Powdered Vinegar: Just a Dusting Will Do

Photo courtesy of Bakers Club

For the last 120 years, there has existed a machine that has arguably made the lives of snackers all around the world far more delicious–but that rarely gets the recognition it deserves. And that is the industrial spray dryer. This modern marvel has the ability to convert milk (or any other liquid) into powder via a three-step process in which the water is first evaporated, then the concentrated solids are sprayed into a heated chamber (drying almost immediately), and then these solids are pulverized into a flavorful powder. It’s this machine that delivers the dayglo orange powdered cheese on popcorn and cheese puffs.

This same machine can deliver the vinegar powder necessary to give bags of potato chips a sublime tang. This powder can also also be used in spice rubs, sauces and dips, adding an extra zip to dishes without dosing them with more liquid.

Photo courtesy of Bakers Club

When the pandemic hit in 2020, Zach Shore had just graduated college and moved back in with his parents in South Florida. His family has been in the wholesale bakery distribution business since the late 1980s, mainly servicing restaurants and bagel shops. To help the family business, and bide his time, Shore began marketing smaller quantities of dry yeast to home cooks, supplying the sourdough starter and homemade bread boom. This unexpectedly led to the beginnings of Bakers Club. While his family business was pretty traditional, Shore branched out into seasonings, such as everything bagel, black and tuxedo sesame seeds, and kimchi.

About a year ago, Shore added Salt & Vinegar Seasoning to the Bakers Club catalog and has found plenty of applications for it in his own kitchen, including homemade chips and chicken wings. (You can buy the pure vinegar powder on Amazon). While this product is made up of distilled white vinegar, Shore hopes to broaden his vinegar powder offerings into apple cider and red wine, for a broader array of vinegar-y flavors.

In California, Lars Smith, chef/owner of State of Mind Public House and Pizzeria in Los Altos and Redwood City, is a World Champion Pizza Maker. He says he sneaks vinegar powder onto pepperoni pies and white ones as a finishing touch in order to “add a bright pop to otherwise rich dishes and to balance out flavors. (His award winning “Not Fade Away” pie highlights a walnut vinegar!). ”He currently uses Birch & Meadow apple cider vinegar powder which he buys from Amazon. Aside from pizzas, it’s his secret weapon in deviled eggs as well as in a housemade creamy pickle dip he serves alongside breadsticks and seasonal vegetables. “Using vinegar powder is to better control the texture and get the flavor right — it’s a game changer,” says Smith.

Other chefs, like Brooks Headly of New York City’s Superiority Burger, wrote in his cookbook that he adds vinegar powder to a green bean side dish, which is already tossed in malt vinegar — double vinegar power! Whereas, Will Goldfarb, of Netflix’s Season 5 (Pastry) fame, and Room For Dessert in Ubud in Bali, has long confessed to sprinkling vinegar powder on top of vanilla ice cream. I for one, like a dusting on my fried fish, but that seems too obvious, right? What are you going to use your vinegar powder for? We’d love to hear from you.

PICKLE DIP

Photo courtesy of Bakers Club

By Lars Smith, State of Mind Public House and Pizzeria, Los Altos, CA

20 ounces (by weight) cream cheese, softened

1 tablespoon worcestershire powder

¼ cup pickle juice

1 tablespoon salt

1 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon apple cider vinegar powder

2 cups creme fraîche

2 cups pickles, finely chopped

½ cup dill, chopped

Add all the ingredients, except the creme fraîche, pickles, and dill, into the bowl of a food processor. Blend until smooth and thick. Pour the mixture into a metal bowl and whisk in the creme fraîche, pickles and dill.
Cover and chill in the refrigerator for at least 2 hours before using.