Powdering

Powdering is a technique of molecular and modern cuisine that consists in turning products into a fine aromatic powder with a concentrated flavour. Such powders lend a dish unexpected texture, a visual accent, and a powerful burst of flavour in a minimal quantity.

There are several routes. The simplest is drying a product (vegetables, fruit, mushrooms, herbs, olives, even meat or fermented pastes) in a dehydrator or oven until brittle, and then grinding it in a mill or mortar into fine dust. Thus arise bright, colourful powders with a clean flavour — beetroot, tomato, mushroom, raspberry. The second route concerns fats: with the help of maltodextrin, oils and other fats are turned into a dry powder that melts in the mouth. Powders are used as a seasoning, a decorative dusting, “soil” in modern compositions on the plate, or as a component of other textures. This technique allows an intense flavour to be “packed” in a dry, light form that keeps well and looks striking.