Is that good for giving groud meat recipes good texture and juciness, like in pork dumplings, burger patties and meatloaves? I'm looking for a specific meat binder that gives a nice bite, texture, and body to ground meats that also retains its juiciness. What do you suggest that I should use, methyl cellulose, carboxymethyl cellusose, or gluten powder? Thanks for your reply in advance.
Isn't Carboxymethylcellulose a synthetic ingredient? How safe is it? I noticed Refresh eyedrops have Carboxymethylcellulose sodium? What the difference? Side effects of using this ingredient be it in food or eyedrops?
CMC used for eye drops is likely a different grade, and CMC is a FDA approved product. Everything we sell in food grade meaning that it's been tested to meet purity standards for human consumption. If you eat a bowl of it would that be bad for you? Yes, but literally anything is bad for you if mismanaged in consumption. We recommend doing the research to learn more about any scary sounding chemicals that you are unfamiliar with. Watching this video is a great start!
There are no exact replacements for eggs but depending on what you feel is 'missing' from your cookies there are gums you can add as emulsifiers and binders.
it does not keep them crispy, it keeps them soft. If you want to make cookies crispy for longer try EverCrisp. modernistpantry.com/products/evercrisp-breader-batter-boost.html This is not a preservative
Everytime I store coconut milk in my refrigerator it tends to curdle and the oil and cream got separated, can I use cmc to it? What percent? Thank you so much (sorry for my english)
No, CMC would not help you with separation. If it's curdling that means it's going bad. If it's just separating you can add 210S to it: www.modernistpantry.com/210-s.html
Hi, Great Vids....Do you have an average shelf life of Cookies when you add CMC ??... I'm starting a small cookie business and I really want to take precautions in case cookies go bad...
We don't test them in that way since the requirements for commercial shelf life is very different from what is needed in just a home or restaurant kitchen
What would be a good use case for gluten free baking? I’m always looking to improve my GF recipes. Edit: it would be cool if you could make an episode about what additives can do what in GF baking and how to combine them. I watched most of your videos but a nice overview would be great! My family also comes from alto adige :)
@@snipper2203 If you're looking for suspension in beverages this would not be the right product for that. Look into Gellan Gum F www.modernistpantry.com/gellan-gum-f.html
It would certainly help. You'll have to do some experimentation to get the right ratio for your recipe but starting at 1% by weight is a good starting point.
I wonder what happens if i overly put those mcc, cmc, hpmc stuffs for frying. Does it overly thicken the batter? What if i completely replace the starch to cellulose based products? Can it still produce the crispy texture?
No. Sorry. CMC does not have the same functional properties. Also not all methyl cellulose will work. We tested lots of types for the vegan burger and settled on the one that really worked.
The custard powder I use has Sodium CMC and it gives it a really smooth mousse consistency
Can I use for fire gel making process this chemical ?
We have no information about non-food applications.
Is that good for giving groud meat recipes good texture and juciness, like in pork dumplings, burger patties and meatloaves? I'm looking for a specific meat binder that gives a nice bite, texture, and body to ground meats that also retains its juiciness. What do you suggest that I should use, methyl cellulose, carboxymethyl cellusose, or gluten powder? Thanks for your reply in advance.
Yup, you're looking for sodium tripolyphosphate:
modernistpantry.com/products/sodium-tripolyphosphate.html
Isn't Carboxymethylcellulose a synthetic ingredient? How safe is it? I noticed Refresh eyedrops have Carboxymethylcellulose sodium? What the difference? Side effects of using this ingredient be it in food or eyedrops?
CMC used for eye drops is likely a different grade, and CMC is a FDA approved product. Everything we sell in food grade meaning that it's been tested to meet purity standards for human consumption. If you eat a bowl of it would that be bad for you? Yes, but literally anything is bad for you if mismanaged in consumption. We recommend doing the research to learn more about any scary sounding chemicals that you are unfamiliar with. Watching this video is a great start!
What to use for eggless cookies recipe...which can replace the egg give the same texture.?
There are no exact replacements for eggs but depending on what you feel is 'missing' from your cookies there are gums you can add as emulsifiers and binders.
Would this help with reducing ice crystal formation in ice cream? If so, what % by weight would you need?
Yes this could help with reducing ice crystal formation. Try starting at around 0.5%-1% by weight for adding to your existing recipe.
does this keep cookies crispy? And how much extended shelf life would it give to the cookies? Is this a natural safe preservative?
it does not keep them crispy, it keeps them soft. If you want to make cookies crispy for longer try EverCrisp. modernistpantry.com/products/evercrisp-breader-batter-boost.html
This is not a preservative
Can we use in phylo dough,puff pastry dough,homemade sauces,making cheese?
Yes to all, except about the making cheese one. Not sure about that, haven't tried it.
Everytime I store coconut milk in my refrigerator it tends to curdle and the oil and cream got separated, can I use cmc to it? What percent? Thank you so much (sorry for my english)
No, CMC would not help you with separation. If it's curdling that means it's going bad. If it's just separating you can add 210S to it: www.modernistpantry.com/210-s.html
Hi, Great Vids....Do you have an average shelf life of Cookies when you add CMC ??... I'm starting a small cookie business and I really want to take precautions in case cookies go bad...
We don't test them in that way since the requirements for commercial shelf life is very different from what is needed in just a home or restaurant kitchen
How much should of this should I use, as a percentage of flour, in a white wheat flour dough?
That will depend on the exactly recipe, but 1% by weight of all your ingredients is a good place to start
Can we use this to thicken isopropyl alcohol due to lack of hand sanitizer?
We haven't done it, but you probably want HPMC
What would be a good use case for gluten free baking? I’m always looking to improve my GF recipes. Edit: it would be cool if you could make an episode about what additives can do what in GF baking and how to combine them. I watched most of your videos but a nice overview would be great!
My family also comes from alto adige :)
basically anything where you find that the gluten free item is drying out really quickly this could help
Can I use cmc for my natural lemon drink and if yes , how much g should be added In what form
What would you be adding it for?
@@Modernist_Pantry I'm adding some of concentrate of herbs , I want it to use as stabilizer with pectin
@@snipper2203 If you're looking for suspension in beverages this would not be the right product for that. Look into Gellan Gum F www.modernistpantry.com/gellan-gum-f.html
can i use this for homemade frozen nuggets?? and what's your recommended ratio?
It would certainly help. You'll have to do some experimentation to get the right ratio for your recipe but starting at 1% by weight is a good starting point.
Could this be used as a soil amendment?
Sorry, but we have no expertise in this area.
I wonder what happens if i overly put those mcc, cmc, hpmc stuffs for frying. Does it overly thicken the batter? What if i completely replace the starch to cellulose based products? Can it still produce the crispy texture?
Not exactly what would happen but we would be surprised if it was crispy without any protein or starch
Can we substitute CMC for Methylcellulose in your burger patty recepie
No. Sorry. CMC does not have the same functional properties. Also not all methyl cellulose will work. We tested lots of types for the vegan burger and settled on the one that really worked.
@@Modernist_Pantry os there anything else that can replace MC? I can't find it here in Brazil
How much CMC in grams should you add to the cookie dough recipe?
checkout our recipe here: blog.modernistpantry.com/recipes/coffee-infused-chocolate-chip-cookies/
So basically, it’s how you get a dope peanut butter cookie.
oh... peanut butter cookie... that'll be fun to make
2 min before you got to useful info. Shorter intros. Good content though
What da fusk German influence...... are you kidding me 🤬
afghan,acidulous