Love the bloopers at the end, lol! 16 oz grated monterey jack (add slowly to melt smoothly) 1 C evaporated milk 1-2 Tbs green chilies spicy ~or more to taste 1.5 tsp sodium citrate 2 Tbs butter
Much easier recipe…land o lakes white American, heavy cream and green chiles. Have the person at the deli in your local grocery store to cut you a one pound block, cut it up into smaller blocks, put it in a bowl with about 1/2 cup of cream and throw it in the microwave and start melting. Add more cream to get it to the consistency you’re looking for. Easy and delicious.
Sodium citrate allows any cheese to melt evenly, which means it's also useful for, say, macaroni and cheese or a fondue, if you're feeling fancy. Chances are you've actually already had sodium citrate in cheeses like Velveeta or American cheese-it helps both melt evenly without separating.
I almost closed the video when you said velveeta/american cheese. Glad I continued watching, because you're on the right track here. Chihuahua cheese is my go-to
Mexican restaurant cheese dip is made with white American cheese and milk. That's all. I know the owner of 3 Mexican restaurants and that's what He told me. I've made it.
I just ordered myself some sodium citrate 😉. I can’t wait to try this recipe. I just paid $17 dollars for a pint of cheese dip from my local Mexican restaurant 😳. Thanks for sharing.
Bro your so smart I love the detail of how you do things iv watched many videos on this and yours is the best and I work at restaurants all my life your on point love it
What about adding onion, garlic and a few spices like salt, cumin, smoked paprika & chili powder. Maybe even add some finely diced orange & yellow pepper. I like finely diced jalapeños as well.
Thanks! That was our build project during the 2020 shutdown. We couldn’t go anywhere, so we just built an outdoor kitchen and pavilion. 11.5 months from start to finish. Thanks for watching!
New Subscriber! Already ordered my Sodium Citrate, too! Can't wait to surprise my family with legit (and authentic) Mexican Cheese Dip! Thank you David!
Once you have the Sodium Citrate on hand, we just keep evaporated milk in the pantry and make this whenever the mood strikes! I really hope you and the family enjoy it Navets.
Say I wanted to add some bright pops of color for people who can't handle spice. My instinct is to finely dice a couple of bell peppers. But do you have a better idea? Especially if I actually sneak habanero into the sauce itself (since I looove heat)? In any event, *thank you* for this incredibly versatile, yet simple, recipe base.
t's a melting salt that prevents cheese from separating into fat and protein. It's the ingredient that makes American cheese melt smooth rather than separating. Check out this video from Adam Regusea: th-cam.com/video/EKHItk0P_dc/w-d-xo.html
You say you like science do you have a channel you talk about science? I’m not a science guy but have a few questions about MMS as a health aid for curing different sickness’s…. Fyi the video is awesome and I’m going to give it a try.
It's a melting salt that prevents cheese from separating into fat and protein. I recommend doing look at Adam Regusea's channel his video on cheese dip does a good job of explaining it. th-cam.com/video/EKHItk0P_dc/w-d-xo.html
Sodium citrate is used as an alternative of salt as well as citrate.. so basically it has citric acid which gives us lemonise flavor as well as salt... hope that answer in lay language. It's been used in Most Recipes.
