Microcrystalline Cellulose: Fat Replacer Extraordinaire! WTF Ep. 168
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- Опубликовано: 25 авг 2024
- Eating healthy lean protein can often mean dry, tasteless morsel that you force yourself to choke down. This week Scott and Janie explore how adding a small amount of microcrystalline cellulose (MCC) can rescue these sad dishes by reintroducing a luxurious fatty mouth feel with zero added calories. Find out more about MCC's function as a fat replacer, anti-caking agent and more... on this episode of WTF
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Episodes and Links Referenced that you Might Like!
WTF - Methyl Cellulose
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WTF - Carrageenan
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The explanation is absolutely satisfactory. Thank you 💜 for the disclosure.
Glad it was helpful!
You talked about the grated cheese and peanut butter powder, and that got me thinking. Would it be beneficial to use this in conjunction with maltodextrin, if the powdered oil it's made in advance? Is this exactly what you were referring to with the peanut butter powder? haha
Yes, the MCC's anti-caking properties would help when you're powderizing oils.
I would add this MCC in my Wet batter fried chicken this is not just fat replacer, it's considered high emulcifying agent or binder
MCC is actually not an emulsifier or binding agent. It is an anti-caking agent. You may be thinking about CMC or one of the many other types of methylcellulose
i was thinking about making a mix with CMC that also works as a binder, and it leaves that fatty mouth feel too; and MCC as a fat replacer, what si your opinion? thanks
Haven't tried this since the MCC essentially is an anticaking agent and might interfere. You'll have to test it out.
This was posted over a year ago and you may not see this question, but I’ll give it a go anyway.
MCC was listed as an ingredient in a commercial fried chicken recipe, but it didn’t give an explanation, would it be possible if you could share why the use of MCC would benefit the fried chicken? Why would MCC be used?
Thank you
Could be to improve the mouthfeel, fat replacement, processing aid for the dry coating...
@@Modernist_Pantry that was my question too, they might use this MCC In poultry wet batter or use as marinade to imulsify the powdered ingredients
MCC shouldl be use in Wet batter
I need your help. Can I use that in marinade to Emulsify the powdered ingredients? Have you tried doing so?
nope
Hi Kitchen Alchemy please let me know if you have a product that makes the powdered ingredients stick to chicken marinade.. I’ll be morethan happy to buy that to your website. I want the marinate stick to the into the one from the skin
I don't think we have anything like that unfortunately.
Please.. I am looking for food additives ( marinating) to keep chicken breast juice and tenders after cooking.
Thank you.
You can soak them in a sodium tripolyphosphate solution. We're working on an episode all about this topic - subscribe if you'd like to see it when it comes out.
modernistpantry.com/products/sodium-tripolyphosphate.html
Alternately, you can just season the chicken breast with a regular salt-sugar dry brine and then cook it sous vide. For boneless skinless chicken breast, I do about 1.2% of the weight of the meat in salt, .2% MSG, .1% inosinate-guanylate, 1% dextrose (regular table sugar works fine too, but doesn't seem to soak into the meat as quickly). Add any other seasonings you want, and let it sit at least 12 hours to soak in. Pat each piece dry, vacuum-pack them, then sous vide at 148°F for 4-5 hours. That will make it completely food-safe, as well as very tender and juicy. You can finish it off by searing it in a hot pan or on a hot grill for just 30-60 seconds per side to brown it up a bit. I've been doing chicken tacos that way for years and many of my customers actually prefer them over the beef ones.
And if you choose to add phosphates to the mix, like MP suggested earlier, that will just make the meat even juicier. I use a mix called AmesPhos, at around .15%, mostly for pork loin that I use for Al Pastor tacos. It's the juiciest pork loin you've ever seen. IMO, I don't think chicken breast needs phosphates, but pork loin does because it seems to have a tighter, tougher grain and loses more water when cooked at the same temp as chicken. So I always use phosphates in addition to all the stuff above, and I sous vide it at about 132°F for around 12 hours before slicing and stacking it on the meat cone. The phosphates make a HUGE difference in the juiciness of the meat when it gets that final high-heat cook on the cone.
What about using agar instead of the carageenan?
That would not work. Agar does not have the same properties as Iota Carrageenan.
hi!! i'm wrtting fromArgentina. We dont have IOTA in the market yet, how can i replace it? thanks ;)
That's not an easy question to answer. Really depends on what you're doing, what you have access to, and testing.
Excuse me what does it means microcrystalline cellulose?Thanks.
it's a subcategory of cellulose products. The naming was just done by the manufacturers
So could this be used in a non-dairy whipped "cream" to add that mouth feel you get from the fat in cream but without the use of cream?
Potentially, we haven't tried it so can't say for sure. Give it a shot and let us know what you find out!
@@Modernist_Pantry thanks for the reply. Once I get my hands on some of your microcrystalline cellulose I will have to give it a go. Thinking a soy milk blend with some versawhip, xanthan gum, and sweetener of choice! Should be fun.
@@jpaden8515 any success?
Jpaden - you can make non - dairy whipped cream with chickpeas ( aquafaba ) and also coconut milk. Recipes on RUclips.
How much Microcrystalline Cellulose per lb of turkey?
Full recipe here: blog.modernistpantry.com/recipes/juicy-low-fat-turkey-patties/
So if I'm making vegan burgers or sausages with methylcellulose HV and I want this fake fatty thing with the Microcrystalline cellulose, do I use both? One as a binder and one as a fat substitute? This seems like a much bigger use case than adding fat-like taste to a turkey sausage. I guess I'm also wondering, is this stuff vegan? The video seems to say so, but some things on other sites seems to indicate otherwise.
MCC is not used in this recipe, it will not gel. The two methylcellulose used are HV and Burger Binder
@@Modernist_Pantry You mean, MCC IS used in the recipe for this video, but not for burgers? I'm wondering if I could use MCC and HV together to make burgers that cook firmly but have the fatty taste without adding a bunch of coconut oil or something.
@@jwmcneelyIII Sorry for not being clear on this. You can certainly experiment with adding MCC to a plant-based burger, we haven't tried it. You probably won't get the same results but you never know until you try!
There is no such thing as fat-free animal protein.
Egg whites?