How do I stabilize melting cheese for a dip?

Question

I'd like to know the "scientific" principles behind stabilization of the fats in cheese when it melts. I'm interested in making some cheese sauces that don't separate when they melt, cool, or are re-heated. Sort of like a fondue (which I don't know how to make either, but that's another question!) :)
What is it that I add to melting cheese to keep it from separating so I can have some tasty homemade cheese dip? Thanks!!

Answer 1

I know that when you make fondue you add either a little bit of corn starch or flour to stabilize the cheese. I think if you were to make a basic roux ... equal parts flour and butter and cooked till it combines and turns light gold and then add cold milk to the mixture when you were to add the cheese you would not have any issues with separation.

Answer 2

What the first person is describing is called a bechamel sauce, and they're right, it won't separate. I use this sauce to make perfect mac and cheese. It's a very basic classical French "mother" sauce.

Basically what you should do:
Melt some butter
Add the same amount of flour to the butter, but add enough flour so that the mixture doesn't appear greasy in the pan (1 T. to 1 T. or however much)
Stir it around until it's a tan kind of color.
Whisk in milk or cream, and be careful here, if you don't add it slowly, you'll get lumps and those are unpleasant to eat.
The next step is important too: bring the mix to a boil, you won't know how thick the sauce will be.
From here, add cheese and stir it in. I recommend adding some Velveeta because it tastes good, and it's meant for dips, so perhaps a combination of Velveeta, cheddar and jack cheeses.
Keep warm.
And you should know that when it sits without being touched for a while, it will develop a slight skin on the top of it, but if you stir it back in no one will know the difference.
Have fun! I might have to make some of this myself soon!!

Answer 3

1) Grate the cheese & toss it w/ some flour to prevent clumping and melt evenly.

2) Make a bechamel first then add cheese. This will act as a base for the sauce. The butter & flour are thickeners & the milk provides liquid. The cheese can emulsify as it is whisked into this base.

3) Some cheese sauce recipes call for wine or lemon juice. These ingredients provide an acid component which prevents the cheese from becoming stringy.

Link to cheese sauce recipes:
http://search.foodnetwork.com/food/recipe/cheese+sauce/search.do?searchString=cheese+sauce&site=food&searchType=Recipe

Answer 4

Bring heavy cream to a really slow boil(low heat,stirring CONSTANTLY to avoid scalding the cream)and add the cheese slowly...cheese should be shredded to aid in cooking time...KEEP STIRRING!!!! ...Also same concept with mozzarella and some spices for an awesome alfredo.This recipe is best to use low fat mozzarella since the heavy cream is sooooo fattening!Great with shrimp,chicken,fresh or steamed veggies.Also reheat on stovetop just as slowly. This is the only method I know other than a double broiler.Of course no cream is needed for a double broiler.

Answer 5

well i can't tell you scientifically nor have i done this before but i plan too, and sources tell me that:

you can melt cheese, fondue, and even chocolate evenly by placing it in a pot or metal bowl, then sit that pot or bowl into a larger pot filled with bowling water on a stove.

Answer 6

Velveeta

Answer 7

Actually, if you mix milk and butter into the dip, it makes the liquid form, then you use a little cornstarch to make it thicker, just like you do with gravy.

Answer 8

You can buy this in jars at the supermarket. They are near the chips section. Do not microwave the jars.

Answer 9

if you are making it for a party/lots of people, cook it in a crock pot.You can keep it on low and check it every now and then.

Answer 10

http://ift.confex.com/direct/ift/2005/techprogram/paper_27617.htm