Personal Experience
Some of the most basic techniques of molecular gastronomy that can be done at home are transformation, spherification, and gelification. My personal experience with molecular gastronomy was revisiting a very simple recipe that I was taught in a demonstration back in high school: Turning caramel into powder using maltodextrin powder, and eating it with apples. How I accomplished this was by pouring a small amount of Smucker’s caramel topping into a bowl, and progressively adding the maltodextrin powder by tablespoons, and stirring together the two ingredients until I got it to the consistency I desired. While it turned out a little lumpier than I wanted, the caramel still formed a luscious powdery substance that did indeed melt back into caramel when in contact with moisture. For those who may want to try maltodextrin powder with other ingredients for themselves, maltodextrin powder can be found and purchased on Amazon.com.
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August 25th, 2023 at 11:10 am
Transformation involves changing the physical or chemical properties of ingredients to create unique textures or presentations. In your case, you transformed liquid caramel into a powdered form using maltodextrin powder. This process likely involved binding the liquid caramel molecules with the maltodextrin particles, resulting in a powder that retains the flavor and essence of caramel. PaybyPlateMa
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