Cooks Science Cheese Dip with Variations

By lorik

Ingredients

• Cheesier Nacho Cheese Sauce:
• 7 ounces sharp cheddar cheese, grated (1 3/4 cups)
• 2 3/4 ounces Gruyère cheese, grated (2/3 cup plus 1 tablespoon)
• 3/4 ounce Swiss cheese, grated (3 tablespoons)
• 2/3 cup plus 2/3 cup water, divided
• 1 tablespoon sodium citrate
• Ultra Beefy Nacho Cheese Sauce:
• 2 pounds 80 percent lean ground beef
• 2 tablespoons plus 2/3 cup plus 1 cup water, divided
• 1/2 teaspoon baking soda
• 1 teaspoon plus 1 1/2 teaspoons kosher salt, divided
• 7 ounces sharp cheddar cheese, grated (1 3/4 cups)
• 3 1/2 ounces Swiss cheese, grated (3/4 cup plus 2 tablespoons)
• 2 tablespoons vegetable oil
• 1 tablespoon chili powder
• 1 tablespoon sodium citrate
• Spicy Korean Cheese Sauce:
• Gochujang Sauce:
• 1 cup water
• 3 tablespoons gochujang
• 2 teaspoons gochugaru
• 2 teaspoons sugar
• 2 tablespoons corn syrup
• Cheese Sauce:
• 7 ounces sharp cheddar cheese, grated (1 3/4 cups)
• 3 1/2 ounces Swiss cheese, grated (3/4 cup plus 2 tablespoons)
• 2/3 cup water
• 1 tablespoon sodium citrate

Details

Adapted from cooksscience.com

Preparation

Step 1

Nacho Cheese Sauce:
Combine cheddar, Gruyère, and Swiss in medium bowl. Whisk ⅔ cup water and sodium citrate together in small saucepan until sodium citrate dissolves. Bring to simmer over medium heat. Whisking constantly, gradually add cheese mixture, about ¼ cup at a time, to simmering water, making sure each addition is fully incorporated before adding next, about 2 minutes. (Mixture will be very thick.) 

Reduce heat to medium-low and, whisking constantly, gradually add remaining ⅔ cup water. Scrape down saucepan with rubber spatula and continue to cook, stirring constantly, until sauce is slightly thickened, about 45 seconds longer. (Sauce will continue to thicken as it cools.) Remove saucepan from heat and either transfer sauce to serving bowl or make it extra-shiny with an immersion blender. Serve warm, with plenty of tortilla chips. (The sauce can be refrigerated separately in an airtight container for up to 1 week.) 

Beefy Cheese Sauce:
Toss beef with 2 tablespoons water, baking soda, and 1 teaspoon salt in large bowl until combined. Set aside for 20 minutes. Meanwhile, combine cheddar and Swiss in medium bowl. 

Line fine-mesh strainer with single layer of cheesecloth or coffee filter and set over heatproof bowl. Spread oil over bottom of 12-inch skillet and spread beef in even layer on top. Place skillet over medium heat and cook, stirring occasionally with wooden spoon to break up clumps, until fat has rendered and beef is deep golden brown, about 45 minutes. Strain beef through prepared strainer. Transfer beef to large bowl and toss with chili powder and 1½ teaspoons salt; reserve for serving. You should have about ½ cup rendered beef fat.  

Whisk ⅔ cup water and sodium citrate together in small saucepan until sodium citrate dissolves. Bring to simmer over medium heat. Whisking constantly, gradually add cheese mixture, about ¼ cup at a time, to simmering water, making sure each addition is fully incorporated before adding next, about 2 minutes. (Mixture will be very thick.)

Reduce heat to medium-low and whisk in rendered beef fat. Whisking constantly, gradually add 1 cup water. Scrape down saucepan with rubber spatula and continue to cook, stirring constantly, until sauce is slightly thickened, about 45 seconds longer. (Sauce will continue to thicken as it cools.) Remove saucepan from heat and either transfer sauce to serving bowl or make it extra-shiny with an immersion blender. Serve warm, with plenty of tortilla chips. And don’t forget to sprinkle on the reserved crispy, seasoned beef. (The sauce and beef can be refrigerated separately in airtight containers for up to 1 week.) 

Korean Cheese:
For the Gochujang Sauce: Whisk water, gochujang, gochugaru, sugar, and corn syrup together in small saucepan. Bring to simmer over medium heat and cook, stirring occasionally with rubber spatula, until sauce has thickened and measures about 1 cup, 3 to 5 minutes. Remove from heat and set aside. 

For the Cheese Sauce: Combine cheddar and Swiss in medium bowl. Whisk ⅔ cup water and sodium citrate together in small saucepan until sodium citrate dissolves. Bring to simmer over medium heat. Whisking constantly, gradually add cheese mixture, about ¼ cup at a time, to simmering water, making sure each addition is fully incorporated before adding next, about 2 minutes. (Mixture will be very thick.)

Reduce heat to medium-low and, whisking constantly, gradually add gochujang sauce. Scrape down saucepan with rubber spatula and continue to cook, stirring constantly, until sauce is slightly thickened, about 45 seconds longer. (Sauce will continue to thicken as it cools.) Remove saucepan from heat and either transfer sauce to serving bowl or make it extra-shiny with immersion blender. Serve warm, with plenty of tortilla chips. (The sauce can be refrigerated in an airtight container for up to 1 week.)