Wow! This is the first chef's video I've seen that expresses the weight of an ingredient as a percent of another ingredient! I really appreciate that, so few folks in the U.S. measure by weight, but I'm one who does. Usually I have to make conversions, but 0.5% of the water weight gives me an initial number I can use in my recipe spreadsheets without making tedious volume-to-weight conversions. Really, thank you!
I love my Xanthan gum. The fact that it is a thickener and a stabilizer at both hot and cold temperatures and also has a neutral flavour means it has almost completely replaced my other starch thickeners. It's also a lot faster as you don't need to waste time with slurries etc. I used it in a honey, mustard and pineapple sauce last night and was completely enamoured by it's viscosity. Perfectly clear sauce, allowing all the ingredients to stand out individually, but with just the right amount of 'clinginess' to be able to plate and present with absolute confidence and control.
I've known this additive since I was a kid, always read the ingredient labels of everything I found because I've always liked finding out what's in food.
This is timely - I was speaking to my gluten free friend in my food technology class today, and I mentioned using xanthan gum in her gluten free baking, but she had never heard of it. This has helped me understand it as a product, and so now I can actually explain it to her without being unsure (: Thank you!
Great video, and so nice to see Chris again. Please, make it even more nerdy! Use your superior graphics and illustration skills combined with Chris' scientific prowess to illustrate the molecular mechanisms.
Fun fact: Soils can be thixotrophic too. That's why whenever the base (fundament) for any building is made they use heavy machinery to compact the soil very tightly underneath. Otherwise the the soil could turn "liquid" due to the vibration/stress during construction. Just google for sinking buildings. You should find plenty ;)
we use this all the time to bake for people with wheat allergies. so you're suggesting this may be helpful in thickening something like a hot sauce? maybe I'll have to test that out on a video on my channel.
It doesn’t need the immersion blender to mix if you disperse it into fat instead of water. I hold back a little of the fat I’m using in a recipe and stir the xanthan gum into it. It doesn’t clump, i don’t get unwanted aeration from thr immersion blender and everything plays nicely.
Great info and insight. Just wondering, could I use this instead of flour when making creamed beef (military sos type)? If so, would I blend it into the milk before adding to the beef or add it as if I'm making a roux? Thanx for your expert insights!
It would be great if you guys could make more videos like this, and have more in depth topics on the subjects of more modernist ingredients and hydrocolloids. as of right now its very difficult to make our own recipes using such ingredients because the information on how to use them is so sparse.
Being on a Keto diet and was looking for a non carb thickener, first time I tried it I wanted to thicken a gravy and ended up with a glob it didn’t dissolve, it must be blended in water as shown in the video and then added to a gravy. 😳
Excellent video, thank you. I'm not a foodi, so can you tell me that if you are using 200 grams of water, is that a weight measurement or a liquid measured in a measuring cup?
For free-gluten muffin baking, do we dissolve xanthan gum in the water first (e.g like this video) and followed by the dry ingredients OR do we straight away mix xanthan gum with the dry ingredients? Please do more videos on xanthan gum in baking. Thank you for sharing :)
I thought corn starch was used! this is the first time i heard of this the most important thing wasn't said what does it taste like and can you use this instead of corn starch?
I thought this was awesome. I love learning about ingredients and how they work. I have been using xanthan gum in smoothies for a while now. I'd absolutely love to see videos like this on other thickening agents, their properties and how to choose the right one for the job.
What model of scale are you using in that video? Would it be possible to have you do a video on the various measurement equipment you are all using in the ChefSteps kitchen?
The shear thinning property of xanthan gum is called pseudoplastic and not thixotrophic. Solutions of Xanthan Gum immediately get back to the same viscosity when shear or stirring or pouring is stopped
+Smoky Ribs It doesn't have a flavor but if you use too much of it the liquid you're thickening will have a slimy texture. Better to use it in conjunction with another thickener like flour and then you can use less of each.
