Queso Dip - Mexican-Style Warm Cheese Dip
video description
Date: 2019-07-25
Related videos
Comments and reviews: 9
radix023
John is so right to caution you on heat. I have ruined cheese that way before. I want to share my favorite way to do queso. Sometimes I can get Mexican restaurants to do it, other times I have to do assembly myself. 1) ideally you start with a ceramic/earthenware pot. Let this warm filled with boiling water before use. Obviously dump the water when ready to start. 2) put a layer of refried beans on the bottom of the pot3) sprinkle generously with chorizo sausage freshly minced and cooked4) pour on the cheese5) serve with fresh sliced jalapenos on the sideeveryone likes thisCheers to chef John and good food to all
reply
John is so right to caution you on heat. I have ruined cheese that way before. I want to share my favorite way to do queso. Sometimes I can get Mexican restaurants to do it, other times I have to do assembly myself. 1) ideally you start with a ceramic/earthenware pot. Let this warm filled with boiling water before use. Obviously dump the water when ready to start. 2) put a layer of refried beans on the bottom of the pot3) sprinkle generously with chorizo sausage freshly minced and cooked4) pour on the cheese5) serve with fresh sliced jalapenos on the sideeveryone likes thisCheers to chef John and good food to all
reply
Vaylon Kenadell
I made this recipe today However, I made many mistakes, and the queso dip turned out to be oddly sweet. Here's what I did wrong: I used mild cheddar instead of sharp chedder, and instead of using tomatoes and peppers, I used a can of mild Rotel. I also did not have any chipotle or cayenne, so I used smoked paprika and ancho chile powder. The texture was spot-on, but the taste was too sweet -- I could really taste the sweetness of the vegetables, and that was unfortunately unpleasant. Nevertheless, I've learned from this, and I'll try something different in the future.
reply
I made this recipe today However, I made many mistakes, and the queso dip turned out to be oddly sweet. Here's what I did wrong: I used mild cheddar instead of sharp chedder, and instead of using tomatoes and peppers, I used a can of mild Rotel. I also did not have any chipotle or cayenne, so I used smoked paprika and ancho chile powder. The texture was spot-on, but the taste was too sweet -- I could really taste the sweetness of the vegetables, and that was unfortunately unpleasant. Nevertheless, I've learned from this, and I'll try something different in the future.
reply
Brendan Dever
I love you Chef John, but did you try using more cheese for this recipe? 8oz of cheese with 12oz of evaporated milk just isn't enough. The consistency and cheesiness(sp) is good, but it just tastes like evaporated milk too much. I tried equal parts cheese and evaporated milk and it came out much better. Then I tried 12oz evaporated milk and 16oz cheese and it came out perfect. Plus, no difference in the consistency of the dip. It was super cheesy and not grainy at all.
reply
I love you Chef John, but did you try using more cheese for this recipe? 8oz of cheese with 12oz of evaporated milk just isn't enough. The consistency and cheesiness(sp) is good, but it just tastes like evaporated milk too much. I tried equal parts cheese and evaporated milk and it came out much better. Then I tried 12oz evaporated milk and 16oz cheese and it came out perfect. Plus, no difference in the consistency of the dip. It was super cheesy and not grainy at all.
reply
Joshua Freeman
Pre shredded cheese won't break or separate due to the potato starch or corn starch or even cellulose which is an organic compound safe to eat. Yeah the cheese is probably less quality but it shouldn't separate when store bought. Your adding corn starch to prevent said separations from expensive non grated cheeses, so for those on a cheese budget you can use store bought.
reply
Pre shredded cheese won't break or separate due to the potato starch or corn starch or even cellulose which is an organic compound safe to eat. Yeah the cheese is probably less quality but it shouldn't separate when store bought. Your adding corn starch to prevent said separations from expensive non grated cheeses, so for those on a cheese budget you can use store bought.
reply
dgw
I'm not entirely clear on the difference between the cellulose (usually sourced from corn) in pre-grated cheese and the corn starch you added after grating your own fresh cheese. What's the advantage here? Or is it solely the quality of the cheese, and nothing to do with whether the anti-clumping agent is cellulose or something else?
reply
I'm not entirely clear on the difference between the cellulose (usually sourced from corn) in pre-grated cheese and the corn starch you added after grating your own fresh cheese. What's the advantage here? Or is it solely the quality of the cheese, and nothing to do with whether the anti-clumping agent is cellulose or something else?
reply
FloppyPoplarPole
for those who don't know, sweetened condensed milk is very thick, very viscous and very sweet. i know because I may have tried this recipe thinking I had a can in the pantry and I may have opened it and said 'hey this doesn't look watery like the video' before reading the label on said can.
reply
for those who don't know, sweetened condensed milk is very thick, very viscous and very sweet. i know because I may have tried this recipe thinking I had a can in the pantry and I may have opened it and said 'hey this doesn't look watery like the video' before reading the label on said can.
reply
Christopher Jocson
Chef John My line cook nearly #2d his pants when I told him you were my teacher in culinary school. He told me he had to tell his mom and girlfriend and everyone else that watches with him. I still remember how much I loved that class 16 years ago Because of you. I know excel
reply
Chef John My line cook nearly #2d his pants when I told him you were my teacher in culinary school. He told me he had to tell his mom and girlfriend and everyone else that watches with him. I still remember how much I loved that class 16 years ago Because of you. I know excel
reply
Lora Lynn
I cannot eat pre-grated cheese because of the cellulose(usually made from corn byproducts) because I am allergic to corn. will have to try with a different thickening agent. maybe rice flour. My favorite replacement for corn chips is the Bush's bean and rice chips.
reply
I cannot eat pre-grated cheese because of the cellulose(usually made from corn byproducts) because I am allergic to corn. will have to try with a different thickening agent. maybe rice flour. My favorite replacement for corn chips is the Bush's bean and rice chips.
reply
Ross B
Cmon is sodium citrate really any scarier than sodium bicarbonate, calcium chloride, mono sodium glutamate, where is the line? This is a fine recipe but you dont have to knock on processed cheese sauce. Maybe that can be next years video, a sodium citrate beer cheese
reply
Cmon is sodium citrate really any scarier than sodium bicarbonate, calcium chloride, mono sodium glutamate, where is the line? This is a fine recipe but you dont have to knock on processed cheese sauce. Maybe that can be next years video, a sodium citrate beer cheese
reply
Add a review, comment
Other channel videos
