Anyone who knows me, knows that "puffing" is my favorite technique, any idea i have either starts as ice cream, or puffed into a cracker of some sort. Texture is very important to me.
Here is a breakdown on how it works: First you select your ingredient, anything from vegetables to cheese, tendon, to skin (pork, chicken, etc.) you must either cook it until it almost falls apart, if you are using a vegetable you would puree it then mix in starch ( pre-gelatinized, or not) if not you would have to mix in starch, lets say tapioca flour, you would then mix into a paste or dough like consistency, then spread it out thin then steam it , then dehydrate it, then fry in very hot oil. If you have pre-gelatinized starch, (ultra-spearse) you would cut out the steaming process. you can even puff things in the microwave. Also if you have Parmesan rind laying around try putting it in the microwave for a few seconds...the result is something amazing.
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