Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Sign in to follow this  
bunny

Tapioca Maltodextrin

Recommended Posts

does anyone know how to use this stuff to make powders.

i have tried and tried and can't seem to do it. i keep getting a big gluteness mess. any help would be great.

Share this post


Link to post
Share on other sites

2 parts starch 1 part fat by weight, robocoupe and tami.


Edited by xdrixn (log)

Share this post


Link to post
Share on other sites

I would love to get a bit more clarification on this explanation. I think I understand what's being said, but not really. Anyone?

Share this post


Link to post
Share on other sites

2 parts starch - 1 part fat by weight is the ratio no?

Then spin in a robot coupe and pass through a tamis - i assume this would be aerating the powder no?

here is a sample recipe where you can see the ratios at work.

Powdered Orange Blossom Yogurt

Thoroughly mix 1/2 cup of vanilla yogurt and 2 Tbsp of orange blossom water. Add 1 cup of tapioca maltodextrin (or tapioca starch or tapioca flour if you cant find tapioca maltodextrin). Mix with a fork until thoroughly incorporated and a powder consistency is reached. You might need more or less tapioca powder.

Share this post


Link to post
Share on other sites

Is just plain Maltodextrin the same as Tapioca Maltodextrin? Can they be used interchangeably for the same applications?

Share this post


Link to post
Share on other sites

What do you guys think of using this to dry up some sour cream and try to make some chips with sour cream powder lightly seasoned on when chips come right out of the fryer

Share this post


Link to post
Share on other sites
2 parts starch - 1 part fat by weight is the ratio no?

Then spin in a robot coupe and pass through a tamis - i assume this would be aerating the powder no?

here is a sample recipe where you can see the ratios at work. 

Powdered Orange Blossom Yogurt

Thoroughly mix 1/2 cup of vanilla yogurt and 2 Tbsp of orange blossom water. Add 1 cup of tapioca maltodextrin (or tapioca starch or tapioca flour if you cant find tapioca maltodextrin). Mix with a fork until thoroughly incorporated and a powder consistency is reached. You might need more or less tapioca powder.

By fat do we mean creamy substance with some fat in it? Is this why the powdered caramel works at Alinea because of the milk in caramel?

Share this post


Link to post
Share on other sites

I've been experimenting a bit with the tapioca starch while I wait on some maltodextrin to come in.....the starch really isn't very ideal, you can definitely taste the starchiness in foods you mix it with.

I'm wondering about the powdered yogurt: This might just be because of the starch in tapioca starch vs. the pure maltodextrin, but whenever I mix it I only get a nice pasty mass. I'm using a nice thick full-fat yogurt.....not quite as rich as greek style, but rich nontheless. I think you really need to reduce the amount of water as much as possible before mixing the maltodextrin.....it really is more of a fat stabilizer.....at the same time, I have found and it is well documented that Maltodextrin takes on the flavors of whatever it touches very well, so this can be put to good use in some form. Back on the yogurt, this would probably work if you made yogurt cheese and let the whey drain off while resting in the fridge.

Share this post


Link to post
Share on other sites
By fat do we mean creamy substance with some fat in it?

Exactly. It will absorb up to twice its weight in fact and still remain 'dry' - it clumps to a breadcrumb consistency in the same way as a roux, and can then be passed through a sieve to make a fine powder.

It will go paste-like and dissolve in water, though (the powder is also used to make pure carb drinks for weighlifters). So the fattier the liquid you're mixing it with the better. I'm guessing Marc Powell, the guy who came up with that rose water recipe, was using really high fat yoghurt.

The easiest way to use it is to mix with flavoured oils. Here's it's blended with some basil oil I'd already made to create a sort of soil - I already had tomato powder on the plate, so wanted something with a different consistency.

gallery_16895_2915_48125.jpg

Share this post


Link to post
Share on other sites
How did you do the tomato powder?

By cheating - it's just a store-bought jar. :wink:

Normally I'd dehydrate and grind. Thomas Keller suggests microwaving the tomoto trimmings as a quick option, but I haven't tried it.

Share this post


Link to post
Share on other sites

for those looking for a very cheap source, check out www.bulkfoods.com. they have a bunch of dried and dehydrated products as well as baking and pastry chemicals. I usually buy Maltodextrin and protein powders from them to make budget energy drink mix for myself and my cycling buddies. Be warned....you may end up with 50 pounds of this stuff on your hands if you click the wrong boxes.

