Cheese Paste

[Richard C]

http://www.ebay.co.uk/itm/Vegetable-Gly ... 3a737f859a

[MaggotDrowner]

It's used a lot in the food industry as an additive. It's used a lot by home bakers too. I know we have a bottle in the kitchen cupboard. It's a humectant (something used to keep something moist) and has anti-freezing properties too, so it should do well to stop your bait going too hard - even on cold days. It works by forming hydrogen bonds with water and disrupts the nice neat arrangement of water molecules needed to form ice. Why didn't I think of it? Well done Shaun. You'll easily find it in the bakery section of the a supermarket in small little bottles, similar in size to food colouring bottles.

[Mark]

Thanks MD.

[MaggotDrowner]

ASDA do it for just 89p per 100ml and that should last a while.

http://www.mysupermarket.co.uk/asda-com ... _38ml.html

[Shaun Harrison]

I also use it on my rod guides whilst trying to trot a float in freezing conditions, it stops the guides jamming up with ice.

[Chevin]

I think its also used in a lot of boille glugs

[Mark]

What with all the welcomed advise above I sat at work today thinking and put the following recipe together. At lunch time I shot out to purchase the ingredients.

250g of Puff Pastry
225g of Mature Blue Stilton
150g of Danish Blue
240g of Mature Cheddar
2 tea spoons of Glycerine
A bit of flour



Then tonight when I got home from work I started, firstly I grated the mature cheddar and put it in a big mixing bowl.



Then I crumbled the mature blue stilton and the Danish blue on top of the cheddar.



Then I rolled the pastry out on a big chopping board. At this point the wife came into the kitchen wondering what the big cloud was and all the noise. "Not to worry sweetheart" I said, "go back to the living room, everything is in hand". She shook her head and walked off mumbling something, I thought it sounded like "I love you".



Anyway, I then piled the grated and crumbled cheeses on top of the pastry



and wrapped it up.



Then I started to knead it, I added two teaspoons of the glycerine and a bit of flour until the stickiness was kneaded out.



After a few minutes it looked like this.



Before I added the glycerine I took a sample so I could do a test in cold water. On the left is the paste without the glycerine and on the right with the glycerine in. I left them in there for 15 minutes and although water is not as cold as the river when I took them out I could feel the difference, the piece with the glycerine was softer.



Bagged up and ready for the freezer.



It cost me just under £8.00 for the ingredients which made four big balls and at £2.00 a ball which will easily last me a three or four hour session on the river its not bad, but what is much better, I made it.

I will let you know if its performs at a later date chaps.

[Loop Erimder]

And mrs Mark is still wondering where the cheese pasty is......

Nice going

[MaggotDrowner]

Nice one mark. I think I'll have a go myself.

[Barbulus]

Ha ! Well done Mark. That is definately worth the effort. I think a 5 lb Chub will succumb to that quite nicely !