I know this video is quite old now, but I tried out some things I learned from this video and it made my cheese dip at least 10 times better. It's SO GOOD!!
Have been referencing your video for the last 2 years! Love it! Thank you for making this one of my fav dinners. I make trip sandwiches with bell peppers! So good!
Came out great! I doubled the recipe and used half sharp half mild white cheddar cheese. It was a bit too sharp at the end so would definitely stick to mild next time, but adding a small bit of sugar mellowed it out perfectly. Ended up using a little over a beer. Thanks for the great recipe! Edit: Additionally, it tasted exactly like the beer I made it with, so I would recommend visiting your local brewery and making this recipe with your favorite IPA
Come across your channel just today and I'm absolutely loving your content especially the chilli recipes. I'm going to try this one out with some vegan melty cheese tonight for a nice Mac n cheese dinner!
we get this at our favorite spaghetti restaurant. will have to experiment a little to get the right mix of cheese:beer:seasonings but you have sent me on a journey i think i'm going to enjoy! thanks!
That's great, Mary. Yes, so many ways to experiment with this - different types of cheeses, various seasonings, other liquids. I love it. Enjoy the journey!
@@ChiliPepperMadness My 84 yr old MIL recently broke her back in a fall. this is her favorite dish. However, she can't get out of the house. so i'm going to make small tests for now to get it right faster to surprise her. the tests i will yum up with some chips. may have to make a few "not quite there " too many. haha
Hey! Simple question here: do you have any recommendations on the inevitability of/optimizing leftovers? I love beer cheese, but have never made my own. I’m wondering if you can refrigerate it, & then stir/reheat it well in a pot, or if it would be better to not keep leftovers if it has to cool. Loved your video, & I’m happy to see more now that I’ve liked/subscribed!
Tom, some cheeses like this will coagulate after a while, but yep, you can often bring it back to life by heating it in a pan and swirling in some liquid to loosen it back up. Let me know how it goes for you.
Latoria, I have not personally worked with sodium citrate. I know it's an anti-coagulant and used in more "molecular gastronomy" applications, so I'm personally interested in learning more about using it. If you give it a go, I'd love to hear how it turns out for you.
Like the vid, but if you are using butter to make your roux, 20-30 minutes is no where close to Gumbo roux. Provided you are making Cajun Gumbo, as Creole style Gumbo is normally thickened with okra and file powder. If you're making Cajun dark roux, skip the butter completely, with how dark it needs to go, the butter will get acrid and bitter. use a high smoke point oil, like Canola or Grapeseed.
Jim, this is beer cheese, not gumbo. Very different. Rouxs are use to make all sorts of things, like soups, gravies, creamy sauces, etc. But yes, great for gumbo. I have a post on How to Make a Roux here: ruclips.net/video/uKm1-NNS8a8/видео.html
IT'S LITERALLY I REPEAT, IT'S LITERALLY NOT BEER CHEESE SAUCE WITHOUT THE BEER PPL! IF YOU DON'T WANT TO USE BEER, WHY TF DID YOU EVEN COME TO THIS VIDEO?!? YOU'RE JUST CONTRADICTING AND DELUDING YOURSELF. Seriously, it's LITERALLY CALLED BEER CHEESE SAUCE FOR A REASON. IT MUST HAVE BEER. OTHERWISE IT'S NOT BEER SAUCE. PERIOD.
Sorry, but gotta correct here. High IBU beers are not good for cooking. NEVER make a beer cheese with an IPA. Malta and fermentation flavors are what you're going for here. Hop aromas oxidize at these high temps and COMPLETELY lose flavor, especially when stirred rapidly. The pre-bitterness compounds are also going to isomeroze and increase the bitterness of the food. If you use an IPA, know that you will end up with an extremely bitter beer cheese that loses all of the flavor compounds that people enjoy from hops. Professional brewer and certified cicerone who LIKES IPAs. Dont cook with IPAs unless you know what you're doing. They completely ruin more dishes than they even slightly help.
What would you use this delicious beer cheese dip with?
I know this video is quite old now, but I tried out some things I learned from this video and it made my cheese dip at least 10 times better. It's SO GOOD!!
3 years old isn’t quite old 🤓
Have been referencing your video for the last 2 years! Love it! Thank you for making this one of my fav dinners. I make trip sandwiches with bell peppers! So good!
You are very welcome, and thank you very much!
Glad I watched one more video because this is the recipe that I remember.
It is also the shortest simplest recipe.
Thanks a lot 😊
This is gonna go good with my homemade pretzels.
Yes!
Ho man that sounds delicious!!! 😌💕
thank you
You are welcome!
Came out great! I doubled the recipe and used half sharp half mild white cheddar cheese. It was a bit too sharp at the end so would definitely stick to mild next time, but adding a small bit of sugar mellowed it out perfectly. Ended up using a little over a beer. Thanks for the great recipe!
Edit: Additionally, it tasted exactly like the beer I made it with, so I would recommend visiting your local brewery and making this recipe with your favorite IPA
Great tip!
Thank you, this looks extremely good and imma have to give it a try!
Enjoy!
Good recipe.Thx
Great video and awesome recipe. Thanks!
Thanks very much!!
Great demonstration of versatility and technique thank you sir.
Thanks so much! I need to make myself another batch soon.
@@ChiliPepperMadness currently making a soup with this as a base.
This would make a tasty soup for sure!
Thank you!👌
Come across your channel just today and I'm absolutely loving your content especially the chilli recipes. I'm going to try this one out with some vegan melty cheese tonight for a nice Mac n cheese dinner!