Share this post


Link to post
Share on other sites

Did anyone see the food network challenge Best Chef competition that was in Miami? One of the chefs made olive oil powder by stirring something into the oil and it turned into powder. Anyone know what it was? I accidentaly erased the show before I could go back and rewatch it. I'm hoping to do something similar with a fruit base if possible. Any suggestions?

Thanks in advance.

Share this post


Link to post
Share on other sites

They stuff they use, i think is called maltodextrin(sp). Its a modified food starch. As to what ratios to use im not sure of, but i would totaly be interested in knowing. The possibilites could be endless!

Share this post


Link to post
Share on other sites

in the "general food topics" there's a thread "diary of the life of a cia student" or something like that...there's discussion of that in there. if i can find it, i'll make a link for it.

edited to add:

what xdrixn says below.

from what i understand, the tapioca maltodextrin absorbs the oil so that it becomes dry and powdery, but when you put it in your mouth it melts again. sam mason does peanut butter "soil" this way, i think.


Edited by alanamoana (log)

Share this post


Link to post
Share on other sites

it's tapioca maltodextrin made by national starch, they call it n-zorbit. for about 225 bucks you can have your very own 50# box...or ask them or sample.

Share this post


Link to post
Share on other sites

Just got my sample from national. Anyone have a starting point for a ratio of maltodextrin to the base?

Thanks in advance.

Share this post


Link to post
Share on other sites

you just put some malto in a bowl, like 1/4 cup and then add in a few drops of your fat and whisk until it resembles streusel. if you add too much liquid it will be like overmixing streusel where it all clumps together. you will have it by the second or third trial. if you love it you can buy 1# bags from le sanctuaire in san fransisco. i will not comment on my thoughts about it's results. it best left to try and taste

Share this post


Link to post
Share on other sites

i forgot to add:

fruit powders are made best from freeze dried fruit ground in the food processor. they are not related to the malto powders as that is purely a relationship with fats. freeze dried fruit can be found either at places like whole foods, or from terra spices

Share this post


Link to post
Share on other sites

for a good result use a 1-1 or up to a 2-1 tapioka to fat ratio

it works best in a robot coupe or food processor

try caramel or truffle oil, its freaky good

Share this post


Link to post
Share on other sites
for a good result use a 1-1 or up to a 2-1 tapioka to fat ratio

it works best in a robot coupe or food processor

try caramel or truffle oil, its freaky good

For the caramel what would it be binding to? I'm guessing it would have to be a caramel with cream and or butter, yes? Too bad the sample I got wasn't bigger....

Share this post


Link to post
Share on other sites

For fruit powders the technique is very simple and, unfortunately for the NEW "Chemistry Cuisine", can be done real easily with dry heat. If you work in a place with a plate warmer table just dry your fruit there and grind it in a clean spice grinder then run it through a tea strainer.

i would suggest starting with Orange Zest. It will get you a sexy result for the first time. Peel the zest with a veg peeler, no pith, lay it on parchment or a silpat in a single layer, leave it for a day or night in your plate warmer (if you are at home try a very low oven over night). When it is completely dehydrated grind/seive.

Sometimes I blanch/shock the zest (this is necessary with limes for a good color). If you use beet juice in anything, just juice the beets and dry the pulp in the same way. Ginger makes a great aromatic powder also. Carrots are possible too but flavorless. And store the aromatic powders in an airtight container or all the scent will disappear.

I am not sure if that was what you were asking. For the tapioco maltodextrin technique most straight fruits would not have the fat requisite for the chemical reaction, I think.


Edited by ExpatC (log)

Share this post


Link to post
Share on other sites

Cool. I make strawberry powder this way, dehydrate and grind with a touch of sugar. Was just thinking it would be cool if there was something like the maltodextrin which would work with non-fat based liquids.

Share this post


Link to post
Share on other sites

The tapioka binds to the fat in the caramel.

it works with any fat, in fact tapioka starch will work too but its not a neutral flavor

I definatly recomend using this only with a food processor of some type

it's so much easy-er

Share this post


Link to post
Share on other sites
Sign in to follow this  

  • Similar Content

    • By lindaj1
      Is there any recipe from the modernist universe or any other galaxy to make ketogenic (low carb) puff pastry and strudel type doughs?  Unusual ingredients OK.  There must be a way...
    • By haresfur
      I got to thinking after the disgusting job of separating globs of fat from sous vide short ribs and debating never doing them that way again. If the fat renders out in a braise, but not in the sous vide, what temperature would you need to turn the fat liquid to get rid of it? Is it below well-done or do you really have to cook the shit out of it? Is it just temperature or a time&temperature thing?
       
