Do you have access to downloading these videos and watching offline? I work on a yacht and many times don't have access to wifi nor is wifi ever really good from any marina. Thanks!
Did this video help you, guys, to understand Xanthan Gum a little bit better? Should I make more videos like this, breaking down other molecular cuisine ingredients?🤓
Yes, please Chef! This was fascinating and I would love to learn about some of the other magical ingredients you use. (I actually have some xanthan gum and had only used it to thicken my fermented hot sauces, but now I’ll certainly be using it for *much* more!)
I use Xanthan Gum to make cheesecake or marshmallow fluff. 250g of cottage cheese, 150ml milk, 50ml hot water, 2 tbsp gelatine, 3/4 tbsp Xanthan Gum, sugar/sweetener, anything that will give some taste (fruits / food flavor / cocoa).
@@harithzaini2036 I just melt gelatine in water, mix cheese with milk usually using hand mixer, but blender should do the job too. When cheese and milk are combined (1 minute) I add slowly water with gelatine, and all other ingredients, at the end I add Xanthan Gum. To get more volume and better fluff it needs to be mixed for 8-12 minutes on high speed. Then 1-2 hours in refrigerator and it's done.
I love to play around with molecular gastronomy in my cooking and finding small channels like yours is so unbelievably helpful in understanding molecular gastronomy further, thanks so much
@@GoblinGoblinson It is funny... especially because most people don't really read ingredient-lists on products they consume...Xanthan gum is extremely common in a lot of sauces/dressings etc..like Frank's Red hot sauce
It's added to everything these days to just add more weight to foods so they can charge more, while we develop colitis, constipation, weight gain and gut pain. Avoid gums.
Thank you for the brief summary of Xanthan Gum. A useful tip if you want to thicken something without having to create foam, you can dissolve xanthan gum in a oily substance and put it in the blender.
I teach a English. When a vowel sound (a, e, i, o, u, y, silent h) comes after the letter X, the 'x' makes a "GZ" sound (if the x is in the middle of a word), or a "Z" (usually when X is at the beginning. GZ - Exit, exhume, exhibit, exact, exude... Z - xantham, xylophone, Xander, xenophobia, Xavier... When a consonant sound (or silent vowel), comes after the X, the x makes a "KS" sound. KS - Excited, exhale, explain, excrete.... As always, there are exceptions🙂
Hopefully, RUclips will transform over the years the home cuisine. Thank you for getting the eye on how modern cuisine should look like. Definitely gonna buy xanthan gum now!
Used it today to make fresh keto raspberry/rhubarb crumble. Used 2 tsp. Of Xantham gum instead of 4 tsp of corn starch . Result was perfect . Great video safe to use in all keto recipes
My casein protein has xantham gum already in it, I mix 1 scoop of the protein with 200g of High protein Greek yogurt, 1 packet of stevia and frozen 150g mangos and it turns my yogurt into a mouse style which tastes like cheesecake and the yogurt freezes around the mango pieces.
Hi Tyson I am going to make my first protein, yogurt, and stevia milkshake for my lunch today. I'm using yogurt that didn't thicken which won't matter for this but I wasn't going to toss it so began to look on how to use xanthan, and guar I think my experiment will be just like cheesecake which I love- but was thinking about how much I like Chia Seed. Have you made a yogurt protein chia seed parfait before? If not you might just love it. Take your shake (leftover perhaps) mix about 1/2 cup or more with some chia seed, let sit in fridg. It's SUPERFOOD
Chef, thank you for your amazing content. I've learned more about molecular gastronomy from you than from any other source, it's really educating and well edited.
Hello, 🎉 😊 do you happen to know, if you can use it in homemade food dishes and products that you want to. (can or freeze)? Is it safe to do and not spoil the food products? 😮 😊 🎉 Thank you very much.
Idk how the algorithms led me to you but so thankful! New wannabe baker and love the science/molecular breakdown of vegan/alternative ingredients. More helpful low calorie/vegan ways of cooking plz🙏🏽❤️🥰
That's was a really great informational video. I stumbled over xantham gum on alex' (French cooking guy) video when he made a sauce. I am curious, according to his channel he has a problem dissolving it just in water, and you seem to have totally no problem with it. So I am a bit confused. He dissolved it first in oil and then in water🤔. Is that now not necessary?
