![]() And even if your team loses, at least you've defeated The Melted Cheese Problem. Continue to whisk for around 4-6 minutes, or until things begin to thicken. Step 2: Whisk in Milk slowly add milk to the roux, whisking constantly so it doesn’t burn. Or you could, you know, get a jar.īut Sohla’s queso is fast, easy, and bolder-tasting than the jarred stuff, with a little more pull and stretch-much better for drowning your sorrows (or reveling in your victory) depending on how that big football game goes. Step 1: Make Roux by this point, you already know the ins and outs of a roux and how to make it (re: above), so we’re going to skip to step 2. Some recipes start with a béchamel, other calls for evaporated milk, some go all-in on American or Velveeta. ![]() There are, of course, other ways to make a smooth cheese sauce. ![]() In other words, the starch helps to maintain the precariously balanced network of room temperature cheese, even when things get hot. But maybe more importantly, it also physically prevents the fat and the proteins from grouping together to form those respective groups of grease (fat) and stringy clumps (proteins). First, the starch absorbs water, thereby thickening the queso and providing body (making it less like dressing and more like dip). The second key to keeping the emulsion stable is the cornstarch.
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