Carboxymethylcellulose? Retaining Water (in a good way) WTF - Ep. 171 скачать в хорошем качестве

Carboxymethylcellulose? Retaining Water (in a good way) WTF - Ep. 171

carboxymethylcellulose is a special member of the methycellulose family that has the unique strength of enhancing moisture retention when added to doughs. This is a huge benefit for helping frozen foods taste fresh as the day they were made after thawing, and for preventing flattening in baked goods. In this episode of WTF Scott and Janie put CMC through the gauntlet by testing its functionality in a loaded coffee chocolate chip cookie and a few of his nonna's favorite pasta recipes. Follow us on Facebook, Instagram, and Pinterest: @ModernistPantry Pick up these great products and more at: www.modernistpantry.com Find all of our recipes, and more at our blog: blog.modernistpantry.com Get the full WTF - Nutritional Yeast Powder article on the blog: https://blog.modernistpantry.com/wtf/... Product Links: https://www.modernistpantry.com/carbo... Recipe Links: Cookies Cappelletti e Oxtail Brodo Scarpinocc e ragu d'anatra Episodes and Links Referenced that you Might Like! WTF - Meyhocel https://blog.modernistpantry.com/wtf/... WTF - Microcrystalline Cellulose https://blog.modernistpantry.com/wtf/... WTF Valentines Day Special https://blog.modernistpantry.com/wtf/... Ask A Chef - Understanding Syneresis https://blog.modernistpantry.com/advi...