I Grated 13 Frozen Meals to Take a look at TikTok’s Jalapeño Mud Trick


So I am again, again once more, with one other weird TikTok development. This one is spicy. Is it me, or does every part appear fiery currently? Actually, I will not thoughts when the flamin’ scorching period of the web is over. This time, TikTokers are bringing the warmth with an oldy-but-goody: jalapeños. This time, influencers are freezing jalapeños and utilizing rasp graters to coat their meals in what they name “jalapeño mud.” 

Testing Jalapeño Mud

A lot of the movies showcase this inexperienced powder being shaved atop savory, carby issues like pizza, potatoes, or mac and cheese, however others shave it and eat it as is—as in with a spoon. Don’t ask me why. This development bought me considering. Firstly, is that this good? Nobody (or only a few folks) on social media ever says what they’ve made is subpar. Every thing is fireplace or so good. I do not consider anybody. So, as a born skeptic, I made a decision to strive it for myself.

I froze a number of jalapeños, grabbed a rasp-style grater (aka Microplane), and bought myself one thing carby to grate them on. I opted to grate my jalapeño on tomato focaccia as an alternative of pizza as a result of I can not abide pizza that is not piping scorching and I knew my testing autos would doubtlessly be sitting across the take a look at kitchen for a number of hours. Focaccia sometimes tastes nice at room temperature or scorching, making it good for this take a look at.

Sadly, even heat, the focaccia with the frozen jalapeño mud was not a revelation like each video implied, nevertheless it wasn’t dangerous. The distinction of chilly and icy but spicy on the bread was undoubtedly in contrast to something I’ve ever skilled. Whereas my response to the jalapeño mud was an enthusiastic meh, Severe Eats editorial director Daniel Gritzer was decidedly not a fan of its taste or texture.

Finally, the whole Severe Eats culinary staff questioned why you’ll do that. When a jalapeño (or something) is grated so finely, it defrosts fairly shortly. Whereas I do know that freezing a high-moisture meals will make it grate extra effectively and truly appeared to forestall the jalapeño from inflicting my eyes to water, I can not consider a time once I would exit of my manner to make use of this method. It simply tasted like chilly, concentrated, jalapeño flavoring. Why would you need that? And when the focaccia was heated, the jalapeño mud disintegrated into mush. I perceive that there are dedicated spice stans on the market who’re all the time searching for their subsequent spice repair, however jalapeños aren’t even that spicy.

Severe Eats / Amanda Suarez

The Case for—and Towards—Grating Different Frozen Meals

Whereas we in the end gave the grated jalapeño a failing grade, we knew that this cheffy strategy of grating frozen meals had some affordable and properly established functions, particularly in wonderful eating circles. (Suppose a flurry of foie gras grated atop your dish tableside.) So, we figured: Why not strive freezing a grating a bunch of meals to see for those who ought to whip out your Microplane in your subsequent banquet or snack?

I examined all kinds of savory meals and numerous fruits, grating them atop both the focaccia or Greek yogurt. The yogurt’s gentle, savory base complemented the candy shavings, permitting the colourful flavors of the contemporary fruit to shine with out being overshadowed by extra sweeteners.

Meals That Are Value Freezing and Shaving


After the jalapeño, I attempted shaving frozen salami atop the focaccia, utilizing Nostrano pink peppercorn salami. Grating frozen cured sausage was a advice from Daniel, who’s performed it prior to now to carry a punch of sausage taste to varied dishes. The salami required much more muscle to grate than the jalapeño, nevertheless it was properly well worth the effort. The fantastic meat shavings dusted a chunk of plain focaccia like a deconstructed charcuterie plate. I used to be wowed by my first chew—there was solely a lightweight dusting however the meaty, peppery taste was sturdy. It was as if shaving the meat concentrated the flavour. If chilly salami sounds gross to you, you must know that by the point it hit my lips, I may hardly inform the meat had been frozen—it was simply cool to the contact. The following time you wish to brighten up your plain piece of hearty bread, pizza, pasta, or focaccia, I extremely advocate a dusting of salami.


