I’m looking for something that would heat the queso slowly then keep it at a nice even (edible) heat.
I was hoping maybe there’s a gadget out there like a mini-slowccoker or something like that.
Thanks for any input.
Hah! I’m no chef, but I do happen to have a mini slow cooker that I use just for things like this. I think it was marketed as a potpourri warmer, but it’s food-quality and was pretty cheap. Prowl the dollar stores for something like that.
You need a queso warmer!
Gonna make some quesuhdilluhs? You should try it on ‘tots. Freakin’ sweet.
We have one of those potporri warmers, actually crock pot brand but it has a warning not to use it with food. The only possible reason I can imagine is lead glaze so consider a regular small crock pot instead.
Maybe mine’s a little bigger, as it has no such warning, and it is that brand too. It has a lid, if that makes a difference. Would a strictly potpourri warmer have a lid?
If you’re only makin’ a little queso, get a mini crockpit like this one. If it’s a big party, the bigger crockpots are great for making a whole mess o’queso.
Crock pot makes all sizes.
http://www.rivalproducts.com/eStore/product.aspx?CatalogId=5&CategoryId=1186&ProductId=8770
It even has a removable liner so you can clean it easier.
Looking further at the site, they have this:
http://www.rivalproducts.com/eStore/product.aspx?CatalogId=5&CategoryId=1186&ProductId=10157
For the life of me, I can’t figure out what this one does to warrent the extra cost.
It looks identical to the other one I posted.
I guess this is an “Official” dip crock pot!
Are you making queso or just heating some from a jar <shudder>?
IME, crockpots SUCK at making queso - it takes for-friggin-ever. Microwaves aren’t much better. A heavy pan on the stovetop over medium-low heat is best for making queso.
I’ve never found a very satisfactory solution for keeping queso warm over an extended period. Regular crockpots work OK for a while, but before long they get too hot & the queso starts to scorch around the edges (yes, set on low). I’ve tried various fondue and warmer setups without much luck - they either get too hot & scorch or don’t stay warm enough & the queso congeals. With any of these, you end up constantly mucking with your settings to try and keep the queso edible.
I’ve eschewed gadgetry and usually go for the simple - a small (maybe 1 pt or so?), heavy bowl, preferably pre-warmed to hold heat longer. Just keep refilling it as it runs low. At worst, if you get distracted & forget to check regularly, someone will start whining about lack of queso - which beats a batch of queso burning up in the crockpot in my book. This has, admittedly, become much simpler since I got a really good set of pans. I can leave the main batch of queso on warm (gas cooktop) in a heavy pan and it’s fine with an occasional stir. If you don’t have a really good, heavy pan and/or a good cooktop with a very low setting, a flame-tamer under the pan would probably work as well.
I recently got a mini-crockpot, which seems to do much better about not burning the queso, although you have to keep the lid on all the time (contrary to operating instructions) to keep the queso warm enough. I haven’t used it enough yet to decide if it’s worth the hassle (e.g., must be near an electrical socket, harder to wash - no liner, fiddling with the lid, and so on, plus still having to refill it constantly due to small size) to make it preferable to the bowl. I haven’t tried, but I’d bet it would take a really, really, really long time to actually MAKE queso in it, though.
FTR, I used to make and serve queso at parties at least twice monthly. That’s my standard item for potlucks, usually by request. And I still use the old crockpot for office parties, since we don’t have a kitchen. We usually go through about half of a 3-lb batch per party.
P.S. If you’re re-heating queso (or heating jarred queso) in the microwave or in a crockpot, stir it OFTEN. Every 30 seconds or so in a microwave, else it will explode in a huge mess. Every few minutes on HIGH in a crockpot, then turn it down as soon as it’s all liquidy-good.
You could try a Shuttle Chef. It’s effectively a very large thermos with a removable inner bowl. Things place in it cool down veeeery slowly.
How about a fondue pot?