What most of us do (AFAIK) in long-service situations like this is to work from backups. Don't heat it too high a temp. ", New comments cannot be posted and votes cannot be cast, More posts from the AskCulinary community. Make a big batch of queso, and refrigerate it. I'm definitely interested in hearing more about the precision cooking idea. One of the problems you'll have with keeping queso warm all day is moisture content. Using a steam bath will help keep the cheese from browning. By using our Services or clicking I agree, you agree to our use of cookies. Rewarm portions as needed to top off your serving vessel. IME sodium citrate doesn't affect thickening. It makes a great queso (except a little too much sour cream). He says they require a thermostat on them. It would adjust the heat as needed to prevent excessive temperatures. Even sodium citrate isn't going to keep your queso from splitting when all the water has evaporated. So I'm asking for thoughts here - 1. Source(s): https://owly.im/a8J9A. What do other food trucks/restaurants do? Are you thinking the pot in a heated water bath? Stir to keep the top from drying. A precision cooker rig (immersion circulator, temperature controller) would be the ideal thing. Keep cheese spread warm so it spreads easily. They melt nicely, don't separate, etc. Cookies help us deliver our Services. It prevents the sauce from breaking and gives it a smooth consistency. Keep covered to slow water loss. Add water as needed. Also, adding some starch and/or acid will help keep your queso from breaking. How sturdy is the queso even with the American? Low tech way to fix this is to put an analog slow cooker on an outlet timer, and have it turn on and off in 30 minute intervals. Nana Lamb. Works for maybe 20 minutes then it's thick again, Maybe make a smaller batch and have newer batches prepped to be heated up. Was obsessed with it all summer long. Separate your queso into a few batches. You might need to adjust timer to have longer off times later in the party, after all, less mass, same energy, higher temperature. Now I assume its because I used the microwave, but the queso seperate and was grainy. How To Keep Queso Warm. Sodium citrate might do the trick, but I've never used it alone. 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. If it had browned on the sides from splashing while being used, we scraped and tossed that, do not mix in. To solve this problem, keep the spread warm from the time you cook it until you're done eating it. Also, add a little hot water every few hours. Press J to jump to the feed. Post anything related to cooking here, within reason. I'm going to pick up queso dip from the local Mexican restaurant on the way to a football tailgate tonight. Also, adding some starch and/or acid will help keep your queso from breaking. Loss from evaporation leads to thickened cheese that sticks and burns. A Tex-Mex classic, chile con queso is a warm cheese dip that's just the right thickness for clinging to tortilla chips. I have both an outlet timer and an immersion circulator, so it definitely seems like I have the tools to make this work if not the technique just yet. 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. /r/AskCulinary provides expert guidance for your specific cooking problems to help people of all skill levels become better cooks, to increase understanding of cooking, and to share valuable culinary knowledge. I like the idea of cycling the cooker on and off, especially if I can get an assist from some American cheese or sodium citrate. But after a few hours of having it in a warmer it gets super thick. 0 0. Lv 7. Works beautifully with American and Cheddar cheeses. Make a big batch of queso, and refrigerate it. “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. Whether you make the crowd-pleasing party food with canned chile and processed cheese, or go the extra mile by simmering together gourmet ingredients, chile con queso needs to be kept warm for optimal safety and quality. I always just add slices of american cheese (citrate or alternatives included that work just as well usually). 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? I'm not trying to do stress tests, but as much as I can minimize ruined queso, the better. I worked at a cafeteria with a nacho bar, and the cheese was one of our occasional tasks. Even sodium citrate isn't going to keep your queso from splitting when all the water has evaporated. Rewarm portions as needed to top off your serving vessel. You could also regularly add more queso ingredients to the crock periodically to keep the mass relatively stable. The problem is that I refrigerated the leftovers and the next day tried to reheat the queso in the microwave. 1 decade ago. 0 0. Another vote for sodium citrate. Heat one up to serve and hold the backup in a steam bath so it's ready to go when you want it. They pump energy into the crock at the "low" or "high" rate. As moisture evaporates off, your queso is going to separate when the protein concentration gets too high. Eventually, the temperature will coagulate your proteins and your queso will break. Press J to jump to the feed. It's not too thick or too runny. If I had my way, I would make it work with the slow cooker. New comments cannot be posted and votes cannot be cast. I have tried putting the whole thing in a slow-cooker on low after cooking on the stove, but even that got too hot and ended up separating the cheese after awhile. How can I keep it warm? 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. /r/Cooking is a place for the cooks of reddit and those who want to learn how to cook. Cookies help us deliver our Services. There are a few that will plug into your slow cooker in fact. We have also tried that. Our health inspector says NO to crock pots! They make heated dip bowls. By using our Services or clicking I agree, you agree to our use of cookies. What temperature do you think would be ideal? 10 comments. Stir frequently to keep uniform. We make our queso from cheese curds and sodium citrate. Before I go out and buy a warming plate, which may also get too hot or be a waste of money in general, considering I already have plenty of stuff in my kitchen that SHOULD do the trick, I'm wondering how people usually manage this? When I make it, the consistency is perfect. This was for foodservice grade straight from the can neon yellow nacho cheese, your results may vary. The sole purpose of the American cheese is to keep it from breaking, don't use less than 50%. What else do you all do that is reliable and relatively hands-off? Press question mark to learn the rest of the keyboard shortcuts. The "classic" recipe for Mexican restaurant queso dip is one part white American process cheese to one part cheddar (can be Colby, I use sharp white cheddar). 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. I'd prefer a way that is disposible so I don't have to go back for it after the game. You're probably using too much real cheese. Cube this and cover with 2% milk; add canned green chile to taste. Sodium Citrate and play with the liquid to cheese ratio. 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 also don't want it to get too hot and the bottom get burned. I found a bunch on Amazon by just searching "heated dip bowl. Great info, thanks. 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. 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. How can you keep queso warm for a long period of time without it getting thick? Scald your milk and then blend with the citrate a d cheese. share. There are a number of ways to do this — select whatever method best fits with your supplies, quantity and preferred method of serving the cheese spread. Press question mark to learn the rest of the keyboard shortcuts. Slow cookers have no set temperature.

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