Actually, I get my meat burger ingredients from Food 'n Stuff, a discount food outlet equidistant from my home and my work. It's where I buy all of my food. And most of my stuff.
When the pandemic hit and BA was trying to do videos at home, I think Carla said something along the lines in one of her vids that she would totally change recipe procedures now that she has to clean the dishes herself. Bingo.
We are becoming our parents. Lol we just want property in a neighborhood and then we can actually trash Brenda's stupid raisin potato salad. Don't ever bring that shit again, Brenda!
I'm having a rough day today- and I literally thought- "Well, at least it's Thursday and Adam will post a recipe video". Thanks for coming through Adam. Appreciate ya
damn, the homebrew emulsifying salts blew my mind. it's so obvious in retrospect, but i never would have come to that realisation naturally. great video adam!
I did just that when I watched his mac and cheese video, while waiting for my sodium citrate to arrive. It worked great. He mentions he doesn't know if he created mono- or di- or tri-sodium citrate, but if I remember my chemistry, it shouldn't matter since it's in ionic form in the solution anyway.
@@jimmyeastmond2719 it should matter thou. We are looking at 1- to 3- citric ion (is that wat it's called?) It is entirely possible that the ions react differently, it's also possible they taste different. though in this case it doesnt seem to make a difference chemically and i assume no notable difference in taste if citric ion even taste like anything at all. Assuming it doesn't make a difference, the store bought variaty might be a mix of the 3 anyways.
@@polycrystallinecandy even in its ionic form you get different ions thou. I assume the mono variant gives you 1- citric (?) ion, while the tri variant gives you 3- citric ions. There can also be subtle differences. I would assume the equilibrium of naoh = na+ + oh- leans heavily to the right compared to citric acid = h+ + citric-. This probably mean tri sodium citrate is more basic than the mono variant maybe?
"Ions from the emulsifying salts replace ios in the casein proteins in the cheese and milk and some more science stuff and boom" This is why I love Adam, he talks about ions in a cheese sauce video
Too be honest, solid and liquid are overrated states of matter for cheese. I personally prefer eating cheese by turning it into gas and plugging it into the ventilation. Sure it may sting my eyes and sure the rest of the apartment might have to evacuate due to fumes but I deserve this.
I think Adam's best recipes are the ones you can just casually make. His grilled cheese videos, his baking videos, his pancake videos, all of these videos are some of his best recipes because it doesn't matter if its 10am or 10pm, you can try these at home.
3 in the morning, high as fuck and have been for the last 4 hours, munchies like a motherfucker. queso, and chips with a side of pancakes. stupidly easy to remember the recipies and even an idiot that's blitzed off her ass can make 'em.
LMFAO I would order my whole meal in the best Spanish I could muster, and then at the end finish up with "...and I'll take some o' that there kay-sow green-go, too" just to make the waitstaff laugh
Thank you for including the part about the skin that forms on top! I've been trying to make the perfect cheese sauce for a couple months now, and it would always get that skin but never saw in anyone else's recipes so I assumed I was doing something wrong.
This is maybe not the most relevant video for this, but thank you for defending science and doing your due diligence to educate your viewers. I've been watching you for almost two years now and I still love your content. I appreciate how you take the time to learn the science of cooking because most chefs, especially youtube or tv chefs, don't put in that same effort. Hope you and your family are doing alright!
This has become my favorite cooking channel. Too many other cooking channels make you feel like if your not making meals over 3 days your not really cooking.
I want to try the one with the lime and baking soda! Also, I love how he always mentions issues/questions you may have - I was wondering about the curdling.
As a fellow South Texan, I agree, but from my experience I find that it's easier to just melt some cheese into a bechamel, simply because most people are more likely to have milk, butter, and flour than they are to have American cheese and evaporated milk, and both processes are about equally difficult, but like, I'm not your mom, do what you want
@@cheskotokarev there are 2 types of Texan. One who is quick, straight to the point, keeps things simple. One who is meticulous, exhaustive and very informative. Both would be invaluable in a zombie apocalypse.
I used to make the bechamel type. And it's a good sauce. But with 2 clicks I bought the sodium citrate. 11/2 lbs for $10 = 272 bowls of queso. I always have evaporated milk and either cheddar or havarti. It is soooo smooth and creamy.
Adam I really respect that you took the time to identify that this is a Mexican American recipe. Not a ton of people understand that there's a distinction and it means a lot that you were respectful of that
Adam’s sponsorships are too smooth, I’m worried everything I do will result in an ad, my life has slowly spiraled out of control and my family abandoned me, but I’ve learned to create an AI family simulation thanks to all the cheap lessons from Skillshare
there is a plugin to which you can have sponsor spots get skipped, it's nice if you're watching a shit load of videos in a row, and get sick of seeing 8 of the same sponsor each day, or are like me, and no longer like youtubers because they supported raycon and thus they will not be getting my ad money. which i mean the sponsor already paid so why do i have to watch it? i like adam though and would turn it off sometimes to see his smooth ad performance it's like watch tv, but it's actually good.
I audibly laughed thinking of the science with the Sodium Citrate. I was like "wait so surely salt & citric acid should have a similar effect?" And immediately the cut to Limes on the table happened as I finished that thought. Glad to see my basic grasp of chemistry hasn't totally gone to waste in the last 14 years
Dude, I hope you never stop doing these videos. I made this today and it turned out fantastic! Exactly like what's in the restaurant! Great speaking skills, great cinematography, and you don't take yourself too seriously. I really appreciate what you're doing here and it's amazing to see how you've held this "recipe" for so long. Don't change a thing.
