I don’t mean to blow up your work week, but I recently discovered that it’s possible to make anything taste like Doritos without ever touching a chip.
Some, such as Wylie Dufresne, James Beard Award–winning chef and a father of molecular gastronomy, might say I’m late to this epiphany, like when I called to ask if he’d heard of cheese powder, a dehydrated, concentrated version of the fresh stuff.
from Food52 https://food52.com/blog/25672-what-is-cheddar-cheese-powder
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