“Authentic cheese dip, the way you get it at a Mexican restaurant”…. Then proceeds to use Monterey Jack cheese. I’m sure authentic Mexican queso uses “Monterey Jack” 😂 don’t get me wrong my guy, the recipe sounds delicious, and I’m definitely going to try it. But come on now. LoL
Here is a rough summary of the video recipe: 16 oz Monterey Jack Cheese Green Chilis (Hatch Green Chilis) 1 C Evaporated Milk (about 80% of can, close to a cup) 2 Tbsp Butter 1 Cup Evaporated Milk (bring richness and gives cheese something to blend with) Heat pan on medium heat Heat evaporated milk (80% of can's content) Add cheese slowly and keep heat low (too fast creates sandy consistency) About halfway through adding cheese, add 1 1/2 tsp sodium citrate (per 16 oz cheese) - Sprinkle lightly over cheese Add remaining cheese bit by bit Keep fire nice and low - you may have to alternate between off and low to maintain heat at a low enough level Should be able to pull spatula through cheese and watch the divide close up slowly Add butter - increased richness and keeps liquid a bit longer Add green chilis (hatch green chilis) - or add only juice
No it will not, been using sodium citrate for years. If you want it to stay runny keep it under very low heat put don’t to forget to stir, you’ll have to reheat after the fridge but can be thinned with a splash of whole milk
Bro, if you're gonna use an ingredient that most of us don't use often, if at all, at least say WHY you're using it. You don't have to go into a long diatribe on the science of it, just say, "it helps ______ the cheese". Epic fail on your part.
He did briefly…said, he doesn’t use pre-shredded cheese because it has a starchy binder in it, he doesn’t want that, he lets the sodium citrate do the work, giving it the consistency he’s looking for.
![🔴 ฟุตบอลแชมป์กีฬา 7HD แชมเปียน คัพ 2024 [รอบรองชนะเลิศ]](http://i.ytimg.com/vi/zPm8ClLVhoE/mqdefault.jpg)
Where do you get sodium citrate
Here's a link for Amazon where I got the Sodium Citrate I used. amzn.to/3lKT4Ic
P
@@TheBarbecueLabwe
sodium citrate
Also known as. Trisodium citrate
Love the bloopers at the end, lol! 16 oz grated monterey jack (add slowly to melt smoothly)
1 C evaporated milk
1-2 Tbs green chilies spicy ~or more to taste
1.5 tsp sodium citrate
2 Tbs butter
Much easier recipe…land o lakes white American, heavy cream and green chiles. Have the person at the deli in your local grocery store to cut you a one pound block, cut it up into smaller blocks, put it in a bowl with about 1/2 cup of cream and throw it in the microwave and start melting. Add more cream to get it to the consistency you’re looking for. Easy and delicious.
Sodium citrate allows any cheese to melt evenly, which means it's also useful for, say, macaroni and cheese or a fondue, if you're feeling fancy. Chances are you've actually already had sodium citrate in cheeses like Velveeta or American cheese-it helps both melt evenly without separating.
finally, found a queso dip...turned out perfect
I almost closed the video when you said velveeta/american cheese. Glad I continued watching, because you're on the right track here. Chihuahua cheese is my go-to
Mexican restaurant cheese dip is made with white American cheese and milk. That's all. I know the owner of 3 Mexican restaurants and that's what He told me. I've made it.
So I can just heat the milk
Can you share your basic recipe? I would love to see one or more. Thanks in advance.
Will you do a video making this with mexican cheeses like queso cojita or queso oaxaca?
I just ordered myself some sodium citrate 😉. I can’t wait to try this recipe. I just paid $17 dollars for a pint of cheese dip from my local Mexican restaurant 😳. Thanks for sharing.
I've been looking for this recipe for a long time myself. Thank you.
I’m glad you found it! It’s delicious, and we make it all the time. Enjoy!
This is the recipe that I have been searching for for years, I feel dumb now that I have never thought of sodium citrate! Thank you this is the best!
Enjoy Nathan, and let us know how it comes out when you try it!
Bro your so smart I love the detail of how you do things iv watched many videos on this and yours is the best and I work at restaurants all my life your on point love it
I'm like you, "why has this basic recipe eluded me for soooo long??!!!" LOL!!! Thanks for the info!!!
100% Ed. I’m right there with you. Now we make it all the time when guests come over. So good!
Awesome. Thanks
Keep on rocking brother God bless you and yours
Been looking for ages, too. The sodium citrate in my Amazon cart. Thank you!
