Post by: BakerMikeRomeo on June 15, 2006, 06:27:17 AM
I figure that there ought to be enough Texans, Arizonish, New Mexicans, and Southern Californians 'round her' to help me out. I went to highschool in Tejas, and so I picked up a taste for tex-mex food, and one of my friends tried to instill in me the basic idea of how to make salsa con queso, but...
The problem:
About fifty percent of the time, when I try to make salsa con queso, something goes terribly wrong in the pot and what I end up with is orange stuff that has this awful, gritty texture that tastes like neither cheese, nor like salsa, and I just can't work out what the freakin' deal is.
Normally, I'd melt velveeta for the cheese, but this time around I'd used just regular grated cheese (and a simple butter+milk+a bit of flour cheese sauce to get it to melt properly), but this issue can flare up either way. I'd really appreciate it if anyone could give me any more insight into this gritty, orange mess.
I can try and provide more information, if someone knows what to ask.
Thanks in advance,
~GnSx
Post by: charby on June 15, 2006, 07:41:51 AM
-C
*Velveta is cheese food.
Post by: SADShooter on June 15, 2006, 07:43:37 AM
Post by: RadioFreeSeaLab on June 15, 2006, 07:54:24 AM
Post by: K Frame on June 15, 2006, 08:12:54 AM
That's a disaster about to happen.
SMALL additions, making sure that they are totally integrated before adding the next bunch.
If I'm melting a pound of grated cheese into something, it goes in in at LEAST 8 separate installments.
Another trick you might try is tossing the grated cheese with a little corn starch before adding it. The starch can help keep a cheese sauce from going bad.
Post by: BakerMikeRomeo on June 15, 2006, 09:49:16 AM
If I were at home, I would've used the double boiler, good point.
Part of my trouble is that I'm working on a natural gas stove, so there's kind of a practical limit as to how low I can get the flame, but overall, everything y'all've said has made sense.
Recap:
Low, low heat. As low as possible to melt the cheese and keep it that way.
Slow and steady on adding in the cheese, just a little at a time.
Additional problem: Adding salsa (after all, it is salsa con queso); the cheese seemed to be going pretty well until I started adding the salsa (having some effect because it's so much colder than the melted cheese?), then it seemed to go all screwy. Or screwier, if I just wasn't noticing before.
Thanks again,
~GnSx
Post by: RadioFreeSeaLab on June 15, 2006, 09:54:23 AM
Quote
Part of my trouble is that I'm working on a natural gas stove, so there's kind of a practical limit as to how low I can get the flame
You should try cooking on my electric range. It's either HELLFIREHOTTERTHANTHEFRIGGINSUN! or off.
Post by: SADShooter on June 15, 2006, 10:16:37 AM
(Note to self: suppress inner Food Network geek...)
Post by: K Frame on June 15, 2006, 10:33:39 AM
Do you have access to another pan with a moderately heavy bottom?
Put that pan on the stove, add some water, and put your pan with the cheese in the first pan.
The first pan will act as a heat diffuser (sp?).
Even if you don't use the water, you'll have a better time of it.
A cast iron pan works frigging wonders as a heat diffuser.
Also, if adding cold salsa seems to be the point at which the problem starts...
Heat your salsa.
Post by: Brad Johnson on June 15, 2006, 10:49:00 AM
Brad
Post by: thebaldguy on June 15, 2006, 01:52:34 PM
That said, here's our favorite chili - cheese dip recipe. It stretches out the cheese quite a bit.
1 8oz (small one) velveeta cheese
1 can or two cups of your favorite chili
1 can diced jalapenos/diced green chilies or 1 fresh chopped jalapeno. More if you want. Start here, and add more later if you want. Remember, women and children may eat this.
Nuke for 5-8 minutes, stirring half way through. Eat with chips. Repeat until satisfied.
I also make a salsa/cheese dip just like above. One small block velveeta, 1 1/2 cups salsa or however much you like. Don't add too much; you can add more later if you need to. Again, check the vinegar content on the side of the jar. Or, make your own salsa and use that.
Damn, now I'm kinda hungry for some cheese dip...
