The Cheesiest Homemade Texas Queso (2 Ways)
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- เผยแพร่เมื่อ 28 ก.ย. 2024
- I don't need to say a lot here...cheesy dip, chips, Texas, it's a beautiful thing! We're going to make two versions of Texas queso with one being the traditional American cheese version and then, of course, the fancy Josh version. Which one is the ultimate queso? Let's found out, shall we?
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Add sodium citrate in the fancy one to fix the texture issue, Papa.
Or just a slice of American.
Adam ragusea?
Yep, sodium citrate is the way to go, especially if you’re going to be reheating leftovers at some point. Stays smooth, unlike his fancy version.
hell yeah I learned that from my boi Adam, wassup?
@@carpediem5232 or Ethan Chlebowski
Nothing like a good Queso 🔥
0
Queso lit means cheese so the thumbnail lit says "cheesy cheese"
@@kismetcoy137 huujccvohugjghhvuuv
FUIYOH!!!!
Hell ya right
Evaporated milk and 8oz of cheddar. The simplest version of queso I've found. You can add whatever extras you want. Usually just toss in half a chub of chorizo and a cup of salsa.
How much evaporated milk?
any tricks so its not grainy and comes out smooth?
Me being lactose intolerant: I can't wait to make this! lol
If you do the original version, it won't be so bad. I am also lactose intolerant and American cheese is something that doesn't have an effect on me at all. Mild cheddar is also quite safe. Maybe a bit gassy, at most. Mozzarella, on the other hand.....VERY DIFFERENT STORY!
I make an almond milk ro. Life changing frens. Don't get sick!!!
Blend avocado, hot sauce, and nut milk together. Won’t taste the same but yeah if you are really craving for it
Josh: Not everything I eat is fancy!
Also Josh: the regular and then the Fancy Josh version.
‘Onions love papa’ is the hardest I’ve laughed all day but I’m not sure why
Josh totally just did a Dairy Queen blizzard flip on the Quaso. 😂
I love how it’s “cheesy queso”, “queso” literally meaning “cheese”. Freakin’ cheesy cheese lmao
I'm mexican, i don't get why people in the US say "queso" like it's an exotic thing, it's literally just cheese.
Same energy as "chai tea" ... "chai" literally means tea, fam
@@andrei89 yeah they don’t have to say “queso dip”. They can literally just say cheese dip
@@andrei89 yeah i'm hispanic and i also don't get it ☹ i find it annoying bc it means all cheese not a dish 😃
@@JosephGarcia05 and they say queso so bad 👎😩
Katy Texas here, we put breakfast sausage with onion sweat together then add the velveeta and rotel and cream of mushroom, for heat add whatever pepper you like? Many people put all ingredients in a large/deep foil pan and toss it on the grill while cooking meat to add smoke!
I use cream of chicken because I hate cream of shrooms and then a lb of hamburger plus the sausage, then smother a baked potato with this.
All of us Texans realizing that he just made a but better for Torchy’s Tacos 🤯
It’s that avocado 4 me 🤌
😂😂😂 yes!!
literallyyyy
In my house we make something called rotel. It's velveeta cheese and a can of rotel mixes together lol
Oohh la la fancy
there are these brilliant moments between comedy and cuisine thats jut has me in stitches......
6:00 i had no idea i had a feeling... just dancing outta nowhere, yeah i was doing a happy dance.. a happy cheesy danccce
Josh: “I don’t always eat fancy stuff.”
Makes a fancy version right away 😂😂
Absolutely no-one:
Josh: “OOOOH MAMI!”
Houston native here. The traditional one is like having American cheese on burgers. It just tastes good.
Your B Roll intros are getting better and better
best dip I ever made thank you very much I was sick of velveeta amd rotel
TH-cam recommended me your channel on nitro cold brew and somehow an hour later i'm watching a video on cheese.... 😂😂😂😂
I can’t believe he didn’t use his own hot sauce smh my head
I skipped a heart beat when he turned that plate upside down
"Some daintily placed cilantro leaves" killed me 🤣
3:32 backhanded pour, that's a forbidden manoeuvre
Love your spin on cooking and entertainment... Haha 😆
If you want the texture of the queso with the american without the american, just use sodium citrate with whatever semi-firm cheese you want. (Which is what american cheese has to make you not have to use a roux). Adam Ragusea has vids on it. I've made pepperjack mac and cheese with marble jack using the method.
