Anonymous Modernist 5186

Hi everyone, I'm having a few dramas with this recipe. It should be said that I'm using F50 methycellulose rather than the methocel K100m so I'm not sure if that's affecting the result. The hydrated methylcellulose solution whips up to a stiff foam quite well but turns back to a liquid as soon as it hits the pork skin so what I'm left with is a dripping mess. It just doesn't seem stable enough to hold the skin before it's deep fried. The few small bits that are sticking hold well when they're deep fried but I can't get enough of it to stick. Anyone else having dramas with the stability of this foam? Any possible solutions would be greatly appreciated.