Hot - Cold Water

Note: When using frozen mince, water is added at two stages.

 

Methylcellulose must be dissolved in very cold water to make it work.

 

Hot water is added to the frozen mince to speed up the thawing a bit. A little hot water simply melts the ice on the surface of the mince without making everything too warm.

Cold water should be used if the mince is thawed, but beware of raising the temperature too high. The mix must be REALLY cold, as in 1 - 5C. This is why frozen mince is ideal in this recipe, because everything is so cold to begin with.

If in doubt, refrigerate the water to cool it right down or add ice then strain it out before use.

  • Facebook
  • Twitter

© 2020 Big Village Consulting Ltd.

hefoodscience.com is an independent website and receives no financial support from third parties. The views expressed on the site reflect impartial practical experience, but the owners of the site and contributors to it cannot take any responsibility for the application of, use or misuse of information contained within the site.