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And even if your team loses, at least you've defeated The Melted Cheese Problem. Not much: You can't choose what kinds of cheese go into the sauce, nor how spicy it is, and whether you add pickled jalapeos or not. Or you could, you know, get a jar.īut Sohla’s queso is fast, easy, and bolder-tasting than the jarred stuff, with a little more pull and stretch-much better for drowning your sorrows (or reveling in your victory) depending on how that big football game goes. Some recipes start with a béchamel, other calls for evaporated milk, some go all-in on American or Velveeta. There are, of course, other ways to make a smooth cheese sauce. In other words, the starch helps to maintain the precariously balanced network of room temperature cheese, even when things get hot.
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The cheese sauce looks grainy: AlSawwaf advises vigorously whisking in a teaspoon or two of lemon juice, since acidity can break down the molecules in the sauce, helping it to smooth out.
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But maybe more importantly, it also physically prevents the fat and the proteins from grouping together to form those respective groups of grease (fat) and stringy clumps (proteins). The cheese sauce is too runny: You can easily thicken up your sauce simply by adding more cheese, says AlSawwaf. First, the starch absorbs water, thereby thickening the queso and providing body (making it less like dressing and more like dip). The second key to keeping the emulsion stable is the cornstarch.