Methylcellulose? The Primer to Pick Apart This Puzzle | WTF – Episode 120

Have you ever heard of hot ice cream? With this special ingredient, methylcellulose, you can make food that gels when it’s hot and melts when it’s cold!

Timestamps:
0:00 – Introduction
0:58 – What is methylcellulose?
1:19 – How to read and understand types of methylcellulose
4:13 – What methylcellulose do I use?
6:08 – Common types of methylcellulose
7:31 – Applications of methylcellulose
8:29 – What is HP MC?
9:11 – Hot ice cream demo
13:12 – Conclusion

Product Links:
Methocel F50: https://bit.ly/3vLwP7y
Methocel A4C: https://bit.ly/3uGAhPi
Methocel A15C: https://bit.ly/34CDO6U
Methocel E4M: https://bit.ly/2SGeaLL
Methocel K100M: https://bit.ly/3fHhIGO
Methylcellulose HV (High Viscosity): https://bit.ly/3fD4drq
Methylcellulose LV (Low Viscosity): https://bit.ly/3fD3KFO

Recipe Links:
Hot Ice Cream: https://bit.ly/3fEWeKD
Roasted Crumble: https://bit.ly/3fC6rHw

References and Links You Might Also Like:
Microcrystalline Cellulose: https://bit.ly/3fZ4MuP
Carboxymethylcellulose: https://bit.ly/3wHLf8K
Culinary Crystals: https://bit.ly/3cbINjc
N-Zorbit M: https://bit.ly/3c91pjC

About 'We Transform Food'
We Transform Food is a weekly series from Modernist Pantry exploring cool ingredients and gadgets that can help any chef transform food into more memorable experiences.

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#MethylCellulose #HotIceCream #ModernistPantry

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