It’s a good thing that onion didn’t hurt papa
Muttering quietly to myself: "It's not the Velveeta, it's the calcium citrate…"
I was honestly muttering "it's not 'fake' cheese it's usually processed... There is a difference."
I could just be fooling myself though in all honesty.
I've almost watched most of your videos and I have to say ..... Joshua Weissman I f*cking love your content
Josh be like "this is the fancy version" and proceeds to put Valentina on it
You need Cholula to qualify as fancy.
@@kjdude8765 El Yucateco or bust.
@@DrSlobGoblin but Cholula has the wooden top! Can't beat that.
“Trailer Park” Queso from Torchy’s... Mmm
Houston, tx opinion here! BOTH are great!!!!!!
“Start by garnishing it with some nicely arranged pickled onions”
*Ethan Chlebowski has entered the chat*
Who?
this is the comment I was looking for
@@ivantirado8233 a better cooking youtuber, check him out!
@@dillpickle5973 never heard of him, can’t be that better
@@ivantirado8233 clown ass
The bass on the intro was so loud my neigbor knocked on the door and said turn your music down. He looked very confused when i told him i was just watching cooking videos..... Thanks Josh
Great video, Josh! Thanks for your hard work as usual! One tip: Forget the roux... use sodium citrate instead.
Sodium citrate is what's in American cheese
you need to add lime juice and baking soda to the fancy queso. It makes sodium citrate found similarlay in Amercan cheese that will give it a nice texture. You might even be able to get around making a bechemel using this. I hate having to use flour in my cheese dips.
Finally!! I've been waiting for a queso recipe 🙌🏽
Nothing like the way to my heart, queso and Valentina sauce
My reaction when seeing this on my feed before clicking "mmm fuck yes"
All you need are the salts they use to emulsify that cheese in American cheese to make your other variety smoothe.
Chili's queso is divine. I like to make mine with chili, velveeta, sour cream, rotel (mild), garlic salt and water to thin out the dip.
Your B roll is always quality 😆👍🔥
I think I'm on your 50th video at this point, and I yell B-roll before u do! Guess I am a fan now!
You know you’re an alcoholic when you thought he said “Nutrl tasting oil” instead of “neutral tasting oil”
when Josh flipped the queso like a dq blizzard >>>
amazing that you even kind of changed the music when going to the fancy version to something more smooth jazz
STOP! Who’s that dream boat that came out of nowhere to snack and DIP?!?! 😍
Now you can also use what I like to call FANCY American cheese. Idk what's in your stores but use. Cooper white SHARP American cheese it's the best cheese for everything. What you're looking for is the SHARP American part if you don't have cooper's brand.
Josh is trying with every bone in his culinary body to not admit that queso made with American cheese is better than his techniques can provide.
FINALLY! A recipe with no flour. I will be making this tomorrow!
You saved me man !!!! Taco bell forgot the queso for the chips. ( thats all the pregnant wife asked me to double check) ofcorse they forgot it. Thanks brother!!!
So finally! Josh made something like Chili’s skillet Queso! He obeyed me immediately after x days|weeks|months (year?) my request. Goooood!
This is Texas Pride right here!!! 🇨🇱🇨🇱💪❤️ #1 QUESO OVER FANCY ALL DAY
OMG! Yes, please.
As a Canadian, thankfully I don't know where to get a brick of American "cheese". Real cheese 🙌
never heard of queso before looks good
Try sharp cheddar and longhorn. Super good!
I’m definitely going to make this
Joshua: "...2.5 Tablespoons of unsalted butter"
Butter: *thwap*
If you'd added 2 slices of Kraft Singles or 1oz of Velvetta the cheese would've smoothed out.
Here in Texas all we do is a block of velveta and a can of rotel and add chicken or beef
Never been here before, subscribed at the 0:33 mark! Great video!
