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Foie Gras Powder

post #1 of 7
11/6/09 at 9:19am
Thread Starter 
Hey there all...
Does anyone know anything about making "Foie Gras Powder" Either from Fresh Goose Liver or Pate de foie gras. Please share some tips and tricks. I am a bit desperate to make some.
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post #2 of 7
11/6/09 at 12:48pm
Yes I think you are crazy. I've never heard of it. Is it a molecular gastronomy technique?
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post #3 of 7
11/6/09 at 12:55pm

Is this for real??? or do you powder the duck.
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post #4 of 7
11/6/09 at 1:19pm
There is a site that speaks about this :
http://nrnfoodwriter.blogspot.com/20...ennis-foy.html

"So sprinkled on his foie gras terrine is a foie gras powder made by mixing foe gras fat with what the chef called tapioca maltodextrin starch. Tapioca is an extremely absorbent starch, and maltodextrin is very much loved by pastry chefs because of its ability to stand up to humidity. So the foie gras, when mixed with this particular starch, is dried into a powder."

If you do find "exactly" what you are looking for, please let me know, I am curious.
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post #5 of 7
11/6/09 at 4:38pm
i worked at a place where we messed around with chemicals and had made a nutella powder...its been a while but i think this is the gist of it... the chemical (tapioca maltodextrin in a definite possibility), is combined with high fat items (melted down foie, nutella, peanut butter..you get the picture) then blitzed in a food processor and by the magic of science turns to a powder before your very eyes...check out WillPowder - Specialty Powders and Spices from Chef Will Goldfarb ...they have a ton of chemicals if you are interested in playing around with them..
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post #6 of 7
11/6/09 at 11:25pm
Tap Malto (which has been stated above is a modified food starch) is definitely the surest way to go, since foie gras consists mostly of fat. Thing is that foie is relatively subtle in flavour compared to many of the other oils that are usually powderized (truffle, olive, brown butter) and it requires quite a lot of tap malto to get it to a fine powder so you should check to see if it's giving you the flavour. Also tap malto lightens the colour of the food so if you want it to be darker you may need to find a different way.
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post #7 of 7
10/18/11 at 10:41pm

I believe that the tapioca-maltodexterin method (60%fat-40%enzyme) will give you the powder result, but if you want great flavor you should cure your foie , make a mousseline and add transglutaminase in the process...it's another (expensive) enzyme that is used to create the protein noodles that is seen in molecular cooking, i.e. fish noodles. The reason I mention it is because it binds together the amino acids glutamine and lysine and those acids are what really develops flavor. MSG=amino acid. Your powder should turn out much more flavorful and smooth.

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