My wife and I make this all the time for our Tex-Mex dishes and it never fails to be a crowd-pleaser. Only difference is we only use regular white American cheese from the deli, since it's a bit higher quality than the slices, and add cumin and whatever hot peppers we have on hand once the concoction is nice and melted. Never fails to disappoint. Also, a mini-crockpot is a nice way to keep the dip warm if you're serving to a crowd, but definitely transfer it after you've melted everything on the stovetop. It takes forever if you try doing the melting in the crockpot alone. Keep the temp on low and have some more evaporated milk on hand to thin it out if it gets too thick.
i just made queso last night. it was absurdly good: 2 packages american cheese 2 cans rotel milk and butter to your heart’s content green chili chorizo medium low heat and just stir all of that until it gets really thick. it’s crazy
Omg…this recipe is so good!! I did the first one with orange cheddar slices (good but white cheddar would probably be better). I also mixed in some ro-tel tomatoes w/ lime juice and cilantro & it was even better!
Hey Adam, love the videos! I'd be really interested to see a science video about food storage. How long can certain foods sit out, when does stuff go bad, what can be used after the expiration date, etc. Keep it up!
i just made this with the lime and baking soda method except I used coconut milk just as an experiment and it was AMAZING just add a little diced tomatoes to it and it’s 12/10
Here in Central Texas, you'll often see queso made with Velveeta, milk, a can of Rotel, and 1# browned crumbled breakfast sausage. Believe me, it is simple and delicious.
That's basically my chili cheese dip except substitute the sausage for chili. I have made it with sausage but I like chili better. Also I sometimes put some cream cheese in it, depends on my mood.
Very cool video! As a big fan of Queso Dip I always wanted to know how to make it with out using American cheese or Sodium Citrate and Sodium Phosphate. The last recipe was a big eye opener. Making your own Sodium Citrate is an absolutely brilliant move. I made the last recipe and my Queso Dip came out looking and tasting great! Thank you for the recipe!
That's awesome. Sodium citrate has become more available recently, but I've mostly used cream (or milk+butter) to get good results. I'll have to try evaporated milk now. Also, I love the lime juice+baking soda hack. (getting lime flavor without the acidity is a really cool outcome) I also tend to keep citric acid around which will make trisodium citrate when mixed with baking soda.
I love this channel. Adam obviously does a good job in regards to explaining about what he is going to do in his videos and I genuinely appreciate his effort and hard work. He also executes his research very well too. All his videos are informative. And that is very impressive.And I support people like Adam. It is because you can literally understand his thought process and his amazing effort on uploading videos with simple yet smart vocabulary. In short, his work is immaculate. I think it is just me, I do watch and support his channel for the reasons listed above, but I also love and enjoy his work because of his voice. I don’t know, there is just something about his voice which makes me think, "Wow. Now, that is a trustworthy voice". Thank You. Have a good day.
You should do a video on making choclate chip cookies with half sugar and half honey and make another batch with sugar only and compare if the cookies with honey ingredient is moister and stays moist longer than the one made with sugar only Also compare which has better taste and flavor
Now that I think about it, the Na+ likely would still be dissolved from the citrate in solution, so it's probably just the citrate doing its thing. It's different than citric acid because the H+ ions from that were incorporated into the carbonic acid (H2CO3 from HCO3- and H+) which immediately decomposes to water and CO2. Fantastic work Adam!
I think he did get warby parker to sponsor him before, so it wasn't all surprising. To be fair, I also gave up when he started getting sponsored by the Korean government.
To anyone trying the lime trick who sees this: if you don't want lime flavour use pre-bottled lime juice and keep adding sodium barcarb until you can't taste any acidic flavour, just salty water in the pan. I did that tonight and it works like a dream.
When someone on a podcast or video has grace and/or magical segueing abilities, when it comes to advertisements, I tip the cap and listen to the whole sponsor. Otherwise I skip right through it. Adam is a wizard and now I have too much stuff.
Another benefit of heating the lime / sodium bicarbonate mixture is that it speeds up the process. The reaction is endothermic - it consumes energy, that's why the solution was cold after a few moments. Adding more energy in the form of heat "pushes" the reaction to completion more quickly that just waiting for that energy to come in from the air.
I'm definitely going to try one (or all three) versions! I tried a recipe last weekend that called for flour and corn starch. It was SO disappointing. I threw it away. I'm so glad I found your channel!
Kinda want to see some more about how emulsifying salts/lime&bicarb can be used to make other emulsions. Like, could you use something similar when adding butter to a pan sauce or to smooth out a salad dressing?
short answer: for butter maybe, for salad dressing no. The emulsification comes from the ion-replacement reshaping the proteins in the cheese. So these salts only work when they can interfere with a calcium-binding protein. There are some in butter, but I don't think it adds much emulsification: the protein isn't as tight from ageing as in cheese. In salad dressing there are no such proteins to be found, so nothing happens (except a citrus-y taste maybe). What you can try to thicken salad dressing is adding a miniscule amount of xanthan gum powder (manufacturers do). Pro-tip: either dissolve xanthan gum in oil before addition, or add it to a blender with your dressing. It's tasteless, colorless a potent thickener, so look up the amount you need. You don't want goo.
@@Tinky1rs Helpful, thanks. To be honest, salad dressing is less of an issue anyway, but I find the add-butter-to-sauce thing a bit hit and miss. Your explanation of how they actually work is helpful, though - due to allergies cooking with cheese is one of the areas of cooking I know nothing about. (Why I was watching a video about how to make cheese sauce, therefore, is a mystery unto itself!)
@@Tinky1rs could someone do lemon instead of like and use like parm or something for some sort of pasta sauce? Could this help emulsify anything else? Egg sauces like hollandaise? Or does it have to feature cheese specifically?
I've been making cheese cake with the lime/lemon juice and baking soda thing for ever it makes that stuff so smooth. My mom taught me how when I was very young, but I never knew that it made sodium citrate and I honestly think she had no idea either. I'll have to keep this in mind next time I see her.
