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

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

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.

"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

"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.

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.

"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.