Cheese Dips | Basics with Babish
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It’s a societal responsibility to, at one point or another, provide some kind of dip for a group of hungry party goers - and we’ve all known the anguish of seeing our painstakingly-prepared party provisions go virtually untouched, while Jeff from down the street practically has his bowl licked clean. Well, now it’s your turn - let’s get down to Basics.
Recipe:
Ingredients & Shopping List
+ For the Pimento Cheese Ball:
4 ounces cream cheese
8 ounces sharp yellow cheddar
4 ounce jar of diced pimento peppers
Dash of Worcestershire sauce
Dash of hot sauce
6-8 slices bacon, cooked and chopped
Chives, finely chopped (for garnish)
Toast or crackers (for serving)
+ For the Beer Cheese Dip:
2 lbs sharp cheddar cheese, cut into 1/2 inch cubes
1 Tbsp corn starch
1 can Mexican beer (like Modelo)
1/4 cup chopped red pepper
Kosher salt
Freshly ground pepper
1/4 cup chopped red onion
1 jalapeno, sliced
Tortilla chips (for serving)
+ For the Queso Fundido:
8 ounces jack cheese, grated
8 ounces sharp cheddar cheese, grated
Tortilla chips (for serving)
+ For the Spinach and Artichoke Dip:
8 ounces cream cheese, softened
8 ounces low moisture mozzarella, grated
2 ounces romano cheese, grated
2 ounces parmesan, grated
1 Tbsp olive oil
2 cups frozen spinach
3 cloves garlic, grated
1/2 cup artichoke hearts
Kosher salt
Freshly ground pepper
Toast or crackers (for serving)
+ Special equipment:
Food processor
Oven safe skillets, pans, or serving vessels
Music by Chillhop:
Blue Wednesday - Sweet Berry Wine:
Listen on Spotify:
WOW! CRAZY! Home Made Processed American Cheese Recipe - Glen And Friends Cooking
Home Made Processed American Cheese Recipe Just like a DIY Kraft cheese slice recipe, or a DIY Velveeta recipe - this American cheese recipe is the one you need to make melty cheese for your next cheeseburger or queso fundido recipe. Homemade velveeta for your cheeseburger!
Ingredients:
700g (25 ounces) cheddar cheese (or Colby, Monterey Jack, Wisconsin brick)
300 mL (10 ounces) milk
50g (3½ Tbsp) butter
18g (3¼ tsp) sodium citrate
1g (1/8 tsp) sodium hexametaphosphate (optional)
Method:
Shred the cheese.
In a pot over medium heat, melt the butter into the milk.
Add the sodium citrate and sodium hexametaphosphate, stir to dissolve and bring to 150ºF.
Slowly mix in the shredded cheese and stir / whisk to a smooth constancy.
Transfer to molds* while still hot.
Store in the fridge.
*Flexi silicone molds works best for this, though yogourt and sour cream containers are great too (though you may have to cut a yogourt container open to get the cheese out).
SmokeHouse Burgers Reverse Sear SteakHouse Hamburgers:
J.L. Kraft is credited with the invention of what we now know as “American process Cheese” or just American Cheese.
After leaving Canada and moving to Chicago to be a cheese wholesaler, Kraft had been working on the idea of pasteurised and canned cheese. This canning extended the shelf life of cheese and was something that had been long experimented with by European cheesemakers.
Kraft then struck on the idea of pasteurisation and adding an emulsifier (sodium phosphate) - this process led to a cheese with along shelf life, consistent quality and flavour, and better melting qualities. It was patented in 1916 and was an instant success. All of this was also achieved using base cheese that was inferior and would have been considered waste just a few years earlier.
0:00 Home Made Process American Cheese Recipe
0:06 What is American Cheese / American processed cheese
0:28 How was American processed cheese invented
6:08 Tasting diy American processed cheese
9:09 Recipe
#LeGourmetTV #GlenAndFriendsCooking
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Cauliflower Cheesy Bread
NBC WFLA 8 DayTime. I presented one of the dishes from my cookbook Natural Baby Food, my Cauliflower Cheesy Bread. The recipe can be found on my website:
Cauliflower Cheesy Bread: