I'm pretty much a nubile, second-year culinary student that has been fortunate enough to stage at some great places. None of which have ever done a powder. One of my classmates recently ate at Fruition in Denver, and they had a cured foie gras powder on the menu. There was a former student at my school who used to do a bacon powder for his competition dish.
So I was wondering what you all think of these powders? Are they worth it? What are the best methods to making them?