I'd like to make a big crock pot full of nacho cheese dip. A few of
my guests don't eat partially hydrogenated oils, so I guess I can't
use Velveeta. I'm worried about the dip separating if I use "real"
cheese. Any suggestions?

Josh

Josh Meyer wrote:
> I'd like to make a big crock pot full of nacho cheese dip. A few of
> my guests don't eat partially hydrogenated oils, so I guess I can't
> use Velveeta. I'm worried about the dip separating if I use "real"
> cheese. Any suggestions?
>
> Josh


I don't think Velveeta has hydrogenated oils in it, but processed
American cheese makes better dip than Velveeta anyway. Use 12 ounces of
American cheese to each can of Rotel extra hot tomatoes. Sandwich
slices are OK as long as you use a decent brand. You can add a little
shredded sharp cheddar if you want it cheezier, or better yet have
shredded sharp cheddar in a bowl and your guests can sprinkle it on.

Bob

Hark! I heard (Josh Meyer) say:

> I'd like to make a big crock pot full of nacho cheese dip. A few of
> my guests don't eat partially hydrogenated oils, so I guess I can't
> use Velveeta. I'm worried about the dip separating if I use "real"
> cheese. Any suggestions?

Does real American Cheese (not the singles) have trans-fat? That's
what my grandmother used in her cheese dip...


--
J.J. in WA (Change COLD to HOT for e-mail)
~ mom, vid gamer, novice cook ~
...fish heads, fish heads, eat them up, yum!

What is sVelveeta?

byakee wrote:

> Hark! I heard (Josh Meyer) say:
>
>
>>I'd like to make a big crock pot full of nacho cheese dip. A few of
>>my guests don't eat partially hydrogenated oils, so I guess I can't
>>use Velveeta. I'm worried about the dip separating if I use "real"
>>cheese. Any suggestions?
>
>
> Does real American Cheese (not the singles) have trans-fat? That's
> what my grandmother used in her cheese dip...
>
>

Hark! I heard say:
> byakee wrote:
> > Hark! I heard (Josh Meyer) say:

> >>I'd like to make a big crock pot full of nacho cheese dip. A few of
> >>my guests don't eat partially hydrogenated oils, so I guess I can't
> >>use Velveeta. I'm worried about the dip separating if I use "real"
> >>cheese. Any suggestions?

> > Does real American Cheese (not the singles) have trans-fat? That's
> > what my grandmother used in her cheese dip...

> What is sVelveeta?

Shelf stable cheese product:

http://www.kraftfoods.com/velveeta/m...m=content_main

Some folks love it; I'm not one of them...


--
J.J. in WA (Change COLD to HOT for e-mail)
~ mom, vid gamer, novice cook ~
...fish heads, fish heads, eat them up, yum!

Dolkian wrote:
> What is sVelveeta?
>
> byakee wrote:
>
>> Hark! I heard (Josh Meyer) say:
>>
>>
>>> I'd like to make a big crock pot full of nacho cheese dip. A few of my
>>> guests don't eat partially hydrogenated oils, so I guess I can't use
>>> Velveeta. I'm worried about the dip separating if I use "real" cheese.
>>> Any suggestions?
>>
>>
>>
>> Does real American Cheese (not the singles) have trans-fat? That's what my
>> grandmother used in her cheese dip...
>>
>>
>

Neither Velveeta nor real American Cheese have transfats.

Velveeta Ingredients (from the Kraft web site)

> Ingredients: "MILK, WATER, MILKFAT, WHEY, WHEY PROTEIN CONCENTRATE, SODIUM
> PHOSPHATE, MILK PROTEIN CONCENTRATE, ALGINATE, SODIUM CITRATE, APOCAROTENAL
> (COLOR), ANNATTO (COLOR), ENZYMES, CHEESE CULTURE."