+fordhouse8b how do you mean disgusting? is the offense the taste or texture? if it's the taste, then xanthan gum isn't the culprit, there isn't enough used to have an effect on the taste. if the texture is what's bothering you, then possibly, but they're are many dressings and the like that use xanthan gum that aren't marketed as "creamy"
It doesnt act differently. No heating or cooling is needed to form thicker consistency, it does so as soon as it is in contact with a liquid. Unlike corn starch, can only active it by bringing liquid to boil temperature. Hope it helps 🙂
At the end you show a drink,im looking into making that whipped coffee but with thai tea since i do not drink coffee... ill do some more research but will this work?
+Fahim Rahat We have more then a single tutorial, we have an entire class on the subject! Check it out: www.chefsteps.com/classes/whipping-siphons/landing#/
Another fun fact infants and children I think under the age of one or two shouldn't have xanthan gum as some Studies have shown xanthan gum to be a cause of colon cancer or colon degradation in infants
bbbgoodfood website says: "safe for the general population, including infants (over the age of 12 weeks) and young children when consumed at levels used by the food industry." though.
The property you are describing is viscosity, not thixotropy. A substance is called thixotropic when it is solid at rest and becomes liquid when exposed to shear. In other words a thixotropic substance is thick at rest and gets thinner as it is being disturbed.
I just made some amazing juniper and lavender incense using this as a binder, a little bit goes a long way. This is going to bring back more hand rolled incense! Will try in my next bread and pizza recipes to replace yeast as well. Yeast is tacky, hard to clean and back up your works.
Xanthan cannot replace yeast because yeast is not a thickener. Yeasts are living organisms that feed on sugar and they produce CO2 and a bit of alcohol as waste products. The CO2 is trapped in dough and thereby forms gas bubbles. It is those gas bubbles that raise the dough. You can use gums like Xanthan (or guar bean flour, locust bean flour, fleawort and other such materials) to make a dough sticky and thick enough to trap the CO2, but you still need the yeasts to produce the CO2 (although you can also use baking powder, which chemically makes CO2 when heated).
Nice info, I tried to use xanthan gum but a lot of air bubbles got trapped while mixing it with hand blender. I also tried hand mixer as well but the same result. Please let me know how to mix it without the air getting trapped inside?
to the best of my knowledge, the only way you could try to achieve this is with a wooden spoon or similar. the problem with that is the xanthan thickens the mixture and allows for it to hold the air bubbles. that will most likely take quite a while to achieve. are you making something that you need to have the air bubbles out? you might try heating it gently to see if they dissipate, but I'm thinking it might be something you have to deal with.
Thanks for replying!! Will try to heat it next time. I am trying to make thing that should not have the bubbles inside because the final look does not look good with that.
+Sebastian Henshaw they actually discussed this in another video. they really didn't like the format of those videos and are not likely to return to said format
Hi Chris Young and Chefsteps! I am using Xantham gum for body wash but when I mix the gum it has tons of air bubbles. is there a way to have that clear look and feel the way you get from regularly sold soaps and washes?
hi , my question was is it fine if I use xanthan gum in the sauces without cooking the sauces and then freeze the sauces and use it in the one year shelf life . will this be any food safety issue . please let me know.thanks ,
Package says 1/4 tsp of xanthan gum weighs 0.8 g. If using 1% concentration, that is the amount for 160 g of water, which is 160 ml, which is 2/3 cup. So maybe use a rounded quarter tsp (1/4 tsp plus 1/8 tsp) per cup of liquid to get the consistency you see in the video
+Wivio Lima xanthan gum is typically used for cold stuff. if you're going to thicken a soup you will probably have to use a higher concentration. there are hydrocolloid gums out there that are better suited for higher temperatures. though xanthan gum is still an option, using it in combination with another gum: such as carageenan, locust bean, or guar gum may thicken better. these three gums are also in the category of higher temperature foods. if you are aiming to get the same mouth feel as a commercially produced soup, it should list the thickener on the label.
because not every vegetable will give you that consistency, and both vegetables and potatoes will add their own flavor to the profile of what you're making, which xanthan gum will not.
