Bacon Powder

This bacon powder is a great way to add flavor and texture to different dishes. I've used it to sprinkle over New England clam chowder at the last minute to add a visual treat and a flavor that melts through the dish. I've also used the more paste-like version as a spread on BLTs and lox. You can follow this general recipe with almost any type of oil.

For more examples of tapioca maltodextrin powders you can read the excellent Alinea cookbook.

If you like this recipe you can get more than 80 other recipes from my book Modernist Cooking Made Easy: Getting Started. The book covers many of the popular modernist techniques such as gelling, spherification, and foams. It also explores modernist ingredients like agar, sodium alginate, tapioca maltodextrin, and xanthan gum. It is all presented in an easy to understand format and I think it's the best way to learn about modernist cooking.

Also, if you are just getting started experimenting with molecular gastronomy and modernist cuisine then I highly recommend one of these molecular gastronomy kits. They have everything you need to do many different dishes.