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Thread: Cheddar cheese powder

  1. #1
    Polly Esther Guest

    Default Cheddar cheese powder

    Back in July, I began the great cheese popcorn adventure. Some nice person
    here found Barry Farms powdered cheese and away I went. The process is
    simple - stir some powdered cheddar cheese into some oil. Add some salt and
    heat.
    First test was okay but bland. Second shot was just a little too hot.
    Third experiment is just right.
    I stirred 1/2 teaspoon salt and 1/2 teaspoon Chachere into 1/4 cup
    canola oil plus 3 tablespoons powdered cheese. Dribbled it over a big bowl
    of popped corn and stirred. I don't know the exact measure of the popped
    corn but it was 2/3 cup before popping just to give you a general idea.
    For all I know, the powdered cheese is made from mulched pine tree cones
    but it is great on popcorn. Next, I think I'll try stirring some into
    garlic grits. That might be good. Polly


  2. #2
    merryb Guest

    Default Re: Cheddar cheese powder

    On Sep 20, 1:59*pm, "Polly Esther" <Polly...@cableone.net> wrote:
    > Back in July, I began the great cheese popcorn adventure. Some nice person
    > here found Barry Farms powdered cheese and away I went. *The process is
    > simple - stir some powdered cheddar cheese into some oil. Add some salt and
    > heat.
    > * * First test was okay but bland. Second shot was just a little too hot.
    > * * Third experiment is just right.
    > * * I stirred 1/2 teaspoon salt and 1/2 teaspoon Chachere into 1/4 cup
    > canola oil plus 3 tablespoons powdered cheese. *Dribbled it over a big bowl
    > of popped corn and stirred. I don't know the exact measure of the popped
    > corn but it was 2/3 cup before popping just to give you a general idea.
    > * * For all I know, the powdered cheese is made from mulched pine tree cones
    > but it is great on popcorn. *Next, I think I'll try stirring some into
    > garlic grits. That might be good. *Polly


    Interesting- I had to google Chachere as I have never heard of it or
    seen it here.
    Is there a reason you used oil instead of butter?

  3. #3
    Polly Esther Guest

    Default Re: Cheddar cheese powder


    "merryb" <[email protected]> wrote in message
    news:[email protected]...
    On Sep 20, 1:59 pm, "Polly Esther" <Polly...@cableone.net> wrote:
    > Back in July, I began the great cheese popcorn adventure. Some nice person
    > here found Barry Farms powdered cheese and away I went. The process is
    > simple - stir some powdered cheddar cheese into some oil. Add some salt
    > and
    > heat.
    > First test was okay but bland. Second shot was just a little too hot.
    > Third experiment is just right.
    > I stirred 1/2 teaspoon salt and 1/2 teaspoon Chachere into 1/4 cup
    > canola oil plus 3 tablespoons powdered cheese. Dribbled it over a big bowl
    > of popped corn and stirred. I don't know the exact measure of the popped
    > corn but it was 2/3 cup before popping just to give you a general idea.
    > For all I know, the powdered cheese is made from mulched pine tree cones
    > but it is great on popcorn. Next, I think I'll try stirring some into
    > garlic grits. That might be good. Polly


    Interesting- I had to google Chachere as I have never heard of it or
    seen it here.
    Is there a reason you used oil instead of butter?

    I'm sorry to have limited my formula so. Tony Chachere is simply a standard
    seasoning here; for sure whichever one you frequently use would work just as
    well. Butter? That's a 'special event' ingredient here, however, most of
    the seasoned popcorn recipes I considered did call for oil instead of
    butter. Don't know why. Polly


  4. #4
    merryb Guest

    Default Re: Cheddar cheese powder

    On Sep 20, 3:24*pm, "Polly Esther" <Polly...@cableone.net> wrote:
    > "merryb" <msg...@juno.com> wrote in message
    >
    > news:[email protected]...
    > On Sep 20, 1:59 pm, "Polly Esther" <Polly...@cableone.net> wrote:
    >
    > > Back in July, I began the great cheese popcorn adventure. Some nice person
    > > here found Barry Farms powdered cheese and away I went. The process is
    > > simple - stir some powdered cheddar cheese into some oil. Add some salt
    > > and
    > > heat.
    > > First test was okay but bland. Second shot was just a little too hot.
    > > Third experiment is just right.
    > > I stirred 1/2 teaspoon salt and 1/2 teaspoon Chachere into 1/4 cup
    > > canola oil plus 3 tablespoons powdered cheese. Dribbled it over a big bowl
    > > of popped corn and stirred. I don't know the exact measure of the popped
    > > corn but it was 2/3 cup before popping just to give you a general idea.
    > > For all I know, the powdered cheese is made from mulched pine tree cones
    > > but it is great on popcorn. Next, I think I'll try stirring some into
    > > garlic grits. That might be good. Polly

    >
    > Interesting- I had to google Chachere as I have never heard of it or
    > seen it here.
    > *Is there a reason you used oil instead of butter?
    >
    > I'm sorry to have limited my formula so. *Tony Chachere is simply a standard
    > seasoning here; for sure whichever one you frequently use would work justas
    > well. Butter? *That's a 'special event' ingredient here, however, most of
    > the seasoned popcorn recipes I considered did call for oil instead of
    > butter. *Don't know why. *Polly


    No worries- you are in a different area than I am (Pacific NW), so
    stuff can vary from area to area. All I have seen here is Paul
    Purdommes cajun
    seasoning.

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