I am curious what CMC would do to masa harina (mixtamalized corn dough) when fried directly or when used to make home made corn tortillas and then fried.
At our restruant we do a churo desert and dough always seems to be hard to get that nice crisp outside seems a little soggy would love to try this see what happens, we do water with sugar to a simmer add to flour let it cool and the add two eggs and more flour for finial mix when would you add the CMC step 1 or 2 ? As always enjoy your videos informative thanks for sharing keep cooking and brining great ideas thanks
So this is more for mixing INTO a recipe or a batter/dough or coating instead of using as a coating or coating additive? I guess I'll watch the other video to learn more about how it works. Thanks.
I'm helping a friend with desserts for his Mexican restaurant, so I think i will try this for churros and sopapillas and empanadas as well. Another thing is eggplant parmesan, which is notorious for grease absorption. Question, does CMC help with extending crispness, as with Crisp coat? Many thanks for these videos, I'm learning a lot.
All great ideas! Reducing greasiness will naturally extend the crispness but for truly enhancing the length of crispiness we recommend Crisp Coat or EverCrisp
Wish this episode came out before thanksgiving... was going to try the E4M, how is the CMC compared, will it do the same job? do those donuts need any preservative to stay fresh longer like SSL? would love to see a Dairy-Free quick Donut recipe with CMC and SSL. It would be awesome to win a bag of CMC and try it out, just bought whole bunch of stuff from Modernist cusin and my pantry start to look techy techy...
E4M was the go to ingredient, but we actually found that CMC outperformed E4M in all of our testing. CMC does not prevent staling so you would still need something like SSL or Lecithin to extend shelf life.
Could I use both CMC and evercrisp at the same time to have longer crispness and less grease? I assume they counteract each other since CMC holds onto water and evercrisp basically doesn't hold water at all.
I would love to try this with my traditional donut recipe that would be so much better with more hydration. But as we know more water=higher grease absorption. Thanks
@@Esellssomething Sorry. We don't have samples. But we do have small 50g packages available on our website for those who want to experiment. www.modernistpantry.com
I want to try CMC in a vegan (tofu-based) deep fried no-chicken recipe! Last time I made it, it did not come out crispy enough. Thinking this would be the perfect assist!
I think this would work well in a pakora (Indian vegetable fritter) recipe. But I mostly want to try it in a hushpuppy because they tend to hold more oil than I want. I have a pimento cheese hushpuppy recipe I would use this in. Thanks for the video.
i would try this with homemade tortilla chips! they always end up very greasy when frying. also with those cauliflower buffalo bites - i hate taking a "healthier" alternative, and making it totally greasy & and full of oil!
Haven't figured out what would make a great keto fry yet! This would be useful for recipes where oil absorption is an issue... but since there are multiple reasons for oil absorption it's not a 'cure-all'
These videos are useful, but if the production quality increased I think they would be next level. I think just scripting the video and making sure mics and audio are properly leveled would go long way.
@@Modernist_Pantry Don't mean to sound too critical, but planning what you are going to say and making sure the mics aren't peaking shouldn't cost any money. Scripting/planning may cost more upfront time, but you will likely save you time when actually filming.
I believe those magnetic induction cookers, which they have hot oil in, add tons of interference for mics that are close (you can kind of hear it at the beginning of the video about thirty seconds in) so they probably had to use the shotgun mic on the camera to avoid that interference.
I’m going to try this when I make schnitzel and latkes..
Agreed!
Hey there, congrats on winning this week's giveaway! Please reach out to me at service@modernistpantry.com to claim your winnings!
im so glad i found your page! i was on amazon down a rabbit hole of kitchen curiousities and this video was in the description :) thank you!
Enjoy!
I am curious what CMC would do to masa harina (mixtamalized corn dough) when fried directly or when used to make home made corn tortillas and then fried.
Love that idea!
I would love to try this with fried chicken and shrimp! How does CMC work with alternate flours, like coconut and almond flours?
We haven't tried it with alternative flours but should still help with oil absorption
@@Modernist_Pantry does cmc make fried foods darker?
I would love to try CMC when making Italian fried dough! Thanks so much for this product!
Good idea!
At our restruant we do a churo desert and dough always seems to be hard to get that nice crisp outside seems a little soggy would love to try this see what happens, we do water with sugar to a simmer add to flour let it cool and the add two eggs and more flour for finial mix when would you add the CMC step 1 or 2 ? As always enjoy your videos informative thanks for sharing keep cooking and brining great ideas thanks
Mix the CMC with the flour. With hydrocolloids even distribution is always very important
Omg homemade hash browns I make always retain oil! This sounds like it would be perfect!
Love that idea!
Those are some expensive hashbrowns ...cmc isn't cheap LOL. You can get less oily hashbrowns by just using very high heat...not that hard.
I don't deep fry much at home. But I would like to try the CMC for freezer doughs.
They are awesome for freeze/thaw doughs
So this is more for mixing INTO a recipe or a batter/dough or coating instead of using as a coating or coating additive? I guess I'll watch the other video to learn more about how it works. Thanks.
It should also help with a coating
I'm helping a friend with desserts for his Mexican restaurant, so I think i will try this for churros and sopapillas and empanadas as well. Another thing is eggplant parmesan, which is notorious for grease absorption. Question, does CMC help with extending crispness, as with Crisp coat? Many thanks for these videos, I'm learning a lot.
All great ideas! Reducing greasiness will naturally extend the crispness but for truly enhancing the length of crispiness we recommend Crisp Coat or EverCrisp
Guys, what an amazing channel! Great info. I've never heard about this hack before, will definitely have a go. Cheers!
