Cheese puffs as binder?
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This is why I love coming to this site, would have never thought of cheetos in sausage or snack sticks. Now I am curious and will probably try it. Don’t normal put cheese in either.
bocephus ditto, lots of interesting discussion happening here
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bocephus ditto, lots of interesting discussion happening here
Ridley Acres I agree lots of interesting things and some are way out there but it keeps me thinking.
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I was eating some cheetos and noticed they were sticking to my teeth and got to wondering…
Is it possible to pulverize cheetos then add them to a sausage or franks to give it a cheese flavor and act as a binder? -
Jonathon I think you should try some sticks with jalapeño cheetos and see how those do for flavor. I love those things!!!
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Or the fire hot red ones
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I was thinking the Flaming hot like samspade said but we might try a few more IF we can get the texture figured out. Right now, 2 or 2.5% of the weight seems to be the sweet spot but unless adding a bind significantly improves the texture I don’t think it is worth it. Now, it ABSOLUTELY bumps up the flavor of the |Nacho-Cheese-Flavored-Jerky-Snack-Stick-Seasoning but after they sit for a day or two the texture degrades further.
Getting ideas for tests is something we have done, this one was more cause I wanted johng to understand we want to try new and different things here BUT we’d love more suggestions like this, it is a lot of fun when you guys suggest things and then we go and try them and report back!
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Just a thought, since the texture is a problem with using cheetos, how about a regular binder and add seasoning from the nacho cheddar popcorn flavor shakers.
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Just a thought, since the texture is a problem with using cheetos, how about a regular binder and add seasoning from the nacho cheddar popcorn flavor shakers.
Grimpuppy What is the salt content of these shakers do you know? That is the only thing I would worry about if you were already using a mix from Waltons.
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Thanks Jonathan you guys have way more time and patience to try the ideas we come up with. Its slot harder when the prep and cook space is family sized.
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Ridley Acres I agree lots of interesting things and some are way out there but it keeps me thinking.
bocephus thinking is a good thing new ideas and thoughts are a good thing for everyone !
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bocephus thinking is a good thing new ideas and thoughts are a good thing for everyone !
craigrice I agree, and this community keeps me thinking all the time!
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Grimpuppy What is the salt content of these shakers do you know? That is the only thing I would worry about if you were already using a mix from Waltons.
bocephus said in Cheese puffs as binder?:
Grimpuppy What is the salt content of these shakers do you know? That is the only thing I would worry about if you were already using a mix from Waltons.
The shaker is 2.8 ounces. There is 100 mg of salt per serving x 100 servings in the shaker. That would be 10,000 mg of salt which equals 12.5% or .35 ounces of salt per shaker. I just happen to have one of the ranch and nacho cheese. That is what made me think of them.
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bocephus said in Cheese puffs as binder?:
Grimpuppy What is the salt content of these shakers do you know? That is the only thing I would worry about if you were already using a mix from Waltons.
The shaker is 2.8 ounces. There is 100 mg of salt per serving x 100 servings in the shaker. That would be 10,000 mg of salt which equals 12.5% or .35 ounces of salt per shaker. I just happen to have one of the ranch and nacho cheese. That is what made me think of them.
Grimpuppy Thanks for the info.
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Just a thought, since the texture is a problem with using cheetos, how about a regular binder and add seasoning from the nacho cheddar popcorn flavor shakers.
Grimpuppy These seasonings are great. I’ve been using them for years for my smoked almonds, cashews, pepitas (raw pumpkin seeds) and sunflower seeds. I primarily use the Dill Pickle. I buy a case of 6- 2.4 OZ. on Amazon for around $13.00. When I use these I generally don’t add any extra salt.
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