@@nathanwycoff4627 the reaction is an acid-base neutralisation reaction. It might be a bit difficult to just look up stuff surrounding it because it's essential to understand the basics of chemistry if you want to effectively know what's going on. quick rundown: bronsted-lowry acid-base theory states that acids give off H+ ions in water while bases take them in. When an acid gets neutralised, its hydrogen gets substituted for a (often metallic) positive ion. sodium bicarbonate (NaHCO3) functions as a base, where the HCO3- ion can take in an H+ ion to become H2CO3, then falling away into H2O (water) and CO2 (gas that escapes). The acid here is citric acid, an organic acid that can give off multiple H+, but the interesting part for cooking is the citrate ion (only the citrate ion participates in the reactions with the protein), so it doesn't matter how many of those H+ get taken away, as adam mentions with his comment that it he doesn't know if it's monosodium citrate or trisodium citrate (the second and third H+ are given off at a much lower rate so they don't really contribute to acidity in the food.
@@Lara-dr8is Thanks so much for the intuitive explanation. One thing I don't quite understand is why different amount of H+ getting taken away determines whether we get mono or trisodium citrate out. If I understand correctly, the difference between these molecules is the number of Na atoms, is that right?
Really enjoying your channel, I learn things that other channels don't have. So THAT's why the cheapo American cheese slices made our attempt at cheese dip smoother than the next time we tried it without that. Also really liked the cooked baking soda instead of lye trick.
When Adam mixed the lime juice(citric acid) and the sodium bicarbonate the following chemical reaction took place: 3NaHCO₃ + C₆H₈O₇ → 3CO₂ + 3 H₂O + Na₃C₆H₅O₇ (I love this equation because sodium bicarb looks like NACHO) Trisodium citrate(Na₃C₆H₅O₇) aka Sodium citrate is one of the products of this reaction. You could make a proper recipe for Trisodium citrate with stoichiometry at home to get a better percent yield. Citric acid is available at least in the Indian grocery stores I visit, to make Paneer(a type of Indian cheese).
The cheese of choice for a lot of people here in Texas is Velveeta. My family makes this every year for our christmas snacks that we all eat while opening presents, and we simply drop some velveeta and salsa in a pot, melt it, and it works great.
@@crownstupidagreed! I'm from Florida and we call it "rotel dip" and it's always more than just a can of tomatoes and some Velveeta cheese. People put chorizo, chicken or beef in it too. Some people add onion and fresh peppers as well. A lot of people only use a little bit velveeta and a ton of other cheese too. It can be quite good and is usually just thrown together in a crockpot as a GameDay snack or an appetitzer of some kind for gatherings. The only thing that is the same about it is really just the use of some rotel tomatoes.
Great Clip and Dip! I used to live in Atlanta and all of Mexican restaurants: El Azteca, El Porton etc. use garden-variety, food distributor brand, white American cheese and whole milk. I use Boar's Head American cheese - one pound and half a cup to 3/4 cup of milk, depending on how thick you want it - and some chopped, pickled jalapenoes, and it comes out completely awesome! Word of caution: please be sure there are people around to share this queso or you will eat the whole thing yourself. This queso also goes super well on Philly cheesesteaks. Of course once again you have to use thinly- sliced, Boar's Head London Broil sauteed with some onions and then pour that glorious cheese sauce all over it... forget about it!
This is a beautiful time to learn I can make my own damn sodium citrate, been looking (online) for stores near me that sell it for too damn long! My only question would be is if I could use bottled lime juice I bought from the store in this?
only one way to find out try it and report back your findings :D edit(it will probably work I don't think that citric acid break down overtime but try it I might be wrong)
As long as it tastes sour it should have plenty of citric acid in it. Bottled lime juice looses some aromatic qualities when compared to fresh but the acid portion should be untouched by the pasteurization process.
Friendly tip - buy limes on sale or at a bulk store like Costco, juice them all, strain the juice, freeze in ice cube trays (I like smaller cubes for this, like the ones that fit through water bottles), and transfer to a freezer-safe container. Then you have fresh lime juice (works for any other citrus too) all the time!
Bottled citrus juice (lemon or lime) should still have plenty of citric acid. If you need reasonably pure sodium citrate, that's also possible to do at home but requires more precision and you need pure citric acid, which is somewhat easier to get hold of than sodium citrate. This video goes into details. ruclips.net/video/4aGKiWQnMJc/видео.html
Funny story.... I live in Kentucky. I asked one of the Mexican employees at my favorite Mexican restaurant what kind of cheese they use for their Queso. He said "That white people cheese" I said "what do you mean?" Then he showed me a big block of Land O Lakes White American cheese.
@@scampiii Well less of a recipe, more of a technique. I tried his pan sauce technique and it was really good. I’ve never made a pan sauce with anything. But I had some white wine sitting in the fridge so I thought I’d try it and it was really good.
On that upside, you should be able to turn that citric acid *into* sodium citrate using the exact same chemical reaction shown in the video - mix it with sodium bicarbonate, let the sodium ions latch on to the citrate ions while the hydrogen and carbonate left over combine to make water and CO2, then (optionally) heat it in your oven to dry it out again
@@Nerdule Just add equal parts sodium bicarb and citric acid to your cheese and evaporated milk mix and heat. You might need to experiment regarding amounts
Regarding 5:47: Technically, the ratio of mono- bi- and trisodium citricate depends on the pH of the solution, so if you measure the pH you can estimate the ratio of the three salts (assuming you fully neutralized the acid).
I understand it though. When you're putting something in your body you don't have full knowledge of, the default stance is suspicion. Sodium citrate is fine, but do you have equal confidence in every ingredient?
My son has a giant bag of Citric Acid that we got so he could sour up tea blends and stuff to taste. Adding that powder to baking soda seems like a neat way to make our own blend for this. Will be trying it out for sure.
I've tried multiple glasses websites, and my prescription is so strong and a strong astigmatism that I can't find frames that fit small enough lenses to work for me. That's life, I suppose.
Oh man...this is awesome. My wife LOVES mac and cheese but I can never get it as smooth and creamy as the boxed stuff. I tried all different kinds of thickeners, reductions and cheese blends. It always turns out either too stretchy / cheesy or diluted, bland, grainy. Sodium citrate has got to be the key. Thanks!
Wow, I was looking for an american-mexican cheese dip just last week. I ended up using a recipe that used half and half and Oaxaca cheese. It was really good but very different from restaurant style cheese dip. I'll have to give this recipe a try as well.
