3 Incredible Ways to Transform Your Culinary Creations with Tapioca Maltodextrin
Vložit
- čas přidán 10. 09. 2024
- Learn on Skillshare: www.skillshare...
As promised, today I’m sharing with you a few more ways how you can use Tapioca Maltodextrin in cooking.
It’s not just a modified starch that makes powders out of fatty products. Tapioca Maltodextrin can also assist in making pastes & due its polysaccharide nature, edible film / glass.
You can learn more about Tapioca Maltodextrin (some manufacturers also name is N-Zorbit M), in my earlier video on this molecular gastronomy ingredient, HERE: • Peanut Butter to POWDE...
In this video, however, I will show you all 3 culinary applications of Tapioca Maltodextrin. We are going to make Sesame oil powder, Bacon fat paste and finally, peas & nori glass basket, à la Björn Frantzén‘s canapés. One of you, guys, asked me how to make these canapés, so here it is. Maybe it’s not the exact way Björn Frantzén makes his canapés, but this is definitely one of the ways you can replicate similar canapé style. I hope it helped🙃
Do you need any more ideas on cooking with Tapioca Maltodextrin?🤓 What other ingredients/products/equipment do you want me to cover in the future videos?
Im going to try and make duckfat powder an sprinkel it on roasted potatoes, see what happens. :)
Please make chicken bouillon base like Better than Bouillon. Maltodextrin is also added in de ingredients for de organic roasted chicken base, so I would love it if you could give it a try!
For those who don't know u need to use a lot a maltodextrine but a lot of it to get a small result. Nice vid btw
Hey! What about explaining usage of gellan gum? Differences with other gums ( xantan, guar gum).
Many thanks!
I love all your content!
That’s a great suggestion! 🤓 I’m planning to make a video on different gums soon✌🏻
The effort that goes into these videos is incredible. Absolutely in love with the fact that you attempted the tartlets! So cool, and will surely try myself now :) Thank you!
Haha, I was just about to reply to your earlier comment😜 I’m glad that you are catching up with new videos! Yeah, I obviously don’t know which method exactly does Bjorn use for his tarlet canapés, but this one definitely works. I would just put less nori next time to get a more “transparent” look.
Again.. Very very informative..
Always looking forward to see your videos on the molecular side of gastronomy.. And Will be hoping to see more in near future!
Thank you for your kind words 🤓✌🏻
Love ❤️ to watch your and Chef Mike’s videos, I have learned a lot from you! Thank you so much ☺️ 🤩🙏🙏🙏
Thanks for watching as both!🤓✌🏻
@@ChefRudakova You both are amazing chefs ❤️❤️
Chef, can we substitute Tapioca Maltodextrin with Corn Maltodextrin? I couldnt get Tapioca Maltodextrin in my area.
Genius ideas. Thanks Chef Rudakova
Glad you like them!
I tried the pies and nori basket with a ham cream and peanut butter powder. Amazing! Thank you for your work! For the basket, does the same method works with vegetables or just with legumes? I wanted to make a pumpkin basket. Thank you!
Thank you for using my videos for your cooking! To answer your question, this method should work just the same for your case 🤓✌🏻
I wash tapioca flour until I don’t see more starchy water and mix it with keto flours and I have wonderful cooking result. However the process is tedious and uses a lot of water but lately I came across with this liquid tapioca fiber(resistant dextrin) and I haven’t found a single recipe. I found your video and I thought you might help me but I’m not sure if you use tapioca flour or tapioca fiber. I hope you can read and answer my text. TVM
Best channel ever
Thanks you🙏
Your percentages of the maltodextrin, is that by weight?
Hi excuseme. Is the tapioca maltodextrin different with tapioca starch ??? and for the powder, we don’t have to cook te powder ? Is it edible just as it is ??
chef i new fans of you ..lots love ❤️
Hey. With the peanut butter is it just being turned into a powder with the nutrition being the same or is the fat content lowered and spread through out a serving making a pb2.? Or just peanut flour - high in fat? Thanks
can liquid sweet drinks be used with maltodextrin ? if theres no oil content in it
Fantastic 🥰🥰
thanks, Ive had a big tub of tapioca maltodextrin for a while, but didn’t know how to use it. It’s sometimes sold under the name of Zorbit here in UK.
Do you know if a shard of the tapioca film would puff up, if it was deep fried?
carpii it won’t hold most probably... it would melt, due to its nature... but If you try and you get smth else, let me know ✌🏻🤓
Chef Rudakova - ok thankyou 🍺 I will try just using tapioca pearls
@@carpii You can also mix the pearls into a puree, then spread thinly and dehydrate before deep frying to get the effect that you're looking for. Enjoy :-)
Very interesting video i came here xause i saw the dessert "dry caramel" by grant achatz witch was made with maltodextrin
Hello, many thanks for this interesting Videos, a question please and i hope you answer it; when you said seasame oil + 90% Tapioca, is that mean 1 kg seasame oil + 900g Tapioca ??? in order to get it as powder ?!!
