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Bacon Powder

This bacon powder is a great way to add flavor and texture to different dishes. I've used it to sprinkle over New England clam chowder at the last minute to add a visual treat and a flavor that melts through the dish. I've also used the more paste-like version as a spread on BLTs and lox. You can follow this general recipe with almost any type of oil.

Bacon maltodextrin powder 2

For more examples of tapioca maltodextrin powders you can read the excellent Alinea cookbook.

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the bacon powder recipe you can check out the following.

If you like this recipe you can get more than 80 other recipes from my book Modernist Cooking Made Easy: Getting Started. The book covers many of the popular modernist techniques such as gelling, spherification, and foams. It also explores modernist ingredients like agar, sodium alginate, tapioca maltodextrin, and xanthan gum. It is all presented in an easy to understand format and I think it's the best way to learn about modernist cooking.

Also, if you are just getting started experimenting with molecular gastronomy and modernist cuisine then I highly recommend one of these molecular gastronomy kits. They have everything you need to do many different dishes.

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Bacon Powder

  • Published: April 20, 2015
  • By Jason Logsdon
  • Prep Time: 10 Minutes
  • Total Time: 20 Minutes
  • Makes: 100 grams of bacon powder

Bacon Powder Ingredients

For the Bacon Powder

100g rendered bacon fat
3g salt
50-80g tapioca maltodextrin

Bacon Powder Instructions

For the Bacon Powder

At least 20 minutes before serving

Heat the rendered bacon fat until it becomes a liquid. Pour it into a bowl large enough to comfortably hold it. Whisk in the salt.

To turn the bacon fat into powder begin to whisk in the tapioca maltodextrin. Once it begins to thicken and clump you can add it in more slowly and you may have to start using a fork to incorporate the maltodextrin as whisks will often fill with the paste. Continue to add tapioca maltodextrin while mixing until it forms the texture you want. The actual amount will also depend on the quality and type of sesame oil you use.

The powder will last for several hours at room temperature or in the refrigerator for several days.

For a finer, more powder-like texture you can run the thickened bacon fat through a tamis or, to a lesser extent, a chinois.

To Assemble

When you are ready to serve the bacon powder simply spoon or sprinkle it over the dish.

If you like this recipe you can get more than 80 other recipes from my book Modernist Cooking Made Easy: Getting Started. The book covers many of the popular modernist techniques such as gelling, spherification, and foams. It also explores modernist ingredients like agar, sodium alginate, tapioca maltodextrin, and xanthan gum. It is all presented in an easy to understand format and I think it's the best way to learn about modernist cooking.

Help me improve my content, let me know what you thought of this recipe! Just click on a star below to rate it.
Average Recipe Rating (click star to rate)
Thanks, your rating has been saved! Please let me know any additional thoughts in the comments!

Bacon Powder

PT20M 100 grams of bacon powder Ingredients: 100g rendered bacon fat 3g salt 50-80g tapioca maltodextrin