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! 🤓
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
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
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.
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.
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.
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.
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.
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.
Thanks for the support!
Should totally put "Hot ice cream? WTF" in the title. Would make this video more clickable.
Ha, that would be a great tiktok
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.
here you go: blog.modernistpantry.com/advice/cheat-sheets/methycellulose-usage-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.
Yup it definitely well! Check out the usage chart: blog.modernistpantry.com/cheat-sheets/methycellulose-usage-chart/
Is methylcellulose F50 is thermoreversible or not? Description on your homepage says nothing about it while other methylcell products do explain.
yes it is.
Looking at the chart trying to decide which would be best for making vegan meat. Is it E4M?
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.
So few subscribers for such great info! Subscribed!!!
Thanks for the sub!
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!
Burger Binder and HV are what we use, we haven't found much success with other forms of MC.
that's just mind blowing
Thanks!
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! 🤓
I wouldn’t eat that binder willingly and knowingly. You should see what it actually does with water.
@@Modernist_Pantry So have you come up with the vegan burger recipe yet? Will you share the link please? Thank you!
@@annc5724 Here you go: blog.modernistpantry.com/recipes/kitchen-alchemy-diy-plant-based-ground-beef/
@@Modernist_Pantry Can't find it in my country :(, do you think it would work with Carboxymethylcellulose? Or is it totally different?
Hi there what would you recommend for vegan sausage or for vegan cold cuts thank you
Check out our plant-based sausage recipe: blog.modernistpantry.com/recipes/plant-based-sausages/
I enjoyed your video, but could you tell me if one of these types of cellulose will actually whip up into a meringue?
We don't recommend methylcellulose for vegan merengues, use Versawhip www.modernistpantry.com/versawhip-600k.html
Thank you for your rich informative videos. Do you ship internationally? Much thanks and further blessings.
We sure do, please review our International FAQ: modernistpantry.com/pages/international-shipping.html
@@Modernist_Pantry Thank you 🌷
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
We do not have info on the exact production process but the allergens you listed are not in the product or the production process.
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
Good day, what viscosity would recommend for the use in stabilizing veggies in say a sausage, with no gluten whatsoever? TIA
Try A15C or A4C
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.
Sorry, we have no idea what Popeye's or anyone else's recipe is.
@@Modernist_Pantry So there is no agreed upon type when making frying batter. Good to know, thanks.
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.
Is methylcellulose grain and gluten free?
Yes it is.
What would you use A4M for
Something with either very high viscosity or a very soft gel, or both
Thank you for this great video
How about for gyro meat which one should I use
What are you trying to do?
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.
What methyl cellulose are you using?
magic!
We think so!
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.
You can certainly try to thicken coffee with methylcellulose, but not sure what exactly you're trying to make with the 'cream' so you'll have R&D it.
Can I use methyl cellulose to make a syrup? If I were to make this syrup will I be able to drink 1 pint of it without any harm?
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? 🤔
Lol
I wanted to see how you mixed the powder into the liquid.
For methylcellulose we recommend a blender and not just whisking.
Immersion stick blender IMO! (In part because it's far easier to clean!!!)
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?
No to both.
Those are not made for food use, the ones he has in the his chart are.
After hot-gelation do these methyl celluloses thermo-reverse to thin again when cooled or stay thick?
depends on the viscosity of the methylcellulose.
How much to use in 1 pound of butter
starting ratio is 1% but actual usage will vary based on the application
Not sure why he states the viscocity of the HV is 1500 cp when the specs on the website state it's 4500 cp.
Hi! Can I use Carbonxymethylcellulose to replace methylcellulose HV for the vegan burger patties?
No. They are completely different products.
@@Modernist_Pantry I see..but I can't find in my country Malaysia. What can I replace?
Can you use it to make drinks more creamy?
Yes, but we don't love it for that application because the mouthfeel isn't as good as other thickeners like guar.
Hpmc is the best metil celulose for gluten free breads?
That would be our I'm Free Perfect Gluten Replacement
www.modernistpantry.com/im-free-perfect-gluten-replacement.html
IVE MADE THESE WITH REGULAR METHO BEFORE AND JUST NOT SURE .WHAT GRADE I SHOULD USE IF I DONT WANT TO GO THE PRE MIXED BURGER BAG OF METHO?
If you're referring to Burger Binder that is a proprietary type of methylcellulose.
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.
We do not use Sosa products. We only use our own methyl cellulose. You will have to contact Sosa for support on their products.
@@Modernist_Pantry can 100% methylcellulose be used to make hot ice cream?
@@jaslynnlooi5694 Only very specific formulations of methyl cellulose can be used to make hot ice cream.
I heard that Methylcellulose is used as a laxative. I assume it would cause the same effect as eating too much fiber. But how much is too much?
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 Hypothetically speaking, if I were to eat 1 cup of F50 (medium viscosity) per day, would that be too much?
You can’t consume too much. It is basically fiber that will just pass through your digestive track.
But just to be clear, we're not recommending this. You should check with a medical professional
@@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.
I'm not seeing or finding the link to the 'chart'.
Here you go: blog.modernistpantry.com/cheat-sheets/methycellulose-usage-chart/
@@Modernist_Pantry thx!
sorry but cannot find a link to the chart.
Here you go: blog.modernistpantry.com/cheat-sheets/methycellulose-usage-chart/
“and if that’s a mouthful…”
Hi there I’m wanting to make some “chicken” Seitan chunks for kebob squewers which would be best please ?
We don't use any methocel is our chikn seitan recipe: blog.modernistpantry.com/recipes/seitan-orange-chikn/
I want to make sietan without vital wheat gluten. I have celiac disease.
Is this essentially a pudding?
It is not. Hot ice cream is thermoreversible
@@Modernist_Pantry That is an interesting property. My question was not clear. What is the texture like?
What do I use if I'm making a pizza?
what are you looking to achieve?
MAKING A BEYOND TYPE BURGER WHAT SHOULD I USE TO HOLD TO9GETHR LIKE A HAMBURGER PATTY?
You can get our full recipe here: blog.modernistpantry.com/recipes/kitchen-alchemy-diy-plant-based-ground-beef-2-0/
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.
@@Modernist_Pantry Geeze don’t get mad Bro 😂👍
@@Modernist_Pantry and by the way you can use the HV to make tvp burgers to perfection and a tad cheaper👍
WHAT METHO CAN WE USE TO MAKE TVP BURGERS??
Here you go: blog.modernistpantry.com/recipes/kitchen-alchemy-diy-plant-based-ground-beef-2-0/