You can use it for both. I've mafe cheese sauce, brown gravy, sugar and dairy free milk shakes (just 1/4 tsp xanthum gum dumped into a Magic Bullet along with 1 cup almond milk, 1tbsp coconut oil, 2 scoops of choolate protein powder and 4 ice cubes, and you have a thick milk shake), and jellies. I just made 3 different flavored jellies yesterday for tye first time. I used to much xanthum gum though, so I watched this video to try to find out how much to use next time I make jelly. The nice thing about xanthum gum is that I can startvput with just a little next time, let the jelly chill first if it doesn't look thick enough, THEN add a little more if needed. Also, with hot dsives loke gravy, you really want to just add a small amount and stir it until it dtarts to thicken. Then once it thickens, tske it off yhe heat and let it cool and set gor a few minutes. It will thicken up a little more as it sets. Then you can reheat it again if needrd before serving. At least that's what worked for me
will it still thicken the liquid if I only stir it with a spoon? have seen people using mixers in every xanthan gum video I've seen so far, I'm wondering if that's what really expands it
I'm not a chef or scientist, but I 'm going to take a shot in the dark. The yeast/gum molecules/bits are what thickens the water, by absorbing it via some natural manner. By using the mixer, you're making sure that each of those particles is moved as far away from another one - giving it the best room to expand, and not inhale a neighboring particle's water. You can definitely get that consistency by hand, with a spoon, but it will take a while. Things like a whisk, will let you to it with less effort. I don't think that getting air into the mixture is critical (like it is for a meringue). Currently high af, so this may be all wrong.
@@AkulaCola I don't even remember if I got an answer elsewhere but I think I did since I got a blender a couple of days later lol but thanks for your reply! 😆
+Yoo Toob they probably keep it in a cool dry dark place to keep it from clumping. you could mix it with whatever you want to in order to prevent it from drying, but if you did mix it, you would drastically reduce its effectiveness due to the very small concentrations that are used.
+B Martin Sorry, it was a joke. Cornstarch is also a thickening agent that does not contain gluten. It is put in things like powdered sugar to prevent caking and clumping.
I used it with cold water and nothing happened, do I have to use it with hot/warm water or do i need to heated it up after mixing to get the liquid to thicken?
Nice explanation. It is so much easier to learn this stuff from a video, compare to reading it from a webpage or book. Thanks for doing this.
Xanthan gum: What is that stuff? How do you use it? ChefSteps founder Chris Young breaks it down.
alright now I know what is that, you always use it, now how abour a cold creamy xantham beer hhaahaha
Love this video please do some more like this! would love to see one about maltodextrin.
Love this video please do some more like this! would love to see one about maltodextrin.
Love this video please do some more like this! would love to see one about maltodextrin.
+ChefSteps Hey Chris! Can you get Heston on a Chef Steps video in the future?
Wow! This is the first chef's video I've seen that expresses the weight of an ingredient as a percent of another ingredient! I really appreciate that, so few folks in the U.S. measure by weight, but I'm one who does. Usually I have to make conversions, but 0.5% of the water weight gives me an initial number I can use in my recipe spreadsheets without making tedious volume-to-weight conversions. Really, thank you!
Look how bread and pizza dough is measured..
I love my Xanthan gum. The fact that it is a thickener and a stabilizer at both hot and cold temperatures and also has a neutral flavour means it has almost completely replaced my other starch thickeners. It's also a lot faster as you don't need to waste time with slurries etc.
I used it in a honey, mustard and pineapple sauce last night and was completely enamoured by it's viscosity. Perfectly clear sauce, allowing all the ingredients to stand out individually, but with just the right amount of 'clinginess' to be able to plate and present with absolute confidence and control.
Same here! Its made a massive difference in my 10 min sauce recipes.
Its* viscosity.
@@englishatheart Complain to the thrice damned "autocomplete", not me.
I'm trying to teach myself to cook and you sound amazing at it. How is your cooking life these days? Please share, I'd love to make better sauces
@@englishatheartIt's *It's
I love to use Xanthan Gum, the textures for different cold sauces, creams, is just so nice.
as a junior cook, please continue to do this type of tutorials that let us understand :D thankyou!
