N-Zorbit- Revisited

Well, I have been playing with my tapioca maltodextrin a bit since the last application and was able to do some  smoked bacon powder that I felt could have been more successful if I had used Nueske’s applewood smoked bacon as the intensity in my finished product was lacking a bit. Nueske’s would have sent it soaring for sure. The results were not bad though.




I started with a hot house tomato, fresh mozzarella, and roasted mushroom and garlic. I then added smoked bacon powder made with bacon drippings and TM, also EVOO/citrus powder. The tomato got the bacon dust, the mozzarella got za’tar, and roasted mushroom the EVOO powder.




I thought the flavor and smooth mouthfeel worked great and I liked how the TM kept all the flavors concentrated and allowed it to linger on the palate as it dissolved. Nice for presentation too, especially if you’re a skier- love that powder man!


One response to this post.

  1. I agree, a strongly-flavored bacon is best to start with so that the flavors can stand up to the added maltodextrin. Here’s my bacon powder: http://flickr.com/photos/jheuer/3290548589/

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