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| Mexican Melting Cheese http://cookaholics.org/viewtopic.php?f=12&t=2414 |
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| Author: | MiGirl [ Sun Jul 15, 2012 7:28 am ] |
| Post subject: | Mexican Melting Cheese |
Is there really a Mexican Melting cheese? I have purchased several that say that's what they are, but they melt into a gloppy, gooey mess. I have melted it in a pan on low, today in a slow cooker on low, I have tried adding milk or cream, not adding milk or cream. Our favorite Mexican restaurant has a Chirizo Con Queso. It is fabulous. It is a smooth white cheese with chirizo, diced tomato and onion in it. It is served with flour tortilla's. Excellent!! I have tried numerous times to duplicate it with no luck. When I asked for the recipe they said it makes a gallon and they use a white american and milk and a secret ingredient. They get it at GFS. So I asked at GFS and they said it must be something they order in as it's not stocked on the shelves. They were little help. What is the answer to a smooth creamy cheese for con queso? Laurie |
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| Author: | jim262 [ Sun Jul 15, 2012 8:19 am ] |
| Post subject: | Re: Mexican Melting Cheese |
Canned Evaporated Milk and vegetable oil or Velveeta |
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| Author: | TheFuzzy [ Sun Jul 15, 2012 11:59 am ] |
| Post subject: | Re: Mexican Melting Cheese |
Laurie, For Queso Fundido, the traditional Mexican appetizer of melted cheese and mushrooms (which Tex-Mex chile con queso is based on), the traditional cheese is Queso Asadero, a semisoft white easy-melting cheese. However, queso fundido probably isn't like the dip you had, since like other semi-soft cheeses it seizes when it cools off (so you have to eat it before it cools), and is fairly stringy. |
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| Author: | Amy [ Sun Jul 15, 2012 12:02 pm ] |
| Post subject: | Re: Mexican Melting Cheese |
I love queso fundido...haven't had it in years though. Amy |
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| Author: | MiGirl [ Mon Jul 16, 2012 6:09 am ] |
| Post subject: | Re: Mexican Melting Cheese |
Thanks all, I will try the evaporated milk and a little oil next time. I actually thought about that and opted for the cream instead. Laurie |
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| Author: | alstro [ Tue Jul 17, 2012 5:42 pm ] |
| Post subject: | Re: Mexican Melting Cheese |
Kenji has a technique of turning any cheese into a "melter". It uses gelatin. I've tried it and it worked well. It was kind of fun to make my own slices. Deb http://aht.seriouseats.com/archives/2011/09/the-burger-lab-how-to-make-super-melty-cheese-slices-like-american.html?ref=search |
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