Hey there 🙋♀️ Great question! You’ve actually made me go on the @FrenchGuyCooking channel to watch that video you are referring to 🤓 I don’t know about the oil dissolving method, never tried it, but now I will, so thanks for that 👍🏻 The trick with dissolving Xanthan Gum in water-based liquids (same actually as with mixing oils with water) is the right way to mix/blend it. If you are having a regular “home” blender as I do, you should start the blending process, so a little funnel forms inside and then slowly add the appropriate amount of Xanthan Gum (or if we are talking about oil, slowly add oil, like you do when making mayo). If you are lucky and have a commercial extra-powerful blender (e.g. @Vitamix ), you can go ahead and do like Alex did in his video and just put the powder (or oil) in and start blending after. As for the bubbles that Alex had in his water experiment, there are 2 reasons: 1) the blending method as I’ve explained earlier (you don’t want to overblend it and create too much bubbles either) 2) too large amount of Xanthan Gum that he had used. But, I’ll definitely try the oil method myself and let you know 🤓✌🏻 Thanks again for this comment
@@sadowl467 I had the same problem dissolving the xanthan gum in water. If you have a blender is easier but if the recipe has melted butter or oil I dissolve it first in the oil by hand and then put the water/milk/broth etc slowly. Usually when I want to thicker a water based recipe I use cellulose gum (CMC ).
A little tip… a little bit goes a LOOOOOOONG way! I didn’t really know when I first used it, so I used a quarter cup. I ended up making dough! lol Start with a pinch and go from there.
I challenged myself to see, read or listen at least 15 minutes of cooking content as a way to open my brain to new ideas and spend like 30 mins looking your channel and didn't even realized it, thanks for sharing your videos🙌👏
Oil and water doesn't mix but making hot sauce at home, adding a small amount as a binder keeps them from separating and smoothes out the sauce and adds a bit of change to the viscosity.
Note that many of these hydrocolloids, used individually,are thickeners when used in small quantities, though they may form a gel in larger quantities. But, some have a synergistic effect when combined. Some examples are xanthan gum & guar gum, glucomannan, locust bean gum or carrageenan; locust bean gum and carrageenan or glucomannan; agar & pectin; etc. What is fascinating is that, the characteristics of the gum that forrms in the combination may be different than what forms with individual gums. Particularly, the gum may be of a stretchy sort, rather than one that fractures when stretched. Xanthan gum & guar gum in 59/50 proportions, or carrageenan & locust bean gun in 10 to 1 proportions are particular proportions. These gels still melt when heated (compared to non-thermally reversible glucomannan & alkali)...which means that they can replace tapioca starch in "vegan cheese" recipes, when one wants a low carbohydrate product. You have done videos on these individual products. Can you expand on what I wrote, above, and do a video on combining these hydrocolloids?....
Xanthan Gum is one of my favourite ingredient, I used it a while on my old Hotel. 5 years passed now and I wanted to try it again, it's just amazing to use. I still try out a lot of different stuff, because I didn't used it for so long. But yeah, I also thinking about Soy Licitin, I also remembered it really well.
Dont know if I already told you. But I´m currently experimenting with xantangum and butter. I´m trying to make a burger patty that blows your mind. I heat butter in the microwave until I almost start to brown it then I take a little bit of salt water and xantangum and make it thicker. Then i incorporate it with ground chuck that I mixed in about 1% salt and 2% gelatin powder. and let it set in the fridge over night. The problem is that the xantangum inhibits the burger meat from binding so I haven't found a stable amount yet. I think perhaps less is more. Never the less when you fry the meat in a pan and taste it, its other worldly. The brown butter flavor does not melt out in the pan and the gelatin retains the moister although the meat is tanned with malliard all over like a perfect sunny vacation. If you read this and have time. try it for yourself. :)
Oh my gosh, Dan! It sounds amazing 🤩 I have so many ideas now, but with the veg burger 🤓 haha Because, its true what they say, fat is flavour and if you figure out how to seamlessly incorporate it in food, you got it, you got the flavour✌🏻 Thanks for sharing!
@@ChefRudakova Cool I´de love to see you show us that. remeber I saw a recipe years ago with transglutaminase and black beans. I think it was halv beans rinsed and have pureed with flavors and liquids . formed to a log in plastic wrap. when the transglutaminase has set you can cut burgers of it and cook as desired.
Thanks so much for this video! I used xanthan gum to make natural lipglosses, but then had a lot leftover, so now am excited to try a few of these applications especially the ice cream! 🎉 yum!
Never used Xanthan Gum in the past and was always curious about it uses, I watched your video today and liked it, and subscribed. However a better breakdown of its use in grams or oz instead of .01% would be better. You don't indicate .01% of what (an ounce, gram, etc') Thanks
I just used it to thicken a mixture of water and liquid dish soap to put in my empty hand soap pump because I’m out of hand soap and won’t have any money until this beginning of next month! It works great!!
