Never Miss an Episode: Subscribe on YouTube
WTF Fried Food Hack: Keep Oil Out, Keep Crispy In
Banish unwanted oily soggy fried foods with this simple recipe hack. Crisp up your batters with CMC, a humble hero in the world of fry lovers. Scott and Janie explain how to use Carboxymethylcellulose to improve the color and crisp of your recipes, and showcase a tasty recipe for crispy pakoras and greaseless beignets.
Product Links:
Carboxy Methylcellulose (CMC)
Instaferm Gold
Diastatic Malt Powder
Vital Wheat Gluten
Recipe Link:
Crispy Pakora
Big and Beautiful Beignets
References and Other Links you Might Like!
WTF Carboxymethyl Cellulose
WTF – Instaferm
WTF – Diastatic Malt Powder
WTF – Vital Wheat Gluten
About ‘We Transform Food’
We Transform Food is a weekly series from Modernist Pantry exploring cool ingredients and gadgets that can help any chef transform food into more memorable experiences.
11 Comments.
Hello,
This is great I going be using this in my Fish and Chips batter and with my hopefully crispy orange beef mmmm mouth is already watering…..
I’d love to try CMC in fried chicken! Talk about a greasy food! I wonder if CMC would do the same thing in making the chicken moist, less greasy?
Fried green beans, fried mac & cheese balls, and sweet corn nuggets
I think CMC would work great in a Shrimp appetizers I make. Shrimp wrapped in bacon., dipped in batter and fried!
Fried chicken, as someone already commented, would be a quick choice, but then there’s Evercrisp as well as Batter Bind. Would it work to combine CMC with either or both of those additives to achieve the crispness that Evercrisp brings without the oil absorbsion that CMC prevents??
I’d definitely like to try this! I think it’ll greatly benefit my seitan schnitzel!
how to make beneigh?
here is the recipe!
https://blog.modernistpantry.com/recipes/big-and-beautiful-beignets/
we have tried beignets and they have been too greasy, we are hosting a mardi gras party in February and I need to make these. My wife is not happy with my sample recipes so this video has come at the perfect time
will it hydrate and gum up the head of an ISI whipper?
It should not gum up the end of an ISI whipper once hydrated.