Seasoned Advice Asked by dlsso on June 21, 2021
Trying to replicate wasabi almonds using Penzeys wasabi powder. Cannot retain the kick from the wasabi no matter what. Tried half a dozen things. Even with zero heat exposure wasabi loses its bite after drying.
Found this answer and got excited, but apparently it’s wrong. Wasabi is not activated by oil, at least not the stuff I have. To clarify, I have explored all answers to that question, none of them solve my problem, and I am asking a different question in an attempt to understand how the process works.
What do the commercial guys do to lock in the kick?
I can’t find anything about the manufacturing process online. Closest I found was one stray comment on a wasabi pea recipe mentioning that the wasabi itself is not exposed to heat, but obviously that alone isn’t enough.
I've used wasabi powder before and it always gets activated with water, not oil.
Searching about the industrial process, the closest I got was a comment in this cooking blog (emphasis mine):
In the commercial world they add rice flour into the mix to make it all stick together, but before that they cook the peas and dry roast them or just dehydrate them. Once that is done then they use a "coating" machine which looks a bit like a cement mixer and slowly rotate the machine which contains the rice flour/wasabi mix.
So I think the key is: roast the nuts, use oil or arabic gum to make the surface of the nut sticky, cool it down to below 32ºC then add the wasabi powder mix. As long as it stays dry the wasabi powder won't get activated, which will happen only when you put them in your mouth.
I suppose the rice flour is to thin out the mix a bit, since pure wasabi powder might be too strong, to help coat the nuts uniformly and to keep moisture away which would kill the wasabi flavor.
Answered by Luciano on June 21, 2021
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