Carboxymethylcellulose? Retaining Water (in a good way) WTF - Ep. 171

carboxymethylcellulose is a special member of the methycellulose family that has the unique strength of enhancing moisture retention when added to doughs. This is a huge benefit for helping frozen foods taste fresh as the day they were made after thawing, and for preventing flattening in baked goods. In this episode of WTF Scott and Janie put CMC through the gauntlet by testing its functionality in a loaded coffee chocolate chip cookie and a few of his nonna's favorite pasta recipes.


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Recipe Links:
Cookies

Cappelletti e Oxtail Brodo

Scarpinocc e ragu d'anatra



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