Last night Zack and I checked out Bootsie's Cafe in Tomball, TX. We had read some reviews that it was quite the place to visit and indeed it was.
One of their chef's Chris Leung served up a few dishes which used a technique I do at home, powdered dehydrated meat. The powdered items he served to us in 3 of our 10 dishes were, powdered duck, powdered granny smith apples and last but not least, powdered bacon.
I've powdered bacon in the past so this morning I used my leftover bacon scraps to produce such again. I am not sure what technique they used at Bootsie's, but I can only imagine they probably have a real dehydrator. I on hand do not, so the way I do this is:
- Cook bacon on low-medium heat till fat is rendered out and it's on the cusp of crispiness
- Wrap bacon heavily in paper towels and put in the microwave
- Defrost bacon in 2-3 minute intervals, flipping it each time till really dry, try not to burn
- Put bacon in mortar and pestle and mash it up into a fine powder
The picture above is bacon powder mixed with a little salt, before it meets its final demise being added to some potato chips. The next step, I need to attempt to powder apples, bananas and pears.
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