@@YourWifesBoyfriend Oh, thought that might be the case. It's just that when I remember people like poop coffee, I just become unsure of things, you know?
I've always just made a béchamel and then added in whatever cheese I want, including sliced american cheese, and then cut the whole mixture with jalapeno pickling juice. Seems to work great.
GAGAGAGAGAGA! I will now count to 3 and then I am still the unprettiest RUclipsr of all time. 1...2...3. GAGAGAGAGAGA!!! Btw I have TWO very HOT GIRLfriends who I show off in my v*deos. Thank you for your attention, dear m4
Kitchen Chemistry FTW! Making a light quick cheese sauce w/ supper almost done and suddenly discovered _Somebody_ stole that one slice of American cheese I had been saving. Vaguely remembered this video and hit up RUclips search. BINGO... Lemon and Baking Soda saved the day. *THANKS ADAM* !!!
I needed this recipe this weekend, I had a friend over and we ended up buying some since I didn’t know how to make it. Never again, now I can make this
![BLACK BAG - Official Trailer [HD] - Only in Theaters March 14](http://i.ytimg.com/vi/Du0Xp8WX_7I/mqdefault.jpg)
"I don't feel like getting the grater dirty" this relatibility is what keeps me coming back to Adam's channel
I hear you like vegetarian burgers, Ron.
Actually, I get my meat burger ingredients from Food 'n Stuff, a discount food outlet equidistant from my home and my work. It's where I buy all of my food. And most of my stuff.
@@coffeewentcold A man of culture!
Omg hiiiii Ron!!!
When the pandemic hit and BA was trying to do videos at home, I think Carla said something along the lines in one of her vids that she would totally change recipe procedures now that she has to clean the dishes herself.
Bingo.
The line juice and baking soda chemistry hack is going to absolutely DESTROY Brenda at the next tailgate.
I know, I can't wait to try it!
I love the idea that this person and Brenda are mortal enemies and that Adam has just given them the secret to finishing them off for good
“Line juice” have you ever tried curved juice?”
We are becoming our parents. Lol we just want property in a neighborhood and then we can actually trash Brenda's stupid raisin potato salad. Don't ever bring that shit again, Brenda!
@@Void_Wars I prefer curved juice, line juice makes mine taste a little flat
I'm having a rough day today- and I literally thought- "Well, at least it's Thursday and Adam will post a recipe video". Thanks for coming through Adam. Appreciate ya
@Timothy Gagliano I heard queso is a good cure for that
@ make him ;)
Same, this vid made my day
Hey, friend, hope you're doing better today.
You okay?
Watching Adam gives me terrible anxiety. I never know when the sponsor is coming.
The transition is too smooth
Living under pressure all the time....
Bruh he’s ruthless, you never see it coming
Yeah he's so sneaky with them
it's always somewhere along the middle, usually the first half of the vid.
damn, the homebrew emulsifying salts blew my mind. it's so obvious in retrospect, but i never would have come to that realisation naturally. great video adam!
This so much. My mind was blown when he did that.
I did just that when I watched his mac and cheese video, while waiting for my sodium citrate to arrive. It worked great.
He mentions he doesn't know if he created mono- or di- or tri-sodium citrate, but if I remember my chemistry, it shouldn't matter since it's in ionic form in the solution anyway.
@@polycrystallinecandy I believe that’s correct. It looks like a double replacement chemical reaction
@@jimmyeastmond2719 it should matter thou. We are looking at 1- to 3- citric ion (is that wat it's called?)
It is entirely possible that the ions react differently, it's also possible they taste different. though in this case it doesnt seem to make a difference chemically and i assume no notable difference in taste if citric ion even taste like anything at all.
Assuming it doesn't make a difference, the store bought variaty might be a mix of the 3 anyways.
@@polycrystallinecandy even in its ionic form you get different ions thou. I assume the mono variant gives you 1- citric (?) ion, while the tri variant gives you 3- citric ions.
There can also be subtle differences. I would assume the equilibrium of naoh = na+ + oh- leans heavily to the right compared to citric acid = h+ + citric-. This probably mean tri sodium citrate is more basic than the mono variant maybe?
"Ions from the emulsifying salts replace ios in the casein proteins in the cheese and milk and some more science stuff and boom"
This is why I love Adam, he talks about ions in a cheese sauce video
@@shinyramen YOU'RE BACK!!
bro where were you
You watched Good Eats, right?
But like, not *too* much.
Too be honest, solid and liquid are overrated states of matter for cheese. I personally prefer eating cheese by turning it into gas and plugging it into the ventilation. Sure it may sting my eyes and sure the rest of the apartment might have to evacuate due to fumes but I deserve this.
Underated comment tbh
Long live the empire.
Smol brain: solid cheese
Big brain: liquid cheese
Bigger brain: noxious gas cheese
Galaxy brain: Plasma cheese
Universe brain: Bose-einstein condensate cheese
@@captainpocky Eternity brain: Cheese deconstructed into its constituent atoms in various excited energy states
They had us in the in the first half ngl
I think Adam's best recipes are the ones you can just casually make. His grilled cheese videos, his baking videos, his pancake videos, all of these videos are some of his best recipes because it doesn't matter if its 10am or 10pm, you can try these at home.
3 in the morning, high as fuck and have been for the last 4 hours, munchies like a motherfucker. queso, and chips with a side of pancakes. stupidly easy to remember the recipies and even an idiot that's blitzed off her ass can make 'em.
Pro-tip, evaporated milk is known as coffee milk in some countries.
Up this
Omg... I'll try to search for it again, thank you! I might FINALLY be able to find it XD
people making wild names for everything lol
@@jonos1497 no, that's what they called in my country
@@yeright4625 well, I just meant that the name was kinda indirect, but it can be called whatever people want it to be
My favorite mexican restaurant lists this on their menu as "Queso Gringo"
They must be sureños.
