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WTF Fruit Powders: Bump Up The Flavor
The second part of our fruit powder primer focuses on the most commonly asked question – “How do I get the most flavor boost out of fruit powders?” Scott and Janie tackle the right and wrong way to use fruit powders, from a simple smoothie to a mouthwatering pear dango… on this week’s WTF.
Product Links:
Strawberry Fruit Powder
Banana Fruit Powder
Raspberry Fruit Powder
Pear Fruit Powder
Pineapple Fruit Powder
Lemon Fruit Powder
Recipe Link:
Pear Dango
Ramped up Raspberry Smoothie
Honey Lemon Chocolate Truffles
Knock Your Socks Off Banoffee Pie
Scott’s Favorite Pulled Pork
References and Other Links you Might Like!
WTF – Fruit Powder Part 1
WTF – Vinegar Powder
WTF – Yogurt Powder
WTF – Culinary Acids
About ‘We Transform Food’
We Transform Food is a weekly series from Modernist Pantry exploring cool ingredients and gadgets that can help any chef transform food into more memorable experiences.
10 Comments.
These look amazing.
I have a few of the fruit powders, but haven’t used them yet. Could I use them in macaron shells, or should it absorb too much moisture and mess up the texture?
This shouldn’t be an issue in a traditional macaron.
Strawberry powder in frosting for a chocolate cake. Yum.
Fascinating, can’t wait to try all of them!
I didn’t know these were available. Interesting…especially the pear powder.
so interesting!
Gonna plus up my banana bread with banana powder. Do I need to add moisture (sour cream?) to offset the drying impact of the powder?
You do not need to add more moisture. That is one of the benefits of using fruit powders.
I’m old & just now learning about all these amazing things. So glad I found you