@gronda.com: Find the recipe on Gronda 🙌 This technique by Mile Pupovac turns almost any flavorful fat into a light, spoonable crumble in seconds. Maltodextrin absorbs the fat and transforms everything from herb oil and brown butter to melted chocolate or shrimp-head oil into a dry, sandy texture. The key is adding it gradually: just enough creates a delicate crumble, while too much turns it powdery.

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Monday 07 September 2026 16:46:18 GMT