Post by: Sindawe on June 15, 2006, 06:27:29 PM
1. Open package of queso you bought at the store.
2. Irradiate on high for 2 minutes in the micowave
3. Stir and enjoy.
:D:D:D:DThe pointers on heat and gradual addition of cheese and salsa are right on the money. If you can, make you own salsa and ditch the store bought stuff. If you can't, use a good quality salsa, not Pace or the like. My favorite is Religious Experience's The Wrath http://www.thewrath.com/ Its the stuff with the bright pink label. YUMM!
Post by: Zed on June 15, 2006, 06:38:48 PM
Post by: BakerMikeRomeo on June 20, 2006, 05:24:57 PM
Today, with all y'all's comments and advice in mind, I set out once more to conquer the Great Salsa Con Queso Beast of South West Sussex, and here it lay at my feet, slain in a flurry of dipping tortilla chips.
So I did it all over just about the lowest possible heat I could on the suckawful natty-gas stove, removing if I felt it was getting too hot. I prepared the butter-flour-milk roux and carefully, a pinch at a time, and stirring with fervor, incorporated my grated-up block of Leicester. When that was all said and done, I warmed my little jar of salsa in the microwave for a minute, and added it a couple tablespoons at a time into the cheesy sauce. A shot of garlic and onion powders later, I'd made the first batch of salsa con queso that I can truthfully say I'm proud of (of which I can truthfully say I'm proud? Ugh).
Thank you all for your suggestions and advice, now I can do this stuff up right.
~GnSx
Post by: TarpleyG on June 21, 2006, 01:54:38 AM
Get yourself a Crockpot or fondu pot. Put in a brick of Velveeta and a can of Rotel (I like the hot one...oh, and drain the liquid out) and turn it on low/medium and let it be. After a while you can stir it all together and keep the heat on low while you are eating it/entertaining. Stays nice and smooth all night long. Keep refreshing chips as needed.
Greg
Post by: SADShooter on June 21, 2006, 04:50:24 AM
Congrats! I confess, I use TarpleyG's method more often than I do it the old-fashioned way. What style of cheese is Leicester? Mild cheddar? I'm trying to conceptualize queso with English cheese.
Happy munching,
SADShooter
Post by: K Frame on June 21, 2006, 05:09:42 AM
It's got a higher moisture content and is a bit crumbly than most cheddars, which makes it one of the best melting cheeses around.
Unfortunately, good Red Leicester cheese is hard to find here in the United States, harder than even good Stilton.
If I could get it regularly, it would be my automatic goto cheese for making dishes that have a cheese base, such as mac and cheese.
Post by: S. Williamson on June 21, 2006, 02:03:41 PM
Only seen this done once for cheese, but seen it done a lot for chocolate. It makes sense to me that it should work... something about 1) even heating around the pan and 2) well-regulated temperature--the water boils before it gets hot enough to burn the cheese/ chocolate.
Post by: Perd Hapley on June 21, 2006, 02:14:14 PM
I bet you put sour cream on your innocent little tacos, too.
Post by: BakerMikeRomeo on June 21, 2006, 02:25:58 PM
WRT to using velveeta, I totally would've done that, but I just couldn't find the stuff here in the England.
Fistful, I find your First Commandment of Fiery Salsa Fury to be slanderous lies at best, and vile evil at worst. Me and my Queso Crusaders will move upon thee soon, and thy cheeseless salsa be cast down upon the ground and snubbed with crappy tortilla chips consumed by only those unfortunate enough to live in England!
Thanks again to everyone who contributed. Never again will my salsa con queso be a foul, pear-shaped, powdery, fishy-looking mess!
~GnSx
Post by: K Frame on June 21, 2006, 03:34:06 PM
My food god can kick your food god's ass.
"WRT to using velveeta, I totally would've done that, but I just couldn't find the stuff here in the England."
Oh my God...
You have access to Red Leicester, and you'd actually consider using that ^%$*^)(*&#$)(&^% rubber by product?
I know English cooking has a reputation for sucking, but I didn't think it was that bad!
