Saycheese Posted August 25, 2006 Share Posted August 25, 2006 We ate recently at Providence in LA, where the chef turns lots of different foods into powders by using tapioca maltodextrin. He also uses lots of foams and gelees ( I had a dish with chorizo gelee). It was all very wonderful. Does anyone here know how to use tapioca maltodextrin? I have read that you mix it with foods that have a good amount of fat in them, and then they turn into a powder which you can sieve through a tamis. Can anyone provide more guidance -- like what kinds of proportions to use and what foods do and do not work well. Where do you buy it? Thanks. Link to comment Share on other sites More sharing options...
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