245I got both recipes from mexican channels.
>>21677239use sodium citrate or just add a slice of american cheese
>>21677239Imagine not being able to make basic third world slop. All Mexican food is repetitive poverty food. Only poor pieces of shit with no standards eat it.
>>21677283>Going to the Mexicans for Tex-Mex
Kek fuck off retard it's not our job to teach basic chef skills you fucking moron you deserve to eat shit like the 711 rat you are
>>21677239add slower and stir faster
>>21677244this. you need to learn how to cook before you can trust AI to assist. Because AI can give you common sense defying ratios/combos.
>>21677239Just buy the shitty canned cheese like the broke bitch you are.
>>21677239You're doing a lot wrong. Using the wrong cheese, doing things in the wrong order, probably the heat is inconsistent too. This may be above your experience level. In the meantime, Velveeta and Pace Picante cannot be beat.
>>21677616What's the right cheese(admittedly I may be using low quality cheese as I've had issues in the past with the cheese brand o use leaching oil when I add it to hot dishes
>>21677244This. For fuck's sake, people. We're not there yet. Get a goddamned actual recipe and follow it. Search engines, aggregators, and especially experimental shit like 'chatGPT' are doing way more harm than good if you aren't already a really good cook.It's years away from being reliable for those jobs. Everyone should start with an actual physical all purpose cookbook. Keep it in the kitchen and get sauce spatter on it. Try and fail and try again to follow those recipes. Or at least go to an older website, go to Food Network's site and find Alton Brown recipes. Don't ask some software to comb thousands of recipes and rewrite them for you; it's not good enough for that yet. Christopher Kimball is your friend if you want to really learn. Stay the fuck away from google.
>>21677625Chis Kimball is a giant faggot who was all about style over substance. Modern ATK is all about science and provable results. You are a redditor who thinks feels and vibes are science.
>>21677625I didn't use ai to generate the recipes btw, I got them from real people, but they don't really show the steps. I went on Google to find out why the first two batches came out gritty and the top 5 results all said the same thing. Trust me, if I could just throw a block Velveeta in the oven I I would, buts Velveeta is ridiculously expensive where I live so I need to learn how to make this with regular block cheese, which is still hard for me budget for.
>>21677623Any jack cheese is good for melting. Monterey, Pepper, Colby... Nothing stringy like mozzarella. Cheddar should be fine. Adding *some* Velveeta will help create a smooth sauce that should resist breaking, but it's not necessary if you did the rest correctly. You basically want to make a Bechamel, maybe with onions and peppers instead of mirepoix. Maybe half and half instead of milk. But not too much roux and a lot of cheese. And very low heat to fold in the cheese. Not boiling. And whisk it in gradually. Adding a bunch of acidic tomato salsa might fuck with it. Canned diced green chiles and powdered spices work well, maybe hot sauce. I wish I could help better. Maybe I'll do a queso thread soon.
>>21677633>redditorNo I'm not. Go fuck yourself, asshat. By "feels" do you mean feelings? You're calling ME reddit?How about you just never mention that website. Nothing is more cringe. YOU evoke them. YOU give them power. No one here goes there. Let it be.
>>21677645Remember to get your COVID booster.
>>21677640If I get a can of Rotel, should I strain the liquid out or dump the whole thing in the pan? This last batch i used a whole pepperjack block and sharp cheddar.So I just keep the heat low the whole time? Last night I started out on medium and then put the flame on low after 15 minutes. How do I make a roux? The first recipe I found said to brown some butter and then whisk in 3 tablespoons of flour, but it came out very gritty.
>>21677239>sharp cheddarlmao nice bait
Retards like this is why we need to gatekeep the art of cooking. Low IQs deserve to eat out of a bag of branded sloppa
>>21677239Here's how we did it back in Iowa.
canned nachocheese is retard proof
>>21677239>How the fuck do I make queso?that's not Queso, that's velveeta, green chilies, and onions.
>>21677239you need a recipe to make this? seriously?
>>21677645>No one here goes there. Let it be.you must not have ever been to r/cooking it's this board in a nutshell.
>>21677577this nigga’s 13 years old
>>21677633>fat sassy gay man>fat girlbossesNo, the bespectacled balding man was the only one there that was worth paying attention to. Their staff is now all dei approved browns, fat white women, or inoffensive faggots. Therefore you are wrong and likely a plebbit user yourself.
Oh boy here we go. Get a packet of sodium citrate off of Amazon. It's like $8 and will last a lifetime of making cheese sauces. Make a blonde roux, whisk in milk in batches. Whisk fast and incorporate fully before adding more milk. Keep your heat LOW. This gives you your bechamel. Next whisk in handfuls of fine shredded cheese. Lastly, like half a teaspoon of sodium citrate. LOW HEAT, retard. Continue whisking. At the end, dump in a whole can of Rotel. Whether you strain the juice or not is up to you. Use melting cheeses like colby jack. Sharp cheddar will turn into oily wet sand. Mozzarella will turn into cornstarch ooblick. There, you've been spoonfed
>>21677649So hating reddit means I got my covid shots? And loving reddit means you're a conspiratard who refused his doctor's advice?Okay. Yes, I got my booster. 7 shots so far in 5 years and I'm still not dead and I still haven't caught covid. Have fun on reddit, schizo. Fight the power!
Get some sodium fuckin citratehttps://www.bonappetit.com/story/sodium-citrate
>>21679432>Get some sodium fuckin citrate>https://www.bonappetit.com/story/sodium-citrateThis is what you're after OP. It's a cheat code for cheese sauce. You don;t even have to special order the stuff, just some alka-seltzer tablets + vinegar reacts to yield some like so:https://www.youtube.com/watch?v=1e2VZk8IgBgIf you don't want to bother going that route and a roux-base has failed you try Lagerstrom's method with shredded cheese coated in cornstarch to hold the emulsion together:https://www.youtube.com/watch?v=euGnJ5FpOe8&t=9s
>>21679348Kek, thank you for the spoon fren. So no flour for the roux? Every recipe I've seen say add too tablespoons of flour, I think it's been fucking me up
>>21679688I don't get it how does this make sodium citrate? won't it make sodium acetate? and isn't processed cheese made with sodium phosphate anyway?
>>216772392 fucking blocks all at once?
>>21679745Just make a roux, equal parts flour and butter. Combine in a hot pan and stir constantly so it doesn't burn. After a minute or two it'll start to smell like a pie crust (or a bakery is what i usually see it described as) and you're good to add cold milk (hot roux + cold milk = no lumps, opposite also true apparently ((cold roux + hot milk)) but I've never actually tried it). Then you can add whatever cheese you want though obviously some cheeses melt better than others.Literally takes less than five minutes to make a light roux. If you fuck up, just do it again.
>>21679745Yes, flour and butter to make your roux. Equal parts. LOW HEAT don't allow your butter to foam or sputter, you'll burn it. Making roux is cule school 101.Or you know, blop a brick of Velveeta and a can of Rotel in the slow cooker like everyone else who makes a queso in the western world. It's painless and simple and in the end costs less than throwing away two pounds of good cheese every time you fuck it up.
