Comments on: Molecular Gastronomy – Olive Oil Powder – Maltodextrin

By: Tapioca Maltodextrin - What It Is & How to Use It | MiraUncut - cooking, restaurant reviews, molecular gastronomy, and sweet stuff in Michigan

Wed, 08 Feb 2012 03:27:55 +0000

[...] a sealed container. Some ideas for some powders you can easily create are: nutella, peanut butter, olive oil, caramel, truffle oil and whatever else you can think of. Made some lately? Share your link below [...]

By: MiraUncut

MiraUncut — Mon, 10 Oct 2011 04:49:36 +0000

Oh nice! Yeah, the proportions are different depending on the type of oil it is, and because of the maltodextrins white color, it lightens up the oil. Sounds like a fun time when you are cooking! Did it stay powdered atop the custard?

By: Andrew

Andrew — Sun, 09 Oct 2011 19:55:49 +0000

Made pumpkin seed oil powder the other day. The dark brown oil turned a gorgeous shade of olive green. I sprinkled it over Parmesan cups filled with a rosemary and pasilla whipped custard. The proportions were different. It took 50 g of tapioca maltodextrin to powderize 70 g of pumpkin seed oil.

By: MiraUncut

MiraUncut — Sun, 18 Sep 2011 17:18:11 +0000

You know, I\’m not sure. I haven\’t seen it done with anything but tapioca maltodextrin, but that doesn\’t mean it can\’t be. The easiest way to find out is just TRY it Add some olive oil to your processor and start adding it. Let me know how it goes!

By: Josh

Josh — Thu, 08 Sep 2011 13:31:16 +0000

Does it have to be tapioca maltodextrin? I have some maize maltodextrin, will it work with that?

By: MiraUncut

MiraUncut — Sun, 10 Apr 2011 16:32:28 +0000

Hi Jesse. It actually keeps pretty well. You just have to keep it in a sealed container or it dries out. The fresher it is the fluffier. Its really quick to make and it kind of settles after the first day,so, I would say you would just need to make it once a day. You could make it less often, every few days, but if you can everyday is the best.