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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.
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