[Penn]

I've been making a lot of different dust, utilizing everything I can to add flavor and direction to a dish.

My latest is Tangerine Dust, I have used root vegetable trimmings for meats, aromatics for fish.

Method:

Slow dry to preserve color and pure flavor profile - taste.

Puree in a HS blender.

My drying method is on top of the radiator cover. Thermostat set at 70^F

Picture#2 Is a Sous Vide Red Snapper with the Tangerine Dust.