Typical American Cheese ingredients (Land O' Lakes Pasturized Process)

> Ingredients: American Cheese (Cultured Milk, Salt, Enzymes), Cream, Sodium
> Phosphate, Natural Flavor, Salt, Lactic Acid

American Cheese makes fine nacho dip -- it melts smoothly.

Peggy in stormy NE PA

On 9 Jun 2004 17:12:27 -0700, (Josh Meyer) wrote:

>I'd like to make a big crock pot full of nacho cheese dip. A few of
>my guests don't eat partially hydrogenated oils, so I guess I can't
>use Velveeta. I'm worried about the dip separating if I use "real"
>cheese. Any suggestions?

From the Kraft web site.

Ingredients: "MILK, WATER, MILKFAT, WHEY, WHEY PROTEIN CONCENTRATE,
SODIUM PHOSPHATE, MILK PROTEIN CONCENTRATE, LESS THAN 2% OF SALT,
SORBIC ACID AS A PRESERVATIVE, SODIUM ALGINATE, SODIUM CITRATE,
APOCAROTENAL (COLOR), ANNATTO (COLOR), ENZYMES, CHEESE CULTURE. "

Go ahead and use Velveeta.

"Josh Meyer" > wrote in message
om...
> I'd like to make a big crock pot full of nacho cheese dip. A few of
> my guests don't eat partially hydrogenated oils, so I guess I can't
> use Velveeta. I'm worried about the dip separating if I use "real"
> cheese. Any suggestions?
>
> Josh

Quite frankly the Velveeta will yield the best and most stable results.

Dimtiri

NACHO CHEESE DIP
Kraft introduced Velveeta in 1928, and its special cooking properties
quickly caught on: When melted, it was as smooth as velvet (hence the name),
and it would never curdle when heated. While many Americans today prefer
regional or handmade cheeses, a lot of them still secretly indulge in a
little Velveeta. After all, Grandma's macaroni and cheese would never be the
same without it. Velveeta makes this dip unbelievably creamy, too; scoop it
up with tortilla chips, or try it in tacos.
1/2 cup beer
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1 16-ounce can refried beans
1/2 cup purchased chunky hot salsa
1 16-ounce package Velveeta cheese, cut into 1/2-inch pieces
1/4 cup chopped fresh cilantro
Tortilla chips

Combine beer, cumin, dried oregano and garlic powder in heavy medium
sauce-pan. Bring to simmer. Add beans and salsa; stir until heated through.
Add Velveeta cheese; stir until cheese melts, about 3 minutes. Stir in
cilantro. Transfer to bowl. Serve warm with tortilla chips.
Makes about 4 cups.

Bon Appétit
September 1999

Flavors of the World

Epicurious Food © 2003 CondéNet Inc. All rights reserved.

Dimitri wrote:

> Kraft introduced Velveeta in 1928, and its special cooking properties
> quickly caught on: When melted, it was as smooth as velvet (hence the
> name), and it would never curdle when heated. While many Americans today
> prefer regional or handmade cheeses, a lot of them still secretly indulge
> in a little Velveeta. After all, Grandma's macaroni and cheese would never
> be the same without it.

A real Italian Grandma wouldn't be caught dead using something as artificial
as velveeta for her macaroni and cheese...

--
Use Linux - Computer power for the people: Down with cybercrud...

paul cooke wrote:
> Dimitri wrote:
>
>
>>Kraft introduced Velveeta in 1928, and its special cooking properties
>>quickly caught on: When melted, it was as smooth as velvet (hence the
>>name), and it would never curdle when heated. While many Americans today
>>prefer regional or handmade cheeses, a lot of them still secretly indulge
>>in a little Velveeta. After all, Grandma's macaroni and cheese would never
>>be the same without it.
>
>
> A real Italian Grandma wouldn't be caught dead using something as artificial
> as velveeta for her macaroni and cheese...
>


The operative word there is "caught" ;-)

Bob

"paul cooke" > wrote in message
...
> Dimitri wrote:
>
> > Kraft introduced Velveeta in 1928, and its special cooking properties
> > quickly caught on: When melted, it was as smooth as velvet (hence the
> > name), and it would never curdle when heated. While many Americans today
> > prefer regional or handmade cheeses, a lot of them still secretly
indulge
> > in a little Velveeta. After all, Grandma's macaroni and cheese would
never
> > be the same without it.
>
> A real Italian Grandma wouldn't be caught dead using something as
artificial
> as velveeta for her macaroni and cheese...


