Lately I've been hearing of other uses, too, this time from chefs with no time on their hands. John Broening, culinary director of Seasoned Development Group, uses it in the batter for the crispy cod on the fish and chips plate at Argyll Whisky Beer, which I reviewed last week.
And Mike Alvarez uses it as a binder in the homestyle waffles at the Noshery, which I review this week. The resulting waffles have more substance to them than standard egg-butter-flour creations; they're crispy yet moist, and pleasantly dense on the inside.
Who knows? Maybe one day this behind-the-scenes ingredient will have its name in lights -- or at least letters on a menu.
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