+
Cheese

Keeping melted American cheese liquid

Hierocles | Dec 20, 201401:07 PM     1

I work in a small kitchen and we have a cheese sauce that uses easy-melt white American. It's basically that, half and half, and some spices cooked together on low heat until liquid. However, it just doesn't keep very long. It sits in a steam well and loses moisture in a few hours, getting thick and rather unappetizing. At that point, it also solidifies rather quickly when placed on nachos.

We add half and half to it and whisk that in until it's smooth again, but that feels like a half measure. Is there any way we can keep the melted cheese liquid for longer, or is it just the cost of using American cheese as the base?

Want to stay up to date with this post? Sign Up Now ›

Discussion Summary

More from Chowhound

BBQ 101: How to Grill for Beginners
Guides

BBQ 101: How to Grill for Beginners

by Greg Stegeman | The weather is getting nicer, Memorial Day is on the horizon, and summer is right around the corner...

The Best Grills, BBQ Tools, and Grill Accessories
Guides

The Best Grills, BBQ Tools, and Grill Accessories

by Jen Wheeler | If you're in the market for a new grill, grill brush, or basically any other BBQ tool, grill accessory...

A Comprehensive Guide to Barbecue Sauce Across the Country
Guides

A Comprehensive Guide to Barbecue Sauce Across the Country

by Greg Stegeman | Barbecue sauce is a blanket term that doesn't necessarily do justice to all the regional styles of...

Battle of the BBQ: Where Can You Find the Best in the South?
Guides

Battle of the BBQ: Where Can You Find the Best in the South?

by Joey Skladany | As a self-proclaimed sauce connoisseur and fan of barbecue varieties specifically, I was more than...

See what's new!

View latest discussions ›

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.