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?"
Please enter a valid email address.
Well played. You deserve a cookie.
Jam while your turkey jives
Thanksgiving playlists to cook to.
So your turkey burnt...
Ring in the season.
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.