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post #1 of 5
Thread Starter 
Hello folks,
A while ago I read somewhere that there was this new molecular gastronomy ingredient that worked as an opposite gelatification agent: added to a cold preparation was basically inactive, when the preparation warmed up it gelified only to liquefy when cold again. I can't remember what it was called and I wanted to use it in a kind of pulled oxtail "sloppy joe" that looked like a burger when served.
Any help is appreciated.
Mind how you go!

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post #2 of 5
post #3 of 5
There are a whole bunch of methycellulose varieties out there, so you really need to find one that is well suited to the task. Something like methocel f50 is great for foams and "meringues" but would fail miserably if put up to your task. I had emailed Modernist Pantry re appropriate methycellulose to use for warm ice creams and the responder said the super gelling variety would do the trick but amounts would need to be tinkered with. I assume this is the variety he was referring to - - also just a quick note on Modernist Pantry - they are AWESOME purveyors. I have emailed with questions a number of times and always receive very timely replies and the orders ship quite quickly as well. Hope this helped.

post #4 of 5
There is also a high viscosity variety that sets at around 132F that they carry which may be a little more applicable to what you're trying to do.
post #5 of 5
Thread Starter 
Thanks guys, that was exactly what I was looking for!
I owe you one..

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