Fossil Powder 200g

This product was demonstrated at The Melbourne Food & Wine Festival 2010 by Mugaritz chef Andoni Aduriz. This product is a little safer to handle than Calcium Oxide used in the demonstration.

Since the demonstration many Australian chefs have taken to using this product. It takes a bit to of effort to work out how to apply it to your style but is well worth it. We now have artichokes, pears, bananas and apples being fossilised with new ideas daily. What you use is really up to your creativity.

To make the pureed translucent vegetables will take a bit of practice. We have tested this product and have obtained results. Care still needs to be taken using this strong alkali product. Alkali powders can have seriously damaging effects on eyes, lungs and skin. Many people have been using this fossil powder for modernist cuisine or molecular gastronomy. See below for an example of using our fossil powder by Shaun Quade at our ionic01 event October 2014

This product is listed as #54 in Gourmet Traveller top 100 ingredients of all time. See below as Kym Machin explains how it is used at Urbane in Brisbane.

54 - Chefs' favourite new magic powder
Did you catch Mugaritz chef Andoni Aduriz performing calcium oxide hocus pocus at the Melbourne Food and Wine Festival?
Kym Machin at Brisbane restaurant Urbane is a local proponent of the technique. "Fossil powder contains a large component of alkali, a basic ionic salt derived from alkali metal. When added to water it creates a powerful salt bath." Plunge a baby pear into the brew and it becomes "fossilised": leathery on the exterior with a translucent, near purée-like texture inside. At Urbane those pears accompany fossilised heirloom beetroot, chèvre du Poitou goat's cheese, beetroot leaves, onion petals and honey vinaigrette. The technique, Machin says, "highlights the vegetable's true flavours."