Maybe imagine a can of Rotel mixed in too, which I imagine would be pretty close to water.

I’ve noticed that my queso cools down annoyingly fast, and am curious at what rate it is releasing all of that tasty heat to the atmosphere of my countertop.

  • threelonmusketeers@sh.itjust.works
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    1 month ago

    Another source of heat loss could be the latent heat of vapourization of water in the queso. This could be a significant contributor to cooling when the air is dry.