Fried Food Hack: Keep Oil Out, Keep Crispy In. WTF - Ep. 274

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 Carboxy methylcellulose to improve the color and crisp of your recipes, and showcase a tasty recipe for crispy pakoras and greaseless beignets.


Chapters:
0:00 Intro
1:18 What's the cause for fried foods absorbing too much oil and getting greasy?
1:58 What functional ingredients are most commonly used to reduce oil absorption?
3:41 - Demo Time: Frying up the crisps pakoras with carboy methyl cellulose (CMC)


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Product Links:
Carboxy Methylcellulose (CMC)
https://modernistpantry.com/products/...

Instaferm Gold
https://modernistpantry.com/products/...

Diastatic Malt Powder
https://modernistpantry.com/products/...

Vital Wheat Gluten
https://modernistpantry.com/products/...


Recipe Links:
Crispy Pakora
https://blog.modernistpantry.com/reci...

Big and Beautiful Beignets
https://blog.modernistpantry.com/reci...


References and Other Links you Might Like!
WTF Carboxymethyl Cellulose
https://blog.modernistpantry.com/wtf/...

WTF - Instaferm
https://blog.modernistpantry.com/wtf/...

WTF - Diastatic Malt Powder
https://blog.modernistpantry.com/wtf/...

WTF - Vital Wheat Gluten
https://blog.modernistpantry.com/wtf/...

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