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Sauce from powder.

Shorerider

Shorerider

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While I was at work, I found myself in a bit of a predicament. I had been gifted some beautiful homemade spring rolls, but all I had for heat was my smoked Jimmy Nardello powder.
 
Now powder isn't really gonna cut it with spring rolls now is it, no you need hot sauce for that (well I do anyway).
 
So I poured some powder into a paper cup, added some boiling water, stirred liberally, and created a sauce from powder. 
20160325_022908.jpg

 
Now, the flavor isn't as complex as my usual sauces, but it sure as hell tasted great. Actually, it's a good way to enjoy the taste of the pepper, as a sauce, without any other flavors interfering.
20160325_023216.jpg

 
Oh and btw, the spring rolls were cooked on a Focaccia press.
 
 
SR.
 
Helvete is correct in saying that the consistency is much like sauce, it was thicker than it looks.
 
I used boiling water and not cold for just the same reason you would if making instant noodles. It'll soak into the powder better and rehydrate the particles while also dissolving the oils.
 
It works well, and I will definitely be doing this again.
 
 
SR.
 
What an awesome idea. I had the same predicament at work but didn't think all my options through. I keep a jar of ghost pepper powder at my desk to sprinkle on whatever I happen to be eating that day but like you say, sometimes powder just won't work. Now I know a quick fix and will be using it soon I'm sure. :dance: :dance:
 
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