Now here is another form of bacon that I'm working on incorporating somehow into a dish, ideas are always welcome. I had some bacon fat leftover from brunch today and decided to mix it with some Tapioca Maltodextrin (about 60% fat and 40% tapioca maltodextrin) and create a "Bacon Powder". Tapioca Maltodextrin is a modified food starch that stabilizes foods with high fat content. When mixed with any oils it will create a powder form and dissolve when in contact of moisture, such as the tongue. I haven't decided where to use this in the restaurant, but I like the idea of having it around for specialty functions. The best part of playing with this technique was teaching the staff and watching their reaction to bacon powder dissolving on their tongues while turning back into a liquid again.
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