Pyro-Dextrinization’s Sweet Spot
Re: HOW do I dextrinize different foods? There is an enormous lack of information on the specific process of how to dextrinize foods online.
There’s actually *too much* info on *too many* forms and processes of dextrinization … mostly semi-accurate info about the “wrong” forms and processes.
It’s enough to make your head spin like a cue ball.
Why? Patent protection.
It’s Mushroom Marketing. Keep We the People in the dark and feed us plenty of guano.
If We the People knew that the best form of dextrinization is pyro-dextrinization and the best ways to do it are also the easiest, how could business entrepreneurs fill their pokes with our hard-earned cash?
We wouldn’t take the bait for such highfalutin sales-pitch scientism as “malto-dextrinization/monomerization through thermo-pressurized aqueous phosphoric acid.”
What the bleep is that?
Sounds technological as all get-out though, doesn’t it?
Corporate beaker boys *must* know what they’re doing if they can contrive (and even pronounce) hippo-monstro-sesquipedalian doozies like the one above.
The HIGHEST CHOICE of pyro-dextrinization (semi-demi-quasi-correctly called “protein coagulation”) is too easy to patent.
Step Number 1 — Cook ANY food ANY way you like.
Step Number 2 — Then expose that food to dry heat between 180°-200° Fahrenheit for an hour or so.
Grains are exceptions to the rule.
Pyro-dextrinizing grains for more than a half-hour or so transforms them into the indigestible equivalents of little particles of rock.
Maybe Mother Nature is trying to tell us something about grains?
The Second, Third, and Fourth Highest Choices for pyro-dextrinization are all totally unsuitable for grains.
2ND HIGHEST CHOICE (one step only, not two) — Bake any food at a temperature between 266°-338° Fahrenheit.
3RD HIGHEST CHOICE (one step only, not two) — Bake any food at a temperature between 212°-356° Fahrenheit.
4TH HIGHEST CHOICE (one step only, not two) — Bake any food at a temperature between 167°-482° Fahrenheit.
Vibrant Gal and I prefer the Third Highest Choice for our nightly baked potato.
Adding butter accomplishes two things …
The dextrinized potato starch makes the butter more digestible and easier to assimilate.
The butter makes the potato starch granules more digestible and easier to assimilate.
It’s a case of biological quid pro quo.
Warning — Don’t dextrinize Morning (Growth Zone 1) foods.
Doing so won’t kill you … but it will probably age you.
Does anyone know why?