Metil Texturas - metilcellulose in power
The key to making gellified dishes
Texturas is a range of products by Ferràn Adria, whose restaurant El Bulli is considered the best in the world. This range of ingredients allows you to try out the techniques of molecular gastronomy at home, in order to create amazing new textures and recipes.
Gellification is one of the key effects of molecular gastronomy. Depending on the ingredients, you can vary the textures as you wish, to create dishes that are firm, elastic, rigid, fragile or soft.
Metil is a gellifying agent that is produced using vegetable cellulose. It gellifies when it comes into contact with heat, and, when in contact with cold, it produces a relaxing effect.
Presented here in powder form. Mix well by shaking and leave to cool in the refrigerator until the mixture reaches 4°C. Heat to between 40°C and 60°C to gellify.
Broad bean boulettes – recipe taken from the accompanying booklet
To prepare the Metil mixture: 100g of water, 3g of Metil. Mix the two ingredients together, at room temperature. Use a food mixer to ensure that the mixture does not contain any lumps. Strain and leave in the refrigerator for 24 hours.
To make the bean boulettes: 65g of shelled young broad beans, 20g of Metil. Mix the shelled broad beans with the Metil mixture. Form 8 balls, each around 8.5g. Place in the refrigerator. Heat a saucepan of salted water to 90°C, and drop the balls in. Cook for 1 minute.
Accompanied by an explanatory leaflet which provides more information about each of the ingredients in the Texturas range, as well as recipes, advice and instructions for use.
Metilcellulose in power.
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