Deleted
Posts: 0
May 18, 2024 14:08:47 GMT
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Post by Deleted on Jul 1, 2015 19:01:39 GMT
I know I can google this and probably will, but
Have you ever made cheese sprinkle topping? Like the stuff you sprinkle over spaghetti.
I would like to try this with extra sharp cheddar cheese for popcorn. And try making a nacho one like on Doritos.
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christinec68
Drama Llama
Posts: 5,129 
Location: New York, NY
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Post by christinec68 on Jul 1, 2015 19:02:34 GMT
Do you mean grating cheese? I'll grate or shred romano or parmesan cheese for pasta or salads sometimes. I have a small hand held one for quick jobs like that.
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Post by Prenticekid on Jul 1, 2015 19:04:49 GMT
I thought she meant the powdered kind - like the kind you can buy for popcorn.
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oldcrow
Pearl Clutcher
Posts: 3,828
Location: Ontario,Canada
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Post by oldcrow on Jul 1, 2015 20:00:29 GMT
If it is the powdered one I would just buy it already done. It is cheap to buy so why go to the trouble of trying to make it.
Besides it is probably all chemicals and would probably cost a fortune to make at home.
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keithurbanlovinpea
Pearl Clutcher
Flowing with the go...
Posts: 4,271
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Post by keithurbanlovinpea on Jul 1, 2015 20:03:19 GMT
You can use a rasp or microplane to get finely grated cheese. If the cheese is softer, freeze it for 15 minutes before grating.
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Post by KiwiJo on Jul 1, 2015 20:04:26 GMT
I know I can google this and probably will, but Have you ever made cheese sprinkle topping? Like the stuff you sprinkle over spaghetti. I would like to try this with extra sharp cheddar cheese for popcorn. And try making a nacho one like on Doritos. I have no idea what cheese sprinkle topping is - but it sounds like a manufactured mixture of 'stuff' - wouldn't using a really nice cheese be better? Or a couple of cheeses mixed together - a good Parmesan and your sharp cheddar, for example. what does the cheese sprinkle stuff have, that cheese doesn't? |
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Post by compwalla on Jul 1, 2015 20:07:04 GMT
I did this once. ONCE. It was a major ass-ache. This recipe is close to the one I used. I made it for using on popcorn which we don't eat often enough to make this worth doing. Now I just use the microplane and call it a day.
Cheese Powder
About 1/2 cup powder
I learned this trick of turning almost any cheese into a powder from Seattle Food Geek's Scott Heimendinger, whose DIY molecular gastronomy is always as entertaining as it is informative. Scott makes his own tapioca granules by grinding up small pearl tapioca in a spice grinder, but starting with tapioca starch is a bit quicker and makes a lighter, fluffier cheese powder. I use cheddar here, but you can use any favorite cheese. Have fun!
Ingredients
2 ounces grated cheddar cheese
1 teaspoon water
1/4 to 1/3 cup (35 to 60 grams) tapioca starch
1/2 teaspoon salt
1/4 teaspoon sugar
Procedure
Preheat the oven to its lowest setting, 170F to 200F. Line a baking sheet with parchment or a silicone baking mat and set aside.
Combine the cheese and water in a small saucepan over medium-low heat, stirring until the cheese has melted. Stir constantly so the cheese doesn't brown.
Combine the melted cheese and 35 grams of the tapioca starch in the bowl of a food processor fitted with the metal blade. Pulse until the mixture resembles breadcrumbs. If the mixture begins to resemble dough, add a bit more tapioca starch, and pulse again. Continue to add tapioca starch until the crumbs feel dry to the touch.
Spread the cheese crumbs evenly on the prepared baking sheet and bake until the cheese crumbs are completely dry, about 45 minutes. Cool for 10 minutes. Pulse in a spice grinder or blender, along with the salt and sugar, until the mixture is a fine powder. If the mixture is too moist, add another 10 to 20 grams of tapioca starch. Store the cheese powder in an airtight container in the refrigerator for up to 2 weeks, or in the freezer for up to 1 month.
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Post by Jockscrap on Jul 1, 2015 20:14:11 GMT
I mix grated cheddar cheese with breadcrumbs made in my Vitamix. It's a good way of using up leftover stale bread and the ends of cheese, as it can be bagged up and frozen, then used straight from the freezer for a lovely crunchy cheesy topping to any pasta dish.
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oldcrow
Pearl Clutcher
Posts: 3,828
Location: Ontario,Canada
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Post by oldcrow on Jul 1, 2015 20:30:09 GMT
I know I can google this and probably will, but Have you ever made cheese sprinkle topping? Like the stuff you sprinkle over spaghetti. I would like to try this with extra sharp cheddar cheese for popcorn. And try making a nacho one like on Doritos. I have no idea what cheese sprinkle topping is - but it sounds like a manufactured mixture of 'stuff' - wouldn't using a really nice cheese be better? Or a couple of cheeses mixed together - a good Parmesan and your sharp cheddar, for example. what does the cheese sprinkle stuff have, that cheese doesn't?The ability to stick to popcorn like dust sticks to fabric. Do you not have cheese popcorn or Doritos where you live? |
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Deleted
Posts: 0
May 18, 2024 14:08:47 GMT
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Post by Deleted on Jul 1, 2015 20:37:56 GMT
I did this once. ONCE. It was a major ass-ache. This recipe is close to the one I used. I made it for using on popcorn which we don't eat often enough to make this worth doing. Now I just use the microplane and call it a day. Cheese Powder About 1/2 cup powder I learned this trick of turning almost any cheese into a powder from Seattle Food Geek's Scott Heimendinger, whose DIY molecular gastronomy is always as entertaining as it is informative. Scott makes his own tapioca granules by grinding up small pearl tapioca in a spice grinder, but starting with tapioca starch is a bit quicker and makes a lighter, fluffier cheese powder. I use cheddar here, but you can use any favorite cheese. Have fun! Ingredients 2 ounces grated cheddar cheese 1 teaspoon water 1/4 to 1/3 cup (35 to 60 grams) tapioca starch 1/2 teaspoon salt 1/4 teaspoon sugar Procedure Preheat the oven to its lowest setting, 170F to 200F. Line a baking sheet with parchment or a silicone baking mat and set aside. Combine the cheese and water in a small saucepan over medium-low heat, stirring until the cheese has melted. Stir constantly so the cheese doesn't brown. Combine the melted cheese and 35 grams of the tapioca starch in the bowl of a food processor fitted with the metal blade. Pulse until the mixture resembles breadcrumbs. If the mixture begins to resemble dough, add a bit more tapioca starch, and pulse again. Continue to add tapioca starch until the crumbs feel dry to the touch. Spread the cheese crumbs evenly on the prepared baking sheet and bake until the cheese crumbs are completely dry, about 45 minutes. Cool for 10 minutes. Pulse in a spice grinder or blender, along with the salt and sugar, until the mixture is a fine powder. If the mixture is too moist, add another 10 to 20 grams of tapioca starch. Store the cheese powder in an airtight container in the refrigerator for up to 2 weeks, or in the freezer for up to 1 month. Way to much work. |
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Post by cbet on Jul 1, 2015 20:38:32 GMT
We have a huge tub of cheese powder for popcorn that we bought at the local bulk food store. Think the nuclear orange stuff that Kraft puts in their macaroni and cheese. My husband loves Kraft cheese powder on popcorn (it's not as salty as the actual popcorn topping we've been able to buy), and my son got really tired of thinking he was going to make up a box of mac-n-cheese and finding out all we had were a couple of boxes of noodles. So for Father's day, he bought a 1-lb tub of the cheese powder  |
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