Our pleasure!
I've been making a lot of chicken katsu recently, and CMC might be a good combination. I'd love to reduce oil absorption overall.
Agreed!
Does this make fried food darker?
Would like this to go into my coconut shrimp recipe
Sounds great!
Low carb breading mix would be great!
Definitely!
Can you use CMC with Evercrisp? I use Evercrisp while making a breading for my chicken.
Yes you can!
Wish this episode came out before thanksgiving... was going to try the E4M, how is the CMC compared, will it do the same job? do those donuts need any preservative to stay fresh longer like SSL? would love to see a Dairy-Free quick Donut recipe with CMC and SSL. It would be awesome to win a bag of CMC and try it out, just bought whole bunch of stuff from Modernist cusin and my pantry start to look techy techy...
E4M was the go to ingredient, but we actually found that CMC outperformed E4M in all of our testing. CMC does not prevent staling so you would still need something like SSL or Lecithin to extend shelf life.
Could I use both CMC and evercrisp at the same time to have longer crispness and less grease? I assume they counteract each other since CMC holds onto water and evercrisp basically doesn't hold water at all.
It should still help but we'll have to run some tests!
Love crispy, crunchy food, but not the grease. CMC sounds interesting.
I wonder if it would help when preparing eggplant in the oven, my eggplants soak up oil crazy
Great idea!
I would love to try this with my traditional donut recipe that would be so much better with more hydration. But as we know more water=higher grease absorption. Thanks
Give it a go!
@@Modernist_Pantry will you guys send me a sample to try? Thanks
@@Esellssomething Sorry. We don't have samples. But we do have small 50g packages available on our website for those who want to experiment. www.modernistpantry.com
The big air pockets that let in grease are a nightmare. I definitely want to give this a try!
Have fun!
Oooh - kachoris sound good, but... I don't fry. For the home, hate having all the leftover oil. Would this work with pan frying? Maybe falafel.
As long as there's oil it would help
Would you recommend EM4 or CMC for frying sourdough donuts? They turn out real oily even at hot oil temperature.
It all depends on your recipe. We recommend doing a batch with each and seeing which results you're happier with.
Kachoris! I find that even when "not greasy" they end up way too greasy for me, so CMC would be interesting to try for them!
Great idea!
I would be interested to see how this works with Tempura
Great idea!
I want to try CMC in a vegan (tofu-based) deep fried no-chicken recipe! Last time I made it, it did not come out crispy enough. Thinking this would be the perfect assist!
Sounds great!
I think this would work well in a pakora (Indian vegetable fritter) recipe. But I mostly want to try it in a hushpuppy because they tend to hold more oil than I want. I have a pimento cheese hushpuppy recipe I would use this in. Thanks for the video.
We're frying the pakora in the video and hush puppies would definitely benefit
In bakers percentage, how much cmc is used? 0.5%?
The CMC should be used between 0.5-1%
How does using an air fryer compare to CMC in deep fried?
You can check out our air fried episode but it's a very different process since there's not much oil in air frying to 'keep out'
Would I replace the Ever crisp with the CMC on your recipe Keto breading mix if you want it extra crispy?
No. CMC is an additive used in small quantities. 20% CMC would be way too much.
i would try this with homemade tortilla chips! they always end up very greasy when frying. also with those cauliflower buffalo bites - i hate taking a "healthier" alternative, and making it totally greasy & and full of oil!
Agreed!
I'm thinking keto fries 🍟
My question for you, will you use it on fried food only or will there other foods you apply this cmc to?
Haven't figured out what would make a great keto fry yet! This would be useful for recipes where oil absorption is an issue... but since there are multiple reasons for oil absorption it's not a 'cure-all'
@@Modernist_Pantry check that with your friend 😁 series keto (Steve).
I would try this with fried pies.
Ooooh!
Will this work with keto fried foods, possibly donuts?? I would love to try the CMC!! ❤💙💜
Yes! We test out a beignet style donut in the episode
@@Modernist_Pantry I mean a Keto beignet. 😊
Very interesting info!
Thank you!
what kind of cmc?
is that a tylose one?
It is the CMC that we supply.
Methocellulose can be used as alternative?
No. CMC is not the same thing as generic methylcellulose.
I'd love to try it with falafel!
Great idea!
Would looooove to try this with my vegan donut recipe! And my seitan fried chicken
Sounds great!
These videos are useful, but if the production quality increased I think they would be next level. I think just scripting the video and making sure mics and audio are properly leveled would go long way.
Budgets... etc etc.
@@Modernist_Pantry Don't mean to sound too critical, but planning what you are going to say and making sure the mics aren't peaking shouldn't cost any money. Scripting/planning may cost more upfront time, but you will likely save you time when actually filming.
I’d like to try this in some battered and deep fried squid rings or make some puff-puffs for my Nigerian friend!
Great idea!
I would have loved to have seen this video before I purchased the E4M that I got to make donuts. 😥
E4M is more well known for this, it's only recently that we started testing out the CMC
I'd make my fried oyster mushrooms more crispy
That would be great!
Why is the sound so horrendous?
Sounds like video's using the camera's internal mic, instead of the lapel mics. Their audio recorder probably failed/wasn't set up right.
I believe those magnetic induction cookers, which they have hot oil in, add tons of interference for mics that are close (you can kind of hear it at the beginning of the video about thirty seconds in) so they probably had to use the shotgun mic on the camera to avoid that interference.
That mic was failing but we didn't catch it until too late in the editing process 😥
Obvious fried chicken!
Never tired of fried chicken!