Es que lo es
Cum gringo
LMFAO I would order my whole meal in the best Spanish I could muster, and then at the end finish up with "...and I'll take some o' that there kay-sow green-go, too" just to make the waitstaff laugh
White man cheese lol
When the cheese factory exploded, people found pieces of it miles away
There was de Brie everywhere
Get out of here
I came to the comments for a comment like this
thanks for this :)
Okay Alton Brown.😁
eBriewhere
Thank you for including the part about the skin that forms on top! I've been trying to make the perfect cheese sauce for a couple months now, and it would always get that skin but never saw in anyone else's recipes so I assumed I was doing something wrong.
This is maybe not the most relevant video for this, but thank you for defending science and doing your due diligence to educate your viewers. I've been watching you for almost two years now and I still love your content. I appreciate how you take the time to learn the science of cooking because most chefs, especially youtube or tv chefs, don't put in that same effort.
Hope you and your family are doing alright!
This has become my favorite cooking channel. Too many other cooking channels make you feel like if your not making meals over 3 days your not really cooking.
I want to try the one with the lime and baking soda! Also, I love how he always mentions issues/questions you may have - I was wondering about the curdling.
As a southern texan i can tell you whole heartedly this shit bussin
i think this might be my favorite yt comment of all time
As a fellow South Texan, I agree, but from my experience I find that it's easier to just melt some cheese into a bechamel, simply because most people are more likely to have milk, butter, and flour than they are to have American cheese and evaporated milk, and both processes are about equally difficult, but like, I'm not your mom, do what you want
@@cheskotokarev there are 2 types of Texan. One who is quick, straight to the point, keeps things simple. One who is meticulous, exhaustive and very informative. Both would be invaluable in a zombie apocalypse.
I used to make the bechamel type. And it's a good sauce. But with 2 clicks I bought the sodium citrate. 11/2 lbs for $10 = 272 bowls of queso. I always have evaporated milk and either cheddar or havarti. It is soooo smooth and creamy.
@@ozziegott I’m not sure if you mean RUclips or white, which makes it funnier somehow
That lime and baking soda play was genius
Adam I really respect that you took the time to identify that this is a Mexican American recipe. Not a ton of people understand that there's a distinction and it means a lot that you were respectful of that
Adam’s sponsorships are too smooth, I’m worried everything I do will result in an ad, my life has slowly spiraled out of control and my family abandoned me, but I’ve learned to create an AI family simulation thanks to all the cheap lessons from Skillshare
this is a perfect 2am joke
there is a plugin to which you can have sponsor spots get skipped, it's nice if you're watching a shit load of videos in a row, and get sick of seeing 8 of the same sponsor each day, or are like me, and no longer like youtubers because they supported raycon and thus they will not be getting my ad money. which i mean the sponsor already paid so why do i have to watch it? i like adam though and would turn it off sometimes to see his smooth ad performance it's like watch tv, but it's actually good.
...thanks to all the cheap lessons from Skillshare, the sponsor of this comment.
I audibly laughed thinking of the science with the Sodium Citrate. I was like "wait so surely salt & citric acid should have a similar effect?" And immediately the cut to Limes on the table happened as I finished that thought. Glad to see my basic grasp of chemistry hasn't totally gone to waste in the last 14 years
Fun fact: the Milk of the goddess is the only known weakness of the Upside-down Bear
@Altaïr ibn la'Ahad Fun fact: this is a comment section
@Altaïr ibn la'Ahad must have Alzheimer's then
@Altaïr ibn la'Ahad bro just scroll? who hurt you today 😭😭
What is this mystical lore you speak of?
@Altaïr ibn la'Ahad oh shut up assasins creed fan
Dude, I hope you never stop doing these videos. I made this today and it turned out fantastic! Exactly like what's in the restaurant!
Great speaking skills, great cinematography, and you don't take yourself too seriously.
I really appreciate what you're doing here and it's amazing to see how you've held this "recipe" for so long. Don't change a thing.
My wife and I make this all the time for our Tex-Mex dishes and it never fails to be a crowd-pleaser. Only difference is we only use regular white American cheese from the deli, since it's a bit higher quality than the slices, and add cumin and whatever hot peppers we have on hand once the concoction is nice and melted. Never fails to disappoint.
Also, a mini-crockpot is a nice way to keep the dip warm if you're serving to a crowd, but definitely transfer it after you've melted everything on the stovetop. It takes forever if you try doing the melting in the crockpot alone. Keep the temp on low and have some more evaporated milk on hand to thin it out if it gets too thick.
Thank you ! I am going to try this for the 4 th of July picnic 🎉
i just made queso last night. it was absurdly good:
2 packages american cheese
2 cans rotel
milk and butter to your heart’s content
green chili
chorizo
medium low heat and just stir all of that until it gets really thick. it’s crazy
Omg…this recipe is so good!! I did the first one with orange cheddar slices (good but white cheddar would probably be better). I also mixed in some ro-tel tomatoes w/ lime juice and cilantro & it was even better!
Gross
@@ZackRUclips Your prepubescent manbaby moustache is what's gross here, kid.
Hey Adam, love the videos! I'd be really interested to see a science video about food storage. How long can certain foods sit out, when does stuff go bad, what can be used after the expiration date, etc. Keep it up!
Love the reluctance to get things dirty. Really helps out those without a washer 🙏
i just made this with the lime and baking soda method except I used coconut milk just as an experiment and it was AMAZING just add a little diced tomatoes to it and it’s 12/10
Here in Central Texas, you'll often see queso made with Velveeta, milk, a can of Rotel, and 1# browned crumbled breakfast sausage. Believe me, it is simple and delicious.
That's basically my chili cheese dip except substitute the sausage for chili. I have made it with sausage but I like chili better. Also I sometimes put some cream cheese in it, depends on my mood.
My wife turned me onto this, and it is delicious! Her Kentucky family calls it Rotel dip, and I've heard other people call it that, here in Chicago
Can I just say that I truly appreciate the frequency of Adam’s uploads. I always have a new vid to watch. Thanks Adam!
