What a sweet flash back seeing the Brilliant Chef Scott!! I forgot how AMAZING he was on WTF! Such an incredible mad kitchen scientist!! Scott truly brings the magic!! Pray he is abundantly happy, fulfilled & healthy wherever he is these days. Miss him lots. Thank You Janie for providing us with the best products & teaching us how to create our own little bit of magic in our lives at home.
Hey guys, this methylcellulose video urges us again and again to go to a chart that's in a blog on the Modernist site with that link mentioned being in the description; but there appears to be no working link to that chart in the description. In the 12+ links there is one link captioned as "Blog", but it doesn't go to a methylcellulose blog with any chart.
Totally forgot about this ingredient. May help with an issue I wanted to overcome for a cheese filling inside an armadillo egg recipe to keep the cheese from becoming too gooey while it's hot. So the idea of adding an ingredient that gels at the hot end would help it keep its form while hot and then balance out as it cools. Also that hot ice cream may be a fun experiment for sous vide inside molds. Be able to make many ice creams and then simply demold when it's time to serve.
Looks like Scott's already chatting with you about this. Keep in mind that in any recipe development there will be some experimentation, so the chart is a starting point, not necessarily a decision point.
Hi, what methycellulose help get a "smoother" texture for homemade gyro meat? If not what would you recommend? I am going to be processing the lamb and beef very heavily, but I have been thinking that methycellulose would help bind and homogenize the texture as well as give it a good structure to avoid making "Greek meatloaf." What do you think? Just discovered you guys! Subbed!
You two give so much information, I'm just a potato type of guy but I still enjoy learning about all the special ingredients. One day I will use methylcellulose as a vegan burger binder.
We are actually working on our own vegan burger recipe right now, we expect it'll be released late December/early January. Subscribe to our channel to be notified when it comes out! 🤓
On your metho chart blog it didn’t specify any difference between low and high viscosity for the bottom 2 items they all work for the same thing which should I get? On a side note I want to buy your foam magic but you said you have to buy proprietary blend I’m trying to avoid maltodextrin my mom won’t eat it so that kind of ruins all my fun?
The main difference is their viscosity and gel strength, so if you're looking for a very thick liquid use the HV, if you're looking for a thin liquid use the LV. If your mom doesn't like the foam magic you can also foam with sucrose esters, lecithin, polysorbate. They just won't hold as long.
Help needed here. I've added Methyl cellulose to the last two of my experimental batches of burgers and they're as squishy as before. What's the secret to make this work? Please be specific and thank you in advance.
So when you buy Popeyes chicken or other chicken restaurants, and they have methyl cellulose in the batter (egg/milk wash) would they be using A4C? Thank you.
for bread the best would be f50? what should I expect from adding it vs not? is it better/different from Carboxyl methyl cellulose (how ?) ( have not tried either, so I wish to know which is best)
If you're referring to which methylcellulose is best for Gluten Free Baking, we would recommend our I'm Free Gluten Replacement, which is a proprietary blend of methycellulose that is great for volume and dough enhancement. www.modernistpantry.com/im-free-perfect-gluten-replacement.html
Just wondering If there are any chemicals within the extraction process of the celulose. I havent had luck health wise with gluten,corn,rice,sugar,startch. And I'm learning scary things about the extraction method of tapioca flour. I'm interested in the product but having a hard time finding this information
You can definitely use Methylcellulose to thicken a syrup. It'll take some experimentation to figure out the right type and ratio since it depends on the desired viscosity. Should you drink a pint of syrup? 🤔
What is the difference between hydroxypropyl methylcellulose and carboxymethycellulose. I want to know if i can use any of these in binding my veggie burgers?
Hello, im using CMC, methyl cellulose with no grading. But it tells me that it gells at 60 degrees Celsius and to cool up to 3 to 4 degrees celsius. I tried making the mix, but my ice cream base keeps dissolving in hot water. Am i doing anything wrong? I whisked the methyl cellulose powder in hot water before I added to my ice cream base. Would appreciate if you could get back to me. Edit, Im using Metigel from Sosa products.
Could you use methylcellulose for a cream base in coffee? As in, something that can be made into a cream and eaten alone. Or should Versawhip be a better one? Or maybe something else? Very curious.
Certain types of methylcellulose are used to help with digestion, but that's not really our area of expertise since they don't bother making them delicious. 🤔
@@Modernist_Pantry I received a reply at cooking.stackexchange.com. FDA say that "at levels that are now current and in the manner now practiced" it is safe, but regarding larger quantities even they don't know and more research is necessary.
Why does someone keep giving me recipe including the burger mix when I just want the methycellulose grade to make a burger with tvp. I’ve used it before and it’s less expensive vs the burger mix. So what kind could I use? And please don’t send me burger mix 👍Thank you !!!
The burger binder is the methyl cellulose formulation that we use for the burgers. We have tried numerous varieties and this is the one that works. If you want to use our recipe then this is the product you must use. If you insist on using other products you will have to figure it out yourself.
