- Holding cabinets
- Gelee/Gelatin/Gel, How to get it & How use it
- Triple cooked French Fries
- Cleaning a commercial slicer
- Vacuum packing
- Best equipment for confit & sous vide applications
- The Science of Freezing
- Brining Forumula
- Chicken: (How age, breed, breeding mechanism and size affect flavor)
How to "Dehydrate" Fats Using Tapioca Maltodextrin
What is Tapioca Maltodextrin?
Tapioca Maltodextrin is a light weight bulking agent derived from tapioca starch that has no perceptible flavor. When mixed with fat, it has the ability to absorb it, transforming the fat into a powder like substance. Further adding to the "dehydrated fat illusion," the maltodextrin disappears almost immediately when it comes into contact with a small amount of moisture. This sensation most notably occurs when a dehydrated fat is placed in one's mouth; the saliva dissolves the maltodextrin leaving behind only the fat, which gives the impression that it's "rehydrating" back to its original form.
This technique can be used for anything that is predominately fat based, as show in the dehydrated sesame "soil" we use for our sashimi dish or the dehydrated peanut butter that we roll our chocolate truffles in.
|For more posts just like this, check out our ongoing Kitchen Prep Video Series. You can also view our complete How To Cook Video Index.|