xanthum gum is also one of the causes of an explosion in bowel cancer for young people. More people eat out and eat foods that have those emulsifiers in. stay away from this stuff folks.
I don't like much xantan to thicken sauces because in gives a sort of 'snail slime' or mucus consistency. I much prefear kuzu starch or corn starch. Doesn't change flavour like flour. Kuzu starch make the sauce shiner
Why would restaurants want to keep this hidden from the piblic? What would they gain from this conspiracy? Do you think parents are gonna wack this out on wednesday?
For Chinese sauces most create a cornstarch slurry (if you can't find xanthan gum) however like he said this will change the flavour profile a bit, but I think positively in Chinese food's case
I know it's a bad habit of mine as a cook, but I no longer do mayo without xantham gum. It's just that it is so easy to use, it's cheap and it's so effective that it is too good to use for convince
My first ever job in a kitchen we made a coconut lime vinaigrette and finished it by emulsifying xanthan gum in it. Genuinely one of the best recipes I’ve ever had and a great hack to learn about XG
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Ah yes the cream of sumyunghai
Semen
I like Wondra ultrafine flour in the shaker can. No slurry needed. Just sprinkle lightly and cook/stir for a minute.
It gives me diarrhea when I make icecream ( 1/4tsp per pint of liquid).
How can this side effect be avoided??
xanthum gum is also one of the causes of an explosion in bowel cancer for young people. More people eat out and eat foods that have those emulsifiers in. stay away from this stuff folks.
Pretty sure there are a grand total of zero restaurants in the world who "don't want you to know about" xanthan gum.
1 seconds on the video
(Sigh).. lemme check the comment first..
Need chemicals you can’t cook
Also give you the shits if your sensitive to it
Great for ice-cream too. I use it in protein shakes when blending with lots of ice for a better texture.
Using Xantham gum to save a split Hollandaise is embarrassing
I don't like much xantan to thicken sauces because in gives a sort of 'snail slime' or mucus consistency.
I much prefear kuzu starch or corn starch. Doesn't change flavour like flour. Kuzu starch make the sauce shiner
Nitro coffee at home: Pinch of xanthan gum blended with coffee. Great ingredient to have around.
What’s your opinion on ultratex? i think it’s called another thickening agent
Yes!! Film more mistakes! Make chefs human😊
Why would restaurants want to keep this hidden from the piblic? What would they gain from this conspiracy? Do you think parents are gonna wack this out on wednesday?
Yeah. That hollandaise isn’t back together.
I prefer gelatin
For Chinese sauces most create a cornstarch slurry (if you can't find xanthan gum) however like he said this will change the flavour profile a bit, but I think positively in Chinese food's case
Fermented Glucose 😮 i dont even know…
Brilliant. Thank you.
Good thing the chef came today
Straight up gentleman’s relish right there… “feels so damn good when I cook”
What about cooked starch is it the same?
I know it's a bad habit of mine as a cook, but I no longer do mayo without xantham gum. It's just that it is so easy to use, it's cheap and it's so effective that it is too good to use for convince
What a load of shit
When Cooking isn't cooking
Also great for stabilising hot sauces or home made ice cream
My first ever job in a kitchen we made a coconut lime vinaigrette and finished it by emulsifying xanthan gum in it. Genuinely one of the best recipes I’ve ever had and a great hack to learn about XG
Like any average household kitchen person would source and keep this shit?
"this is one of the ingredients in kitchens nobody wants to to know about"
"Nut"
"This is xantham gum. Here's how to make it. First heat up some water and add xantham gum."
The yelper special