      Along those lines, what happens with marbled, tender cuts? where is the sweet spot between solid fat and something more palatable?
    • By Daily Gullet Staff
      By John Sconzo

      The Daily Gullet is proud to present this, the first in a multi-part, front-row report on the recent "Spain and the World Table" conference. Watch for subsequent installments in this topic.

      In his introduction of Ferran Adria, Thomas Keller -- perhaps the most celebrated American chef ever -- described four elements that go into making a great chef. The chef must be aware. Once aware of one’s culinary and other surroundings that chef can then be inspired, which leads to the ability to interpret those surroundings. But a great chef does not stop there. Instead, the great chef continues to evolve. Ferran Adria, perhaps more than any other chef who has ever lived, is the embodiment of those four elements.

      The moment that Ferran Adria strode towards Thomas Keller on the stage at the CIA/Greystone’s World of Flavors’ “Spain and the World Table” Conference was electric -- as if a giant Van de Graf generator had been turned on. The feeling didn’t subside when Adria took the stage from Keller; it only became more pronounced as the packed crowd rose to its feet, raining applause, admiration and love on the Spanish master. Adria accepted the response with aplomb, and gave it right back to the audience -- and to his fellow Spanish cocineros, who were standing off to the side. He brought each one up to join him on the stage for a rousing thank-you to the conference organizers, sponsors and participants. Once this emotional release subsided, Adria got down to what everyone had been waiting for -- his discussion and demonstration.

      Ferran Adria, with eyes sparkling like the finest cava, began speaking Spanish in a voice as gravelly as the beaches of the Costa Brava, while Conference Chairman Jose Andres translated. The crowd, hushed and straining for every word, moved forward in their seats as Adria explained El Bulli and himself, with a lesson in recent culinary history thrown in. Ferran explained that El Bulli is not a business. While offshoots of El Bulli are operated on a for-profit basis, the restaurant runs without profit as a primary motivation. For example, he said, the greatest difficulty they have is distributing reservations. Given the extraordinary demand and the severely limited supply, he explained that they could simply raise the price of a meal to the point where the supply and demand met. Indeed, the price of a meal at El Bulli is in itself quite reasonable given the stature of the restaurant and well within means of most motivated diners should they be able to get there, and this is how Adria prefers it. He stated that he was not interested in cooking solely for those with the most money. He prefers to work for people with a true interest in exploring the limits of cooking with him. To this end he showed a short film depicting “A Day in the Life . . .” of El Bulli set to the Beatles’ song of the same name. The film showed a couple’s response to the experience.

      Ferran’s voyage into creativity began with a visit to Jacques Maxima at Le Chanticleer Restaurant in Nice, France. He learned from Maxima that to be creative is not to copy. This idea changed his entire approach to cooking -- from making classic cuisine to making his own. Aware of elaborate books of French cuisine, Adria resolved to catalogue his work, the results of which are the richly detailed El Bulli books, published by period. These books, as wonderful as they are, are huge and extremely expensive. During his presentation, Adria announced -- and demonstrated -- that the individual dishes photographed and described in a chronology within each book are all now available online at elbulli.com.

      He finished the philosophical discussion by talking about the general style of haute cuisine that he and others are engaged in. While others have coined the term “molecular gastronomy” to highlight the scientific component of the creativity involved, Adria rejected it, saying that all cooking is molecular: most of his techniques are in fact rather simple and don’t employ radical new technology. Most of the technology that they do use has been around for some time; they have simply adapted it to their own purposes. Nevertheless, he applauds contributions to gastronomy from Harold McGee and other food scientists, and welcomes their collaboration in the kitchen. He has yet to find a term that describes the movement: as of now, he feels that there really is no good name for this style of cooking.

      More than any other single thing, Ferran Adria is known for the use of “foams” in cooking. While he is proud of his achievements with foams, he stressed that while appropriate in some circumstances, the real utility of foams is limited. He bemoans their ubiquity -- and wishes to not be blamed for others’ poor deployment of the concept. In the course of describing this and other techniques, Adria made a point of stating that using them should not be inferred as copying. Techniques and concepts are to be used and shared. He invited everyone to learn and harness whatever they found interesting, and to employ it in to their own pursuits.

