Frederic Melton
Cheese puff balls are a popular snack food, but do they melt in water? Cheese puffs are made from cornmeal dough that is baked and then coated in a layer of cheese powder. The dough is made by mixing finely textured cornmeal with water to form a thick consistency, which is then baked and transformed into the iconic puff shape. The cheese coating is made by melting cheese and combining it with water to create a powder that is then dusted on the puffs. While the cheese powder may dissolve in water, it is unclear if the cornmeal dough would melt or simply become soggy.
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What You'll Learn
Cheese puff balls are made from cornmeal, water and cheese powder
Cheese puff balls are a popular snack food made from cornmeal, water, and cheese powder. They are created by mixing finely textured cornmeal with water to form a dough, which is then put through an extruder machine. The extruder shapes the dough into the desired form, which can be balls, cylinders, curls, or other shapes. These shapes are then baked in a large oven and sprayed with vegetable oil before being dusted with cheese powder.
The dough used for cheese puff balls is similar to pâte à choux dough, which is used for making cream puffs, eclairs, gougères, beignets, and churros. To make pâte à choux dough, flour is added to boiling water and butter, and the mixture is stirred until it becomes a play-dough-like consistency. Eggs are then mixed in, and the dough is ready to be shaped and baked.
The cheese powder used to coat cheese puff balls can be made by melting grated cheese with water and then combining this mixture with tapioca starch, corn flour, salt, and sugar in a food processor. This mixture is pulsed until it resembles breadcrumbs, and then more water is added until a thick dough forms. This dough can then be steamed and used as the base for the cheese powder coating.
Cheese puff balls are a versatile snack that can be enjoyed on their own or used in various recipes. They have a light, airy crunch and a strong cheesy taste that can enhance appetizers, soups, or even desserts. They can be crumbled and used as a crunchy topping on casseroles or salads, incorporated into meatballs or burgers, or mixed into cookie or brownie dough for a unique twist.
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They were invented in the 1930s by the Flakall Corporation
Cheese puff balls, or cheese puffs, are a popular snack food that was invented in the 1930s. They are made from puffed corn and coated with cheese or cheese-flavoured powders. The Flakall Corporation, an animal feed manufacturer in Beloit, Wisconsin, is credited with their invention. The company produced flaked, partially cooked animal feed using a machine that turned corn into flakes to maximise the grain that could be turned into feed.
The invention of cheese puffs is an interesting story. It is said that the Flakall Corporation's machine would sometimes clog up, and employees would have to put moistened corn through the machine to get rid of any jams. During this process, the moistened corn was exposed to heat in the machine, and instead of coming out in flakes, it came out in puffs. This is how the idea for cheese puffs was born.
An employee of the Flakall Corporation, Edward Wilson, is credited with recognising the potential in these puffed corn flakes. He took some home and experimented by adding seasoning to improve the taste. He named his creation Korn Kurls. The Flakall Company used this discovery to transition into the human food product industry, changing its name to the Adams Corporation.
The process of making cheese puff balls involves creating a pâte à choux dough. This is done by mixing flour with boiling water and butter, and then adding eggs. The dough is then baked, and the water in the dough turns to steam, causing it to puff up and form air pockets. Cheese and other seasonings can be added to the dough to create the distinctive cheese flavour of cheese puffs.
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They are gluten-free
Cheese puff balls are a popular snack, and there are many gluten-free options available. Many popular brands of cheese puffs are gluten-free, including Cheetos, Annie's Organic Cheddar Cheesy Puffs, Biena Chickpea Puffs, and I Heart Keenwah Aged Cheddar Quinoa Puffs. These are all great options for those with gluten intolerance or coeliac disease.
In addition to these, there are many gluten-free recipes for cheese puff balls that you can make at home. These recipes typically use gluten-free flour, such as quinoa, almond, buckwheat, brown rice, or chickpea flour, or a gluten-free flour blend. Some recipes also use tapioca starch as a key ingredient, which gives the puffs a light and crispy texture.
To make gluten-free cheese puff balls, you'll typically need a handful of ingredients, including eggs, cheese, flour or starch, milk, vegetable oil, salt, and sometimes additional spices or herbs. The process usually involves creating a dough by mixing the dry ingredients, then adding in the eggs and cheese. The dough is then shaped into balls and baked in the oven until golden and crispy.