Awesome! Thank you!
we get this at our favorite spaghetti restaurant. will have to experiment a little to get the right mix of cheese:beer:seasonings but you have sent me on a journey i think i'm going to enjoy! thanks!
That's great, Mary. Yes, so many ways to experiment with this - different types of cheeses, various seasonings, other liquids. I love it. Enjoy the journey!
@@ChiliPepperMadness My 84 yr old MIL recently broke her back in a fall. this is her favorite dish. However, she can't get out of the house. so i'm going to make small tests for now to get it right faster to surprise her. the tests i will yum up with some chips. may have to make a few "not quite there " too many. haha
All the best to her! It would be a nice surprise.
Just found this channel loved it
Thanks!!
Anyone else trying to get ur mom to agree to make some beer cheese one day just as an excuse for her to buy beer😂
Lol #1... Will try this and thx 4upload..greattings from Germany 👍
Thanks, Jan! Greetings from the US!
Looks delicious! Will try it tonight! Great video! Thanks!
Thanks! Hope you enjoy it!
Great video!! I’d love to try this at home! Good stuff 🍻🧀
Thanks, Thanos! Easy to make in a snap! Haha. =)
Yummmmmyyyy!!
Oh yeah! Good stuff right there!
Great vid!!!!
Thanks!
You're welcome 👍
I was taking a drink and it gets to the part where he just straight up says still stirring and I almost spit it out LOL
Haha, still stirring the roux!
Hey! Simple question here: do you have any recommendations on the inevitability of/optimizing leftovers? I love beer cheese, but have never made my own. I’m wondering if you can refrigerate it, & then stir/reheat it well in a pot, or if it would be better to not keep leftovers if it has to cool.
Loved your video, & I’m happy to see more now that I’ve liked/subscribed!
Tom, some cheeses like this will coagulate after a while, but yep, you can often bring it back to life by heating it in a pan and swirling in some liquid to loosen it back up. Let me know how it goes for you.
Love the timely response! Thank you, I’ll have to respond to after my experiment to share how it goes :)
@@twall415 Some say Tom is still stirring till this very day.
@@Vreyvus I actually heard Tom had one too many servings of Beer cheese and is doing 20 years on a DUI case 😥
Do you have an ingredient list and exactly how much to add in?
I have the full printed recipe with additional notes here: www.chilipeppermadness.com/chili-pepper-recipes/sauces/how-to-make-creamy-beer-cheese/
Vic Mackey cooking everybody.
Hilarious. I've been called that before. Cracks me up.
Low calorie too!
Man I need a pot n pan
did u get one?
@@parodymakers12345 I got a few. lol
pretzel dip
Nice video. Do you think it would taste well with a Guinness beer?
I'd surely give it a go. Could be interesting.
@@ChiliPepperMadness I tried it and it came out great!
What kind of cheese did you use tho
Wayne, I used white cheddar.
You can use sodium citrate instead of making a roux
Latoria, I have not personally worked with sodium citrate. I know it's an anti-coagulant and used in more "molecular gastronomy" applications, so I'm personally interested in learning more about using it. If you give it a go, I'd love to hear how it turns out for you.
Mine turned out brown.I think maybe medium heat on this gas stove was too much.I never stopped stirring.
Steve, yeah, I think the heat was probably a bit too high.
Or you let your roux get too dark....
Do not use an IPA for fondue. It's too bitter. You wanna use a lager or wheat ale.
Go for it.
Like the vid, but if you are using butter to make your roux, 20-30 minutes is no where close to Gumbo roux. Provided you are making Cajun Gumbo, as Creole style Gumbo is normally thickened with okra and file powder. If you're making Cajun dark roux, skip the butter completely, with how dark it needs to go, the butter will get acrid and bitter. use a high smoke point oil, like Canola or Grapeseed.
Jim, this is beer cheese, not gumbo. Very different. Rouxs are use to make all sorts of things, like soups, gravies, creamy sauces, etc. But yes, great for gumbo. I have a post on How to Make a Roux here: ruclips.net/video/uKm1-NNS8a8/видео.html
😳😲😖🤤🤤😁
=)
Good video! The music was way too high.
One of my earlier efforts. Learning as I go!
IT'S LITERALLY I REPEAT, IT'S LITERALLY NOT BEER CHEESE SAUCE WITHOUT THE BEER PPL!
IF YOU DON'T WANT TO USE BEER, WHY TF DID YOU EVEN COME TO THIS VIDEO?!? YOU'RE JUST CONTRADICTING AND DELUDING YOURSELF.
Seriously, it's LITERALLY CALLED BEER CHEESE SAUCE FOR A REASON. IT MUST HAVE BEER. OTHERWISE IT'S NOT BEER SAUCE. PERIOD.
Haha, true! Though you can sub a broth for the beer, or a fizzy non-alcoholic drink. But then, let's call it something else. =)
Does it get you drunk 🥴?
No, the alcohol cooks off. However, if you are concerned, you can use broth or even water instead.
Sorry, but gotta correct here.
High IBU beers are not good for cooking. NEVER make a beer cheese with an IPA. Malta and fermentation flavors are what you're going for here.
Hop aromas oxidize at these high temps and COMPLETELY lose flavor, especially when stirred rapidly. The pre-bitterness compounds are also going to isomeroze and increase the bitterness of the food.
If you use an IPA, know that you will end up with an extremely bitter beer cheese that loses all of the flavor compounds that people enjoy from hops.
Professional brewer and certified cicerone who LIKES IPAs.
Dont cook with IPAs unless you know what you're doing. They completely ruin more dishes than they even slightly help.
Never really had an issue. But hey. Cheers, my cicerone friend.
Use milk
You surely can.