how to make nacho cheeseeasiest way s and more complex recipes please
>>22130829literally this
>>22130841how do you make it
>>22130829my recipe:1. open lid
>make a Roux>add some Milk>when it turns to sauce, add Cheese>add any spices you want
>>22130829cheddar cheese, water, lemon juice, and baking soda. microwave it and then mix it up
I usually try not to ever go for the slop version of anything, but when I want nachos, the generic canned nacho cheese just works
>>22130841I wouldn't be surprised if there was a recipe on the back of the box.
>>22130856>béchamel baseTry starting with a velouté instead and thank me later.
>>22130913Why exactly would I use a broth roux instead of a dairy roux in a dish whose primary ingredient is dairy?
>>22130974You don’t need to double dip on the dairy, and you get more flavor from the broth.
>>22130829If you want a really smooth cheese sauce, sodium citrate is the ingredient you need. Heat 8 fluid oz of water/milk/beer, stir in 2 teaspoons of the sodium citrate, then stir in 8 oz of shredded cheese. You'll end up with a silky-smooth cheese sauce with no added flavors or textures from roux.If you don't want to buy pure sodium citrate, you can make your own by mixing roughly equal parts baking soda and vinegar. After the reaction finishes, what's left is an aqueous solution of sodium citrate that you can use to make a cheese sauce.
>>22130989Nice try but I’m not making mustard gas in my kitchen
>>22130992That's ammonia and bleach, retard. Vinegar and baking soda is elementary school volcano project.
>>22130913may as well just make gravy and add cheese at that point. dip is supposed to be flavorful and veloute is intentionally mild. also idk wtf double dipping dairy is suppose to mean or imply. there also nothing stopping you from flavoring the bechamel with aromatics and herbs.
>>22131078>there also nothing stopping you from flavoring the bechamel with aromatics and herbs.There's also nothing stopping you from flavoring the velouté with aromatics and herbs.Your arguments are retarded, and so are you.
>>22130913Why the fuck would I choose cheesy beef sauce over a creamy cheese sauce when I want a cheese sauce for nachos?
>>22131142Why wouldn't you? Sounds pretty swell to me!
>>22130841this makes chile con queso, not nacho cheese. they are different things.
>>22131155You sound pretty gay.
>>22131156explain the difference
>>22131187Welp shucks, Wally. Why are you so glum gosh darnit?We could all be gay.Wouldn't that just be swell?You say gay like its a bad thing,Wally.Don't you like having a smile on your face?I'm gay as one can be.Accept Jesus into your heart and maybe he'll help yoube gay just like all of us.It's ever so queer that you don't want to be gay.I thought everyone wanted to be gay.
>>22130829Velveet...1 inch of the brick...plus 1/4 cup of water. Put it in a glass microwave safe container. Nuke it til it melts and stir it. Velveet is basically concentrated nacho cheese. Add powdered onion if you want. I do. Just a tiny bit is enough. About 1/8 a teaspoon.
>>22130829I dunno bro. Just buy the can and heat it up. Im so tired of this.
>>22131091I'll concede that my argument was retarded but I posit that your supposition was more retarded
>>22131213You're both retarded.Now...FIGHT!!!!!!
>>22131065Vinegar and baking soda is sodium acetate, vinegar and lemon/lime juice is sodium citrate.
>>22131243Fuck i mean lemon or lime with baking soda fuck my stupid chungus life
>>22131245Its ok anon. Just cover yourself in vinegar and salt and you'll make ur a fagate.
>>22131248No dont because mixing baking soda and vinegar can burn you with an exothermic reaction. Its how you make salt and vinegar chips not cheese sauce, noob!
You better not be making loaded nachos i hate loaded nachos.
>>22131192different flavor, different texture, and nacho cheese isnt made with tomatoes, tomato juice, and chilies in it - it's just cheese. sometimes it's poured on top of pickled jalapenos in the finished dish, sometimes it's thinned with jalapeno juice, but it is only cheese on its own.
>>22131230velouté suggestion tard is much retardedershe wins
>>22131269>shesweet, i'm finally a woman
>>22130913I've tried this just to mix things up and it's not very good by comparison. The milk is better. If you want the elements of that sauce then you'd be better served getting them in other parts of the dish instead of kneecapping your cheese sauce.
>>22131263wrong
>>22131263The brand of nacho cheese you posted has jalapenos and tomato in it.
>>22131285>les than 2%nta but at that point then it really doesn't meaningfully contribute to the texture or flavor to the point of having visible or identifiable having in there. Calling that chile con queso would be like making an plain alfredo sauce for your pasta and calling the dish chicken alfredo because you put chicken boullion powder in the sauce. It doesn't really cross the threshold on being a defining part of the dish, and you would list it on ingredients so that people with allergies couldn't sue you.
>>22131294*to the point of having visible or identifiable components in therehad a stroke there
>>22131285if you just tried both side by side you'd immediately know they are different products
>>22131281not wrong. i have authority on this subject. >>22131339
>>22130829Bechemel is a PITA. Go with the sodium citrate guys, but it's easier than they're telling you. Equal parts by weight evaporated milk and cheddar, add about 2/3 as much by weight american cheese, can be any kind: Velveeta, Kraft singles, whatever (this is where the sodium citrate comes from). I microwave in short increments and stir, but you could do it on the stove or use a double boiler I guess. Once it's melted and homogenous, add milk to get to the consistency you want, go a little at a time.
