This is a new one and I need to try it. Powders are a new
addition to menus and are flavors that are dried to a dust and
then sprinkled or served alongside food as a garnish. In some
restaurants they are served as an entire course on their own.
The main method for preparing powders is to mix a liquid of some
type with maltodextrin. This is then processed in a food
processor until it becomes a powder.
An incredibly tasty powder is made from rendered bacon fat and
maltodextrin. It melts in your mouth while filling it with an
intense bacon flavor. What more could anyone want to eat? Yumm!
Bacon powder is a great way to add flavor and texture to
different dishes, such as sprinkled over New England clam
chowder at the last minute to add a visual treat and a flavor
that melts through the dish.
Bacon Powder Ingredients: 60% rendered bacon fat, 3g salt, 40%
tapioca maltodextrin. 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. 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. Wait at
least 20 minutes before serving. Of course you can also just buy
the powder, which I am planning to do.
The home-made powder will last for several hours at room
temperature or in the refrigerator for several days. When you
are ready to serve the bacon powder simply spoon or sprinkle it
over popcorn, burgers, veggies, fried chicken, or another
favorite dish. Think of it as an all the flavor with none of the
fat ingredient.