We already know grated cheese tastes great on prime of bread, however frozen grated mozzarella has much more salty, umami taste than mozzarella eaten proper out of the fridge, and a small dusting of frozen mozzarella severely punched up my focaccia. (Sticking a ball of mozz within the freezer briefly can be a great way to make it simpler to grate with an everyday grater.) 


I’m a kind of weirdos who doesn’t eat bananas, ever actually. There’s one thing concerning the odor that doesn’t sit properly with me. Fortunately, frozen bananas wouldn’t have a odor! When shaved, they’ve a candy, fluffy consistency, like, dare I say, ice cream? Not fairly, nevertheless it makes a pleasant shaved ice, and a small quantity of banana mud sweetened my yogurt properly. 


For this take a look at, I selected vibrant pink Macintosh apples, and I liked watching the pink and white flecks fall atop my yogurt once I grated it. The apples’ texture modified fairly a bit after being frozen—it was a lot smoother than I anticipated. The style was vibrant and contemporary, like biting right into a contemporary off-the-vine apple. I used to be into it.


Regardless of its less-than-ripe state, the pear I froze and grated provided a singular sweet-tart taste that was each concentrated and juicy. Nonetheless, it turned mushy and brown fairly shortly, which was unappealing, so eat this instantly for those who do strive it.

Style Fairly Good, however Don’t Trouble


After the success of the frozen salami, I attempted shaving one other savory ingredient onto my focaccia: a frozen child bella mushroom. I’m not normally a fan of uncooked mushrooms however this gentle dusting of fluffy, earthy mushrooms was compelling. I loved the concentrated mushroom taste that was launched by the wonderful grating, however sadly the mushroom shavings in a short time melted and bought mushy. Maybe a chilly software would work greatest right here, corresponding to in a salad. However after brainstorming numerous makes use of for grated frozen mushrooms within the take a look at kitchen, we have been actually at a loss as to when this method would make extra sense than extra historically ready mushrooms.


I had low hopes for the mango because the fruit I used to be capable of finding for testing was not at peak ripeness, so I used to be pleasantly shocked by how grating concentrated its fruity taste. It was juicy and vibrant and lightened up an in any other case flavorless yogurt. Nonetheless, grating a complete frozen mango is extremely annoying since it’s a must to peel or reduce it earlier than freezing it to keep away from grating by the thick pores and skin. I would not do it once more since pre-frozen mango cubes are available, and I may simply grate these as an alternative.


The lime wasn’t almost as bitter because the lemon I examined (extra on that beneath), probably due to the decrease pith-to-pulp ratio, and freezing the lime appeared to barely intensify the flavour, so I’d take into account doing this once more if I didn’t have sufficient lime for a recipe and wanted to stretch the flavour. In any other case, if I want lime zest, I’ll simply use a contemporary, unfrozen lime. 

No. Cease. Don’t Ever Attempt This.


Among the many savory issues I grated was an avocado, which tasted very very similar to nothing. Finely grating avocado is mainly the identical as mashing it, solely way more troublesome. Laborious fail.


Offseason tomatoes are actually unhappy, and even those labeled heirloom have been watery pink vessels that tasted like ghosts of their summer time selves. Would you need your Italian ice to style like tomato juice? No. I don’t advocate this.


I hoped that freezing a lemon and grating simply previous the pith would ship a concentrated taste, just like the previously-tested fruits. I used to be incorrect. It was extra bitter than any lemon you’ve ever tasted. Do your self a favor and stick with contemporary (non-frozen) lemon zest or juice.


For my part, out-of-season fruit ought to simply be discontinued. I remorse even trying this with peaches within the spring within the Northeast; it was as if the peach was frost-bitten. I’ll do that once more as soon as peaches are in season as a result of I do know in my coronary heart that frozen peaches are good.

Backside Line

I hate to confess it, given my preliminary suspicions, however I loved the overwhelming majority of the meals that I froze and shaved, particularly the salami and just about all of the fruits. Nonetheless, I couldn’t think about manually grating even one entire piece of fruit, and if I attempted it could be melted into mush by the point I completed. They make shaved ice machines for a motive.


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