The Secret of Reducing Oil Absorption in Fried Food

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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.

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