Clowns In My Coffee » gastronomonomy molecular http://clownsinmycoffee.net Inanity of the most cogent sort you can find. Tue, 11 May 2010 23:16:11 +0000 en hourly 1 http://wordpress.org/?v=3.0.1 In Which I Become a Food Blogger http://clownsinmycoffee.net/2009/09/24/in-which-i-become-a-food-blogger/ http://clownsinmycoffee.net/2009/09/24/in-which-i-become-a-food-blogger/#comments Thu, 24 Sep 2009 00:28:51 +0000 adam http://clownsinmycoffee.net/?p=73 Continue reading →]]> Some time ago, a friend pointed me to this magical stuff that turns fats into powders. T’other day, I finally got my hands on some of this tapioca maltodextrin, as it’s called; it’s a starch, and there’s really not much more to turning a really fatty thing into a powder than mixing the two things together.

The starch is close enough to flavourless, but any statements you may have encountered to the effect that you put the powdered (olive oil/peanut butter/hazelnut-and-chocolate-spread) into your mouth and voilà! it’s the original stuff again! are not really operative. There’s a noticeable effect on the texture, and you’ve got a bunch of starch that wasn’t there before.

Still, it’s amazing to work with and it’s truly a surprise for your taste buds.

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