"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Eggs, Cheese & Dairy
Reply
 
Thread Tools Display Modes
 
Old 05-22-2005, 07:38 PM   #1
Assistant Cook
 
Join Date: May 2005
Posts: 3
Help - melting cheese for dip.

I want to make a sausage cheese dip, but every time I do it gets hard on your plate before it's done. Are there any tricks to keeping the cheese from doing that?

Thanks.,

__________________

__________________
figueroa4 is offline   Reply With Quote
Old 05-22-2005, 07:56 PM   #2
Master Chef
 
texasgirl's Avatar
 
Join Date: Apr 2005
Location: North Texas
Posts: 9,497
I always add milk.

I make a dip with beef, breakfast sausage, chiles , velveeta and Mushroom soup. I always add milk to thin it out just enough so that it doesn't get too thick. Hope this helps.
__________________

__________________
texasgirl is offline   Reply With Quote
Old 05-22-2005, 08:09 PM   #3
Assistant Cook
 
Join Date: May 2005
Posts: 3
We do too.

We also add milk, and it's a great consistency while it's in the pot. But once it's on the plate it starts to get hard. I was just hoping that maybe there was a trick to keep it from getting hard, kinda like nacho cheese.
__________________
figueroa4 is offline   Reply With Quote
Old 05-22-2005, 08:17 PM   #4
Master Chef
 
luvs's Avatar
 
Join Date: Aug 2004
Location: da 'burgh
Posts: 9,673
melt 2 tbsp. butter
add 2 tbsp. flour
whisk together and keep whisking for about a minute.
add:
1 c. milk; whisk till smooth and bubble; allow to simmer for a few minutes to cook out the starch. add 1 c. EXTRA SHARP cheddar cheese ( or another strong cheese) and a big pinch of salt.
it'll stay nice and smooth.
__________________
i believe that life would not be complete sans comfy 'ol tee-shirts, the Golden Girls, and the color pink
& rock on, PITTSBURGH-
luvs is offline   Reply With Quote
Old 05-22-2005, 08:21 PM   #5
Assistant Cook
 
tfaglon's Avatar
 
Join Date: Sep 2004
Location: somerset nj
Posts: 3
Send a message via AIM to tfaglon
hi,
depends on the cheese
some cheeses are softer than others and will not harden on the plate
ie goat cheese,
cream cheese,
marscapone cheese
other cheeses such as cheddar/gouda/swiss
have to be kept warm in a warming dish/fondeu pot for dipping
hth
tom
__________________
Life is a Journey - Not a Guided Tour
tfaglon is offline   Reply With Quote
Old 05-22-2005, 08:46 PM   #6
Assistant Cook
 
Join Date: May 2005
Posts: 3
Thanks.

For Luvs Foods: Do you think that would work for cheese like Velveeta? I only like cheddar every now and then.
__________________
figueroa4 is offline   Reply With Quote
Old 05-22-2005, 08:47 PM   #7
Master Chef
 
luvs's Avatar
 
Join Date: Aug 2004
Location: da 'burgh
Posts: 9,673
i think velveeta would be too mild. sorry.
__________________
i believe that life would not be complete sans comfy 'ol tee-shirts, the Golden Girls, and the color pink
& rock on, PITTSBURGH-
luvs is offline   Reply With Quote
Old 05-22-2005, 09:42 PM   #8
Master Chef
 
Constance's Avatar
 
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
Here's how I do mine...

Cook 1 lb. sausage in microwave, stirring and crumbling until all pink is gone. Put in colander and mash with spoon until all grease and water is squeezed out and meat is well crumbled.
Put sausage back in same bowl along with 1 lb. cubed Velveeta Lite cheese and 1/2 cup Pace Picante sauce. Nuke until melted. Taste, check texture, and add more picante sauce and/or hot sauce of your choice.
Serve with tortilla chips and an assortment of crudites.
Keep warm in a small crockpot, or re-nuke as needed.

*A spoonful of this is great in a bowl of chili!*

*Note: You may add a small can of green chilies or other hot peppers of your choice to this. Just make sure they are well drained. If you use the hot style Pace, I doubt that you'll need anything more.
But then, I'm from Illinois....
__________________
Constance is offline   Reply With Quote
Old 05-23-2005, 06:11 PM   #9
Chef Extraordinaire
 
middie's Avatar
 
Join Date: Aug 2004
Location: Cleveland,Ohio USA
Posts: 16,264
Send a message via Yahoo to middie
moved to eggs, cheese, and dairy
__________________

__________________
middie is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:06 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.