Cheese Dip, WTF?

Discussion in 'Food & Cooking' started by scottintexas, Feb 23, 2014.

  1. scottintexas

    scottintexas

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    My wife pushes me to make a dip from Velveeta, sausage and Rotelle tomatoes. It's good when it is just melted, but then it starts to harden into a blob of cheese again. It is too much to eat at once.I cannot figure out what to do to keep it creamy and smooth. I know I am dealing with a processed cheese food product and not real food, but is there something I can do to the recipe to make it a smooth dip and stay that way?  I tried a little cream, but maybe not enough. I need a real chef to help on this one.
     
    Last edited: Feb 23, 2014
  2. eastshores

    eastshores

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    I'm not a professional chef but I think you are on the right track with the cream. You might also try adding chicken stock and cream but it sounds like you need a little more liquid to keep it from solidifying. The only problem there is you are thinning the cheese flavor, so re-heating might be the best approach.
     
  3. michaelga

    michaelga

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  4. eastshores

    eastshores

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    That's pretty awesome to see the science behind it. Dare I say that is molecular gastronomy cheese goo?! /img/vbsmilies/smilies/biggrin.gif
     
  5. teamfat

    teamfat

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    When mine starts getting too thick I thin it with beer, your basic cheap American swill.

    mjb.
     
  6. eastshores

    eastshores

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    TF do you pour the beer into the cheese or just grab a couple ice cold ones to make everything better? /img/vbsmilies/smilies/biggrin.gif
     
  7. teamfat

    teamfat

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    Ha ha!  Both.

    mjb.
     
  8. koukouvagia

    koukouvagia

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    It might help if you keep it heated consistently.  In a fondue pot maybe.  And only make as much as you need since it's one of those foods you can only eat before it gets cold.
     
  9. teamfat

    teamfat

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    Did some breaded pork cutlets for dinner, along with some steamed broccoli and asparagus.  Inspired by this thread, did a cheese sauce, using the remnants of a bag of pregrated "pizza" cheese.  The sauce could use some tweaking, but in general was really quite nice.

    And where he talks about it looking thin and grainy at first, he's right.  I was wondering if I was doing the right thing, then all of a sudden I had a silky smooth cheese sauce in the pan.

    mjb.
     
  10. michaelga

    michaelga

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    Don't forget that most pre-grated cheese has a coating of cellulose and/or some other starch to keep it from clumping.

    It's not really recommended.  

    Fresh grated sharp cheese is the best.
     
  11. teamfat

    teamfat

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    Freshly grated was the plan, but somebody forgot to purchase the proper type of cheese.

    Next time.

    mjb.
     
  12. koukouvagia

    koukouvagia

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    I avoid sending my husband out for groceries.  I'm specific with what I want and most of the time I'll ask him to buy parsley and he brings home cilantro.  I'll ask for vine ripe tomatoes and he brings home roma.  I'll ask for linguini and he gets fettucine.  Every time I get "what's the difference?"  Worst of all he's a bit color blind so often he brings home brown broccoli and green potatoes.  Oy
     
  13. michaelga

    michaelga

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    Oy - geez

    That's terrible - i'm lucky I guess/think.  

    My wife is even pickier than me so often she comes home without certain fruits or veggies or meat - which is I suppose a bit better.  LOL

    Although I think it has been almost 20 years since I asked her to pickup something on the way home....
     
  14. teamfat

    teamfat

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    After being married to me for 26 years my wife is getting more discerning in her grocery purchases.  But since I do the cooking, I pick out most of the ingredients.  Yesterday was the first time in my life I have ever walked out of a store without having gotten everything on my mental shopping list.  Honest, trust me!

    mjb.
     
  15. koukouvagia

    koukouvagia

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    Mental shopping list? How do you keep track of that?  I would probably forget my toddler home if I didn't write down "take kid with me" lol!!
     
  16. teamfat

    teamfat

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    I go to the pretty much every day.  On days when it is time to stock up on staples, I make a written list.  When I go to get stuff for just one meal, it is fairly easy to keep track of the few items needed. Usually ;-)  Of course there are times when going in my mind and mouth are set on, say, chicken parm but I exit with everything I need for a beef and broccoli stir fry.

    mjb.
     
  17. michaelga

    michaelga

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    That is the best way to shop- I usually cruise the meat aisle then go from there to veggies depending on what looked good.
     
  18. eastshores

    eastshores

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    I love this thread. I have my grocer (proud of them http://www.publix.com a Florida based grocer that has done well expanding and was rated 78 in the top 100 companies to work for in the USA) about 7 minutes from my house so I shop a lot like teamfat. Also.. unless you plan your meals carefully for several days you basically have to shop that way. The benefit is, I don't often go there with a dish in mind (with the exception of our monthly challenges) so I can peruse and they do a lot of great sales that they rotate, along with buy one get one free things. I can eat pretty affordable but I have to admit on the nights I am cooking one serving there is little opportunity to cook a single serving economically.

     
     
  19. genemachine

    genemachine

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    Pretty much how I do it. Check the meat - oh, they have good looking pheasant today? - move on to the vegetables and see what is fresh and complements it, then finish in the wine section....
     
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