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!
Well, today we’re going to learn about all the different types i’m chef scott guerin, and i’m janie wang, the owner of modernist pantry. and if that’s a mouthful, that’s because it is really hard to say. we’re going to do a really amazing demo on how do you make hot ice cream so methylcellulose is a plant-based fiber, are going to see is like, there’s a lot and the biggest
Thing we need to learn is so the first letter is always going to be the grade of methylcellulose and after that there’ll be a, usually a number and then followed by another letter. so if it’s going to be, let’s just say we have a15c here, so 15c. so obviously the higher the number, the thicker it’s going to be, the lower the said, you know a so what is a, in this case that we
Have a15c here, right here? into liquid, it’s going to gel really firm at a low temperature, and it’s and then every, you know, there’s k there’s f there’s e, those there’s some that are used for pie fillings to prevent that you just have to understand which one you need for what application. so same thing with the numbers, like what’s the, i guess if you’re, would definitely
Suggest going on our blog and looking at the chart because so we have a15c and then we also have a4c and that’s just a difference okay, and do all methyl cells have the same jelling temp and melting temp? so, the good thing about a is that it gels at low temperatures. simmering water here, so i would be able to scoop this in, it’s going to hear gel and then hot ice cream,
It’s not going to stay gel forever. so the best thing you need to know is, what you’re doing. at, our chart and then figure out, okay, if i’m making a sauce, i need, pulled pork because that’s an easy one for everyone to understand, it so, it really, it’s going to have to go down to, i could mention every i do want to just keep going on the thickness and understanding
Of the if it’s a15c, the c stands for 100, so there’s two zeros at the end so it’s and then we go all the way down to f50 and there’s no letter you can go from almost no viscosity to like a crazy amount and then obviously, sometimes there’s differences between that. to gel as much as an a, so there’s a lot to learn and that’s why we definitely so if there’s any takeaway,
It’s go to the blog and read the chart because, and so it kind of, you know, now that we’ve kind of covered all the numbers you want to talk briefly about like what they are and how to, when and so hv and lv don’t have the numbers at the end, so people can’t necessarily the hv stands for high viscosity, that’s around 1500 cp. so if you need just a slight thickener, go with
The lv. those are the two most common ones that, if you want to just if you want to get really deep into what you’re doing, then you can so kind of a fun fact, not necessarily food-related, but the lv can also be used so, in case you didn’t know, so you could use it for that as well, but speaking of applications, what are some of the other kind like i said, methyl cell is
Used in so many things. have less crystals, to the cling of a barbecue sauce to hot ice cream. yes, so we have microcrystalline methylcellulose and carboxyl something on them, in a future wtf, just because we don’t want to confuse but before we do that, another common question that we often get through email so hpmc stands for some of the grades of these methylcellulose.
Slightly lower temperature, and they also mix in cold very, very the a-grade is mc, that’s regular methylcellulose, and that’s the one that so if your head has not already exploded so i have an ice cream base here, and this is a basic ice cream base, so it’s not like a custard base, i don’t add eggs, i don’t have to heat it to a when i take a little scoop out of here, you
Can see the viscosity. so you can see how thick it is, and it’s very simple, i’m just going to get it to my pan, and so i have this liquid and immediately when i put no, because it’s going to hit the water, it’s going to spread a little bit. it’s going to sink to the bottom a little bit there. cream on top of, so i do brown butter solids, which i just take some brown
With a little bit of our n-zorbit m, so if you watch our, past wtf episodes, we so i take that and then i mix it in here and there’s a little bit so i’m just going to put a little bit on here, just a little bed for my hot so i take out my hot ice cream, just with the scooper that i just did. yes, so i put the crystals in there so it sounds hot when so the best part about
Hot ice cream is that the outside will gel and then it’ll so, you can kind of see this and i wanted to kind of cut away from this side. still liquid, yeah, so it’s going to be so you should get all the, you know, qualities of coffee, but a it’s definitely still something totally different from what people are used but now you can do it with a little help from methyl cell.
Yes, and i think the pop rocks are just perfect with it because culinary crystals, and you can make whatever flavor of hot ice cream you candy, and you can mix and match and make whatever you want, but i love you can also do this tableside, which is a common practice for people. cream has gone those crystals are still popping away, and it just, you really definitely check
Out our sheet on the blog, that’s gonna go into if for some reason you didn’t catch something here, go there, we hope you enjoy today’s episode, and if you want these great recipes and these and then you’re going to go to blog.modernistpantry.com where and to get these great ingredients, go to modernistpantry.com. kitchen, helping you transform food.
Transcribed from video
Methylcellulose? The Primer to Pick Apart This Puzzle | WTF – Episode 120 By Kitchen Alchemy from Modernist Pantry
