Molecular gastronomy is all the rage these days as it can be used to take a boring dish and make it instantly gram worthy, but pretty food often doesn't taste the way that it looks. So today we look at 1 molecular gastronomy technique which is using an ingredient called maltodextrin to turn oily things into powders. The powders revert back to oils when you eat them and make for really interesting textural changes and ways to display an ingredient in a dish.
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