Who said anything about "Italian"

Aside from that "mama Campezi would never have made American Mac & Cheese"
Baked Ziti is about as close as she would gat.

:-)


Dimitri

paul cooke wrote:

> A real Italian Grandma wouldn't be caught dead using something as artificial
> as velveeta for her macaroni and cheese...


My mom used to make mac and cheese with Velveta, we also consumed the
stuff by the pound in toasted cheese sandwiches. It was a staple in our
refrigerator, and with eight kids a virtual necessity. I loved that
stuff when I was a kid. I don't buy it anymore but I don't look down on
it either in my past or people who use it today.



Brian Rodenborn

On 9 Jun 2004 17:12:27 -0700, (Josh Meyer) wrote:
I use it all the time for a very fast quick and tasty dip.

formula 2+2+2

2 lbs. Velveeta
2 lbs. cooked/drained Hamburger
2 16 oz. jars Salsa(your choice) mine is Chi Chi roasted tomatoe

Note: you can add chiles,olives whatever its great.

>I'd like to make a big crock pot full of nacho cheese dip. A few of
>my guests don't eat partially hydrogenated oils, so I guess I can't
>use Velveeta. I'm worried about the dip separating if I use "real"
>cheese. Any suggestions?
>
>Josh

In news:rec.food.cooking, zxcvbob > posted on Wed, 09
Jun 2004 20:03:02 -0500:

> I don't think Velveeta has hydrogenated oils in it, but processed
> American cheese makes better dip than Velveeta anyway. Use 12 ounces of
> American cheese to each can of Rotel extra hot tomatoes. Sandwich
> slices are OK as long as you use a decent brand. You can add a little
> shredded sharp cheddar if you want it cheezier, or better yet have
> shredded sharp cheddar in a bowl and your guests can sprinkle it on.

I was told once that I should use "queso" which I always thought was
spanish for "cheese". But I've heard that in Mexican markets there are
cheese which can be used for their smooth melting properties and which have
a much better taste than Velveeta.

As for using real cheese, a friend of mine has said that you can use a
procedure such as this:

Mix an egg yolk with a little milk and cornstarch to make a kind of slurry.
Bring some half-and-half or cream to a boil. Add grated cheese and then
the egg-milk-cornstarch slurry. Whisk to keep it smooth and lower the
heat. Let it bubble enough so you know the yolk is sterilized and the
cornstarch is cooked. You can add a touch of white wine, beer or lemon
juice to ensure it doesn't turn into a stringy, knotted mess, but the
cornstarch should be enough, he says.

I've never tried that procedure, but I'm about to.

In news:rec.food.cooking, Damaeus > posted on
Fri, 11 Jun 2004 08:03:52 GMT:

> Mix an egg yolk with a little milk and cornstarch to make a kind of slurry.
> Bring some half-and-half or cream to a boil. Add grated cheese and then
> the egg-milk-cornstarch slurry. Whisk to keep it smooth and lower the
> heat. Let it bubble enough so you know the yolk is sterilized and the
> cornstarch is cooked. You can add a touch of white wine, beer or lemon
> juice to ensure it doesn't turn into a stringy, knotted mess, but the
> cornstarch should be enough, he says.
>
> I've never tried that procedure, but I'm about to.

Wow! I tried that and it works like a charm! I used a combination of
cheddar, monterey jack, and asadero cheeses and got a nice dip with the
same consistency as what you'd get at a mexican restaurant in your queso
bowl. :-) Me happy! Me happy!

Damaeus