Post by: Perd Hapley on June 21, 2006, 06:10:14 PM
THY PIZZA SHALT THOU NOT DEFILE WITH HAM, CANADIAN BACON, OLIVES OR PINEAPPLE, NEITHER SHALT THOU PERVERT IT WITH JALAPENOS
KETCHUP SHALL BE AN ABOMINATION AMONG YOU, UNLESS THOU SHALL EAT IT ONLY WITH GREASY, CRISPY DELICIOUS ONION RINGS.
ON THY PASTA SHALT THOU NEVER USE CHEESE. YEA, EVEN PARMESAN SHALT THOU NOT SUFFER IN THY SPAGHETTI.
Post by: K Frame on June 21, 2006, 07:42:59 PM
Your food god is a stinking Frog.
I had homemade horseradish dressing on my salad this evening.
YUM
Post by: Perd Hapley on June 21, 2006, 08:10:30 PM
I'm actually more of a salsa and root beer guy.Speaking of horseradish, I had wasabi on a piece of raw octopus once. The octopus took a few minutes to chew through, it was like a mouthful of rubber. But the wasabi? Only humans would eat something that foul.
BEER SHALT THOU NOT DRINK, FOR IT HATH A NASTY SAVOR AND A WORSE SMELL. STOUT MORESO.
THOSE WHO TRAFFIC IN MILD AND MEDIUM SALSAS SHALT THOU HUNT DOWN AND REND LIMB FROM LIMB, NOR SUFFER ANY SALSA THAT IS NOT HOT.
SUGAR SHALL NEVER TOUCH THY ICED TEA, LEST THOU BE STRUCK DOWN FOR SUCH BLASPHEMY.
Post by: SADShooter on June 22, 2006, 04:59:10 AM
With a diet like that, no wonder you always seem cranky. No sugar in iced tea? You ain't from around here are ya?
"Beer is proof that God loves us, and wants us to be happy." - Benjamin Franklin
SADShooter
Post by: K Frame on June 22, 2006, 05:05:13 AM
As much as I hate to, I've got to agree with that one.
Post by: SADShooter on June 22, 2006, 05:50:44 AM
Post by: charby on June 22, 2006, 08:46:00 AM
Waitress: What would you like to drink?
Non Iowegian Patron: sweet tea
Waitress: Would you like lemon in your tea?
Non Iowegian Patron: yes or no
3 minutes pass
Waitress: Here is a glass of iced tea*. Want sweet tea? Here is the sugar bowl and a sundae spoon.
*We don't drink instant or fountain tea here in Iowa, either hot/cold brewed or sun tea.
-C
Post by: SADShooter on June 22, 2006, 09:11:26 AM
At least we agree on the decaf....
SADShooter
Post by: K Frame on June 22, 2006, 09:45:27 AM
I drink my hot tea with LOTS of sugar.
I drink my hot coffee with no sugar.
I drink my iced coffee with LOTS of sugar.
Post by: Perd Hapley on June 22, 2006, 11:10:21 AM
Yah know what else is wierd? I drink skim milk and I like it!
Post by: SADShooter on June 22, 2006, 11:25:38 AM
Post by: charby on June 22, 2006, 12:06:48 PM
Quote from: fistful
Yah know what else is wierd? I drink skim milk and I like it!
oh yuck.. rather drink wheat paste then that stuff. I had a hard time switching from whole milk to 2%. I was at my brother's place (Cedar Falls, IA) a few weeks ago and he buys skim milk from a local mom and pop dairy, I actually found it to be quite palatable, too bad they don't have where I live, 90 miles away. -C
Post by: K Frame on June 22, 2006, 12:58:22 PM
When I actually drink "milk," it's soy milk.
Right now I'm drinking a gin & tonic. It's hotter than hell here right now.
Post by: Perd Hapley on June 22, 2006, 03:00:41 PM
Post by: K Frame on June 22, 2006, 07:07:49 PM
Quote from: fistful
Mike, I could write a commandment about soy milk, but the Bible already condemns homosexuality.
Yep, that Christian ethic of "judge not, lest ye be judged" is really shining right now...