Hi Chef, sorry, for me it was a total fail with peas and nori. As I was not able to find the written recipe on your blog I tried it out. But no success :(. Can you please help me out?
Hi Andrea! The recipe is in the video actually... What exactly was the issue with?
@@ChefRudakova "Some peas and nori" will not give a smooth paste. I needed to add some liquid to get a paste like in the video. 2 hours of dehydrating was much to long. So there must be any secret in there :).
The issue is that it dried out completely. So it would be nice to tell us the amount of peas, nori and liquid. So We can messure out the amount of TM. This would be helpful to me. THX in advance.
Whar are the temperaturs for dehydrating?
Lovely❤😍
🤓✌🏻
bacon oil topped with sesame oil
I've been looking for canapé inspo and this looks really cool, however eating maltodextrin thickened bacon fat doesn't sound very appealing - does it actually taste nice and is it worth making as a canapé or did you just make it to show how maltodextrin works? I love your videos, thanks for uploading 😁
I did it to show how you can make some canapes that you see on IG of famous Chefs, and also to show other ways how you can use TM. And it deed taste good 🤓✌🏻
@@ChefRudakova Doesn't bacon powder appear in the Alinea cookbook? And yeah I was wondering a similar thing about the taste; is is a strong bacon like flavour?
Love it so much!!!
I wish you would educate a little more in this video like the stuff you wrote in the text under it and in your reply to someone's question "The advantage is that it doesn’t need heat exposure, so you can make some cold sauces with it". And maybe one sentence from your other maltodextrin video about how it can convert oily mixtures like peanut butter to powder. I don't mean a LOT of talking but for instance, in your soy lecithin video, you included a few sentences that contrasted it with Xanthan Gum and I found that really helpful and interesting. On the one hand, your videos and your creations are so gorgeous that I watch your videos like food porn. But at the same time, I also want to learn from them and I usually do but this is helped by some brief explanations. And finally, sometimes I want to replicate your creations to practice what you are teaching -- and this is helped when you add quantities, etc. (which you usually do but not always). Any one of these 3 reasons for watching is enough to keep me viewing but I like your videos best when they fulfill all three wishes. Thanks.
Thanks, Kate! I 100% agree with you on everything. It’s hard to keep everything in mind and do all of this when it’s just 2 people managing everything, but I promise we will try to do a better job and satisfy all 3 of your points 😉 Thanks for sharing your feedback!
@@ChefRudakova Thanks for the reply. I was thinking of you today during a long drive and I realised a 4th reason I watch your videos (over and over in some cases) is because you have a very charismatic and likeable persona. And yes, I enjoy your jokes. THANKS! I'm learning so much from you and enjoy your sense of adventure.
Love it! Is there a reason you used nori sheets? Can you use something different or leave it out? You are such an inspiration! Thank you! 🙂
Shabnam Copper Vanilla you can use anything you want. Peas&nori was a replication of Chef Bjorn Frantzen canapé targets (video description) 🤓
Chef Rudakova thank you!
Amazing work, edition and recipe, but TEXT vanish too fast.
Noted
is it same with maltosec?
I think so... but can't be 100%. I think it's a trade name of Sosa for Maltodextrin, and I've never used Sosa
The video was good until the bacon part. What can I substitute for bacon fat? Do you have vegan recipes for tapioca?
You can use TM for any fatty products. If you want to keep it savoury, try infusing Veg oil with garlic, pepper, rosemary and any spices of your choice and then powdering it with TM 🤓 alternatively, you can also make Peanut Butter powder, like in my other video✌🏻 I hope it helps
When you say 40% tapioca you mean something like 250gr oil 200gr tapioca?? I really want to try this.
Yes
@@ChefRudakova thanks!!
@@uglymonkey3529 But 40% of 250 g is 100 g. Therefore, shouldn't it be 250 g oil and 100 g of tapioca maltodextrin?
I would rather have the chef telling me what they are doing and why? Music distracts me and I start looking around.
Hallo 👋
why tapioca maltodextrin?
Natalia, do you know if tapioca can be substitute with corn starch or any other starch? I'm curious to try out. Love from Madagascar
You can make sauces with it as well, but it would really be a waste of product... it has a very different structure. The advantage is that it doesn’t need heat exposure, so you can make some cold sauces with it 🤷🏼♀️ I hope it helps
DO A VIDEO ON HOW YOU GOT TO THIS POINT IN YOUR CARREER
You don’t need a whole video about that, Dylan 😆 But, thank you for your kind words🙏 Cooking and food is just all I think about on daily basis, so I research the topic that I’m interested in at the moment and always try to understand why the recipe is advising to use a specific ingredient and what else can this ingredient do. It’s very simple, if you think about it... but takes a lot of time and dedication🤓✌🏻
Thank you this was very inspirational i am currently still in college and absolutely love food thank you
CHANGE COCKTAIL TO POWDER PLEASE!
Maltodextrin has very high glycemic index and hence not healthy. Especially for people with diabetes or risk of diabetes. This is the same mistake as thinking that eating low fat yogurt is healthy.
nice technique but awful result