Did it. Made palcohol.

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Remember when Palcohol was a craze? And then it got banned by the FDA or something? They were worried people would abuse the powdered form of alcohol more than they abuse the liquid form, I think? Right.

Anyway, I read up on it a little, then took an afternoon to make up my own recipe for red wine palcohol with a couple friends. I substituted the fancy malodextrin for tapioca starch, added a little red wine and sieved it to form a powder.

The ratio of starch to wine is like 7:1, so it would take pounds of this stuff to give you a buzz. I decided to use the rest of the bottle to flavor some pastry cream with which to fill some cream puffs, which I subsequently dusted with the red wine palcohol. The choux pastry turned out great, but the red wine flavor was just average overall.

Still. What an idea.

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More on red wine later next week. Spoiler alert: CAKE.

Wait, maybe that’s not a super huge spoiler. This is a baking blog, after all.

L

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1 Response to “Did it. Made palcohol.”


  1. 1 Tuxedo Sophisticated Cat February 19, 2015 at 10:03 am

    I must have been out of touch. I’ve never heard of it, but it sounds interesting. :-)


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