en-us https://www.intensedebate.com/users/1842025 Comments by MiraUncut http://www.mirauncut.com/tapioca-maltodextrin-what-it-is-how-to-use-it/#IDComment818175817 I\\\'m not quite sure. What would be the purpose of using it for frying? Wed, 16 Apr 2014 05:46:30 +0000 http://www.mirauncut.com/tapioca-maltodextrin-what-it-is-how-to-use-it/#IDComment818175817 http://www.mirauncut.com/molecular-gastronomy-nutella-powder-maltodextrin/#IDComment760245120 Hello. Yes, anything fat based works with maltodextrin, so technically yes, you will be able to make bacon powder! As for the maple syrup, no that won\\\'t work. It has too much water content, plus no fat content only sugar. What you could do with the maple syrup is maybe boil it down even more and maybe make a thin sugar film? Sort of like the top of the creme brulee when its torched? Just an idea. Let me know how it turns out! Sun, 1 Dec 2013 20:31:46 +0000 http://www.mirauncut.com/molecular-gastronomy-nutella-powder-maltodextrin/#IDComment760245120 http://www.mirauncut.com/tapioca-maltodextrin-what-it-is-how-to-use-it/#IDComment669269646 To be honest, I wouldn\'t know. Unless you ordered them online from American and had them shipped there. You can try modernistpantry.com. Thu, 27 Jun 2013 15:24:47 +0000 http://www.mirauncut.com/tapioca-maltodextrin-what-it-is-how-to-use-it/#IDComment669269646 http://www.mirauncut.com/molecular-gastronomy-nutella-powder-maltodextrin/#IDComment669269337 It has no effect on the fat content. Actually, turning things into a powder with tapioca maltodextrin only works with high fat content products, with low water content. But it seems that you might be using it as a stabilizer, correct? Either way, it has no effect on changing the caloric content of what your making. Sorry, the fat stays :P Thu, 27 Jun 2013 15:24:01 +0000 http://www.mirauncut.com/molecular-gastronomy-nutella-powder-maltodextrin/#IDComment669269337 http://www.mirauncut.com/tapioca-maltodextrin-what-it-is-how-to-use-it/#IDComment643222885 Are you talking about the flour or the starch? I believe they can both also be used interchangeably, as the maltodextrin, but the malto form is a derivative of the starch powder I think. Thu, 16 May 2013 02:12:12 +0000 http://www.mirauncut.com/tapioca-maltodextrin-what-it-is-how-to-use-it/#IDComment643222885 http://www.mirauncut.com/creme-brulee-molecular-gastronomy-style/#IDComment577474193 I doubt an iSi whipper will go for nothing :) So many other things you can do with it other than whipped cream. Actually, maltodextrin binds to fat, so that is probably why a small amount of cream is added. Honestly, with all this stuff, you have to just experiment. Trial and error. Have a notebook and record the amounts and results and keep tweeking. If you don\\\'t want to keep using gas canisters, try experimenting with a mixer stand till you have a close enough recipe. Sorry I don\\\'t have more specifics. Sat, 23 Feb 2013 06:36:15 +0000 http://www.mirauncut.com/creme-brulee-molecular-gastronomy-style/#IDComment577474193 http://www.mirauncut.com/creme-brulee-molecular-gastronomy-style/#IDComment574400348 That sounds like a really good idea. Thanks for sharing! Mon, 18 Feb 2013 22:29:46 +0000 http://www.mirauncut.com/creme-brulee-molecular-gastronomy-style/#IDComment574400348 http://www.mirauncut.com/basturma-lebanese-armenian-pastrami/#IDComment545362839 I\\\'ve heard of that...but, thankfully never happens to me. Depends how much you eat of it I think. Wed, 16 Jan 2013 07:07:39 +0000 http://www.mirauncut.com/basturma-lebanese-armenian-pastrami/#IDComment545362839 http://www.mirauncut.com/hot-taco-detroit-detroit/#IDComment545362492 Sad to hear. It\\\'s really not that hard. Simple fresh ingredients are needed. Wed, 16 Jan 2013 07:07:04 +0000 http://www.mirauncut.com/hot-taco-detroit-detroit/#IDComment545362492 