• 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 an account.

Sign in to follow this  
Followers 0
bunny

Tapioca Maltodextrin

78 posts in this topic

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)

www.adrianvasquez.net

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


Jeremy Behmoaras

Cornell School for Hotel Administration Class '09

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


restaurant, private catering, consultancy
feast for the senses / blog

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.


restaurant, private catering, consultancy
feast for the senses / blog

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.


www.adrianvasquez.net

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


nkaplan@delposto.com

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


nkaplan@delposto.com

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


Kevin J. Adey

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


Kevin J. Adey

Share this post


Link to post
Share on other sites
Sign in to follow this  
Followers 0

  • Similar Content

    • By bhsimon
      Anyone tried this?
       
      I'm trying to think of something novel to do for my friends at an upcoming birthday weekend. We are renting a house in the Hunter Valley (Australian wine region) and food is a major component of our weekend. Last time I did fizzy fruit—the grapes and oranges were awesome and everyone enjoyed the unique experience. I want to do something quirky like that again.
       
      The whipping siphon is easy to transport so I'm interested in using it. The siphoned soufflé in Modernist Cuisine, volume 4 page 297, has a chocolate variation that does not require propylene glycol alginate or maltodextrin (I don't have those things in my pantry, yet). That looks like it might be a good one to try. Anyone done that and have some advice for me before I dive in?
    • By bhsimon
      Besides the health concerns, deep frying steak is the best way to get an even colour and crust on steak. In my most recent experiment, I tried the technique of deep frying prior to, and after, cooking the steak sous vide. In the past, I had only fried the meat after it had been cooked.
       
      The meat was veal chops. As can often be the case, the meat was mishandled somewhere along the way. The obvious signs of this were indentations in the surface. This kind of thing makes it tricky to pan fry and get even colour.
       


       
      This soft meat is also tricky to vacuum seal as it can often be further compressed and misshapen in the process.
       
      I was delighted to observe that a short 45 seconds in hot oil fixed both of these issues! I didn't expect that. Nice. The meat plumped up and that indentation was gone. It also held its shape nicely when vacuum packed.
       

       
      Time and temperature matters. The difference can be just a few seconds or degrees. In the next picture, the time was the same but the oil was 20°C hotter for the steak on the left and the crust is noticeably darker. My next experiment will try 30 seconds at 200°C before and after.
       


      The goal is to keep the crust as thin as possible.
       

       
      I hadn't anticipated the secondary benefits of deep frying prior to sous vide. The plumping of the meat and slight firmness made them easy to package and present. I am curious whether anyone has observed this. I am also curious if it would it work in hot water, rather than oil.



    • By Porthos
      I have purchased an Anova circulator. My interest in sous vide is based upon needing to prepare chicken and pork dishes that remain more moist than other cooking methods I have used. This is based upon needing more moistness for my wife. After her bariactric surgery she became sensitive to meat that is not still very moist.
       
      I would like recommendations for some threads to read through to help get me started.
    • By Adamsm83
      So I did a quick search for a SV whole prime rib and everything I found just turned into, "why waste your time? Just roast it!" Which I would generally agree with, but the kitchen I work in only has one oven that can't be tied up long enough to do the prime rib, so I found a couple of recipes out there and I think my recipe will be as follows...
      Cut a 10# prime rib in half and salt and pepper the outside.
      Vaccum seal each 5# roast and SV at 137 degrees for 10hours.
      Remove from the bags. Pat dry, rub all over with roasted garlic puree, chopped rosemary, thyme & pepper.
      Roast in a 500 degree oven until dark brown.
       
      Now here is where things get tricky, I want to hold it under a banquette heat lamp during service and cut to order (like you used to see at every home town restaurant in the 90's) So my questions are, 1, is it safe? I realize that the SV and the oven should be safe, but then it sits out , although under a heat lamp, lets face it, they aren't great. Still if it sits from 5 to 9 and is gone by 9 then its okay to be in the danger zone since it will be gone in 4 hours anyways (assuming we sell out or throw out left overs. 2, what would my expected yield be after SV. I read you have a loss of approx. 20% when roasting, less if its bone-in, so SV w/ bones what are your opinions? And lastly, what are peoples opinions about the flavor profile of SV beef on the bone. 
       
      Other info to consider, i will be using a very fresh, very local beef that is grass fed up to 600# and finished on brewers grains. The meat has a very rich flavor, not overly irony, but still much more "meaty, beefy" flavor than the crap at the super markets. 
      Anyways, I would like to get this thing rolling next week, so any helpful tips, tricks or advice would be much appreciated. Thanks!
    • By Morkai
      I am planning on making Michael Ruhlman's macaroni and cheese this weekend for a party. In the recipe, you make a soubise sauce with flour, butter, milk, and carmelized onions. You hand blend these all together (with some spices), and then add the grated cheese to the hot liquid to melt. Then you can mix in with the cooked pasta and keep overnight in the fridge.
       
      Then I remembered I have sodium citrate in the pantry. 
       
      We like this recipe, but find that it's not as "cheesy" or "creamy" as we'd like it to be sometimes, especially after cooking. Would adding a dash of sodium citrate to the cheese/soubise mixture help keep it that classic cheesy texture? Even if it sat overnight in the fridge and was then baked? As I am making this along with smoking a couple pork butts for my girlfriend's co-workers, I really don't want to have a food disaster! 
       
      Thanks all,
       
      Mork
  • Recently Browsing   0 members

    No registered users viewing this page.