Methocel, methylcellulose (E461) - The Kitchen Lab
1429-16823
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About Methocel (E461) Methocel (methylcellulose) is a purified cellulose that is used as a thickening or stabilizing agent, for example in the production of various types of jellies or edible leather (yep, it's a thing!). It can also be added to glass meters to prevent the formation of ice crystals. With Methocel, you can even make hot ice cream without it melting. A very special thing about this is that it forms jelly when the liquid is heated to over 45 degrees, but becomes liquid again when it is cooled down to 15 degrees - quite the opposite of normal gelling agents. It allows you to make warm jellies that will melt in your mouth. Methocel is also a really good addition to tempura batter - see examples in our collaboration with Special Ingredients in the video below. Use The best way to dissolve Methocel is to heat the liquid to approximately 70 degrees. Then add the powder and twice as much cold water - it lowers the temperature to where the powder starts to kick in. So if there is 900 ml of water in the recipe, heat 300 ml to 70 degrees, mix in the methocel powder and then pour in the remaining 600 ml of cold water and mix thoroughly. Keep the mixture in the refrigerator for at least three hours, to be sure that the powder has really dissolved. Normal dosage: 0.5 to 2 percent of total liquid. Can be used up to 5%. Content: Methyl cellulose, E461. Store in a dry, cool and dark place. Not to be consumed in pure form.
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