So I don't know jack nothing about molecular gastronomy. I have dodged it and dogged it to no end in my typical style. But Pyk made a hazelnut powder that has rolled endlessly in some hampster cage deep in the recesses of my mind. Teach me, tell me your wisdom Jedi or at least give me some tips Pyk and perhaps enlighten myself and yonder reader.
Tapioca maltodextrin. Fats into powders. So, would milk work? It has fat in it. Or say a pureed coconut? Or does it have to be a complete fat or something w/ little to no moisture?
Inquiring minds want to know.......
Till next time.