5 Ways Chefs Are Cooking with Dusts

Food & Wine: Rosemary Dust
Rosemary Dust Photo © Nicolas Gourguechon
By F&W Editors Posted June 27, 2014

In pro kitchens, dehydrator machines are all-important to deeply concentrate flavors into versatile powders, a.k.a. dusts. Here are five kinds that chefs are making now.

Mixed into the fruit filling for a sourdough cake at Coi in San Francisco.

Bacon & Corn
Sprinkled on clams at Boston’s Uni Sashimi Bar. The effect is like a modernist chowder.

Passion Fruit
Dusted on seared venison at B Too in Washington, DC.

Added to tomato salad for an umami kick at Eveleigh in Los Angeles.

Used as a garnish for citrus salad with sorbet at Chicago’s North Pond.

How to Make Rosemary Dust
Coat the needles from 1 oz. rosemary sprigs on a plate with vegetable cooking spray. Microwave on high power for 2½ minutes, until the needles look dry. Let cool until crisp, then grind in a coffee grinder.

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