What is Tapioca Maltodextrin?
Tapioca Maltodextrin is a light weight bulking agent derived from tapioca starch that has no perceptible flavor. When mixed with fat, it has the ability to absorb it, transforming the fat into a powder like substance. Further adding to the "dehydrated fat illusion," the maltodextrin disappears almost immediately when it comes into contact with a small amount of moisture. This sensation most notably occurs when a dehydrated fat is placed in one's mouth; the saliva dissolves the maltodextrin leaving behind only the fat, which gives the impression that it's "rehydrating" back to its original form.
This technique can be used for anything that is predominately fat based, as show in the dehydrated sesame "soil" we use for our sashimi dish or the dehydrated peanut butter that we roll our chocolate truffles in.
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Do you know if there is a
Do you know if there is a difference between soybean maltodextrin used for this application and the maltodextrin sold by beer brewing shops to thicken low alcohol beer? Would either work in this application?
I do eventually plan on
I do eventually plan on shooting videos that showcase "modernist" techniques and ingredients, and obviously a few videos on foams would fit into that category. Thanks for the suggestions.
Doubt
I tried this with tapioca starch, the texture was very unpleasant in the mouth it was sticking to the upper part of the mouth and the tongue, is tapioca starch different from tapioca maltodextrin and if yes what texture should I expect from that.
Thanks looking forward new videos.
Achintya
As GreenBake said, tapioca
As GreenBake said, tapioca starch and maltodextrin are two completely different things. Although, I've been playing around with tapioca starch a lot lately for deep frying applications. A thin dusting before a bath in hot oil gives an incredibly unique crust.
"Deconstructed BLT." I like
"Deconstructed BLT." I like it. Maybe if we have time at the boot camp we can work on this concept a little.
You make a good point.
You make a good point. Anytime a chef uses a technique like this, they need to make sure that their flavor structure is solid and beyond reproach. When a "flashy" technique like this is used, it is most people's natural inclination to look for flaws.
Fantastic
I love these videos chef, they're really expanding my knowledge of applications in food!
One question I have about tapioca maltodextrin is how does it stand in heated applications.
Would heat draw out the fat and dissolve the maltodextrin?
Nope, tapioca maltodextrin is
Nope, tapioca maltodextrin is heat stable. Chris Cosentino slightly dehydrates bacon fat using TMD until he can press it together into little balls. He then toasts it in a dry pan (I think) and serves it as "bacon popcorn."