I really enjoy making Queso and have tried different methods with varying degrees of success. What Im after here is input on my procedures regarding different recipes.
First is the béchamel method. Flour and butter followed by ingredients (peppers etc) half and half and cheese. This one always bricks up for lack of a better term, after sitting a while and makes serving really difficult. Ive backed off the amounts of cheese as many recipes call for 1.5-2 cups by using only 1 cup but with little success. As with most of my Queso recipes, I use a sharp cheddar from a deli and shred it myself.
Another route Ive taken is heating butter with ingredients such as peppers etc then using evaporated milk followed by the cheese. Ive had better success with this style but the milk adds a slightly odd, albeit minuscule, flavor which is hard for me to disguise. However, I really like the texture I end up with here.
And one last question, Ive read many suggest sodium citrates a way to eliminate a gritty texture. I typically don't have that issue but am curious, do you just throw a pinch of the citrate into the blend or make a slurry of sorts?
If you have favorite methods and/or recipes, please let me know, Im always on the lookout for more.
Thanks
*edit - syntax
bon appetit
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