Bresaola question

Trying the bresaola recipe from Modernist Cuisine, which calls for ground coffee. I thought instant coffee would work just as well until I checked the ingredient list which included tapioca maltodextrin. Would the addition of a starch from the coffee have any adverse effects on the end product?

Thanks.

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Nicky_J_17040

might mess with the exterior texture...adding unwanted tackieness. But that is just a complete guess.

Matt__34377

Bummer. Thanks for the response though. Guess we shall see in a few weeks,

Tim_Roth_78505

I found an interesting article on spray-drying techniques that might explain the role of the maltodextrin in the instant coffee: http://www.foodproductdesign.com/articles/1997/05/spray-drying-innovative-use-of-an-old-process.aspx

My guess is that there's likely not going to be enough of it to make much of a difference. It will definitely solubilize well, so you won't have to worry about starch clumping or anything of that nature. What you might be able to do is check the nutrition facts of the instant coffee (if it has any) to see if any relevant amount of carbohydrates is provided per serving. It's a tough call given that the serving sizes will be fairly low - if you have the brand (or the recipe - the amount of coffee you're using will play a big role here), I'm happy to look more into it, but for now I'd assume that it won't be a problem. Looking forward to the results!

Matt__34377

Using the recipe from Modernist Cuisine with Maxwell House instant coffee. Yeh I know quality is everything but I'm not willing to shell out $13 for a bag of coffee at my local shop that won't get drank. Just hung the bresaola yesterday and it looks/smells great - of coffee, juniper and black pepper. Will post pics in 3 weeks after hanging if I can remember.