Metil is a gelifier extracted from the cellulose of vegetables. Unlike other gelifiers, this Metil by Texturas has a metilcellulose base which gelifies when heat is applied. When cold, it acts as a thickener. Metil Texturas is often selected by chefs for its great gelifying power and reliability. Metil gelifies when heat is applied and is very desirable when trying to stick together hot food items.
This Metil Texturas comes from Albert and Ferrán Andrià – highly praised creative chefs of the world-renowned El Bulli restaurant in Catalonia, Spain.
Suggestions: Make a hot salt foam to top seafood; we recommend to make it with Sel Gris.
More About Metil
Gelifier extracted from the cellulose of vegetables. Unlike other gelifiers, Metil (with a metilcellulose base) gelifies when heat is applied. When cold it acts as a thickener. There is a wide range of viscosity in metilcelluloses, which affects the final result of the gelification. Metil has been chosen for its great gelifying power and reliability.
- Available in powder form.
- Mix cold, shaking vigorously, and leave to rest in the refrigerator until it reaches 4°C for hydration. Next apply temperature up to 55°C.
- When the product cools it loses gel capacity and becomes liquid.