+Fion SMACKS Chris always helps the ChefSteps team understand complex food related science, so we thought we would share with the class! ;)
+ChefSteps just making me look forward to more 'class' with chef chris! XD
+Fion SMACKS Watch for another video with Chris in the coming weeks!
+ChefSteps YAAYYYYYYYYY!!!™
i like this guy, sounds like he's been teaching/recording videos for a long time. very personable
He was one of the lead Chef researchers at the Fat Duck
Plot twist this is actually a fake account that this guy made to comment on himself 🤣🤣🤣
I've known this additive since I was a kid, always read the ingredient labels of everything I found because I've always liked finding out what's in food.
This is timely - I was speaking to my gluten free friend in my food technology class today, and I mentioned using xanthan gum in her gluten free baking, but she had never heard of it. This has helped me understand it as a product, and so now I can actually explain it to her without being unsure (: Thank you!
Does it create any "chew" ?
Great video, and so nice to see Chris again. Please, make it even more nerdy! Use your superior graphics and illustration skills combined with Chris' scientific prowess to illustrate the molecular mechanisms.
Gotta say I love the way Chris presented this video
Fun fact: Soils can be thixotrophic too. That's why whenever the base (fundament) for any building is made they use heavy machinery to compact the soil very tightly underneath. Otherwise the the soil could turn "liquid" due to the vibration/stress during construction. Just google for sinking buildings. You should find plenty ;)
+Hapi djus Great call Hapi!
+Hapi djus but then it's called liquifaction, no?
Andreas Lied
but the attribute of the soil/food(e.g. ketchup) to decrease its inner friction coefficient with vibration is called thixotrophy
ground chia seeds works well too
More videos like this please! and very happy to see Chris
we use this all the time to bake for people with wheat allergies. so you're suggesting this may be helpful in thickening something like a hot sauce? maybe I'll have to test that out on a video on my channel.
Make more videos like this that go more in depth.
been 2 years and we're still waiting lol...
Good and simple video. Nice job, thanks!
ok I just asked you guys about this in the last video and you make a whole video about it? I feel a little too special for this to be a coincidence
please do more of these kinds of videos. I love all your videos where you discuss the science behind the cooking.
It doesn’t need the immersion blender to mix if you disperse it into fat instead of water. I hold back a little of the fat I’m using in a recipe and stir the xanthan gum into it. It doesn’t clump, i don’t get unwanted aeration from thr immersion blender and everything plays nicely.
Great video, please do more of these with Chris!!!
Thank you so much. How to store after opening
Perfect! FINALLY FOUND SIMPLE EXPLANATION ON PROPORTION for Xantham Gum !!! THANK YOU!
Great info and insight. Just wondering, could I use this instead of flour when making creamed beef (military sos type)? If so, would I blend it into the milk before adding to the beef or add it as if I'm making a roux? Thanx for your expert insights!
We use it in old age homes here in canada to feed residents and patients with dysphasia. We thicken water, juice, milk with it.
It would be great if you guys could make more videos like this, and have more in depth topics on the subjects of more modernist ingredients and hydrocolloids. as of right now its very difficult to make our own recipes using such ingredients because the information on how to use them is so sparse.
Wish I could work with these guys. Such a passionate and creative group of people!
I use it for thickening my fermented hot sauces. Just a bit gives a runny sauce an easy flow and stay consistency.
Being on a Keto diet and was looking for a non carb thickener, first time I tried it I wanted to thicken a gravy and ended up with a glob it didn’t dissolve, it must be blended in water as shown in the video and then added to a gravy. 😳
Excellent video, thank you. I'm not a foodi, so can you tell me that if you are using 200 grams of water, is that a weight measurement or a liquid measured in a measuring cup?
Grams are a unit of weight. One gram of water has a volume of 1 ml (slightly more if very warm). So he is using 1 g xanthan gum in 200 ml water
@@JohnSmith-oe5kx thanks, I did not know that.
Great Video! Have you done one on MSG? Not the monstrosity in NYC. It would be great to see a video demystifying that and instructing how to use it.
