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David Wright
 
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Default queso blanco

On Sun, 28 Sep 2003 16:19:56 -0500, "jmcquown"
> wrote:

>David Wright wrote:
>> On 28 Sep 2003 11:37:39 -0700, (mdfloyd) wrote:
>>
>>> I am trying to duplicate that wonderful white cheese dip you get in
>>> TexMex restaurants. I've tried melting queso blanco slowly, quickly,
>>> with milk, and without milk.
>>>
>>> What am I doing wrong?

>>
>> Here's a link to a recipe posted a couple of years ago by a late, good
>> friend of mine, Jerry Jungmann, who was active in several newsgroups.
>>
http://www.pepperfool.com/recipes/ap...chihuahua.html
>>
>> David

>
>Would this be the white cheese dip? A local Tex-Mex place makes a wonderful
>white cheese dip with spinach; I've never been able to duplicate it.
>
>Jill
>

Asadero is one Mexican melting white cheese, with which you can make
other good stuff.

David
  #3 (permalink)   Report Post  
Frogleg
 
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Default queso blanco

On Sun, 28 Sep 2003 21:39:26 GMT, David Wright
> wrote:

>
>>David Wright wrote:
>>> On 28 Sep 2003 11:37:39 -0700, (mdfloyd) wrote:
>>>
>>>> I am trying to duplicate that wonderful white cheese dip you get in
>>>> TexMex restaurants. I've tried melting queso blanco slowly, quickly,
>>>> with milk, and without milk.
>>>>
>>>> What am I doing wrong?
>>>
>>> Here's a link to a recipe posted a couple of years ago by a late, good
>>> friend of mine, Jerry Jungmann, who was active in several newsgroups.
>>>
http://www.pepperfool.com/recipes/ap...chihuahua.html


>Asadero is one Mexican melting white cheese, with which you can make
>other good stuff.


I Googled 'asadero' and found this:

http://www.xenite.org/white_cheese/asadero-cheese.html

It seems clear (to me) that making a successful melted cheese dip
involves some kind of *processed* cheese that contains emulsifiers.
  #4 (permalink)   Report Post  
Vilco \(out\)
 
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Default queso blanco

"Frogleg" ha scritto

> It seems clear (to me) that making a successful melted cheese

dip
> involves some kind of *processed* cheese that contains

emulsifiers.

Or maybe try with eggs and oil, the natural emulsifiers of the
Mayo.

Vilco


  #5 (permalink)   Report Post  
Mr. Wizard
 
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Default queso blanco


"mdfloyd" > wrote in message
m...
> I am trying to duplicate that wonderful white cheese dip you get in
> TexMex restaurants. I've tried melting queso blanco slowly, quickly,
> with milk, and without milk.
>
> What am I doing wrong?
>

If the restaurant claims to use Queso Blanco, they grate it very finely
and add it slowly to chicken stock give it the right consistency.




  #6 (permalink)   Report Post  
mdfloyd
 
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Default queso blanco

They won't tell me anything at the restaurant; I've just been
experimenting with Monterey Jack and then queso blanco . . . would
chicken stock keep it from hardening back up?

"Mr. Wizard" > wrote in message >...
> "mdfloyd" > wrote in message
> m...
> > I am trying to duplicate that wonderful white cheese dip you get in
> > TexMex restaurants. I've tried melting queso blanco slowly, quickly,
> > with milk, and without milk.
> >
> > What am I doing wrong?
> >

> If the restaurant claims to use Queso Blanco, they grate it very finely
> and add it slowly to chicken stock give it the right consistency.

  #7 (permalink)   Report Post  
Mr. Wizard
 
Posts: n/a
Default queso blanco


"mdfloyd" > wrote in message
om...
> They won't tell me anything at the restaurant; I've just been
> experimenting with Monterey Jack and then queso blanco . . . would
> chicken stock keep it from hardening back up?
>

Once it cools it will firm up. Heat it back up, soft again.
The liquid from the stock emulsifies the cheese when it is hot.


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