I knew I was in for a treat when I saw the teaser for a Datz Event tat stated: "Ever wonder how we turn malt vinegar into powder, or bacon grease into dust?". The Culinary Powders class, hosted by Datz Chef Jason Dame was all it was promised to be. We were taught the science behind how he makes culinary powders. I was first introduced to culinary powders by Chef Jason a few months ago. He turned Malt Vinegar into a powder so your fish and chips wouldn't get soggy. I was instantly intrigued.
At our class, we learned the basics behind the transformation of liquids and solids into powder with Tapioca Maltodextrin. Upon arrival, we were given popcorn with the above mentioned malt vinegar powder and a glass of champagne. Popcorn & Champagne -I was a happy girl!
|Popcorn with Malt Vinegar Powder|
|Malt Vinegar Powder|
Take a bag of dried fruits from Whole Foods - they can set you back $6 a bag. Combine 60/40 ratio of the dried Strawberries to the Maltodextrin powder and you have amazing strawberry flavor at a very low price. We were given some samples to take home and Gabe used it to make strawberry milk (suggestion from Chef Jason). It was amazing. You can replace powders in baking with the powders you make. Essentially, you can take the strawberry powder, use a 80/20 ration (20 powder/80 flower) and make healthy strawberry cupcakes. We also combined the strawberry's and other dried fruits turned into powder with our Champagne!
|Frozen Greek Yogurt with Nutella and Strawberry Powder|
Click here to purchase your own Tapoica Maltodextrin. It's much cheaper than you would think - 1lb for $9.99.