Gluten-free cheese puff balls are a delicious and fluffy snack that can be enjoyed by everyone, whether you're gluten-intolerant or simply looking for a tasty treat. They are versatile and can be served as an appetizer, side dish, or even used in soups instead of croutons.
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They are messier to eat than cheese balls
Cheese puff balls and cheese balls are both tasty, cheesy snacks. However, cheese puff balls are messier to eat than cheese balls. This is due to their shape and texture.
Cheese puff balls have a pool noodle shape, which makes them harder to fit into one's mouth, often requiring biting as the only consumption option. This can lead to embarrassing cheese dust on the consumer's teeth and face. On the other hand, cheese balls are marble-sized and easier to pop into the mouth without creating a mess. The shape and size of cheese balls also make them a fun snack to throw across a room into a friend's mouth.
Additionally, cheese puff balls tend to melt and stick to anything and everything in the mouth. They cake onto all the nooks and crannies, including the grooves in the molars, which can be noticeable and hinder the snacking experience. In contrast, cheese balls maintain their crunch throughout the chewing process, resulting in less mess and easier post-snacking mouth clean-up.
The cheese dust on cheese puff balls can also be an issue. It can cover fingers in a thick layer, requiring licking or scraping it off with teeth more frequently than with cheese balls. The cheese dust on cheese balls is generally better balanced with the snack, allowing for the pleasure of licking cheese dust off fingers without interrupting the snacking experience as often.
Overall, while both snacks are enjoyable, cheese puff balls tend to be messier to eat than cheese balls due to their shape, texture, and the amount of cheese dust they produce.
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They can be used as dumplings in soup
Cheese puff balls are a popular snack food, but can they be used in soups? The answer is yes! While they may not be the first choice for a soup ingredient, cheese puff balls can be a creative and tasty addition to a variety of soup recipes. Here are some ways in which they can be used as dumplings in soup:
- Cheddar Cheese Puffs in Split Pea Soup: This is a unique way to enhance a traditional split pea soup. Instead of using croutons, cheddar cheese puffs can be added as dumplings. The cheese flavour can add a savoury and creamy dimension to the soup. A recipe for cheddar cheese puffs includes grated cheddar cheese, thyme, pepper, flour, butter, salt, and water. These ingredients are combined to form a dough, which is then baked in the oven. The result is a delicious, airy dumpling that can be savoured in soup.
- Customizable Cheese Puff Balls: Cheese puff balls can be made with various cheeses, allowing for customization in soup recipes. For example, a simple recipe for crunchy cheese puff balls involves melting cheese with water and combining it with tapioca starch, corn flour, salt, and sugar in a food processor. Different types of cheese can be used to create varied flavours, such as cheddar, Gruyère, or Parmesan. These cheesy dumplings can then be added to soups like tomato, broccoli, or chicken noodle to create unique flavour profiles.
- Vegan Cheese Puff Balls: For vegan soup options, cheese puff balls can be made without dairy cheese. By substituting nutritional yeast for cheese powder, vegan cheese puff balls can be created. These vegan dumplings can be added to plant-based soups, such as minestrone, vegetable broth, or vegan cream of mushroom soup.
- Texture and Flavour: Cheese puff balls, when added to soup, can provide a delightful textural contrast. The airy and crunchy nature of the puff balls can offer a satisfying bite within the soup. Additionally, the cheese coating on the puff balls can enhance the flavour of the soup, creating a cheesy and indulgent experience.
While it may seem unconventional, using cheese puff balls as dumplings in soup can be a fun and tasty experiment. The versatility of cheese puff balls allows for creativity in the kitchen, and their unique texture and flavour can elevate a simple bowl of soup into something extraordinary.
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Frequently asked questions
No, cheese puff balls do not melt in water. They are made of cornmeal dough, which is baked and then coated in a cheese powder.
Cheese puff balls are made by mixing finely textured cornmeal with water to form a dough, which is then put through an extruder machine to give it its shape. The uncooked cheese puffs are then baked in an oven, sprayed with vegetable oil, and dusted with cheese powder.
Some popular brands of cheese puff balls include UTZ Cheese Balls and Cheetos Puffs.
Yes, there are vegan alternatives to cheese puff balls. One option is to make onion puffs by adding onion powder and dried green onions to the flour mixture and leaving out the cheese. The fried puffs can then be sprinkled with nutritional yeast and salt to taste.
