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WTF – Microcrystalline Cellulose? Fat Replacer Extraordinaire
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
Juicy Low Fat Turkey Sausage
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.