For free-gluten muffin baking, do we dissolve xanthan gum in the water first (e.g like this video) and followed by the dry ingredients OR do we straight away mix xanthan gum with the dry ingredients? Please do more videos on xanthan gum in baking. Thank you for sharing :)
I thought corn starch was used! this is the first time i heard of this the most important thing wasn't said what does it taste like and can you use this instead of corn starch?
thanks for the video..i feel like i read a PhD thesis on starches and thats a beautiful thing!
I thought this was awesome. I love learning about ingredients and how they work. I have been using xanthan gum in smoothies for a while now.
I'd absolutely love to see videos like this on other thickening agents, their properties and how to choose the right one for the job.
What model of scale are you using in that video? Would it be possible to have you do a video on the various measurement equipment you are all using in the ChefSteps kitchen?
The shear thinning property of xanthan gum is called pseudoplastic and not thixotrophic. Solutions of Xanthan Gum immediately get back to the same viscosity when shear or stirring or pouring is stopped
Would love to see an episode for other thickeners as well. One on agar, ultratex, gellan. Would be great! Thanks guys
+Mike8913 Thanks so much for letting us know what you're interested in content-wise! We'll keep this in mind!
Glad I know all about xanthum gum now! So glad it only took a minute and a half
Wow! Thanks for this!
Does it work as an emulsifier replacement for lecithin?
this video is awesome and extremely helpful, would like to have more vids like this to come in the near future! :)
Just courious, but does this carry any flavor of it's own? This could be a great replacement for cornstarch as a thickening agent or flour?
+Smoky Ribs It doesn't have a flavor but if you use too much of it the liquid you're thickening will have a slimy texture. Better to use it in conjunction with another thickener like flour and then you can use less of each.
+inept0 Does this explain why "creamy" Italian dressing is often so disgusting?
+fordhouse8b Eh, in salad dressings it's only used in small amounts to stabilize the emulsion.
+fordhouse8b how do you mean disgusting? is the offense the taste or texture? if it's the taste, then xanthan gum isn't the culprit, there isn't enough used to have an effect on the taste. if the texture is what's bothering you, then possibly, but they're are many dressings and the like that use xanthan gum that aren't marketed as "creamy"
+inept0 thank you for the info. I'm going to experiment with it on sauces and see how it works out
Does xanthum gum act differently in hot vs cold liquid? (Like how gravy gets thicker as it cools)
It doesnt act differently. No heating or cooling is needed to form thicker consistency, it does so as soon as it is in contact with a liquid. Unlike corn starch, can only active it by bringing liquid to boil temperature. Hope it helps 🙂
Could you please tell me what blender do you use here? Looks like it helps to avoid extra air bubbles, I need one like this!
At the end you show a drink,im looking into making that whipped coffee but with thai tea since i do not drink coffee... ill do some more research but will this work?
So should we use it instead of corn starch which thickens the sauces ?
great video, now do one for msg!
What is xanthomonas capestris
Could you guys please do a tutorial on how to use a siphon gun and how to charge it
+Fahim Rahat We have more then a single tutorial, we have an entire class on the subject! Check it out: www.chefsteps.com/classes/whipping-siphons/landing#/
+ChefSteps Ah! Thank you
Thanks for watching Fahim!
+ChefSteps I have to pay for them? Can you guys just do a basic video on how to use it?
+ChefSteps I adore the level of cooking you guys can do. And it's inspiring.
Is it possible to make up a batch of this and keep it in the fridge until you need it? If so how long would it last?
Another fun fact infants and children I think under the age of one or two shouldn't have xanthan gum as some Studies have shown xanthan gum to be a cause of colon cancer or colon degradation in infants
But you'll line up at the vacks man, huh?... 😂🙄
bbbgoodfood website says: "safe for the general population, including infants (over the age of 12 weeks) and young children when consumed at levels used by the food industry." though.
@@jessicag630sounds likebs, so I’m just going to NOT give it to my kids 💁🏾♀️
Man probably adults too smh
🎯🎯🎯
The property you are describing is viscosity, not thixotropy. A substance is called thixotropic when it is solid at rest and becomes liquid when exposed to shear. In other words a thixotropic substance is thick at rest and gets thinner as it is being disturbed.