Hi chef, question. how do i measure the amount of xanthan gum to put if my mixture is base on mL? for example i have 1300 mL of cream,condensed milk, and full cream milk all together? how much xanthan gum do i need to put? TIA
Hello, i m making tea bombs and they get a bit sticky. I want to coat it with something that can prevent the stickyness ... Of honey or sugar or isomalt. Can u please tell me if i can use it?
you also can replace (at least partly) a Roux as thickener in the most sauce-based dishes nice for cutting calories and gluten. ...and if you dont like that typical roux flavour it's a game changer.... ;)
I think that you are promoting the use of xanthan gum but if you are trying to be healthy and staying away from GMOs or you are allergic to soy and corn, then xanthan gum is not a good product to use because these are the ingredients used to make xanthan gum. I feel it defeats the purpose of what you are trying to accomplish with your health and diet. Thanks for letting people know that Starbucks is using it in coffee products. I try to always read ingredients in the products I buy but some companies buy into the hype because they want to appeal to more buyers/consumers.
How would I use Xanthum gum to make Yogurt almost a solid? I'm trying to recreate a Clio bar. Which is a yogurt wrapped in a chocolate covering. You eat it with your hands. No utensils needed.
Great video! Another widely used property of xanthan gum is its ability to work as a binding agent. A friend of mine has a gluten intolerance, and I used xanthan gum to add structure to oat flour lasagna sheets. It worked spectacularly well. I knew about the #1 and #2 properties, but the prevention of large ice crystals is a new one to me. I'll definitely try it out in the future.
I have a bag in the pantry and had no idea what to do. I hate to waste it. I will try the latte today because I recently gave up creme to cut down on fats. Also on my apples. Thank you!
Thankyou so much for your lessons. With the ice cream demonstration what did the mixture look like after adding the coconut cream? Before putting it in the freezer
Interesting video, but I can’t believe you didn’t mention its use in things like gluten free flour...that’s been a huge game changer for people who can’t have gluten
Yes, you're absolutely correct! 🤓 There've been just so many applications for Xanthan Gum, that I couldn't have possibly mention all of them✌ But, gluten-free baking is certainly one of them!
Xanthan sounds like Zanthan in English, because In English, words beginning with X are pronounced as though they begin with Z. There is no way to pronounce an English word properly with an initial X sounding like “eks.” “Xylophone” sounds like “Zylophone.” |You’d have to add a vowel before the X. I realize many people try to say the name “Xavier” with an “eks” sound, but they end up saying “Eggs-zavier.” It’s correctly pronounced “Zavier.” (And I feel for all those Xaviers who have been taught to pronounce their own names “Eggs-zavier.”)
Hi chef Rudakova I just come across your channel and it’s really interesting and I like it a lot. I need some advice regarding how much Xanthan Gum should I add to 1 and a 1/4 cups of gluten free flour to make a yeasty dough? Thank you. Cambridge UK.
I'm not familiar with Lebanese garlic sauce, but you can try 👍 XM is a good stabilizer, just use in moderation so you don't change the texture and mouthfeel too much
Omg my brain...I literally was looking at how to make frappucinos at home and bought Xanthan without knowing that was what they used. Thank you for the great video!
Hi Chef Rudakova, I live work and in the Bahamas, love your show. am a chef as well. I have some of my customers that visit my restaurant, who're vegans. that ask for vegan Mayonnaise, now I don't want to carry two to three different types of Mayonnaise in my Inventory and I would like to make one just for my vegan customers, using xanthan gum. I really would appreciate it, if you can make one on your channel for me. thanks in advance Warmest regards Chef Edden
Would be interesting to see a real chefs take on "protein fluff" that is typically a low calorie high protein desert thats very filling but tastes good. As most recipes seems to just be people mixing a lot of xantham gum Into some protein powder and some milk. Would be interesting to see if you can come up with something better.
If you're making a valutè but didn't want to use a cream and egg yoke liaison could you use xanthum gum with a drop of olive oil to give the same rich fatty flavour and texture but lower in saturated fat
I would love her to say "We haaaaave ways of getting the information we neeeeeed". Great video. I'm on a mission to make the perfect veggie burger and have methyl cellulose and might pick up some Xanthan gum.
