Methyl cellulose - 100g

Origins of MC

MC (methyl cellulose) is an emulsifying agent made from processing cellulose rich materials like wood and other fibrous plant matter.

What can I make with MC?

Used as a cooking aid, MC will instantly provide long lasting foam on your cold drinks. Ex : milkshakes and foamy beverages

MC can also reduce the intake of fat or butter in your deep fried food: breaded meat and fish, doughnuts, tempura... As it turns into a strong oil impermeable film when in contact with the hot oil, it reduces the absorption of fat into the drying fried food. A helpful ingredient for a light but tasty and rich cuisine! Ex : schnitzels, breaded fish, batters…

MC’s plus

• Surprising texture
• Reduce the absorption of fat into fried food

How do I use it?

Use 2 g MC (1 sachet) for 200 to 400 g. The more you add MC, the more foam topped and jelly like your food will get.

For foaming beverages:

• disperse MC by sprinkling over the solution kept at a low temperature (5°C).
• whisk with a long neck blender or food processor : it’s ready.

Deep fried products:

• use a dusting mixture of 20% MC and 80% starch.
• roll the food in this then add egg batter etc. breading and fry.

Notes

• Always allow for some free available water in the solution: avoid emulsions, high dry solid contents syrups, and strong spirits.
• If you have trouble mixing the MC: put the whole preparation in the refrigerator and wait till it cools down. Start whisking again.
• Does MC alter the food’s flavour? MC is quite neutral to most people. This depends on the food’s seasoning.