It's great in an egg nog that mixes custard and whipped cream as it will keep the two from separating.
What is the ratio for adding it to food ? Have a video for this
I wonder if I can add this to egg whites to make a batter for french toast?
The man himself! Great vid.
+Michael Tang exactly
What was that last latte looking drink? That’s clever if it is what it looks like...
Sooooo ,is it safe? because I heard it wasn't due 2 the bacteria (bad) that it produces in the digestive system
Wonderfull. give more info like this please :)
I just made some amazing juniper and lavender incense using this as a binder, a little bit goes a long way. This is going to bring back more hand rolled incense! Will try in my next bread and pizza recipes to replace yeast as well. Yeast is tacky, hard to clean and back up your works.
Xanthan cannot replace yeast because yeast is not a thickener. Yeasts are living organisms that feed on sugar and they produce CO2 and a bit of alcohol as waste products. The CO2 is trapped in dough and thereby forms gas bubbles. It is those gas bubbles that raise the dough. You can use gums like Xanthan (or guar bean flour, locust bean flour, fleawort and other such materials) to make a dough sticky and thick enough to trap the CO2, but you still need the yeasts to produce the CO2 (although you can also use baking powder, which chemically makes CO2 when heated).
Can i use plain white flour also
who makes/where can I buy the double walled mugs you guys use? They look relatively sturdy. Are they?
Nice info, I tried to use xanthan gum but a lot of air bubbles got trapped while mixing it with hand blender. I also tried hand mixer as well but the same result. Please let me know how to mix it without the air getting trapped inside?
to the best of my knowledge, the only way you could try to achieve this is with a wooden spoon or similar. the problem with that is the xanthan thickens the mixture and allows for it to hold the air bubbles. that will most likely take quite a while to achieve. are you making something that you need to have the air bubbles out? you might try heating it gently to see if they dissipate, but I'm thinking it might be something you have to deal with.
Thanks for replying!! Will try to heat it next time. I am trying to make thing that should not have the bubbles inside because the final look does not look good with that.
Was that thickened coffee in the last video frame?
Can i use it as a binding agent eg to bind a burger meat n what the ratio of usage . Tqvm
chef steps return to your roots of beautiful food and cinematography without so much talk
+Sebastian Henshaw they actually discussed this in another video. they really didn't like the format of those videos and are not likely to return to said format
i love you guys! keep up the good work? do you guys have a cooking school?
May i know what brand of kitchen scale?
hi, one should use xanthan gum or ghar gum for a thick milkshake, and in what ratio?
More content like this would be great!
Hi! Would like to ask for your suggestion if I want to thicken a juice concentrate. 1% is 1 tsp of Xanthan Gum with 200mL water? Thanks!
No, 1 g of xanthan gum is more like a rounded quarter tsp. (1/4 tsp is 0.8 g)
Awesome! Do more this kind of tutorials for chems you are using!!! :D
Hi Chef. How if their pouring into honey? For making of hard candy
Can I use it to make syrup, I mean if I use it with stevia?
Very informative thanks
Does xanthum gum affect the effectivity of ingredients within a liquid formula or does it only alter the viscosity?
Hi Chris Young and Chefsteps!
I am using Xantham gum for body wash but when I mix the gum it has tons of air bubbles. is there a way to have that clear look and feel the way you get from regularly sold soaps and washes?
I’m a new follower thank u for the tip 🎉🎉🎉
I was looking for if it was dangerous to the body
Whats the non glutee free alternative to this. ie what is the traditional thickening agent i can use in home cooking
starch
great video, bring on more nerd alerts!
YES!! something nerdy for advanced cooks!!
Can I use it in gluten-free bread baking to get that gluten texture?
hi , my question was is it fine if I use xanthan gum in the sauces without cooking the sauces and then freeze the sauces and use it in the one year shelf life . will this be any food safety issue . please let me know.thanks ,
In the US, we tend to measure by volume, not weight. Can you tell us the ratio of, for example, X mL of salad dressing to X mL of xanthum gum?