*coming here after watching Adam Raguseasa’s video on queso*
I’m 4 parallel universes ahead of you
As a lifelong Houstonian, I love a good queso, but I really prefer the higher quality ones. I make homemade queso a few times a week and I just can’t use American cheese. I prefer Mexican cheese blends with cheddar cheese all.day.long. Oh, and I add mustard powder and smoked paprika to my mix. I prefer to top with Chipotle Tabasco. Cheers! 💖
Made this for fam they lovedd it i skipped the cilantro bec i feel like queso is pefrred simple wd ud. I added butreemilk instead of sourcream
you can use emulsifying salts(soduim-citrate) in the fancy version for a silky smooth texture and great taste
The intro earned a like from me. That shit was litty.
Made that today, it was easy and delicious. U the best Josh.
You had me at Texas 🔥
As a native Texan, I could probably go for either one. "Just gimme the damn cheese, ya'll!!"
THANK YOU FOR THIS
Imagine walking into your town center and you see a restaurant called "But Better Restaurant by Joshua Weissman"
BUT BETTER EPISODE IDEA: Torchy's Queso
Both Look Delicious!! Do you have a Video for “Pickled Onions??”🙌🤗😋
PS. When I’m In a hurry & Rushed for time!..the Best is “Rotel & Velveta!!” Yum!!🤗😋
A medium cheddar is the best way to go!!!
God damn I love your videos. Making my life more delicious with every post.
Try Cheese Whiz and drained Rotel in the microwave, about 1 to 2 minutes on total.
Can you make Bibimbap? or KIMBOP?! Both are my most favorite Korean dishes. or Tteokguk!!!! love em all, love you videos
You need to try using sodium citrate to emulsify the fancy version and see what you think of the texture. Adding a slice or three of craft singles does the same thing but with pure sodium citrate you get all silky texture no cheese whiz flavor. It's salty though so test with no added salt at least at first.
I made this and, SHESH 10/10 It is so good!
Try the fancy version with some Sodium Citrate(it doesn't take much), with no béchamel, just use milk or water to texture. You get the creamy consistency of American cheese with the complexity of flavor from the better cheese.
I gotta try both of these to see if it holds up to Torchy's queso
You can use almond milk for the second one if You're sensitive to dairy. At least I have. I don't do sour cream in it.
Amazing how you made both and I wouldn’t eat either one
Josh! The cheddars scratch kitchen seasoned rice and broccoli casserole!!!!!
Normally just do a block of velveta with a can of rotel at home in texas
I wanna watch Joshua and Babish duke it out over American cheese
Could you make a recipe for the Valentina sauce ? I know that you already made a sauce but I haven't found a similar sauce...
Getting off the plane and immediately eating Mexican food is too true.
Houston native but have been in Ohio all my adult life oh I needed this thank you!!!
5:53
Very interesting
uncle kenji says "just throw in a slice of american, you won't taste it and it has all the emulsifiers you could dream of."
I don't understand why people always complain about American Cheese and call it fake. It's literally just a cheese blend with a splash of food coloring. It's real cheese... That's not to say it's always the right flavor for the application, but discounting it because of some myth that it's not real cheese is ridiculous.
"""According to the Standards of Identity for Dairy Products, part of the U.S. Code of Federal Regulations (CFR), to be labeled "American cheese" a processed cheese is required to be manufactured from cheddar cheese, colby cheese, washed curd cheese, or granular cheese, or any mixture of two or more of these. The CFR also includes regulations for the manufacturing of processed American cheese.
Because its manufacturing process differs from traditional cheeses, federal laws mandate that it be labeled as "process American cheese" if made from combining more than one cheese or "process American cheese food" if it contains at least 51% cheese but other specific dairy ingredients such as cream, milk, skim milk, buttermilk, cheese whey, or albumin from cheese whey are added."""
tl;dr it's a cheese blend with other dairy ingredients. All cheese is processed cheese.
the noiSe the butter made had me wEak!!! 😭
Torchys tacos has the best queso, and nobody can convince me otherwise
This guy can own a restaurant "but better"
Have you tried torchys tacos queso pretty similar to your version you should try it if you havent
Josh, we ain't got nunaya fake orange scheeze in the UK. So I'll be going Cheddar (literally 12,000 options for that) and Gruyere, or Comte. And some truly brunoise veg seems appropriate.
Why did Josh only turn off the heat for the second fancier version of the queso? Doesn't cheese go gritty if you melt it under an open source of heat?
Coulda sworn Josh was the one of the TH-camrs who showed us the magic of sodium citrate
Very entertaining video/tutorial.... Greetings from Ireland