Can I Freeze Dry Honey Mustard? | Ep480
John In Bibs
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Can I Freeze Dry Honey Mustard? | Ep480
2 140 просмотров · 1 месяц назад
John In Bibs
23,8 тыс. подписчиков
2 140 просмотров · 1 месяц назад
I discovered a snack that I really love — Rold Gold Select Pretzel Twists, Flaming Hot Honey Mustard. The flavor was so good that it got me wondering: could I recreate something similar at home and turn it into a powder?
I knew I probably couldn't duplicate the original flavor exactly, but I wanted to see how close I could get. More importantly, I wondered if I could make a homemade honey mustard that could be freeze dried, turned into a powder, and then brought back to life later.
Well...that's exactly what I tried to do.
In this episode, I make my spicy honey mustard, freeze dry it, turn it into a powder using a rolling pin, store it in Mason jars, and then bring it back to life with water about a week later.
And the big question is: Did it work?
Let's just say the final taste test with chicken tenders and a salad was a pretty happy moment here at John In Bibs. 😄
Along the way, I also discovered a few things about working with honey, cream cheese, freeze drying, and oxygen absorbers that may be useful if you want to try something similar yourself.
Pull up a chair, grab a cup of coffee, and join me as we discover what works, what doesn't, and have a little fun along the way.
CHAPTERS
00:00 The Snack That Started It All
00:50 Making My Spicy Honey Mustard
01:24 The Ingredients
02:12 Mixing Everything Together
05:00 Checking the Consistency
05:48 What I Would Do Differently
07:09 Getting It Ready for the Freeze Dryer
07:49 Weighing the Tray
09:39 Into the Freezer
09:51 Great News — The Honey Worked!
10:05 Turning It Into Powder
11:10 Why I'm Using a Rolling Pin
11:48 Into the Mason Jar
12:31 Adding the Oxygen Absorber
13:19 What Can We Do With This Powder?
14:16 The Taste Test Begins
14:30 A Lesson About the Oxygen Absorber
15:11 Reconstituting the Powder
16:20 Getting the Dressing Consistency Right
17:49 The Reconstituted Sauce
18:34 Evaluation Station
18:44 Chicken Tender Taste Test
19:31 Salad Taste Test
20:15 More Ways to Use the Powder
20:41 Final Thoughts
20:53 Make My Recipes Your Own
CHIPOTLE HONEY MUSTARD RECIPE
Ingredients
8 oz. cream cheese, softened to room temperature
1/2 cup 2% milk
1/4 cup honey
1/4 cup Dijon mustard
1/4 cup yellow mustard
1 teaspoon chipotle chili powder
1 teaspoon cayenne pepper
Directions
Bring the cream cheese to room temperature.
Add the cream cheese and milk to the mixer and blend until smooth. I found that doing this before adding the remaining ingredients produced a smoother finished sauce.
Add the honey, Dijon mustard, yellow mustard, chipotle chili powder, and cayenne pepper.
Mix until thoroughly combined.
For a milder version, reduce or omit the chipotle and cayenne. I recommend starting with 1/2 teaspoon of each if you aren't a fan of much heat.
The finished mixture can be used as a dressing or dipping sauce, or it can be freeze dried and turned into a powder.
RECONSTITUTING THE POWDER
For the taste test, I used approximately 3 heaping teaspoons of the freeze-dried powder and gradually added cool tap water until I reached the desired consistency.
Use a thinner consistency for salad dressing and a thicker consistency for dipping.
The powder initially resisted taking on the water, but once it began absorbing the water, it came back together quickly.
HOW DID IT TURN OUT?
It's a winner!
The reconstituted sauce worked beautifully as a salad dressing and as a dipping sauce for chicken tenders.
The chipotle and cayenne provided the kick I was looking for without overpowering the sweetness of the honey mustard.
And the powder has plenty of other possibilities — it could potentially be used as a seasoning, sprinkled on food, or used as a dry rub.
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