Package says 1/4 tsp of xanthan gum weighs 0.8 g. If using 1% concentration, that is the amount for 160 g of water, which is 160 ml, which is 2/3 cup. So maybe use a rounded quarter tsp (1/4 tsp plus 1/8 tsp) per cup of liquid to get the consistency you see in the video
Is there a proper way to store Xanthan gum? Like how chefs tell you to put a slice of apple in a brown sugar jar to keep the sugar from drying out.
+Lancers262 cool dry dark space like a cabinet in a sealable bag.
What about temperature? Can I use it to thicken soups? or just for cold stuff?
+Wivio Lima xanthan gum is typically used for cold stuff. if you're going to thicken a soup you will probably have to use a higher concentration. there are hydrocolloid gums out there that are better suited for higher temperatures. though xanthan gum is still an option, using it in combination with another gum: such as carageenan, locust bean, or guar gum may thicken better. these three gums are also in the category of higher temperature foods. if you are aiming to get the same mouth feel as a commercially produced soup, it should list the thickener on the label.
+B Martin Cool, thanks for the info!
Why not just use more veg or potato to thicken soup.
because not every vegetable will give you that consistency, and both vegetables and potatoes will add their own flavor to the profile of what you're making, which xanthan gum will not.
You can use it for both. I've mafe cheese sauce, brown gravy, sugar and dairy free milk shakes (just 1/4 tsp xanthum gum dumped into a Magic Bullet along with 1 cup almond milk, 1tbsp coconut oil, 2 scoops of choolate protein powder and 4 ice cubes, and you have a thick milk shake), and jellies. I just made 3 different flavored jellies yesterday for tye first time. I used to much xanthum gum though, so I watched this video to try to find out how much to use next time I make jelly. The nice thing about xanthum gum is that I can startvput with just a little next time, let the jelly chill first if it doesn't look thick enough, THEN add a little more if needed. Also, with hot dsives loke gravy, you really want to just add a small amount and stir it until it dtarts to thicken. Then once it thickens, tske it off yhe heat and let it cool and set gor a few minutes. It will thicken up a little more as it sets. Then you can reheat it again if needrd before serving. At least that's what worked for me
Will there be more nice tricks how to use hydrocolloids and thickeners in class that you're making. Like Grant's "not a latte"
the don of chefsteps right here
saying white powders are unfamiliar to Americans with a straight face is some skill-full mental gymnastics right there
How do I mix it without incorporating too much air? Like it's still not as thick as I want but it's already frothy.
1:09 and thats how I make my hair gel.
will it still thicken the liquid if I only stir it with a spoon? have seen people using mixers in every xanthan gum video I've seen so far, I'm wondering if that's what really expands it
I'm not a chef or scientist, but I 'm going to take a shot in the dark. The yeast/gum molecules/bits are what thickens the water, by absorbing it via some natural manner. By using the mixer, you're making sure that each of those particles is moved as far away from another one - giving it the best room to expand, and not inhale a neighboring particle's water.
You can definitely get that consistency by hand, with a spoon, but it will take a while. Things like a whisk, will let you to it with less effort.
I don't think that getting air into the mixture is critical (like it is for a meringue). Currently high af, so this may be all wrong.
@@AkulaCola I don't even remember if I got an answer elsewhere but I think I did since I got a blender a couple of days later lol but thanks for your reply! 😆
Guar gum and xanthan can be substituted 1:1 right?
can i use it in hot coffee or tea ?
Do they mix it with corn starch so it doesn't clump in the bag?
+Yoo Toob they probably keep it in a cool dry dark place to keep it from clumping. you could mix it with whatever you want to in order to prevent it from drying, but if you did mix it, you would drastically reduce its effectiveness due to the very small concentrations that are used.
+B Martin Sorry, it was a joke. Cornstarch is also a thickening agent that does not contain gluten. It is put in things like powdered sugar to prevent caking and clumping.
Thank you!👌
What is the machine you used to stir the xanthan gum and water?
It's called an immersion blender. I got a similar appliance for $20 at my local grocery store.
I used it with cold water and nothing happened, do I have to use it with hot/warm water or do i need to heated it up after mixing to get the liquid to thicken?