Very cool video! As a big fan of Queso Dip I always wanted to know how to make it with out using American cheese or Sodium Citrate and
Sodium Phosphate. The last recipe was a big eye opener. Making your own Sodium Citrate is an absolutely brilliant move. I made the last recipe and my Queso Dip came out looking and tasting great! Thank you for the recipe!
That's awesome. Sodium citrate has become more available recently, but I've mostly used cream (or milk+butter) to get good results. I'll have to try evaporated milk now. Also, I love the lime juice+baking soda hack. (getting lime flavor without the acidity is a really cool outcome) I also tend to keep citric acid around which will make trisodium citrate when mixed with baking soda.
Hey Adam! Can you do a video on about making ramen? 🍜
m.ruclips.net/video/nrSXw-VMMUI/видео.html
there's a million other videos on youtube
I love this channel. Adam obviously does a good job in regards to explaining about what he is going to do in his videos and I genuinely appreciate his effort and hard work. He also executes his research very well too. All his videos are informative. And that is very impressive.And I support people like Adam. It is because you can literally understand his thought process and his amazing effort on uploading videos with simple yet smart vocabulary. In short, his work is immaculate. I think it is just me, I do watch and support his channel for the reasons listed above, but I also love and enjoy his work because of his voice. I don’t know, there is just something about his voice which makes me think, "Wow. Now, that is a trustworthy voice". Thank You. Have a good day.
You should do a video on making choclate chip cookies with half sugar and half honey and make another batch with sugar only and compare if the cookies with honey ingredient is moister and stays moist longer than the one made with sugar only
Also compare which has better taste and flavor
And I bet honey would be the sponsor of that video.
Now that I think about it, the Na+ likely would still be dissolved from the citrate in solution, so it's probably just the citrate doing its thing. It's different than citric acid because the H+ ions from that were incorporated into the carbonic acid (H2CO3 from HCO3- and H+) which immediately decomposes to water and CO2. Fantastic work Adam!
Gotta be honest, a glasses producer wasn't on my "Potential Adam Sponsors" bingo card
I gave up trying to predict them after Adam got sponsored by pork itself
@@olegsagaydak1898 i gave up after the government of japan
I think he did get warby parker to sponsor him before, so it wasn't all surprising. To be fair, I also gave up when he started getting sponsored by the Korean government.
I gave up after the Empire
Long live the Empire
Pork was the biggest surprise
To anyone trying the lime trick who sees this: if you don't want lime flavour use pre-bottled lime juice and keep adding sodium barcarb until you can't taste any acidic flavour, just salty water in the pan. I did that tonight and it works like a dream.
I use Velveeta (I know, not "blanco"), milk, chopped pickled jalapenos (I love it spicy!) and canned tomatoes. It's amazing!
I think Velveeta now makes a white version. Probably just for this. 🤓🍻
Add ground beef and you basically got Rotel dip
I used to make queso for a gastro pub and we used Velveeta as well.
When someone on a podcast or video has grace and/or magical segueing abilities, when it comes to advertisements, I tip the cap and listen to the whole sponsor. Otherwise I skip right through it. Adam is a wizard and now I have too much stuff.
When I saw the notification, I was fully expecting him to put in white wine or, balsamic vinegar.
Well, he put in the lime juice. Close enough
@@Xqvvzts cheap, dry lime juice
Another benefit of heating the lime / sodium bicarbonate mixture is that it speeds up the process. The reaction is endothermic - it consumes energy, that's why the solution was cold after a few moments. Adding more energy in the form of heat "pushes" the reaction to completion more quickly that just waiting for that energy to come in from the air.
Always know this, kids:
base + acid = salt + water
Assuming that the concentration and volume are the same for both the base and acid and that they both have opposite pH levels.
@@Crispman_777 I agree!
based comment :P
...Does that mean you can turn seawater into an acid and a base? :P
@@halyoalex8942 Yup! Add enough energy (under pressure) and you can get NaOH and HCl :)
I'm definitely going to try one (or all three) versions! I tried a recipe last weekend that called for flour and corn starch. It was SO disappointing. I threw it away. I'm so glad I found your channel!
Kinda want to see some more about how emulsifying salts/lime&bicarb can be used to make other emulsions. Like, could you use something similar when adding butter to a pan sauce or to smooth out a salad dressing?
short answer: for butter maybe, for salad dressing no.
The emulsification comes from the ion-replacement reshaping the proteins in the cheese. So these salts only work when they can interfere with a calcium-binding protein. There are some in butter, but I don't think it adds much emulsification: the protein isn't as tight from ageing as in cheese. In salad dressing there are no such proteins to be found, so nothing happens (except a citrus-y taste maybe).
What you can try to thicken salad dressing is adding a miniscule amount of xanthan gum powder (manufacturers do). Pro-tip: either dissolve xanthan gum in oil before addition, or add it to a blender with your dressing. It's tasteless, colorless a potent thickener, so look up the amount you need. You don't want goo.
@@Tinky1rs A relatively small overshoot on xanthan gum can take you from pleasantly thickened to snot in no time at all.
@@Tinky1rs Helpful, thanks. To be honest, salad dressing is less of an issue anyway, but I find the add-butter-to-sauce thing a bit hit and miss. Your explanation of how they actually work is helpful, though - due to allergies cooking with cheese is one of the areas of cooking I know nothing about. (Why I was watching a video about how to make cheese sauce, therefore, is a mystery unto itself!)
@@Tinky1rs could someone do lemon instead of like and use like parm or something for some sort of pasta sauce? Could this help emulsify anything else? Egg sauces like hollandaise? Or does it have to feature cheese specifically?
I've been making cheese cake with the lime/lemon juice and baking soda thing for ever it makes that stuff so smooth. My mom taught me how when I was very young, but I never knew that it made sodium citrate and I honestly think she had no idea either. I'll have to keep this in mind next time I see her.
"you can't know how much acid is in there..." - *analytical chemist crying noise*
well not everyone has a titration setup at home
but everyone should
@@Lara-dr8is Nothing in this world makes me more zen than waiting for a color change
Can you recommend any sources which might provide more information on the reaction?
