Fruit Powders

[bkeith]

I just noticed fruit powders (mango, passion, strawberry and raspberry) on the Chef Rubber site. Anyone used them? Can they be substituted for purees with appropriate liquid added? Shelf stable for a good long time?

Inquiring minds....

[TonyC.]

I read where a chef was using them to flavor/color tuiles. I am going to use raspberry powder for flavor and color in a sugar disk in a napoleon.

[mpshort]

Not really a substitute for purees. I've used to punch up the flavor of a lackluster puree/sauce. I've also used them to decorate the plate; sort of painting with them.

Ditto for flavoring tuiles. The savory side of the kitchen would use the pineapple one for their pineapple shrimp kabobs.

They're very susceptible to humidity so they have a tendency to lump into somthing very similar to concrete

[bkeith]

Thanks much for the info. They sound interesting enough that I guess I'll have to order some and play.