We use it usually with ice creams and also with vegetables pure. For example broccoli pure: cook broccoli with bicarbonate until it's ready cooked, mush in a blender until pure consistence, then back to a cooking pot to warm it up just a little bit, then a little bit of xanta and it's gonna be a very nice pure! But what's the difference between xantum gum and gellan gum (we are experimenting a lot with ice cream now using only gellan gum (especially beer taste in it), but honestly I have no idea why we are not use xantum gum...)?
ulia ulia thank you for your comment!🙃 In short, Xanthan Gum prevents the formation of large ice crystals in ice cream and also gives a more “fatty” texture to low-calories and vegan ice creams; and Gellan Gum gives a “stretchy” texture. But I will make a separate video on Gellan Gun later 🤓
Thank you very much Chef for this useful information.However , please I need your help in knowing if I can add Xanthan Gum to Cold mixture also or I must always to heat up the mixture if I want to add this Xanthan Gum? For Example if i want to mix Chocolate Coco, cold milk and sugar to make icecream can I add Xanthan gum with the mixture or I have to heat the mixture and then add the Xanthan Gum?
Good question🤓👍🏻 As you can see from the 2nd example with coating of apples, Xanthan Gum does not need heat exposure. I hope this answers your question.
My Skillshare: www.skillshare.com/en/r/profile/Chef-Rudakova/154353781?gr_tch_ref=on&gr_trp=on
Do you have access to downloading these videos and watching offline? I work on a yacht and many times don't have access to wifi nor is wifi ever really good from any marina. Thanks!
Xantham gum & stabilizer powder , both are same ? Please clarify my doubt ???
How many grams is 0.1% xanthan gum ma'am
1g/ kg @@maryanncaseres384
Did this video help you, guys, to understand Xanthan Gum a little bit better? Should I make more videos like this, breaking down other molecular cuisine ingredients?🤓
Yes chef.
Pan Cook 👩🏼🍳
Yes chef
I just found your channel, its beautiful!
Yes, please Chef! This was fascinating and I would love to learn about some of the other magical ingredients you use. (I actually have some xanthan gum and had only used it to thicken my fermented hot sauces, but now I’ll certainly be using it for *much* more!)
I use Xanthan Gum to make cheesecake or marshmallow fluff. 250g of cottage cheese, 150ml milk, 50ml hot water, 2 tbsp gelatine, 3/4 tbsp Xanthan Gum, sugar/sweetener, anything that will give some taste (fruits / food flavor / cocoa).
Amazing! Thanks for sharing this idea 🙃
do you blend it?
@@harithzaini2036 I just melt gelatine in water, mix cheese with milk usually using hand mixer, but blender should do the job too. When cheese and milk are combined (1 minute) I add slowly water with gelatine, and all other ingredients, at the end I add Xanthan Gum. To get more volume and better fluff it needs to be mixed for 8-12 minutes on high speed. Then 1-2 hours in refrigerator and it's done.
I love to play around with molecular gastronomy in my cooking and finding small channels like yours is so unbelievably helpful in understanding molecular gastronomy further, thanks so much
Thanks for watching 🤓✌🏻
To insure thorough combining, add the xanthun gum to the sugar first, stir, then add to the ice cream mixture.
I use it to make mayonnaise without any egg yoke. 1/2 teaspoon of xanthan gum blended in 1/3 cup of water for one egg yoke. It is fantastic.
It's kind of funny that people stigmatize this ingredient without any research just 'cause it has a scary, scientific-sounding name lol.
Starts with an X, must be related to mutants, like cyclops😂
No, because gums cause colitis and obesity, gut pain and even death. Look it up.
@@GoblinGoblinson It is funny... especially because most people don't really read ingredient-lists on products they consume...Xanthan gum is extremely common in a lot of sauces/dressings etc..like Frank's Red hot sauce
Xanthan gum is also added to gluten free bread mixes so that the bread doesn’t crumble
Absolutely 🤓✌🏻
But xanthan gum is made of GMO corn and soy which is not a good ingredient to consume if you’re allergic or health conscious.
It's added to everything these days to just add more weight to foods so they can charge more, while we develop colitis, constipation, weight gain and gut pain. Avoid gums.
Thank you for the brief summary of Xanthan Gum. A useful tip if you want to thicken something without having to create foam, you can dissolve xanthan gum in a oily substance and put it in the blender.
I teach a English.
When a vowel sound (a, e, i, o, u, y, silent h) comes after the letter X, the 'x' makes a "GZ" sound (if the x is in the middle of a word), or a "Z" (usually when X is at the beginning.
GZ - Exit, exhume, exhibit, exact, exude...
Z - xantham, xylophone, Xander, xenophobia, Xavier...
When a consonant sound (or silent vowel), comes after the X, the x makes a "KS" sound.
KS - Excited, exhale, explain, excrete....
