Five-spice powder five-spice powders. Five spice may be used with fatty meats such as pork, duck or goose. It is used as a spice rub for chicken, duck, pork and seafood, in red cooking recipes, or added to the breading for fried foods. Five spice is used in recipes for Cantonese roasted duck, as well as beef stew. It is used as a marinade for Vietnamese broiled chicken. The five-spice powder mixture has followed the Chinese diaspora and has been incorporated into other national cuisines throughout Asia. In Hawaii, some restaurants place a shaker of the spice on each patron's table. A
Alcohol powder used. For drying foods, there are other methods. Typically, when considering the quality of a powdered product such as coffee, freeze drying seems to be better than spray drying, but this does not apply to alcohol powder production. In fact, ""freeze-dried beer spice"" was made by university students for their research. Carbon dioxide, water and alcohol have all been lost. Due to the volatility of alcohol, relatively higher than water, time-consuming methods, such as freeze drying, should not be used. By selective diffusion, loss of alcohol is relatively small. In 2014, an article on the website PopSci.com published instructions on