- Preheating a roasting pan?
- What shape loaf?
- Sandwich Loaf Sourdough
- Converting traditional to sourdough--oh my!
- sourdough starter question
- Transferring from banneton to hot iron dutch oven
- Excited to be a new member!
- Pain au levain - from the grill
- Baking a BIG loaf
- Fermented my sauerkraut, now what?
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.
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