      Another set of techniques discussed and demonstrated by the master and his assistant, Rafa Morales from Hacienda Benazuza, included three types of spherification. These included the use of calcium chloride (CaCl) and sodium alginate as well as the converse, and exploration of a new agent, gluconodeltalactone. The original combinations of alginate into CaCl for “caviar” production, and CaCl into alginate for larger “spheres” have chemistry-related limits as to what can be sphericized. In private correspondence, Harold McGee explained to me that Adria described encapsulating a mussel in its own juice. While this would make the dish technically an aspic, unlike conventional aspics it remains a liquid. Adria said that though gluconodeltalactone is very new, and they are just beginning to get a handle on it, he is very excited by it. He also demonstrated a machine for spherification on a larger scale than they had originally been able to do, as well as liquid nitrogen and freeze-drying (lyophilization) techniques. At the conclusion of his demonstration -- and thus the Conference -- the audience once again awarded him a standing ovation.

      While Adria’s appearance was the culmination of the conference, the energy it produced was not just because of his stature in the world of gastronomy -- it was also due to the excitement generated by the conference that preceded it. If there had previously been any doubt, Thomas Keller’s welcome of Adria was a clarion: Spanish cuisine has landed on North American shores and is finding a niche in the North American psyche. Spanish cuisine -- in its multifaceted, delicious entirety -- lives here, too.

      + + + + +

      John M. Sconzo, M.D., aka docsconz, is an anesthesiologist practicing in upstate New York. He grew up in Brooklyn in an Italian-American home, in which food was an important component of family life. It still is. His passions include good food, wine and travel. John's gastronomic interests in upstate northeastern New York involve finding top-notch local producers of ingredients and those who use them well. A dedicated amateur, John has no plans to ditch his current career for one in the food industry. Host, New York.
    • By docsconz
      About Jose Andres
       
      Throughout his career, Jose’s vision and imaginative creations have drawn the praise of the public, the press and his peers. José has received awards and recognition from Food Arts, Bon Appetit, Food & Wine, Saveur, the James Beard Foundation, Wine Spectator, and Wine Advocate. In addition, José has been featured in leading food magazines such as Gourmet as well as the New York Times, the Washington Post, Good Morning America, Fox Sunday Morning News with Chris Wallace, the Food Network, and USA Today.
       
      Widely acknowledged as the premiere Spanish chef cooking in America, José is a developer and Conference Chairman for the upcoming Worlds of Flavor Conference on Spain and the World Table at The Culinary Institute of America at Greystone, November 2 – 5, 2006.
       
      In 1993, Jose moved to Washington, DC, to head the kitchen at Jaleo. From there, Jose took on executive chef responsibilities at neighboring Café Atlantico and later Zaytinya. In July of 2003, Jose embarked on his most adventurous project to date with the opening of the minibar by jose andres at Cafe Atlantico. A six-seat restaurant within a restaurant, minibar by jose andres continues to attract international attention with its innovative tasting menu. In the fall of 2004, Jose opened a third Jaleo and Oyamel, an authentic Mexican small plates restaurant and launched the THINKfoodTANK, an institution devoted to the research and development of ideas about food, all with a view toward their practical applications in the kitchen.
       
      Every week, millions of Spaniards invite Jose into their home where he is the host and producer of “Vamos a cocinar”, a food program on Television Española (TVE), Spanish national television. The program airs in the United States and Latin America on TVE Internacional.
       
      Jose released his first cookbook this year, first published in English, Tapas: A Taste of Spain in America (published in the United States by Clarkson Potter) and shortly after in Spanish, Los fogones de José Andrés (published by Planeta). The book is an homage to Spanish cooking and to tapas, one of Spain's gifts to the world of good cooking.
       
      Jose Andres is passionate, intelligent, dedicated, witty and a fan of FC Barcelona.
       
      Jose has been a member of the eGullet Society since 2004.
       
      More on Jose Andres in the eG Forums:
      Cooking with "Tapas" by Jose Andres
      Vamos a Cocinar - cooking show with Jose Andres
      Jaleo
      José Andrés' Minibar
      Zaytinya
      Oyamel Cocina Mexicana, Crystal City
      Cafe Atlantico
       
      Jose Andres recipes from Tapas in RecipeGullet:
      Potatoes Rioja-Style with Chorizo (Patatas a la Riojana)
      Moorish-Style Chickpea and Spinach Stew
      Squid with Caramelized Onions
    • By gibbs
      With Modernist Cuisine I waited a couple of years and ended up with a copy from the 6th printing run the advantage of this was that all errors picked up in the erratta had been corrected in the print copy.  I am looking to get modernist bread soon and wondered if someone had purchased it recently to check or if someone knew of hand if they have printed any additional corrected runs 
  • Recently Browsing   0 members

    No registered users viewing this page.

×