There are indeed similarities between the methyl cellulose in the food area and the same wallpaper paste. Largely, what no one should tempt wallpaper paste to move into his food. No later than the contained fungicides were less digestible. On the other hand, it is quite possible with food products, such as a large pack of boiled corn starch to make the wallpaper in compliance with biological factors on the wall. Whatever. Metil I like how the variant is, at the Adriatic Sea. Too much of it tastes less dramatic than too much of baking soda, I call that a fair way here sodium should.
It is from the handling easy to produce a base mix, the practical way of ...
is 500 grams of water or broth and 35 grams of methyl. The cellulose is mixed in the mixer at low speed with the liquid. After that the rest mass of at least overnight, until the mixture becomes clear and whitish, the cellulose is hydrogenated. The cellulose can be mixed with all fluids, some water should, as with the gelatin, always be there.
moldy after a few more days in the refrigerator, the mixture, so I freeze it in portions. Methyl is, unlike gelatin, allow the hydrocolloids to the freeze. Why it is in industrial products, often used in frozen products. Methyl prevents the syneresis after freezing, the ugly urination that affects not only the gels but also starchy products. In the broad field of molecular gastronomy these cellulose derivatives are used as a warm gelatin beginning usually between 40 and 60 degrees to gel at lower temperatures and become liquid again. This leads to a melting effect in the mouth. Not comparable with the effect of melting ice.
By Gelbildungspunkt is the methyl or stabilizer and thickening agent that suggests the mouth feel fat.
is 500 grams of water or broth and 35 grams of methyl. The cellulose is mixed in the mixer at low speed with the liquid. After that the rest mass of at least overnight, until the mixture becomes clear and whitish, the cellulose is hydrogenated. The cellulose can be mixed with all fluids, some water should, as with the gelatin, always be there.
moldy after a few more days in the refrigerator, the mixture, so I freeze it in portions. Methyl is, unlike gelatin, allow the hydrocolloids to the freeze. Why it is in industrial products, often used in frozen products. Methyl prevents the syneresis after freezing, the ugly urination that affects not only the gels but also starchy products. In the broad field of molecular gastronomy these cellulose derivatives are used as a warm gelatin beginning usually between 40 and 60 degrees to gel at lower temperatures and become liquid again. This leads to a melting effect in the mouth. Not comparable with the effect of melting ice.
By Gelbildungspunkt is the methyl or stabilizer and thickening agent that suggests the mouth feel fat.
mixed well, with little air entry: Kitchen-paste
After a while the mixture is clear.
this bad in the photo but recognizable.
What do with it? Every beginning is a mess. The gag justifies the means. The joy is great when the hot soup gelled. The hot ice from Ideas in Food tasted terrible, the Saubohnenbällchen of Adria, was perhaps determined by the maxim: We have it, get it and the host drum. My personal official act, was a substrate methyl was able to fill a small squeeze bottle so that the guest at the table very self inject Nüdelchen in his hot soup. Dufresne at WD saw back then in the 50th It's been a while. The waves have subsided. The so-called molecular cuisine is supposed to be extinct on the product but are still on our shelves. The hype is over. There comes the time of the creations that are not dominated by the will necessarily use this product, but to optimize the ability of concrete Design and procedures. Part of the portfolio to some extent, that sometimes a season can be ignored. It waits in the freezer ready to be awakening.
Note: If a white sausage Zander or want to do the like, the reservoir freezes you, the addition is worth very much. Even the one or the other Espuma benefited from the crowd. For example, if you want to reduce the proportion of cream or whole refrain.
Note: If a white sausage Zander or want to do the like, the reservoir freezes you, the addition is worth very much. Even the one or the other Espuma benefited from the crowd. For example, if you want to reduce the proportion of cream or whole refrain.
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