What about adding onion, garlic and a few spices like salt, cumin, smoked paprika & chili powder. Maybe even add some finely diced orange & yellow pepper. I like finely diced jalapeños as well.
Lets nerd out!
Looks Great, I'm gonna try this when I make Smoked Brisket Nachos with Green & Red Chilaquiles Sauce!
Let me know what time you’re having dinner! That sounds delicious!
OMG please explain the sodium citrate - no more grainy queso - this is a life saver
BRO! I luv your cook shack!
Thanks! That was our build project during the 2020 shutdown. We couldn’t go anywhere, so we just built an outdoor kitchen and pavilion. 11.5 months from start to finish. Thanks for watching!
As soon as I saw the Sodium citrate I knew it was going to be amazing.
New Subscriber! Already ordered my Sodium Citrate, too! Can't wait to surprise my family with legit (and authentic) Mexican Cheese Dip! Thank you David!
Once you have the Sodium Citrate on hand, we just keep evaporated milk in the pantry and make this whenever the mood strikes! I really hope you and the family enjoy it Navets.
SUBSCRIBED ! FANTASTIC !
You must put the sodium citrate in your cold milk cuz he have to bound first with the milk to have the right chimic réaction.
If you add your sodium citrate first and let it totally dissolve you'll be able to add all the cheese as long as you stir it as it melts.
Say I wanted to add some bright pops of color for people who can't handle spice. My instinct is to finely dice a couple of bell peppers. But do you have a better idea? Especially if I actually sneak habanero into the sauce itself (since I looove heat)?
In any event, *thank you* for this incredibly versatile, yet simple, recipe base.
Awesome. How it is done in my home town in west Texas 👍 yum.
More info on the sodium citrate plese. Thanks
whos david? and what does the sodium citrate do? good vid
I want to know the science too
t's a melting salt that prevents cheese from separating into fat and protein. It's the ingredient that makes American cheese melt smooth rather than separating. Check out this video from Adam Regusea: th-cam.com/video/EKHItk0P_dc/w-d-xo.html
Use Land O Lakes White American from the Deli Counter. THAT' is what Mexican restaurants use.
Oh my, racing to the pot as I have a stroke.
You say you like science do you have a channel you talk about science? I’m not a science guy but have a few questions about MMS as a health aid for curing different sickness’s…. Fyi the video is awesome and I’m going to give it a try.
This guy is the Walter White of queso....yeah, SCIENCE!
Thank you- great!
Thank for the detail recipe however did you use sited or unsalted butter?
You could certainly use either, but I tend to use Unsalted butter and add salt to my taste.
@@TheBarbecueLab thank you for responding to my inquiry,.
Absolutely! I hope you make it. Let us know how it goes.
Please provide the science of sodium citrate!!
It's a melting salt that prevents cheese from separating into fat and protein. I recommend doing look at Adam Regusea's channel his video on cheese dip does a good job of explaining it. th-cam.com/video/EKHItk0P_dc/w-d-xo.html
Agreed!!!
Salt replacement
Sodium citrate is used as an alternative of salt as well as citrate.. so basically it has citric acid which gives us lemonise flavor as well as salt... hope that answer in lay language.
It's been used in Most Recipes.
Sodium citrate is an emulsifier
Thank you!!!!!
You're welcome! I hope you give it a try!
What does sodium citrate do?
Thanks for bringing the spice-from-some chilies to your hungry followers!Will give this recipe a try!
The family is going to love it Stephen. My favorite way to make it is with Chorizo, but that’s a whole different video…
I use white American. Block pepper jack can milk.can green chilies. In crockpot
Can you use just milk and how much
After making, Can it stay warm in crock pot without getting ruined?
What is sodium citrate
cannot wait to try this!!!
THANK YOU for this. Why is Sodium Citrate important to this dish?
He never says. Said there is science and will explain but never does.
