Cool think about it M you could flavor muffins with this powder mixed into the flour without some weird artifical flavor color powder....or mix it into a tropical type spicy rub for meats....or boost flavors in drinks ooooo this is too fun.
Duh! (to myself) to answer my own question,
I've been using Mango Powder for over a year to create Mango Short Bread cookies!
It came form a purveyer by mistake and I've been baking with it ever since!
What about a grilled fruit "Dry Rub"?
[This message has been edited by m brown (edited September 25, 2000).]
2 navel oranges
1/4 cup sugar
1/2 teaspoon canola, grapeseed, or other neutral-flavored oil
1. Heat oven to 350°. Using a vegetable peeler, peel oranges, yielding 8 to 10 broad strips from each fruit. Using a paring knife, scrape white pith from inside the peels.
2. Place the peels in a small saucepan with 1 cup water and sugar. Set over high heat, and bring to a boil. Reduce heat to medium, and simmer until the liquid becomes syrupy, 10 to 15 minutes. Remove peels, and drain.
3. Line a baking sheet with aluminum foil, and spread with oil. Scatter the cooked peels on the foil, spaced so they aren't touching.
4. Bake peels until dry, being careful to avoid any browning, about 15 minutes. If they begin to brown, reduce oven temperature. Transfer to a wire rack to cool at room temperature in a dry place.
5. Crumble peels, then grind in a spice mill or coffee grinder until powdery. Store in an airtight container. Orange dust will retain its peak flavor up to 2 weeks, but it will keep virtually forever, gradually losing its intensity.
I have used the freeze dried powders for chocolate work. They do work great for flavour in ganaches, but are very expensive. I've also used them to colour white chocolate, and they do work, as they contain no water, but again, the sources I've had make it very exensive. I'm now fooling around with colouring white chocoalte with spices and flower petals.
Here is another easy way to make fruit powders. Simply use a veg peeler to remove the outside skin from your citrus of choice. Try to get as little pith as possible because all you really want is the outside skin. Thats where all the fragrant, flavorful oils seem to hang out. Place the skins in that dehydrator that you have laying around and never use. Dry them out let them cool and them grind in a coffee bean or spice grinder. I like to plan ahead and use the powders fairly soon after grinding. Like any spices, the longer they hang around, the less potent they are. I never used to use my dehydrator but now it's on constantly. I also dehydrate hot and sweet peppers, mushrooms, meringues, fruit papers and more.
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