I had never had powdered olive oil before. In fact, I'd never even heard about it until this season of Top Chef, when chef Ty-lor Boring (best name ever) used it to top a cube of watermelon for a modernist cooking quickfire challenge. I so love this sort of magical transformation that molecular gastronomy makes possible. I imagined eating this dish: a sleek cube of watermelon capped with an unidentified, powdery substance, that upon tasting you realize is something totally familiar, but in a completely new form. I researched this technique online, and learned that it was actually pretty simple- all you need is tapioca maltodextrin and any liquid fat. Tapioca maltodextrin is pretty neat stuff- it's derived from tapioca, is near flavorless, and is incredibly lightweight. For these reasons, processed food companies have long used it as a way to add volume, but not weight, to frozen dinners and dry mixes! I call shenanigans.
Anyway, tapioca maltodextrin is also prized for its ability to stabilize liquid fats so they can be turned into powder, so I ordered it to use for Dustin's Science! birthday party dinner. I had plans to use it for two courses. First, I wanted to make powdered olive oil to top cubes of my favorite local mozzarella as part of a cheese plate. Second, I wanted to use it to make a powdered bacon fat that I could use to dust a sage-flecked miniature funnel cake- the goal being that it would look like the powdered sugar topping on a traditional funnel cake, but taste like bacon. I wasn't sure that the powdered bacon fat would work, because I couldn't find any mention of such a thing online, so I decided to test the tapioca maltodextrin-waters with a simple powdered olive oil trial run. Here's what happened!
A tiny bowl on a non-molecular gastronomy approved scale (all the recipes I read say that you should use a scale that can measure down to tenths of grams, but I got by just fine with my standard kitchen scale).
An errant sprinkling of the tapioca maltodextrin. It's a feathery, superfine powder, and impossible to use without spilling.
Measuring 16 grams of olive oil to mix with the 5 grams of tapioca maltodextrin. You want a ratio of about 1 part powder to 3 parts liquid fat.
Adding a pinch of kosher salt.
Oil meets powder! AKA, this bowl is too small.
The mixture should look a bit like a dry, lumpy biscuit dough.
The recipe suggests pushing the mixture through a tamis for a finer powder- I used a fine mesh sieve.
Pretty filaments of olive oil powder.
A final scrape.
Voilà! Powdered olive oil!
Here's a video of me trying, and almost failing, to reproduce the technique with bacon fat!
Up next: I try my hand at turning apple juice into caviar!