[Table of Contents] [Search]

[Date Prev][Date Next][Thread Prev][Thread Next][Date Index][Thread Index]

Re: Shelf life of methyl cellulose

           See footer at the bottom of this message (or top of
     the digest) for instructions on searching the archive, setting
                  your list options,and unsubscribing.

You don't need to cook methyl cellulose and in fact using hot water will slow
the thickening process.
Start with cold pure water and add the methyl cellulose, stirring with a whisk.
Stir until the powder has been absorbed by the water, 2 minutes or so. Stir
approx. every 5 minutes for the next hour as it sets up. If you don't stir it
occasionally it will develop a very thick bottom and a thin top. This can be
stirred together but it's easier to stir as it sets.
When I make it, I stir it together and then keep it on my work table as I do
something else so I remember to stir it.
Emily Martin

            BOOK_ARTS-L: The listserv for all the book arts.
      For subscription information, the Archive, and other related
            resources and links go to the Book_Arts-L FAQ at:

        To unsubscribe, type the following into the message body:
                            UNSUB Book_Arts-L
                        COMMAND MUST BE SENT TO:

[Subject index] [Index for current month] [Table of Contents] [Search]