also curious if anyone knows what temperature matlodextrin breaks down at, if any.
Kenzi is the Managing Editor of Food52.
Hm, that's a tough one. It sounds like the folks from Modernist Cuisine might be a great resource for this. Can you explain a bit more about what you're doing with it?
there are two types of activa, rm and ym. one specifically for meat, the other for dairy. I do not want it to react with the butter, but only the meat.
Activa will only bind to your proteins, so it shouldn't react with butter at in all a recipe. I would imagine, though, that (depending on when your butter is added), too much would prevent activa from working as well as it could.
Lindsay-Jean is a Contributing Writer & Editor at Food52.
The Modernist Cuisine Team says, "Activa won’t react with butter. As for maltodextrin, do you mean breakdown or dissolve? Which type of maltodextrin are you using?"
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