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.
For more examples of tapioca maltodextrin powders you can read the excellent Alinea cookbook.
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.
Bacon Powder Ingredients
Because they use modernist ingredients, these amounts for this component are given in metric by weight. Learn more about how to measure modernist ingredients in this article.
100g rendered bacon fat
50-80g tapioca maltodextrin
Bacon Powder Instructions
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 bacon fat 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.
When you are ready to serve the bacon powder simply spoon or sprinkle it over the dish.
This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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