As always, there are exceptions🙂
Hopefully, RUclips will transform over the years the home cuisine. Thank you for getting the eye on how modern cuisine should look like. Definitely gonna buy xanthan gum now!
Alexander Perelygin thanks for following up with my videos🤓
Used it today to make fresh keto raspberry/rhubarb crumble. Used 2 tsp. Of Xantham gum instead of 4 tsp of corn starch . Result was perfect .
Great video safe to use in all keto recipes
Natalia, your accent is so charming! Thanks for a great informative video, subscribing.
Do you measure the ratio of xanthan gum to water by weight or volume?
My casein protein has xantham gum already in it, I mix 1 scoop of the protein with 200g of High protein Greek yogurt, 1 packet of stevia and frozen 150g mangos and it turns my yogurt into a mouse style which tastes like cheesecake and the yogurt freezes around the mango pieces.
Hi Tyson I am going to make my first protein, yogurt, and stevia milkshake for my lunch today. I'm using yogurt that didn't thicken which won't matter for this but I wasn't going to toss it so began to look on how to use xanthan, and guar I think my experiment will be just like cheesecake which I love- but was thinking about how much I like Chia Seed. Have you made a yogurt protein chia seed parfait before? If not you might just love it. Take your shake (leftover perhaps) mix about 1/2 cup or more with some chia seed, let sit in fridg. It's SUPERFOOD
Can we use the Guar gum instead of Xantham Gum. Will that be the proper substitute? What is the difference?
I have learnt that xantham gum need to be non gmo, guar gum is safer choice as it’s non GMO
Chef, thank you for your amazing content. I've learned more about molecular gastronomy from you than from any other source, it's really educating and well edited.
So nice of you
Hello, 🎉 😊 do you happen to know, if you can use it in homemade food dishes and products that you want to. (can or freeze)? Is it safe to do and not spoil the food products? 😮 😊 🎉 Thank you very much.
I’m curious about using it in cookies and breads. Any thoughts? Great video. Thank you x
That’s definitely a great idea. In fact if you look at the ingredients of the gluten-free flours, you’ll notice Xanthan Gum already present 🤓
Idk how the algorithms led me to you but so thankful! New wannabe baker and love the science/molecular breakdown of vegan/alternative ingredients. More helpful low calorie/vegan ways of cooking plz🙏🏽❤️🥰
Awesome 🤓Welcome aboard!✌
That's was a really great informational video. I stumbled over xantham gum on alex' (French cooking guy) video when he made a sauce. I am curious, according to his channel he has a problem dissolving it just in water, and you seem to have totally no problem with it. So I am a bit confused. He dissolved it first in oil and then in water🤔. Is that now not necessary?
Hey there 🙋♀️ Great question! You’ve actually made me go on the @FrenchGuyCooking channel to watch that video you are referring to 🤓 I don’t know about the oil dissolving method, never tried it, but now I will, so thanks for that 👍🏻 The trick with dissolving Xanthan Gum in water-based liquids (same actually as with mixing oils with water) is the right way to mix/blend it. If you are having a regular “home” blender as I do, you should start the blending process, so a little funnel forms inside and then slowly add the appropriate amount of Xanthan Gum (or if we are talking about oil, slowly add oil, like you do when making mayo). If you are lucky and have a commercial extra-powerful blender (e.g. @Vitamix ), you can go ahead and do like Alex did in his video and just put the powder (or oil) in and start blending after. As for the bubbles that Alex had in his water experiment, there are 2 reasons: 1) the blending method as I’ve explained earlier (you don’t want to overblend it and create too much bubbles either) 2) too large amount of Xanthan Gum that he had used. But, I’ll definitely try the oil method myself and let you know 🤓✌🏻 Thanks again for this comment
@@ChefRudakova awesome. Sorry for not replying so long. But somehow the comment went lost. Did you try now the oil method?
@@sadowl467 I had the same problem dissolving the xanthan gum in water. If you have a blender is easier but if the recipe has melted butter or oil I dissolve it first in the oil by hand and then put the water/milk/broth etc slowly. Usually when I want to thicker a water based recipe I use cellulose gum (CMC ).
A little tip… a little bit goes a LOOOOOOONG way! I didn’t really know when I first used it, so I used a quarter cup. I ended up making dough! lol
Start with a pinch and go from there.
I challenged myself to see, read or listen at least 15 minutes of cooking content as a way to open my brain to new ideas and spend like 30 mins looking your channel and didn't even realized it, thanks for sharing your videos🙌👏
Madam, can we use xanthum gum in hot tea / Coffee???
