Contrary to its seeming simplicity, queso is not always easy to make. When you make a slight change in one part of the recipe, liquid ratios go wonky and things can get a bit sticky. As part of a fajita feast tonight, I decided to make queso, going by the family recipe consisting of a delicious brick of Velveeta, a can of Rotel, and a splash of milk. With just the two of us, I got a smaller brick of "cheese," but didn't get the revised liquid ratio quite correct. While the flavor was by no means lacking, we had to wait a bit for it to resemble dip-able queso. By the end of the evening, however, once the left over queso had sat in the fridge for a while, we again had a brick of "cheese." Horribly unappetizing once you realize that is now sitting in your stomach, yet still so very delicious!
No comments:
Post a Comment