My favorite application is dipping strawberries into powdered Nutella. (Feel free to make a maltodextrin-based dvar Torah about achdus, and let me know about it!) The oil droplets are released and now free to coalesce together again as a liquid. The outside of the helix is hydrophilic (attracted to water), and in the presence of water or heat, like in your mouth, it absorbs moisture, breaking apart the structure. The dissolved oil now feels like a dry powder. The inside of the spiral is hydrophobic (water-repelling) and binds whatever oil it encounters. Since maltodextrin has such a low density and large surface area (it can absorb more than its weight in liquid), the tiny oil droplets are kept far enough apart from each other that they are no longer perceived as wet. ![]() My walnut snow garnish is a culinary magic trick - oil is turned into a fluffy dry powder that melts back into its original form in your mouth to gradually release its flavor. The secret ingredient is tapioca maltodextrin, a modified starch made by breaking up long polysaccharide chains of glucose. The maltodextrin molecule has the spiral structure of a helix - think DNA, but with one strand. The lower pH also inhibits Maillard browning reactions, preventing the cake from getting too crusty and keeping the flavors subtle and not overpowering. ![]() This gives the cake more time to rise, with less interference to the growing network of air bubbles, thus reducing the risk that they will burst and leave you with a collapsed cake. To ensure a soft and tender cake with proper structure, you must use bleached cake flour. The bleaching process lowers the pH of the flour, in turn slowing the rate of starch gelatinization so it doesn’t soak up moisture as quickly as unbleached flour. The composition is a high-ratio cake, meaning there’s more fat and sugar than flour, and whipped egg whites provide lift. ![]() Whereas angel food cake doesn’t have a significant fat content, chiffon cakes like this one have added oil for flavor and texture. This cake definitely can stand up to serving unadorned and makes for a simple, well-executed dessert.Īlternatively, this cake makes a great canvas for dressing up. I garnish it with a circus of flavors and textures, and the cake is still strong enough to make its presence known. Here I show one presentation with fresh berries, walnut snow, raspberry dust, and honey rosemary whipped cream. (Remember what I said in my White Russian Rice Krispies article about transforming and transporting flavors into new forms? These are some prime examples, using encapsulation, drying/grinding, and infusing.) ![]() A light, moist crumb highlights the nuances of whichever olive oil you choose, so make sure you use quality oil. I like using a light, fruity olive oil like Arbequina (it’s sweetest when harvested fully ripe) or something more peppery with a little bitterness like Picual to add complexity and depth. This olive oil cake is one of my favorites, and I love to prepare it for special occasions and celebrations. The recipe isn’t the quickest, but it does reward the effort you put into it. The 25th of Kislev was associated with olive oil long before the events of Chanukah occurred. In the Mediterranean, olives meant for eating were picked green in the months corresponding to September-October, and those destined for pressing into oil were left on the tree to be picked in late November-December. Since ancient times, the 25th of Kislev has marked the end of the olive harvest. I guess that means that Chanukah time is also the birthday for every bottle of olive oil, and a birthday needs a cake! After a week of frying, frying, and more frying, I’ve got just the thing.
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