Very cool. Nice video
Oil and water doesn't mix but making hot sauce at home, adding a small amount as a binder keeps them from separating and smoothes out the sauce and adds a bit of change to the viscosity.
Note that many of these hydrocolloids, used individually,are thickeners when used in small quantities, though they may form a gel in larger quantities. But, some have a synergistic effect when combined. Some examples are xanthan gum & guar gum, glucomannan, locust bean gum or carrageenan; locust bean gum and carrageenan or glucomannan; agar & pectin; etc. What is fascinating is that, the characteristics of the gum that forrms in the combination may be different than what forms with individual gums. Particularly, the gum may be of a stretchy sort, rather than one that fractures when stretched. Xanthan gum & guar gum in 59/50 proportions, or carrageenan & locust bean gun in 10 to 1 proportions are particular proportions. These gels still melt when heated (compared to non-thermally reversible glucomannan & alkali)...which means that they can replace tapioca starch in "vegan cheese" recipes, when one wants a low carbohydrate product.
You have done videos on these individual products. Can you expand on what I wrote, above, and do a video on combining these hydrocolloids?....
Hello, how much xanthan gum would you use for stabilising meringue?
Hai chef i wonder can xanthan gum.used for making hot sauce just to thinken it or for ketchup, salam.from Indonesia chef I🇮🇩
Absolutely 👍
What's the temperature for the ingredients in the ice cream recipe? Do you add any ice?
Xanthan Gum is one of my favourite ingredient, I used it a while on my old Hotel. 5 years passed now and I wanted to try it again, it's just amazing to use. I still try out a lot of different stuff, because I didn't used it for so long.
But yeah, I also thinking about Soy Licitin, I also remembered it really well.
Dont know if I already told you. But I´m currently experimenting with xantangum and butter.
I´m trying to make a burger patty that blows your mind. I heat butter in the microwave until I almost start to brown it then I take a little bit of salt water and xantangum and make it thicker.
Then i incorporate it with ground chuck that I mixed in about 1% salt and 2% gelatin powder. and let it set in the fridge over night.
The problem is that the xantangum inhibits the burger meat from binding so I haven't found a stable amount yet. I think perhaps less is more.
Never the less when you fry the meat in a pan and taste it, its other worldly.
The brown butter flavor does not melt out in the pan and the gelatin retains the moister although the meat is tanned with malliard all over like a perfect sunny vacation.
If you read this and have time. try it for yourself. :)
Oh my gosh, Dan! It sounds amazing 🤩 I have so many ideas now, but with the veg burger 🤓 haha Because, its true what they say, fat is flavour and if you figure out how to seamlessly incorporate it in food, you got it, you got the flavour✌🏻 Thanks for sharing!
@@ChefRudakova Cool I´de love to see you show us that. remeber I saw a recipe years ago with transglutaminase and black beans. I think it was halv beans rinsed and have pureed with flavors and liquids . formed to a log in plastic wrap. when the transglutaminase has set you can cut burgers of it and cook as desired.
I am loving your videos! I have one question. Can I use regular heavy cream instead of coconut cream?
Thank you, Sebastian! I’m glad you’re enjoying them🤓✌🏻 Of course, you can use regular heavy cream as well.
Thanks so much for this video! I used xanthan gum to make natural lipglosses, but then had a lot leftover, so now am excited to try a few of these applications especially the ice cream! 🎉 yum!
Xanthum gum can give non-dairy frozen treats the texture of ice cream. Thats my favorite application.
noice🤓✌
Never used Xanthan Gum in the past and was always curious about it uses, I watched your video today and liked it, and subscribed. However a better breakdown of its use in grams or oz instead of .01% would be better. You don't indicate .01% of what (an ounce, gram, etc') Thanks
Nothing to worry about you say? Xanthomonas campestris is black mold from genetically modified corn.
I just used it to thicken a mixture of water and liquid dish soap to put in my empty hand soap pump because I’m out of hand soap and won’t have any money until this beginning of next month! It works great!!
Thank you 😊
I am new using Xanthan gum
Apakah xanthan gum bisa untuk pengental? Misal mengentalkan gula aren yang di cairkan?
She's so pretty it's distracting. I learned a ton from this video though. Tyvm.
Hi chef, question. how do i measure the amount of xanthan gum to put if my mixture is base on mL? for example i have 1300 mL of cream,condensed milk, and full cream milk all together? how much xanthan gum do i need to put? TIA
Good question, but my answer for you is - use grams 🤓✌🏻
Thankyou. Such a valuable information
I have one question! Can i use xanthum gum while making cheesecake..
