Molecular Gastronomy Methylcellulose Noodles

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A batter that is 2% by weight methylcellulose A4M is squeezed into baths of cold and hot water. Though a viscous liquid able to be extruded through the nozzle, the batter rapidly gels with heat resulting in nicely formed noodles in the hot bath. • Copyright 2016 University of Illinois Board of Trustees. Video of methylcellulose noodles is made available under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License (international) CC BY-NC-ND 4.0: https://creativecommons.org/licenses/...

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