h a l f b a k e r yCall Ambulance, Rebuild Kitchen.
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How are you going to squeeze cream cheese-consistency mustard from a bottle? |
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Put the bottle in the caulking gun of course. |
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Relish these moments.
I think I just experienced a dijonveiw. |
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Cream cheese consistency mustard is Widely Baked - try buying one of the premium brands that you use a knife to spread, not a squirt bottle. |
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But your problem is the separation of the emulsion, not the initial consistency, and that can strike however thick your ketchup. And a heavier ketchup will make it harder to reunite the separated parts. |
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I know exactly what you mean by "soggy orange color roll." I have an extreme aversion to any soggy food and that's why I like your idea. Ever seen a bagel that became soggy from its cream cheese? Nope. Soggy peanut butter sandwich? Nope. Find a way to make these new creamy condiments fat free and you'll have a hit. |
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The magic thickening agent is "xantham gum," which is made from corn stalks. A little goes a long way. It has to be blended thoroughly, and as far as I know it's difficult finding food-grade xantham gum in quantities less then 50 pound bags. |
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