Ok, I have a question.
I want to make nacho cheese, not knowing what the technical term for it is, I went online. SO what I think i'm looking for is
cheddar sauce
What I believe it is, is at room temperature its still creamy and can be scooped out on a tortilla, this shit does not get hard unless you purposefully freeze it.
IF that is the case, i have found places that are telling me use a half cup of cheddar up to use 4 cups for roughly the same exact other ingredients.
So I came here asking, does anyone know what the smallest batch I could make is so if I don't like it or it messes up, i'm not out a lot of ingredients? because of the quantity that's being asked for, I doubt i will eat it all in one sitting, so another question is how long/well does it keep and should i keep it in the pan that I make it in, reheating it on the stove, or would I be able to keep it in small tupperwares and heat it up in the microwave.
Honestly have no idea how dumb i sound asking this.
Mix cheese and creme cheese until you get the consistency you want. Throw in stuff like bacon bits ects
>>7457104
2 cups milk
2 decent handfuls of cheddar
Cook on medium for 5=`0 mins or until thickened. Add cheese as necessary for flavor/consistency.
>>7457128
that's about what i'm reading.
but i have big hands, would you say a decent handful is about 1 cup?
>>7457129
Taste, taste, taste.
If it doesn't taste like cheddar add some more. If its too thick add a splash of milk. A little liquid goes a long way.
>>7457104
make bechamel
add whatever cheese you like, combine and stir until smooth. dip chips and eat.
spoilers: for white queso you see in every mexican joint its made with white american cheese (from the deli)
options: finely minced peppers/jalapeno, onion, dash or two of chili powder and cumin if you like, adjust to your taste.
>>7457152
Bechamel if you want it to be a nice consistent thickness without the risk of burning it. Heat your milk before you add it to the roux though.
>>7457152
>>7457161
this is what i ended up doing.
1 1/2 tablespoon butter
1 1/2 tablespoon all purpose flour
1 cup milk
the milk was cold, didn't see a huge issue with doing this but i can warm it up next time
then, put 1 cup of shredded cheddar in it.
tasted it,
shit was good, but could stand to be a little more cheesy
added about half a cup more.
even better
a bit of salt and pepper (should measure this out next time so i have a good amount to add as a standard)
fucking fantastic
while i was in the middle of the first cup of cheese, my asshole of a little brother came in, took half the chips and put cheddar on it then microwaved till it melted...
without enough chips to make a meal out of the cheese, i decided to heat up some leftover taco meat, add a but if the cheese sauce i made, a few black olives and a bit of some hanse salad that was in the fridge... mixed it up... great meal.
next time tacos are made, i'm definitely making this cheese again, i hate microwaving the meat+cheese combo so the cheese is all melted, mixing the meat and this shit turns out great.
>>7457471
It's actually better to add cold milk for roux fit some reason. Add some diced picked jalapeño fit nacho cheese.
>>7457161
>"Heat your milk before you add it to the roux"
No.
The milk should be cold to avoid lumps.
>>7457104
Here's the ingredients I use to make my nacho cheese sauce
>CheeseWhey,Food Starch-Modified,Partially HydrogenatedSoybeanOil, CheddarCheese(CulturedMilk,Saltand Enzymes), Jalapeno Peppers, Sodium Phosphate,Salt,Maltodextrin, Vinegar,Monosodium Glutamate, Mono andDiglycerides, Sodium Stearoyl-2-Lactylate, Natural Flavors, Color Added (IncludingYellow 5 and Yellow 6). Containsmilk.
Comes out perfect every time. I like my 'chos with extra 'peños
>>7457104
Here's a decent blog that goes into detail on what makes a cheese sauce "work" (i.e. not be oily/clumpy)
http://aht.seriouseats.com/archives/2010/09/the-burger-lab-cheese-sauce-for-burgers-fries-and-chips.html
>>7457765
>monosodium glutamate
ayyy lmao
>>7457471
>the milk was cold
Cold milk, hot roux, no lumps.
>>7457128
8oz sharp cheddar
1/2tsp mustard powder
1/8tsp white pepper
bottle/can of beer
2g sodium citrate
dissolve sodium citrate, mustard powder and white pepper in beer over medium flame and add cheese when heated, whisk until emulsified.
