Melting Cheddar Question
 

Tonight I made broccoli and cheese soup. I used a sharp cheddar, cream, milk,
chicken powder, a bit of onion and broccoli.
I used to make it with velveta (i know i know .. such a sin) but wanted to try
w/ cheddar.
It's kind of grainy, not the rich creamy soup that I would get w/ velveta. I
tossed it all in a blender and blended on high for a while, that helped, but
not enough.
Is there something I can do while melting the cheddar (as it is I just drop it
into the milk/cream mix) to make it more creamy and less grainy?
ty
~Kat

"help is on the way"
~John Kerry

Jarkat2002 wrote:

> Tonight I made broccoli and cheese soup. I used a sharp cheddar, cream, milk,
> chicken powder, a bit of onion and broccoli.
> I used to make it with velveta (i know i know .. such a sin) but wanted to try
> w/ cheddar.
> It's kind of grainy, not the rich creamy soup that I would get w/ velveta. I
> tossed it all in a blender and blended on high for a while, that helped, but
> not enough.
> Is there something I can do while melting the cheddar (as it is I just drop it
> into the milk/cream mix) to make it more creamy and less grainy?
> ty
> ~Kat
>
> "help is on the way"
> ~John Kerry


You can try shredding the cheddar and mixing it with a tiny bit of
flour, just to coat the shreds. It still won't melt as smooth as velveeta.

Bob

"zxcvbob" > wrote in message
...
> Jarkat2002 wrote:
>
> > Tonight I made broccoli and cheese soup. I used a sharp cheddar, cream,
milk,
> > chicken powder, a bit of onion and broccoli.
> > I used to make it with velveta (i know i know .. such a sin) but wanted
to try
> > w/ cheddar.
> > It's kind of grainy, not the rich creamy soup that I would get w/
velveta. I
> > tossed it all in a blender and blended on high for a while, that helped,
but
> > not enough.
> > Is there something I can do while melting the cheddar (as it is I just
drop it
> > into the milk/cream mix) to make it more creamy and less grainy?
> > ty
> > ~Kat
> >
> > "help is on the way"
> > ~John Kerry
>
>
> You can try shredding the cheddar and mixing it with a tiny bit of
> flour, just to coat the shreds. It still won't melt as smooth as
velveeta.
>
> Bob

As Bob says. Also, I like to use a medium or even mild Cheddar. They have
most of the flavor but melt better. Longhorn Cheddar is also a good choice
for melting into soup. I don't mind a little graininess as it assures me
that I have used a good cheese.

Charliam

Charles Gifford wrote:

> As Bob says. Also, I like to use a medium or even mild Cheddar. They have
> most of the flavor but melt better. Longhorn Cheddar is also a good choice
> for melting into soup. I don't mind a little graininess as it assures me
> that I have used a good cheese.


Velveeta IS cheese... and it ain't that bad for what's it sold for.

~john

Levelwave=A9 wrote:

> Charles Gifford wrote:
>=20
>> As Bob says. Also, I like to use a medium or even mild Cheddar. They h=
ave
>> most of the flavor but melt better. Longhorn Cheddar is also a good=20
>> choice
>> for melting into soup. I don't mind a little graininess as it assures =
me
>> that I have used a good cheese.
>=20
>=20
>=20
> Velveeta IS cheese... and it ain't that bad for what's it sold for.
>=20
> ~john

ah boy... let the fireworks begin. <grabbing a chair and a beer, maybe=20
even some popcorn>

--=20
Steve

If the speed of light is 186,000 miles/sec., what's the speed of
darkness?

"Levelwave©" > wrote in message
...

> Velveeta IS cheese... and it ain't that bad for what's it sold for.

Velveeta isn't cheese. It's cheese food. You should be feeding
it to your cheese.

Hal Laurent
Baltimore

>ah boy... let the fireworks begin. <grabbing a chair and a beer, maybe=20
>even some popcorn>

Velveta and Beer ... egads
flash backs of my mothers cheese n' beer soup!
~Kat

"help is on the way"
~John Kerry

Levelwave© > wrote in message
>...
>Charles Gifford wrote:
>
>> As Bob says. Also, I like to use a medium or even mild Cheddar. They have
>> most of the flavor but melt better. Longhorn Cheddar is also a good
choice
>> for melting into soup. I don't mind a little graininess as it assures me
>> that I have used a good cheese.
>
>
>Velveeta IS cheese... and it ain't that bad for what's it sold for.

velveeta is cheese to the degree that bologna is prosciutto.

--
saerah

TANSTAAFL

Bango Skank Awaits the King!

Saerah wrote:

> velveeta is cheese to the degree that bologna is prosciutto.

That sounds like .sig material!

Bob

Hal Laurent wrote:

> Velveeta isn't cheese. It's cheese food. You should be feeding
> it to your cheese.

What?

Jarkat2002 wrote:

> Velveta and Beer ... egads
> flash backs of my mothers cheese n' beer soup!


Flash back to college... Velveta, Rotel and cases of beer! I have to
admit Velveta and Rotel isn't that bad on some occasions. Bad FOR you
maybe as Michael said - but not that bad with a few round of beers with
your friends on a Sunday afternoon. Whaddya' gonna sit in the kitchen
and make a roux during a football game? Ha!

Though I do admit I can't stomach much of it anymore...

~john

ps - I was thinkin' 'American Cheese' when I said it was real cheese.

Dog3 wrote in message ...
>"Bob" >
:
>
>> Saerah wrote:
>>
>>> velveeta is cheese to the degree that bologna is prosciutto.
>>
>> That sounds like .sig material!
>>
>> Bob
>
>I was thinking the exact same thing!
>

::curtsys::

thank ya, boys :)
--
saerah

TANSTAAFL

Bango Skank Awaits the King!

There's a 100% chance of weather today followed tonight by darkness. And in
the morning a really bright light will appear in the sky...

"Levelwave©" > wrote in message
...
> Charles Gifford wrote:
>
> > As Bob says. Also, I like to use a medium or even mild Cheddar. They
have
> > most of the flavor but melt better. Longhorn Cheddar is also a good
choice
> > for melting into soup. I don't mind a little graininess as it assures me
> > that I have used a good cheese.
>
>
> Velveeta IS cheese... and it ain't that bad for what's it sold for.
>
> ~john

My dear John! I said nothing about Velveeta one way or the other! The poster
wanted to melt Cheddar. That is what I responded to.

Charlie

Charles Gifford wrote:

> My dear John! I said nothing about Velveeta one way or the other! The poster
> wanted to melt Cheddar. That is what I responded to.

Yeah, I know. I just followed the thread down one-to-many posts before I
responded. My comment was 'in general' not directed towards any one person.

~john

On 11 Sep 2004 21:57:57 GMT, owza (Jarkat2002)
wrote:

>Tonight I made broccoli and cheese soup. I used a sharp cheddar, cream, milk,
>chicken powder, a bit of onion and broccoli.
>I used to make it with velveta (i know i know .. such a sin) but wanted to try
>w/ cheddar.
>It's kind of grainy, not the rich creamy soup that I would get w/ velveta. I
>tossed it all in a blender and blended on high for a while, that helped, but
>not enough.
>Is there something I can do while melting the cheddar (as it is I just drop it
>into the milk/cream mix) to make it more creamy and less grainy?
>ty
>~Kat
>
>"help is on the way"
>~John Kerry


You might try mixing a little lemon juice with the grated cheese
before adding and add the cheese off heat. I haven't broused this
news group in years. Nice to see some familiar names, but miss some
too. Hi all!