http://www.mirauncut.com/tapioca-maltodextrin-what-it-is-how-to-use-it/#IDComment524988975 I\\\'m sure bacon lovers would drool over those. Thanks for sharing! Fri, 21 Dec 2012 18:48:42 +0000 http://www.mirauncut.com/tapioca-maltodextrin-what-it-is-how-to-use-it/#IDComment524988975 http://www.mirauncut.com/tapioca-maltodextrin-what-it-is-how-to-use-it/#IDComment451679111 Hiya! :) Yup, science geeks unite! I believe some website will ship around the world. Not sure what country you are in, but it is a possibility. Did they have the Agar in sheets or powder? I haven\\\'t worked with the Tapioca pearls. You need it in powder form to create powders. I wonder if the pearls can be ground. I believe it is the same thing just in a different format. I would find smaller packets and test it out, unless you don\\\'t mind making 2KG worth of tapioca pudding ;) Sat, 29 Sep 2012 21:08:30 +0000 http://www.mirauncut.com/tapioca-maltodextrin-what-it-is-how-to-use-it/#IDComment451679111 http://www.mirauncut.com/top-10-best-super-mario-cakes/#IDComment441324642 Hi Mary, I\\\'m sorry but I didn\\\'t make these cakes. I just put up designs I love. I am not in the cake making business. Happy Birthday to him! Sat, 15 Sep 2012 16:49:57 +0000 http://www.mirauncut.com/top-10-best-super-mario-cakes/#IDComment441324642 http://www.mirauncut.com/monterrey-cantina-royal-oak-mexican/#IDComment435964814 Ugh...that is terrible! :( Hope your feeling better. To be honest I haven\\\'t been there for a while since a really nice Mexican place opened 5 min away from where I live. Fri, 7 Sep 2012 05:08:51 +0000 http://www.mirauncut.com/monterrey-cantina-royal-oak-mexican/#IDComment435964814 http://www.mirauncut.com/how-to-pina-colada-food-photography/#IDComment415395026 I had no idea the ego was so simple in construction until I got it. I never thought about making it on my own! Is it complex to do? A spiderlite does sound better and more controllable. Thanks again. :) Sat, 4 Aug 2012 20:31:25 +0000 http://www.mirauncut.com/how-to-pina-colada-food-photography/#IDComment415395026 http://www.mirauncut.com/how-to-pina-colada-food-photography/#IDComment414677074 Thanks Kevin :) I've been working on my food photography the last few months. It's a Lowel Ego. Perfect for table top lighting. It improves indoor shots so well! I want to get another one so I can light from both sides when I need to. Fri, 3 Aug 2012 17:37:56 +0000 http://www.mirauncut.com/how-to-pina-colada-food-photography/#IDComment414677074 http://www.mirauncut.com/saltwater-detroit-mgm-grand/#IDComment412007678 I never said the food was the worst, especially not based on the service. I said there was nothing special about the food, and there wasn\\\'t. I agree, that I should give it another try. It has been a while and each place deserves another chance. Also, even a \\\"chef\\\" can cook bad food, or be \\\"biased\\\". Tue, 31 Jul 2012 00:23:36 +0000 http://www.mirauncut.com/saltwater-detroit-mgm-grand/#IDComment412007678 http://www.mirauncut.com/sangria-tapas-cafe-royal-oak/#IDComment409373390 I have not been there in a while. Seems like you had some pretty bad service... Thu, 26 Jul 2012 19:26:15 +0000 http://www.mirauncut.com/sangria-tapas-cafe-royal-oak/#IDComment409373390 http://www.mirauncut.com/41/#IDComment409330617 Thank you :) Thu, 26 Jul 2012 18:07:53 +0000 http://www.mirauncut.com/41/#IDComment409330617 http://www.mirauncut.com/lets-talk-coneys-the-book-launch-of-coney-detroit/#IDComment327535683 Your very welcome Joe! Good luck with the book and event. It sounds fantastic!! Fri, 30 Mar 2012 02:54:09 +0000 http://www.mirauncut.com/lets-talk-coneys-the-book-launch-of-coney-detroit/#IDComment327535683 http://www.mirauncut.com/so-who-the-f-is-mira/#IDComment303450249 Hi! I\\\'m sorry but I don\\\'t actually make cakes to sell. Tue, 28 Feb 2012 06:42:02 +0000 http://www.mirauncut.com/so-who-the-f-is-mira/#IDComment303450249