On 1/5/20 9:28 AM, jmcquown wrote:
>
> Seems like a heck of a lot of work to re-create a frozen product.Â* Why
> all the liquid?Â* You're making veggie tots, not broccoli with cheese sauce.
>
> Jill

They were very tasty and it doesn't appear to be THAT much work for a
treat. The frozen product is very cheesy inside and I have a feeling
they used a sauce-like concoction. Reading the ingredients, i noticed
alot of other ingredients that appears designed to emulsify (proper word
here?) the cheese and brocolli to ease the process of rolling it and
creating the thin batter shell. My desire is to do it with tricks picked
up in the kitchen. I don't want to add wheat gluten (yes they list that
as an ingredient).

Did I say it was really tasty?

To answer your question, I was suggesting the cream to make the cheddar
sauce and to blend it with the broccoli. I'm afraid that if I just mix
the broccoli with cheddar cold, that it won't mix evenly because cheddar
bits would fall to the bottom of the bowl. To say nothing about getting
the batter around it. My thought was the tackiness of the cooled cheddar
sauce would suffice in getting the cornmeal coating. What would you
recommend instead?