Does anyone else ever find these blocks of flavorings in their bags or doritos, or other products? Has anyone used them in their cooking? Im thinking of adding to a sauce.
>>21925356Never one that big, good lord! > put it on popcorn> chicken nuggets/tendies> add to sour cream for chip dipIdk, that’s all i could come up with. Popcorn would be my go-to for something like this
>>21925356A closer look.There were two chunks this size in one bag.
>>21925356>>21925432What's the consistency? Moist? Paste? Crumbly?
>>21925434>21925434Chalky and a little moist
>>21925451Id try breaking a chunk and dehydrating it, and if it's good then grinding it into a powder and putting it in an empty spice shaker to cook with.
>>21925356What, you put it in a fuckin ziploc? Gonna preserve it for display at the Ripley's Believe it or Not museum? Guess we all need a hobby...
>>21925356I found one like that in a bag of Doritos, once.Tried using it to season taco meat, but it didn't really do anything, which was a surprise.
No, but when "cooking" instant macaroni and cheese, I knead the powder with the butter and additional cheese and add it to the drained pasta, no additional milk necessary.I imagine this would be similar.
>>21926072Going to try this next time
>>21926075It's how macaroni and cheese is made in Italy. The process is called mantecatura. Italian mac and cheese is just butter and finely grated/powdered hard cheese kneaded together, often also formaggino bel paese, and tossed with hot pasta until it melts into a sauce.
>>21926085That sounds really good. Now i gotta see what cheeses are available. There's a small Armenian market close by that has some interesting looking cheeses that I want to sample. A lot of them look imported, too. Hopefully I can find something that melts good and make a nice cheesy pasta dish. I'll definitely implement this process if I do find anything. Thanks.
>>21925894Poop girl
