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Old 08-10-2006, 05:19 PM   #11
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It sounds like he "invented" his own version of velvetting then. That's the only thing I can think of.
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Old 08-10-2006, 05:27 PM   #12
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Yeah, it must be. He said that "not many chefs are doing this in this country."
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Old 08-10-2006, 05:36 PM   #13
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The show will be on again on the 12th at 6pm and the 13th at 3pm Eastern time.

They only briefly describe this technique so don't blink! The chef who makes this is a british guy.
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Old 08-10-2006, 07:39 PM   #14
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Quote:
Originally Posted by Zhlake
The show will be on again on the 12th at 6pm and the 13th at 3pm Eastern time.

They only briefly describe this technique so don't blink! The chef who makes this is a british guy.
THAT would explain it.
We Brits do some funny things!
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Old 08-10-2006, 08:59 PM   #15
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I saw it...it was olive oil and a cornstarch derivative called maltodextrin. It was wisked together in a pan, but I'm not sure it was over heat.
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Old 08-10-2006, 09:36 PM   #16
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Quote:
Originally Posted by Robo410
I saw it...it was olive oil and a cornstarch derivative called maltodextrin. It was wisked together in a pan, but I'm not sure it was over heat.

Oh yes you are right! I totally forgot they said that!
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Old 08-10-2006, 10:23 PM   #17
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The only way to know is to try it!
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Old 08-11-2006, 09:54 AM   #18
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Quote:
Originally Posted by Robo410
I saw it...it was olive oil and a cornstarch derivative called maltodextrin. It was wisked together in a pan, but I'm not sure it was over heat.
Aha! Maltodextrin is used in brewing beer and such, so I actually know a bit about it. It's a non-fermentable sugar (although it doesn't add a sweet taste) that is often used to add body/mouthfeel to a beer. (or wine, or cider, etc.)

I can't say if it would make something "melt in your mouth" but it would defintely affect the mouthfeel of a dish.

John
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Old 08-11-2006, 11:48 PM   #19
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Quote:
Originally Posted by Robo410
I saw it...it was olive oil and a cornstarch derivative called maltodextrin. It was wisked together in a pan, but I'm not sure it was over heat.
he created "powdered" olive oil... i saw it too.

it was just maltodextrin as you mentioned whisked together with olive oil. i'm sure the proportions are very important... he didn't even get close to disclosing that info.
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Old 08-11-2006, 11:52 PM   #20
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Some kinky sort of roux?
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