Creative Cuisine Meticell, gelling agent methylcellulose, E 461

Meticell is a gelling agent derived from vegetable cellulose. The powder thickens cold preparations. When heated, the preparations gel; upon cooling, they become viscous again. Meticell is ideal for binding batters for fritters, vegetable dumplings, and similar dishes, and is also suitable for breading without flour or eggs. Directions: To prepare a Meticell base mixture, carefully stir 3 g of Meticell into 100 ml of water and chill in the refrigerator to 4 °C. Stir the Meticell base mixture into the cold preparations (100 ml Meticell base mixture per 800 g of preparation). For breading, coat the cold foods with the Meticell base mixture and then coat them in the breading. To achieve the gelling effect, heat to 40-60 °C.