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Maltodextrin has the interesting ability to absorb fats and turn them into a paste or powder. Similar to how adding flour to water will result in a paste, maltodextrin first thickens, and then completely absorbs fats. It can also stabilize high-fat ingredients.
An easy way to get started with molecular gastronomy or modernist cuisine is through the creation of tapioca maltodextrin powders. Tapioca maltodextrin is simply a extremely fine powder that acts as a thickener when mixed with fat. This modernist recipe focuses on making a sesame oil powder.
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