Hydroxypropyl Methylcellulose F50, 2 Oz
Experiment the most popular molecular gastronomy techniques created by famous chefs like Ferran Adrian and Heston Blumenthal. Unleash your creativity and surprise your diners with amazing dishes.Methylcellulose F50 is a gelling agent that gels when hot and becomes a liquid when it cools. Great to surprise your diners with hot ice cream that melts as it cools, perfect meringues or even instant noodles formed as the mix touches a hot consomme.