Hello!!!!! Can you help me? How much xanthan has to use to prevent synersis? For a baked cheesecake
Hello, i m making tea bombs and they get a bit sticky. I want to coat it with something that can prevent the stickyness ... Of honey or sugar or isomalt. Can u please tell me if i can use it?
I was wondering why you keep mispronouncing it "xantham", and then I saw at 5:05 how you labelled your container...
you also can replace (at least partly) a Roux as thickener in the most sauce-based dishes
nice for cutting calories and gluten.
...and if you dont like that typical roux flavour it's a game changer.... ;)
Great tip!
I think that you are promoting the use of xanthan gum but if you are trying to be healthy and staying away from GMOs or you are allergic to soy and corn, then xanthan gum is not a good product to use because these are the ingredients used to make xanthan gum.
I feel it defeats the purpose of what you are trying to accomplish with your health and diet. Thanks for letting people know that Starbucks is using it in coffee products.
I try to always read ingredients in the products I buy but some companies buy into the hype because they want to appeal to more buyers/consumers.
How would I use Xanthum gum to make Yogurt almost a solid? I'm trying to recreate a Clio bar. Which is a yogurt wrapped in a chocolate covering. You eat it with your hands. No utensils needed.
I’m not sure... I need to taste these Clio Bars first to get an ides 😝 I’ll let you know, if I come across one
It would have been more helpful if you had put in the recipe somewhere cuz we can't see it on the phone screen it's too small and tiny white
Squizitzi! That’s Italian for yummy 😊
Hi
Iam from India
I want to make milk shake using xanthan gum what should be the present in 1000ml milk
Great video!
Another widely used property of xanthan gum is its ability to work as a binding agent. A friend of mine has a gluten intolerance, and I used xanthan gum to add structure to oat flour lasagna sheets. It worked spectacularly well.
I knew about the #1 and #2 properties, but the prevention of large ice crystals is a new one to me. I'll definitely try it out in the future.
Please do, let ma know how it goes for you🤓 And a great tip for gluten-free bakers by the way✌🏻
Hi, thanks for the video. Can u freeze the ice-cream and still enjoy the good and creami texture after it was froozen?
Can I use xantham with yeast so bread without gluten can rise? How can I rise non gluten flour?
I’m excited to try it when I make popsicles so the ice crystals will be softer!!
Could you also use corn starch for all those uses with the same effectiveness?
hi Chef, guar gum/ xathan gum its mandatory to mix with water/liquid?
Can xanthan gum be substituted for gellan gum in a bechamel sauce recipe?
With the example you used of xanthum gum in icecream, can you replace the coconut cream with just regular cream?
ToastedVegemite yes
I have a bag in the pantry and had no idea what to do. I hate to waste it. I will try the latte today because I recently gave up creme to cut down on fats. Also on my apples. Thank you!
Awesome! I’m glad it was helpful🤓 be mindful of the amounts, though. You need only very little✌🏻
Thankyou so much for your lessons. With the ice cream demonstration what did the mixture look like after adding the coconut cream? Before putting it in the freezer
This is a great video! I’m getting inspired to try some new recipes now! 😊
Xantham gum causes Ulcerative colitis in some of us unfortunately
Why does everyone pronounce it xanthum? It's xanthan with an "n" on the end of it.
Can it replace gelatine or agar agar for mass produced no baked frozen cheesecakes?
Can I mix xanthan gum for preparing thick shakes 🥤
Interesting video, but I can’t believe you didn’t mention its use in things like gluten free flour...that’s been a huge game changer for people who can’t have gluten
Yes, you're absolutely correct! 🤓 There've been just so many applications for Xanthan Gum, that I couldn't have possibly mention all of them✌ But, gluten-free baking is certainly one of them!
You come out as so cute and loveable that I had to write it in the comments.
Can you use this gum to prevent avacado from turning brown
Xanthan sounds like Zanthan in English, because In English, words beginning with X are pronounced as though they begin with Z. There is no way to pronounce an English word properly with an initial X sounding like “eks.” “Xylophone” sounds like “Zylophone.” |You’d have to add a vowel before the X. I realize many people try to say the name “Xavier” with an “eks” sound, but they end up saying “Eggs-zavier.” It’s correctly pronounced “Zavier.” (And I feel for all those Xaviers who have been taught to pronounce their own names “Eggs-zavier.”)
Thanks for the video. It made my ice cream so much better
Love you madam.
Feel better about myself that your special speech.
