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.