Look up the video “Sodium Citrate Mac and Cheese” by Adam Ragusea. I would explain but he does a much better job than I do
Why do you use evaporated milk versus some form of fresh milk/cream?
Great video
Thanks Iosif! All the best.
Could you make this in the smoker?
That’s a great question. I haven’t tried that yet, but it sounds like a fun experiment for a football get together.
@@TheBarbecueLab I see all the time the other smoker recipe so maybe this would be good if using the cubes vs the shreds.
“Authentic cheese dip, the way you get it at a Mexican restaurant”…. Then proceeds to use Monterey Jack cheese. I’m sure authentic Mexican queso uses “Monterey Jack” 😂 don’t get me wrong my guy, the recipe sounds delicious, and I’m definitely going to try it. But come on now. LoL
Can I make this in a crockpot? Just toss everything in at once?
Do you have a printed recipe?
Here is a rough summary of the video recipe:
16 oz Monterey Jack Cheese
Green Chilis (Hatch Green Chilis)
1 C Evaporated Milk (about 80% of can, close to a cup)
2 Tbsp Butter
1 Cup Evaporated Milk (bring richness and gives cheese something to blend with)
Heat pan on medium heat
Heat evaporated milk (80% of can's content)
Add cheese slowly and keep heat low (too fast creates sandy consistency)
About halfway through adding cheese, add 1 1/2 tsp sodium citrate (per 16 oz cheese) - Sprinkle lightly over cheese
Add remaining cheese bit by bit
Keep fire nice and low - you may have to alternate between off and low to maintain heat at a low enough level
Should be able to pull spatula through cheese and watch the divide close up slowly
Add butter - increased richness and keeps liquid a bit longer
Add green chilis (hatch green chilis) - or add only juice
Yes, please do give us the science!
6/24. Found you and your great recipe! Liked and subscribed
Well I made some but did not have the sodium citrate but instead used 2 slices of cheese slices and it was smooth but tasted like crap.
subscribed.........
Glad to have you aboard Jaya!
Nice video
Thanks!
Can you make this without sodium citrate? Is there a substitute
Add American cheese as well. There's sodium citrate in American cheese. Just make sure you get white if you're making queso blanco.
@@lennym480 thanks for the tip, I’ll give it a shot!
You should add a hanging shade to the outdoor kitchen to block out neighbors' houses and bring this to the next level of production.
But then how would my neighbors get famous on TH-cam if I block them out?
@@TheBarbecueLab 😆
Can anyone tell me if this queso recipe stays soft and runny in the fridge? I need a recipe that will not harden up and require reheating.
No it will not, been using sodium citrate for years. If you want it to stay runny keep it under very low heat put don’t to forget to stir, you’ll have to reheat after the fridge but can be thinned with a splash of whole milk
how can we fix it if it does get sandy???? :)
Looks good enough to make a tadpole slap a whale!
Man, you’ve got that right! Lol
for SCIENCE!!!
What if you don't have any of the ingredients?
🤠👍🏻
That explains why I always get grainy cheese. I'm going way too fast.
Ditto. I did the same thing for a long time.
Take something easy, and turn it into something complicated why doncha?
Life's short, dude!
Or salt
I don't like anything spicy.
Can I leave out the Chile's?
Certainly!
@@TheBarbecueLab thank u
It is not spicy at all is it? My tummy can’t take I am 84
If you want it with zero spice, you can leave out the green chilies, and it will be a beautiful cheese sauce, without any heat or spice.
White queso blanco cheese dip
White cheese white cheese dip
Bro, if you're gonna use an ingredient that most of us don't use often, if at all, at least say WHY you're using it. You don't have to go into a long diatribe on the science of it, just say, "it helps ______ the cheese". Epic fail on your part.
Totally.
Comments help the TH-cam algorithm.
He did briefly…said, he doesn’t use pre-shredded cheese because it has a starchy binder in it, he doesn’t want that, he lets the sodium citrate do the work, giving it the consistency he’s looking for.