@@nathanwycoff4627 the reaction is an acid-base neutralisation reaction. It might be a bit difficult to just look up stuff surrounding it because it's essential to understand the basics of chemistry if you want to effectively know what's going on.
quick rundown: bronsted-lowry acid-base theory states that acids give off H+ ions in water while bases take them in. When an acid gets neutralised, its hydrogen gets substituted for a (often metallic) positive ion.
sodium bicarbonate (NaHCO3) functions as a base, where the HCO3- ion can take in an H+ ion to become H2CO3, then falling away into H2O (water) and CO2 (gas that escapes). The acid here is citric acid, an organic acid that can give off multiple H+, but the interesting part for cooking is the citrate ion (only the citrate ion participates in the reactions with the protein), so it doesn't matter how many of those H+ get taken away, as adam mentions with his comment that it he doesn't know if it's monosodium citrate or trisodium citrate (the second and third H+ are given off at a much lower rate so they don't really contribute to acidity in the food.
@@Lara-dr8is Thanks so much for the intuitive explanation. One thing I don't quite understand is why different amount of H+ getting taken away determines whether we get mono or trisodium citrate out. If I understand correctly, the difference between these molecules is the number of Na atoms, is that right?
Really enjoying your channel, I learn things that other channels don't have. So THAT's why the cheapo American cheese slices made our attempt at cheese dip smoother than the next time we tried it without that.
Also really liked the cooked baking soda instead of lye trick.
oo endothermic reaction! I never see any of these in cooking videos, neat!
Evaporated milk makes unbelievable mashed potatoes. Learned that from my mom 65+ years ago. Beats the you-know-what out of cream.
You have been using the word "sexy" in last two videos. Something up or you just wanna offer content to Adam breathes youtubers?😂
@Altaïr ibn la'Ahad you’ve been replying to nearly every thread I saw here, you’ve got to chill, man
Also breast milk-
When Adam mixed the lime juice(citric acid) and the sodium bicarbonate the following chemical reaction took place:
3NaHCO₃ + C₆H₈O₇ → 3CO₂ + 3 H₂O + Na₃C₆H₅O₇
(I love this equation because sodium bicarb looks like NACHO)
Trisodium citrate(Na₃C₆H₅O₇) aka Sodium citrate is one of the products of this reaction.
You could make a proper recipe for Trisodium citrate with stoichiometry at home to get a better percent yield. Citric acid is available at least in the Indian grocery stores I visit, to make Paneer(a type of Indian cheese).
"Lime and Baking Soda Recipe" looks amazing, I just might see how lemons work instead, then season it and pour it on pasta.
ooh with some black pepper, olive oil, pecorino... heck yeah.
Ohh yes good idea add some garlic etc...
The cheese of choice for a lot of people here in Texas is Velveeta. My family makes this every year for our christmas snacks that we all eat while opening presents, and we simply drop some velveeta and salsa in a pot, melt it, and it works great.
I'm surprised you didn't mention the very simple, traditional Texas recipe of just Velveeta and spicy Rotel. Comes out great.
What's rotel?
@@ivetterodriguez1994 Canned diced tomatoes with green chiles.
You can hardly call that cooking, lol
@@stephg5253 As someone from the southeast that now lives in Texas. let me tell you the queso blanco blows the velvetta rotel combo out of the water.
@@crownstupidagreed! I'm from Florida and we call it "rotel dip" and it's always more than just a can of tomatoes and some Velveeta cheese. People put chorizo, chicken or beef in it too. Some people add onion and fresh peppers as well. A lot of people only use a little bit velveeta and a ton of other cheese too. It can be quite good and is usually just thrown together in a crockpot as a GameDay snack or an appetitzer of some kind for gatherings.
The only thing that is the same about it is really just the use of some rotel tomatoes.
Great Clip and Dip! I used to live in Atlanta and all of Mexican restaurants: El Azteca, El Porton etc. use garden-variety, food distributor brand, white American cheese and whole milk. I use Boar's Head American cheese - one pound and half a cup to 3/4 cup of milk, depending on how thick you want it - and some chopped, pickled jalapenoes, and it comes out completely awesome! Word of caution: please be sure there are people around to share this queso or you will eat the whole thing yourself. This queso also goes super well on Philly cheesesteaks. Of course once again you have to use thinly- sliced, Boar's Head London Broil sauteed with some onions and then pour that glorious cheese sauce all over it... forget about it!
I thought I could come up with a cheesy comedy sketch instead of my normal food pun..
But I'm *drawing a Blanco.*
This is amazing Adam. My family has tried for decades to recreate the magic of Mexican restaurant queso.
I never knew you could make emulsifying salts that easy
Bless you for that sodium citrate trick. I can only find that stuff in these big one pound bags that are way too much for a non-commercial setting.
This is a beautiful time to learn I can make my own damn sodium citrate, been looking (online) for stores near me that sell it for too damn long!
My only question would be is if I could use bottled lime juice I bought from the store in this?
only one way to find out try it and report back your findings :D
edit(it will probably work I don't think that citric acid break down overtime but try it I might be wrong)
As long as it tastes sour it should have plenty of citric acid in it. Bottled lime juice looses some aromatic qualities when compared to fresh but the acid portion should be untouched by the pasteurization process.
Friendly tip - buy limes on sale or at a bulk store like Costco, juice them all, strain the juice, freeze in ice cube trays (I like smaller cubes for this, like the ones that fit through water bottles), and transfer to a freezer-safe container. Then you have fresh lime juice (works for any other citrus too) all the time!
Bottled citrus juice (lemon or lime) should still have plenty of citric acid. If you need reasonably pure sodium citrate, that's also possible to do at home but requires more precision and you need pure citric acid, which is somewhat easier to get hold of than sodium citrate. This video goes into details. ruclips.net/video/4aGKiWQnMJc/видео.html
I love how real it feels when Adam says he doesnt wanna get the grater dirty. I can relate to that so much that's why I keep coming back
This is the scientifically literate lowbrow content I crave
I’ve had different levels of success with cheese sauce/dip but these recipes, with the science explained, make sense. Will be trying.
