1 decade ago. Is sodium citrate so magical that I can just add it in to any of the recipes, and that would prevent separation even at whatever temperature the slow cooker was using? Press question mark to learn the rest of the keyboard shortcuts. Eventually, the temperature will coagulate your proteins and your queso will break. You're probably using too much real cheese. Another vote for sodium citrate. There are a few that will plug into your slow cooker in fact. I'm definitely interested in hearing more about the precision cooking idea. So I'm asking for thoughts here - 1. As mass leaves the cooker, either via evaporation of water or via evacuation by chip, you have the same amount of energy being pumped into a smaller mass which makes the temperature increase. I'm not trying to do stress tests, but as much as I can minimize ruined queso, the better. He says they require a thermostat on them. share. Even sodium citrate isn't going to keep your queso from splitting when all the water has evaporated. Once melted and blended this will withstand heating past the point it scorches without breaking; it also can be easily re-hydrated when it thickens. Works for maybe 20 minutes then it's thick again, Maybe make a smaller batch and have newer batches prepped to be heated up. You might need to adjust timer to have longer off times later in the party, after all, less mass, same energy, higher temperature. Source(s): https://owly.im/a8J9A. Was obsessed with it all summer long. What temperature do you think would be ideal? “The most important thing to my Thanksgiving is having warm chicken stock on the stove to reheat things, ... the biggest reward of all—mashed potatoes with green chile queso sauce. Sodium Citrate and play with the liquid to cheese ratio. Also, add a little hot water every few hours. Stir to keep the top from drying. Rewarm portions as needed to top off your serving vessel. Are you thinking the pot in a heated water bath? I also don't want it to get too hot and the bottom get burned. Also, adding some starch and/or acid will help keep your queso from breaking. A precision cooker rig (immersion circulator, temperature controller) would be the ideal thing. I'm going to pick up queso dip from the local Mexican restaurant on the way to a football tailgate tonight. I worked at a cafeteria with a nacho bar, and the cheese was one of our occasional tasks. Make a big batch of queso, and refrigerate it. My problem is after the fact -- I don't mind periodic food upkeep while I'm hosting, but keeping the queso appetizing is my biggest struggle since it seems to require constant vigilance. This was for foodservice grade straight from the can neon yellow nacho cheese, your results may vary. If I had my way, I would make it work with the slow cooker. How can you keep queso warm for a long period of time without it getting thick? Loss from evaporation leads to thickened cheese that sticks and burns. It makes a great queso (except a little too much sour cream). Add water as needed. Press question mark to learn the rest of the keyboard shortcuts. ", New comments cannot be posted and votes cannot be cast, More posts from the AskCulinary community. This is annoying because I have to keep watching it, and because while it is on the stove people aren't able to eat it. How can I keep it warm? Using a steam bath will help keep the cheese from browning. /r/Cooking is a place for the cooks of reddit and those who want to learn how to cook. I have tried doing it in my Dutch oven, since that retains heat nicely, and while it did successfully keep it warm longer, I still had to keep getting up and throwing it back on the stove every so often. Keep cheese spread warm so it spreads easily. We have also tried that. Separate your queso into a few batches. I've got a few real-cheese queso recipes in my repertoire and don't have any issues with getting them right in the initial cooking process. Sodium citrate might do the trick, but I've never used it alone. You could also regularly add more queso ingredients to the crock periodically to keep the mass relatively stable. 0 0. You can heat it and keep it warm in a crock pot if you want or you can use a chafing dish with candle under it to keep it warm. What most of us do (AFAIK) in long-service situations like this is to work from backups. To solve this problem, keep the spread warm from the time you cook it until you're done eating it.
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