Hi chef Rudakova I just come across your channel and it’s really interesting and I like it a lot. I need some advice regarding how much Xanthan Gum should I add to 1 and a 1/4 cups of gluten free flour to make a yeasty dough? Thank you. Cambridge UK.
How do you convert 0,1% powder to liquid?
thank you!! a quick question, did you freeze the ice cream? or is it just the mixture at room temperature?
Can i mix xanthan gum to thicken syrups. At what rate.
could it replace egg white in a "sour" cocktail?
Can i use xanthan gum to stabilize Lebanese garlic sauce (toum)?
I'm not familiar with Lebanese garlic sauce, but you can try 👍 XM is a good stabilizer, just use in moderation so you don't change the texture and mouthfeel too much
Would almond milk give the same texture along with a sweetener (not sugar )
Can you put this in mayonnaise to thicken it and make a design using piping bag?
We are honored to ask you To make a thick chek May we use xanthan gum
Omg my brain...I literally was looking at how to make frappucinos at home and bought Xanthan without knowing that was what they used. Thank you for the great video!
Glad I could help!
try adding a half spoon it to water or juice or kool aid, it tastes soooo good
Hi Chef Rudakova, I live work and in the Bahamas, love your show. am a chef as well. I have some of my customers that visit my restaurant, who're vegans. that ask for vegan Mayonnaise, now I don't want to carry two to three different types of Mayonnaise in my Inventory and I would like to make one just for my vegan customers, using xanthan gum. I really would appreciate it, if you can make one on your channel for me. thanks in advance
Warmest regards
Chef Edden
Would be interesting to see a real chefs take on "protein fluff" that is typically a low calorie high protein desert thats very filling but tastes good.
As most recipes seems to just be people mixing a lot of xantham gum
Into some protein powder and some milk. Would be interesting to see if you can come up with something better.
please tell me a good secret ingredient for making biscuits especially shrewsbury biscuit..thank you
Thank you. so informative i enjoy watching your video and i subcribe your channel .
A dicas foram fantásticas, abriram minha mente e minha visão com este produto! Parabéns pelos vídeos! Me tornei fã
obrigado por assistir meus videos! 🤓
If you're making a valutè but didn't want to use a cream and egg yoke liaison could you use xanthum gum with a drop of olive oil to give the same rich fatty flavour and texture but lower in saturated fat
Yes 🤓✌🏻
I would love her to say "We haaaaave ways of getting the information we neeeeeed". Great video. I'm on a mission to make the perfect veggie burger and have methyl cellulose and might pick up some Xanthan gum.
OH MY GOD
MIND BLOWING
I m subscribed to yr channel
Thanks chef! Subscribed!♥️♥️♥️
Why is this filmed in scope?
We use it usually with ice creams and also with vegetables pure. For example broccoli pure: cook broccoli with bicarbonate until it's ready cooked, mush in a blender until pure consistence, then back to a cooking pot to warm it up just a little bit, then a little bit of xanta and it's gonna be a very nice pure! But what's the difference between xantum gum and gellan gum (we are experimenting a lot with ice cream now using only gellan gum (especially beer taste in it), but honestly I have no idea why we are not use xantum gum...)?
ulia ulia thank you for your comment!🙃 In short, Xanthan Gum prevents the formation of large ice crystals in ice cream and also gives a more “fatty” texture to low-calories and vegan ice creams; and Gellan Gum gives a “stretchy” texture. But I will make a separate video on Gellan Gun later 🤓
@@ChefRudakova oh thank you so much! Looking forward to see a new video with gellan!
Please tell me about guar gum how we can use in our recipes specially in sauces
Will upload soon🤓 stay tuned and switch on your notification bell, so you don’t miss my new videos✌🏻
Thank you very much Chef for this useful information.However , please I need your help in knowing if I can add Xanthan Gum to Cold mixture also or I must always to heat up the mixture if I want to add this Xanthan Gum? For Example if i want to mix Chocolate Coco, cold milk and sugar to make icecream can I add Xanthan gum with the mixture or I have to heat the mixture and then add the Xanthan Gum?
Good question🤓👍🏻 As you can see from the 2nd example with coating of apples, Xanthan Gum does not need heat exposure. I hope this answers your question.
Steve Dagher, I understand that Xanthan Gum dissolves in cold substances, whereas Agar Agar dissolves only on boiling or high temperatures...
how long was that ice cream in the freezer
Hii
Chef Rudakova
My name is shahnawaz from India
Could u tell me can i use xanthan gum in lassi (indian traditional bevrage)
Thank you for your info. Your a cutie.
Ive been hearing this xantham gum rexently. I have a question. Does it upset the stomach??