Funny story.... I live in Kentucky. I asked one of the Mexican employees at my favorite Mexican restaurant what kind of cheese they use for their Queso. He said "That white people cheese" I said "what do you mean?" Then he showed me a big block of Land O Lakes White American cheese.
I tried one of your previous recipes yesterday and I’m really glad I did, it was really good.
Which one?
@@scampiii Well less of a recipe, more of a technique. I tried his pan sauce technique and it was really good. I’ve never made a pan sauce with anything. But I had some white wine sitting in the fridge so I thought I’d try it and it was really good.
I tried to make this, bought citric acid at bulk barn as opposed to sodium citrate. The queso tastes like warheads.
On that upside, you should be able to turn that citric acid *into* sodium citrate using the exact same chemical reaction shown in the video - mix it with sodium bicarbonate, let the sodium ions latch on to the citrate ions while the hydrogen and carbonate left over combine to make water and CO2, then (optionally) heat it in your oven to dry it out again
@@Nerdule Just add equal parts sodium bicarb and citric acid to your cheese and evaporated milk mix and heat. You might need to experiment regarding amounts
Regarding 5:47: Technically, the ratio of mono- bi- and trisodium citricate depends on the pH of the solution, so if you measure the pH you can estimate the ratio of the three salts (assuming you fully neutralized the acid).
“The milk of the goddess” that sounds kinda weird.
Just dont think it about that way...
;)
Bro we have the same dirty brain
😏
God milk
My wife and I used to go to Taqueria del Sol in Atlanta. Chefs kiss on the queso.
Gonna show this video to my mom who is constantly berating me for eating food with “chemicals” in it. It’s all chemicals, mom!!
I understand it though. When you're putting something in your body you don't have full knowledge of, the default stance is suspicion. Sodium citrate is fine, but do you have equal confidence in every ingredient?
My son has a giant bag of Citric Acid that we got so he could sour up tea blends and stuff to taste. Adding that powder to baking soda seems like a neat way to make our own blend for this. Will be trying it out for sure.
I've tried multiple glasses websites, and my prescription is so strong and a strong astigmatism that I can't find frames that fit small enough lenses to work for me. That's life, I suppose.
Oh man...this is awesome. My wife LOVES mac and cheese but I can never get it as smooth and creamy as the boxed stuff. I tried all different kinds of thickeners, reductions and cheese blends. It always turns out either too stretchy / cheesy or diluted, bland, grainy. Sodium citrate has got to be the key. Thanks!
Adam: "...milk of the Goddess..."
the Goddess: "Ara ara!"
I see you're a man of culture
wow please never say anything like that again
Adam thank you for the ingredients on the back of the product, it’s informative and helpful.
"That's too much work" - Me eating tostitos salsa con queso from a jar.
So I tried the first one with some pepper jack and omg this is great
Could you make a video about I Cannot Believe it’s Not Butter? Or what ever the fake butter in a tub is called
ooh yeah a history and science of margarine would be really cool
wtf is cannon believe it’s not butter
I can believe its not butter
@@wyllmRox idk🤣 can not even type
@@tynj4173 that was a typo
As a chemist, oh boy does this make me happy. I feel like I can subtly flex on my family with a chemistry food hack- thanks!
I never noticed that Adam wears glasses until this video.
The fact t that Adam just said "Seggsy" is what keeps me coming back for every video
I swear man, adam completely missing the whole pan that was right under his hands had me dead😂😂
Wow, I was looking for an american-mexican cheese dip just last week. I ended up using a recipe that used half and half and Oaxaca cheese. It was really good but very different from restaurant style cheese dip. I'll have to give this recipe a try as well.
I usually pour my queso into ice cube trays and save for later. Gives my ice coffee a tex-mex twist
Is cheese on coffee a normal thing? Because I've never heard of it, so I feel you are either a genius, a degenerate or both.
This is a cursed comment
@@LawkzBro You fell victim to a heinous deception known in some circles as a joke.
@@YourWifesBoyfriend Oh, thought that might be the case. It's just that when I remember people like poop coffee, I just become unsure of things, you know?
this guy makes the absolute best cooking videos
I always wondered how half of my local taco shops had smooth vs chalky queso
I've always just made a béchamel and then added in whatever cheese I want, including sliced american cheese, and then cut the whole mixture with jalapeno pickling juice. Seems to work great.
Stevie Wonder got a cheese grater for his birthday
He said it's the most violent book he's ever read
ive used sodium citrate for my queso in the past! great texture
"Milk of goddess"
Uhm adam you need context
GAGAGAGAGAGA! I will now count to 3 and then I am still the unprettiest RUclipsr of all time. 1...2...3. GAGAGAGAGAGA!!! Btw I have TWO very HOT GIRLfriends who I show off in my v*deos. Thank you for your attention, dear m4
@@AxxLAfriku you has a stroke or something?
@@mrkrule4373 *had
@@sweetnote. sorry i also had a stroke
I feel like you read my mind. I’ve been looking for a good recipe to make queso literally this past week. Thank you!
I would be surprised to open a can of evaporated milk and it actually containing anything.
Kitchen Chemistry FTW!
Making a light quick cheese sauce w/ supper almost done and suddenly discovered _Somebody_ stole that one slice of American cheese I had been saving.
Vaguely remembered this video and hit up RUclips search. BINGO... Lemon and Baking Soda saved the day.
*THANKS ADAM* !!!
damn, I can never catch when hes gonna plug in the sponsor lol
lol finished my chem homework, went to relax with some youtube before bed, and here i am still learning.
not even one minute and there's already a dislike, someones dedicated
Actually youtube is. Bots.
The thing is there probably subscribed ad well
Thats how you know you've made it on youtube. When it doesn't matter what video you post, it gets dislikes.
Smoothest ad sponsor video plugs on the site.
Video : making cheese dip
What i learn : making sodium citrate at home
I needed this recipe this weekend, I had a friend over and we ended up buying some since I didn’t know how to make it. Never again, now I can make this