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Old 10-25-2012, 07:36 PM   #1
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Queso Blanco Sauce Fail

I started out with half a stick of unsalted butter, and an equal amount of flour. I added a touch of butter to thin it out a little, and then I poured milk in while stirring. I got the roux to what I thought was saucy and it stayed just a little bit play-doughy. It looked sort of strange. The fresca cheese went in next. I think it was half a pound. I crumbled it up and stirred it in on med heat. This was in s a nonstick skillet. It kept sort of a cottage cheese texture to it as it melted and as it finished up. I also added some shreaded montery cheddar cheese at the end with some mexican spices. It's sort of grainy and sort of lumpy. It never thinned out into a real sauce. I'm wondering about the roux, the amount of milk I added and if I possibly scalded the cheese. The taste is good, but the texture pleases Satan. :(

I've never made this before. Any suggestions for improvment next time would be great.


3/4 stick butter
equal amount of flour
1/2# queso fresca
1/3 # montery cheddar
garlic
cumin
habanero powder
paprika powder
chili powder
black pepper.

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Old 10-25-2012, 07:47 PM   #2
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I think the cheese broke, and the heat was too high. I find I have to have the heat very low for cheese sauce. Maybe not enough liquid in the roux? It shouldn't be like play dough.
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Old 10-25-2012, 07:55 PM   #3
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Originally Posted by Dawgluver View Post
I think the cheese broke, and the heat was too high. I find I have to have the heat very low for cheese sauce. Maybe not enough liquid in the roux? It shouldn't be like play dough.

When you say the cheese broke, is that the same as curdling/scalding it? What are the affects of this?

Thanks. :)
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Old 10-25-2012, 07:59 PM   #4
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This looks like way more butter/ flour roux than for the amount of cheese. I think I would use only 2 Tbsp to 1/4 cup each next time. Also, I almost always add a little milk after the roux has cooked. It doesn't have to be a lot, but it helps when the cheese melts and blends. Also, Stir it on very low heat. Never boil.
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Old 10-25-2012, 08:01 PM   #5
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Quote:
Originally Posted by inchrisin

When you say the cheese broke, is that the same as curdling/scalding it? What are the affects of this?

Thanks. :)
Yes, if the heat is too high the fat separates from the solids, I think. (others who know more will weigh in). It makes for curdy cheese and a gritty texture.
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Old 10-25-2012, 08:03 PM   #6
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Hi, when I make a roux I make it with just the butter and flour, stirring until the flour cooks out, then I add the liquid stirring all the time, you should then get a glossy white sauce, to which your cheese can be added. It seems that you added the liquid before the flour was cooked out. I don't know how to describe the look of the roux when made. I'll post this and see if I can find a video showing how to tell. hope this helps a little.
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Old 10-25-2012, 08:13 PM   #7
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Queso blanco / queso fresco isn't a melting cheese (it's very similar to Paneer or Feta).
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Old 10-25-2012, 08:16 PM   #8
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I've looked at quite a few and this one seems to be the simplest for just making the butter and flour part of the roux. The young lady says there is a 2nd part so you might like to find that too.

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Old 10-25-2012, 08:27 PM   #9
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Queso blanco / queso fresco isn't a melting cheese (it's very similar to Paneer or Feta).

Ive seen them both used for blanco recipes, possibly as though they are interchangeable. They are probably different and you may have a good point.
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Old 10-25-2012, 08:28 PM   #10
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As has been said, the heat causes the proteins in the cheese to clump together.

Make the roux and add in the seasonings then take the pan off the heat and stir in the shredded cheese, stirring as you go.
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