>>22130829>>22131008>>22131170What's with the beaner dipping faggotry infiltrating /ck/?
>>22131500It's summer, people are having parties and making dips
>>22131504>It's summer lets eat corn chips and some gross liquid dip and make hotdogs/asshole and nipple paste in a plastic/edible/cancerous prophylacticYou people shall NOT ruin my cooking board.
>>22131513make a friend
>>22131513>grossYou've either never had queso or you have no taste buds. Queso is delicious.
>>22130989>sodium citrate>vinegarnigga science
>>22130989>>22130992Vinegar and baking soda makes volcanoes, not mustard gas and definitely not cheese sauce
>>22130829>>22130848tablespoon of baking soda and vinegar in a pan on low heatadd the cheese you want it to taste likeif it needs a little liquid, add milk until you get the consistency you want
can't improve upon perfection
>>22131766>finngolian surfing downriver on a stick>it's nacho cheeseis this the result of too much sauna or not enough sauna?
>>22131782he's hunting for tortilla chips
>>22130829>how to make nacho cheeseI don't. If I'm making nachos, I make them the old-fashioned way: take tortilla chips (preferably fried rather than baked), arrange them on a sheet pan, scatter shredded cheese (cheddar, jack, colby: your choice) over them, place a slice of jalapeno (either fresh or pickled) on each chip, and shove them in the oven or under the broiler just until the cheese melts.If I want something dip-able, I make chile con queso. Velveeta and a can of Rotel tomatoes works, but even better is part Velveeta and part cheddar, with a little cream, and fresh onions, tomatoes, and green chiles (either jalapeno or serrano). You can make it on the stovetop or in the microwave, but I generally make a big batch in a crockpot.
>>22130989Or, you know, just use Velveeta because that's literally what American cheese is: cheese blended with additional milk and/or whey, and acid (usually lactic), and emulsified with sodium citrate and/or sodium and calcium phosphates (Velveeta specifically also has minute amounts of maltodextrin, starch, and oil, hence its labelling as an "American cheese food product" rather than simply "American cheese"). You can use the Kraft deli American instead of Velveeta if you want strict American cheese without any additives, and if you don't like straight American (I don't particularly, myself), you can mix it 1:1, or even 1:2 with cheddar and still get the benefit of the better melting properties while getting a better tasting and less salty product.
>>22131795So you do make a type of nacho cheese.>no no no chile con queso doesn't countThat is a type of nacho cheese if you're eating it with tortilla chips, man. You're being pedantic about it for reasons only you could know.
>>22132240No mames. Thats not nacho cheese. We don't do nacho cheese in Mexico. You don't even get basic food. This is why you need us man. You probably don't even have the bev. Horchata man.
>>22132248I don't care what you do in Mexico, "hombre", I'm right and you're wrong(unless your opinion coincides entirely with my own).
>>22132240It's not "nacho cheese" because, whatever fast-food joints and movie theaters may think, chips plus queso doesn't equal nachos. They're different things. Authentic nachos are chips topped with unmelted cheese and chiles and put under the broiler or in a hot oven. "Nacho cheese" is a misnomer almost as bad as "chicken fajitas."
>>22133714>chips plus queso doesn't equal nachos.That is a type of nachos. The dish has reached a general consensus that it's a type of nachos. You might think it's "unauthentic" or maybe you do or don't like it, but that doesn't make it not nachos. You insisting that it's not nachos just because a different type exists is you being an autistic retard, nothing more.>chips topped with unmelted cheese and chiles and put under the broiler or in a hot ovenThis is another type of nachos. I wouldn't say that your nachos aren't nachos just because the other type I mentioned exists, because I am not an autistic retard like you.That clear things up?
>>22133904A lot of ignorant people running around using a term wrong doesn't make it correct. Mistaken consensus can't change facts.
>>22133907You'd have a point if nachos was a law of physics and not a general dish with multiple preparations, where general consensus actually does matter when it comes to using a term "right". Nachos as a general term are not a DOP protected food, are they? So all you really have is putting your fingers in your ears and yelling that it's not true while everyone else agrees that this is just a type of nacho that is not the same as what you're talking about.
They're precisely like fettuccine Alfredo. That doesn't have DOP status either, but there's still an authentic version and a bunch of inauthentic ones that aren't worthy of the name.
>>22133923I'll teach you now that the original prep for nachos existed for only 30ish years before the version that you're shitting yourself over, and it as been 50 years since then. The two have coexisted for almost twice as long as the original preparation existed alone. It's a very young dish so kvetching about "muh authenticity" just shows you don't know anything about its history besides someone telling you that one version was the original. There comes a point where you have to accept that you can just not like a dish but recognize that it has the same name because it is a variation that shares most of the traits, and the variation existing for longer than not in the dish's history is as good a metric as one could come up with. Or you can keep being an autistic retard and people will wish you hadn't brought it up when you "correct" people about something with no objective right or wrong answer.
>>22133907>A lot of ignorant people using a term wrong doesn't make it correct.That's exactly how linguistics, and recipes, work. The insulated, autistic world you live in doesn't really help you to understand that, but it's true. Screech more now.
