Sesame Oil Powder Recipe

An easy way to get started with molecular gastronomy or modernist cuisine is through the creation of tapioca maltodextrin powders. Tapioca maltodextrin is simply a extremely fine powder that acts as a thickener when mixed with fat. This sesame powder recipe comes together really quickly and is a great visual addition to many dishes. It also adds an interesting textural element to more traditional plates. It can be used with any dish that a drizzle of sesame oil would go well with, including many Asian foods.

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.