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Smoked Queso with real cheese?

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    Smoked Queso with real cheese?

    I'm thinking about making smoked Queso for the first time tonight. But I want to use real cheese. I watched Kenji Lopez-Alt make 3 incredient mac n cheese last night and he used evaporated milk to keep the cheese from clumping. Think it'll work for smoked Queso?

    I also see a recipe online that uses sodium citrate.
    ​​​​​​
    Anyone have any idea, tips, or recipes?
    Last edited by Attjack; January 9, 2021, 11:15 AM. Reason: Meant to say "evaporated milk"

    #2
    this is my preferred queso recipe....I've never smoked it however.
    • 1/2 pound of white american cheese
    • 1/4 cup of milk (maybe more if you want it thinner)
    • 1 tablespoon of butter
    • 1 (4 oz) can of green chili’s
    • 1/4 teaspoon of cumin
    • 1/4 teaspoon of garlic salt
    • cayenne pepper – a pinch

    Comment


    • Maxriptin
      Maxriptin commented
      Editing a comment
      This is what I do as well. I mess around with the seasoning to go for different styles. I love cooking up some chorizo to put in it. And, char, peel, de-seed, and chop fine some poblanos to toss in instead of the can of chilis.

    • xaugievike
      xaugievike commented
      Editing a comment
      I love that poblano idea! thank you!

    • Attjack
      Attjack commented
      Editing a comment
      I wonder if I use unprocessed cheese and evaporated milk if that would have a good result. Kenji used equal parts cheese and condensed milk.
      Last edited by Attjack; January 9, 2021, 04:44 PM.

    #3
    I'm seeing other recipes using evaporated milk so I'm going to go for it.
    Last edited by Attjack; January 10, 2021, 10:52 AM. Reason: Meant evaporated milk not condensed milk

    Comment


    • Bkhuna
      Bkhuna commented
      Editing a comment
      Oh hell no on the condensed milk. Condensed milk is sweetened. You want to use evaporated milk.

    • Attjack
      Attjack commented
      Editing a comment
      Yes, evaporated milk. Not condensed.

    #4
    This has meat in it but the orginal recipe called for Velveeta and this sub worked great.
    Crock-Pot Spicy Beef Queso Dip

    Yield: 8 to 10 servings
    Ingredients:
    • 1 pound ground beef
    • 1 yellow onion, finely diced
    • 1 large (or 2 small) jalapeños, seeded and finely minced (or Hatch Chiles roasted for less spice)
    • ⅔ cup water
    • 2 tablespoons taco seasoning mix (homemade or store-bought)(see recipe below)
    • 1 lb American cheese
    • ¾ each mild cheddar and Jack cheese
    • 2-10oz cans Rotel (or 1-14½oz San Martin DOP tomatoes chopped & 1 can green chiles)
    Preparation:
    1. In a large skillet, brown the ground beef and onion over medium heat until the meat is no longer pink. Drain. Add the jalapeños, water and taco seasoning; increase the heat to med-high and cook, stirring frequently, until the liquid has evaporated. Remove from heat.
    1. In a 4 to 6qt slow cooker, add the prepared beef mixture, the Velveeta cheese and Rotel cans. Stir well and cook on low until the cheese is completely melted, 1 to 2 hours.
    1. Keep the slow cooker set to warm to serve during a party, giving the mixture a good stir before serving.

    Comment


      #5
      Use sodium citrate. The reason 'real cheese' doesnt work in melty applications is that the fats and proteins separate and clump. Sodium citrate prevents that from happening.

      https://modernistpantry.com/products...m-citrate.html

      The videos at the bottom of that page are informative too.

      Comment


        #6
        I'm intrigued by the idea of sodium citrate, and want to make queso or mac and cheese as an excuse to try it.

        Comment


        • rickgregory
          rickgregory commented
          Editing a comment
          I have some and some sodium hexametaphosphate in order to make sliceable "processed" cheese. Need cheese now.

        #7
        Did this over the summer: https://completecarnivore.com/smoked...h-real-cheese/


        Comment


          #8
          Definitely use the sodium citrate. It can take a block of hard cheddar and turn it into soup if you want to get it that runny. Steve R. It’s the best for Mac n cheese.

          Comment


            #9
            Here what I did. The evaporated milk worked well

            1 lb ground beef
            1 can of rotelle
            1 can of evaporated milk
            1 white onion
            1 Garlic clove
            1 serrano pepper
            400 grams cheddar cheese
            1 T corn starch
            1/4 teaspoon of cumin
            1/4 teaspoon of garlic salt

            Comment


            • Mr. Bones
              Mr. Bones commented
              Editing a comment
              Many Thanks fer sharin, Brother!

              Will be tryin this, soon, like...

            • Attjack
              Attjack commented
              Editing a comment
              Definitely could have used some cayenne. I sauteed the onion and garlic.Tossed the cheese with the corn starch. Then combined everything. I probably smoked it for a couple hours. We had cauliflower, broccoli, apples, pretzels, and corn chips for dipping.

            • Mr. Bones
              Mr. Bones commented
              Editing a comment
              Sounds like it was a most Splendifferous Taste Treat, lotsa good ideals in there fer th tastin of, as wail...

            #10
            Yet another thread that has taught me a ton. It never stops here.

            Comment


              #11
              I'm sorry, my computer must be malfunctioning. I've looked twice through this entire thread and also through the last two days of SUWYC, and I don't see a single picture of your smoked queso.

              Comment


              • Attjack
                Attjack commented
                Editing a comment
                Unfortunately, I didn't snap any pics. We had guests over for a fire in the backyard. I guess I got distracted. But imagine if you will a creamy cheese dip in a cast iron pan

              #12
              Two videos that might be useful:

              Sodium Citrate use in cheese:


              A later video that talks about using Sodium Hexametaphosphate as well to make a sliceable, melty cheese:

              Comment


                #13
                You left out Velveeta, Say it ain't so. No PBR for you. LOL

                Comment


                • Attjack
                  Attjack commented
                  Editing a comment
                  Leaving out velveeta was the whole point.

                #14
                Meat Church has a good Youtube video on this.
                If I remember correctly he drinks Lone Star Beer and not PBR, so take it for what's worth.
                Last edited by bbqLuv; January 10, 2021, 11:15 PM.

                Comment

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