Cheese sauce

Cheese sauce . Cheese is one of the world’s best-selling foods. The earliest evidence dates back to 5500 BC in Poland. Babylonian culture in the second millennium BC already made cheese. There is evidence of this thanks to cuneiform writing. Currently the largest producer of cheese worldwide is the United States , followed by Germany , France , Italy and the Netherlands.

Summary

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  • 1 Ingredients
  • 2 Origin
  • 3 Preparation
  • 4 Sources

Ingredients

  • 200 grams of cheese to melt grated
  • 4 tablespoons unsalted butter
  • 2 tablespoons of wheat flour
  • 3 cups milk
  • A jet of white or dry wine optional
  • Salt
  • Black pepper powder

Origin

México Chiquito, a restaurant in Arkansas . “In 2009 , local attorney and filmmaker Nick Rogers investigated the history of cheese sauce in Arkansas …” That says nothing about the actual origin. I’m not sure of the dates, but chili con queso is eaten in Mexico , and it seems unlikely that they’ve waited until the 1930s to think about melting cheese. (Also, if it was a Mexican immigrant who opened that restaurant, where do you think the idea came from?)

There is also the Chihuahua Cheese , which was allegedly brought to Mexico by Mennonites, and which would be located in Mexico sometime in the 1920s , assuming Mennonites did not simply adapt the recipe for something known even earlier.

Preparation

First, we grate the CheeseThen we take half of the milk and use it to dissolve the flour (this will be faster if the milk is warm or hot). Mix until there are no lumps. Then we heat a saucepan with the rest of the milk and butter. We do this over low heat to prevent the butter from burning. When the milk and butter are well integrated, we incorporate the rest of the milk with the dissolved flour. We will stir until obtaining a uniform consistency. When the mixture is homogeneous, we begin to add the grated cheese, little by little, while stirring so that it melts and becomes part of the rest of the sauce. This task may take a little time because we are cooking at a low temperature, but it is essential that the sauce does not burn or stick. It is also very important that we do not stop stirring, with the help of a wooden spatula. When we finish adding the cheese, season to taste and pour the stream of white wine. The liquid will help us dilute the cheese better, in case the sauce is becoming too thick. Depending on the desired consistency for the sauce, we can add a little more or less wine. Before finishing, try the sauce to verify the seasoning and taste. If necessary, correct the seasoning with more salt and pepper, and mix again later. If you want a sauce with a more intense flavor, you still have time to add and mix a little more grated cheese. The liquid will help us dilute the cheese better, in case the sauce is becoming too thick. Depending on the desired consistency for the sauce, we can add a little more or less wine. Before finishing, try the sauce to verify the seasoning and taste. If necessary, correct the seasoning with more salt and pepper, and mix again later. If you want a sauce with a more intense flavor, you still have time to add and mix a little more grated cheese. The liquid will help us dilute the cheese better, in case the sauce is becoming too thick. Depending on the desired consistency for the sauce, we can add a little more or less wine. Before finishing, try the sauce to verify the seasoning and taste. If necessary, correct the seasoning with more salt and pepper, and mix again later. If you want a sauce with a more intense flavor, you still have time to add and mix a little more grated cheese

 

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