tag:blogger.com,1999:blog-220210149897045525.post1911872203462494339..comments2023-03-27T05:07:00.349-05:00Comments on Mr. Onion's Neighborhood: Tapioca Maltodextrin: Sprinkle on the FatBig Onionhttp://www.blogger.com/profile/15828663940095148052noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-220210149897045525.post-41370140449825949962014-04-21T16:04:02.906-05:002014-04-21T16:04:02.906-05:00Mixing a high proof rum °151 or grain alcohol °190...Mixing a high proof rum °151 or grain alcohol °190 with this and you have your answer to cinemas and concerts. Bring son e of your powdered alcohol and add it to fruit juice or make a rum & coke who's to know.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-220210149897045525.post-20048238739583201442012-02-24T11:48:49.890-06:002012-02-24T11:48:49.890-06:00How is absorption different from encapsulation?How is absorption different from encapsulation?Jeff Shainhttps://www.blogger.com/profile/03679535945487636671noreply@blogger.comtag:blogger.com,1999:blog-220210149897045525.post-15144809273101416402011-06-08T13:58:15.501-05:002011-06-08T13:58:15.501-05:00I just tried the pan toasted olive oil powder by t...I just tried the pan toasted olive oil powder by the way. I did it in a cast iron skillet, and after about three or four minutes the larger pieces actually took on sort of a crunchy texture - like some kind of corn puff but made of olive oil!Johnhttps://www.blogger.com/profile/08064972052546768332noreply@blogger.comtag:blogger.com,1999:blog-220210149897045525.post-91989828696958673522011-06-02T08:10:55.196-05:002011-06-02T08:10:55.196-05:00Anthony, I just recently found your post as I was ...Anthony, I just recently found your post as I was attempting to try the same thing on my own blog! I got more or less the same result: not so much a powder but little clumps of olive oil (mine was even clumpier though). I am planning to try the tomato thing with some of my olive oil clumps :)<br /><br />John<br /><br />http://baltimoresnacker.blogspot.com/2011/05/snacking-state-by-state-illinois-v-she.htmlJohnhttps://www.blogger.com/profile/08064972052546768332noreply@blogger.comtag:blogger.com,1999:blog-220210149897045525.post-74700308320075457392011-05-06T20:26:35.287-05:002011-05-06T20:26:35.287-05:00Thanks so much for stopping by my blog! Also, tha...Thanks so much for stopping by my blog! Also, thanks for sharing those links- I found some awesome recipes to try- that BBQ shrimp recipe sounds amazing, but I don't know if I can justify 2 pounds of butter (even if it's for 10 people!) Love this post- so interesting, although most of it was WAY over my head :) And meat glue? I'll be back for that one!!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-220210149897045525.post-9276615983468441002011-05-05T13:27:42.537-05:002011-05-05T13:27:42.537-05:00I'm always reading that tapioca maltodextrin a...I'm always reading that tapioca maltodextrin absorbs fats and oils, but according to what I read it's encapsulating the oil, which doesn't technically count as absorption.<br /><br />I hope some bored scientist can read this post and maybe clarify how it works. Since molecular gastronomy is often touted as being so scientific and precise it should be explained the correct way, no?Big Onionhttps://www.blogger.com/profile/15828663940095148052noreply@blogger.com