Popcorn can be boring. As much as I love butter and salt, and I do love butter and salt, shoveling greasy handfuls of soggy popcorn
Popcorn can be boring. As much as I love butter and salt, and I do love butter and salt, shoveling greasy handfuls of soggy popcorn into my facehole gets old within a few bites. Luckily, we don't have to rely on Orville and Redenbacher for the flavors we crave. Using tapioca maltodextrin, a modified starch with an amazing talent for dehydrating fats, we can create flavored powders from a wide variety of foods. In this recipe, we're powdering duck fat to get all the flavor without the oily mess. If you're a popcorn fan, don't just stop here--you can use the same basic technique for blue cheese and hot sauce, smoked salmon and cream cheese, barbecue, white chocolate, or any number of other bold toppings.
Makes: enough to season one bag of microwave popcorn, amply.
Total kitchen time: 15 minutes
This technique works best when powdering pure fats like duck fat or olive oil. For powdering other fatty substances like cheeses, you will need to increase your ratio of maltodextrin and combine with the other ingredients in a blender. It will turn into a thick, sticky goop, which you can spread thinly onto parchment and dehydrate in a low oven for a few hours. When it's brittle, drop it into a clean coffee grinder and pulse until you've got powder! For an example, see the powdered cheese I made for my Most Pretentious Mac & Cheese Ever.