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Question on methylcellulose clarification

Anonymous Modernist 6050

By Anonymous Modernist 6050
in Cooking

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Anonymous Modernist 6050

Anonymous Modernist 6050

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Posted

If I wanted to try a methylcellulose clarification for a consommé, but don't have any sga250 (or equiv) methylcellulose handy... How bad would things turn out by using F50 (lower viscosity - higher temp formation) instead? Am I better off just going the old fashioned egg white route?

TIA

  • 3 weeks later...
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