You both work well together to demystify long-time commercial ingredients that we all have seen on labels and have never understood or completely trusted as being 'human friendly.' I am in my seventies, and I have been a serious home cook 'forever.' In recent years I have been looking to lift my 'game' from dinner club days into the Modernist Cuisine technology. My goal is 'natural', 'flavor neutral' and 'let the sun shine through!' Thank you for your videos. You are both bringing 'mystery' label ingredients to life for the home cook. In the end, these should become as 'natural' in a residential kitchen as baking powder.
You forgot using it to get breads with 500% to 5000% hydration (5 to 50 times more water than flour). I mean, water-roux made from wheat flour gets you to 150% hydration easily, rice water-roux (with rice flour or with boiled rice blended with hot/warm water) gets you to 200% to 300% hydration (depending on the type of rice), so using xanthan gum for 500% hydration wouldn't be a far stretch (bad pun intended). And you can dissolve xanthan gum in oil, and then mix that with water. Either the water or the xanthan-gum-with-oil needs to be hot, while the other cold, for a proper smooth water-roux, without all those bubbles messing with the appearance and texture.
Measuring spoons do exist in lesser amounts than 1/8th. I have a set of 4 measuring spoons that are called in descending order: "hint", "pinch", "smidge" and, smallest, "drop". "Hint" = 1/8th and the others are half of the one immediately larger. Your advice on appropriate usage of these amounts would be GREATLY APPRECIATED.
If you mean can you dilute it to lower the viscosity the answer is yes. You may need to use high shear (i.e. immersion or traditional blender) to incorporate more liquid.
@@MariusNilsen Perfected Guar is easier to handle and can be incorporated with less dust and easier dispersion. You can use a whisk to activate it instead of a blender.
@@Modernist_Pantry how do I mix it without foaming up? I just want my sauce as thick as what I make with cornstarch but adding just a little bit in a blender cause it to be foamy.
I can add gelatin to anything and with hot water make it super firm. But I can't figure out how to make a chewy protein bar without the gummy jiggly consistency. Do you know how to mix a protein powder with only warm water and some kind of thickener to make a protein bar consistency?
Hello I want to thicken peanut butter and almonds flour I want it to be like a chew dogh to form it into balls and cover with chocolate However is xanthan gum would help make it? How much percentage is suitable without having a sticky gummy texture that sticks in teaths?
What would be the best way to use this in a stir fry sauce, is it best to add it in as a slurry mix it into the sauce before it hits the pan? Also, is this useful for making a cheese sauce for Mac and cheese?
yes it would be best to thicken the sauce before cooking. For mac and cheese it would be sodium citrate and sodium hexametaphosphate: blog.modernistpantry.com/advice/the-meltiest-cheese/
Yes it is, but I wish I'd have only bought a 4 ounce bag instead of 8 oz about 5 years ago, it's still half full and I use it so often, LOL @@Modernist_Pantry
Hi, correct me if I'm wrong. For 1 litter of water .01 right? What about like for making an ice cream. Like my recipe weigh 1 litter and I need to dissolve it in water first before putting on my base cream. How much of water do i need to use for it to dissolve, like I dont want to put so much water in my ice cream base and at the same time I cant dissolve it directly to the cream.
We don't recommend dissolving xanthan in water first and them incorporating because that is very likely to lead to a gummy clump in your ice cream. Try dry blending the xanthan with the sugars in your recipe instead.
Cottage cheese ice cream? We haven't made them, but if it's super dense that's not a problem that you can solve with more xanthan because it's not a true ice cream recipe.
I make a nut candy. I want to use it to stick it together. I still am not sure how much I should mix. I want it to not fall apart when I pick it up. Thank you.
i bought some perfected xanthan gum. Cant wait to try it. I'm trying to make eel sauce stay on top of my sushi rolls instead of dissipating into the the rice....... is xanthan gum the right product?
Thanks for the relish recipe! I am so glad I found you. I cannot wait to start working with xanthan gum. I got two types, clear (cosmetic grade) and regular (food grade). How is your perfected xanthan different from say Bobs Mill xanthan that is available in the store? Does it mix easier? TIA,Jen
Never tried Bob's Red Mill so can't say, but ingredients will vary from brand to brand. Perfected Xanthan is prehydrated for easier dispersion (no blender) and handling (less dust).
Hi, I would love to know how to use xanthan gum to make protein bars, I read a lot of the commercially produced protein bars contain xanthan gum as a setting agent but I haven't found any information on how its done. Any idea?
Hi I have a question, I am currently trying to transition to veganism and having a hard time to recreate some textures that cooked meat or eggs give. Specifically I want to make like a dumpling, that traditionally is made with a filling of meat , eggs and breadcrumbs. The raw filling will cook and solidify when the dumpling is boiled in hot broth. I tried to substitute the meat with mushrooms, and experimented to have the thickening effect with cornstarch, carob flour and semolina, which either gave a mushy or a dry texture. Could I use xanthan gum for creating a nice texture, that thickens the filling when boiled? What do you think would be the amount I have to use? Thanks in advance!
Check out our plant-based empanadas - might give you some inspiration to turn it into a dumpling: blog.modernistpantry.com/recipes/plant-based-empanadas/
you said we shall not use xanthan gum for baking gluten-free recipes. so what else shall we use especially if using almond flour as a gluten-free substitute for all-purpose flour and in keto diet?
I would like to use Xanthan gum as a stabilizer with my fresh juice drinks but don’t want to introduce more air (oxidization) by sheering the gum into the liq. Any suggestions?
Hi there, thank you for the information. If I use xanthan gum in a cake recipe that does not require it originally, will that improve the texture of my cake? Thank you.
Does this work similarly to a kudzu root starch? Also, I am trying to make a pineapple purée but it doesn’t have a smooth consistency as I could like it to have- I’m aware it’s composed of water, but maybe I could try a thickener for that? THANKS!
Xanthan is pretty different from kudzu, we wouldn't recommend trying to use them interchangeably. For your puree you can try to thicken it with one of our ultra-tex or ultra-sperse productions. blog.modernistpantry.com/wtf/the-secret-of-ultra-tex-and-ultra-sperse/
@@rafequetbava We can't specifically answer this question. We provide rough guidelines on our packaging, but because every application is different and we have no idea what your definition of a medium thigh sugar solution is we can't possibly provide an exact quantity. In other words, you have to do the work of testing to determine what works for you.
Sir, Your explanation was superb, Pls suggest the amount of xantham gum to make 5ltr artificially flavoured juice slightly thick to drink, because l make juice is watery, pls help.
We have not. We typically don't blend hydrocolloids just for the sake of it. Especially for our recipes we actually try to minimize the amount of ingredients needed to get good results to make the recipe accessible to more people
Xanthan doesn't foam, it's added to other foaming agents to stabilize a foam. Use Foam Magic, you won't need anything else. www.modernistpantry.com/foam-magic.html
I would add that X-gum "reduces" the size of ice crystals, not softens them, and thus makes a creamier ice cream... Also, it dissolves in cold rather than hot substances, where agar agar is more successfully used and effective... Also, when you mix it with cold water at high speed as you have indicated in this video, and make a sort of glaze, you can brush that glaze on fruits such as apples to avoid and/or diminish oxidation thus presenting more appetizing fruit tarts with true, natural colors... etc., ...
Hi, what about like for making an ice cream. Like my recipe weigh 1 litter and I need to dissolve it in the water first before putting it on my base cream. How much of water do i need to use for it to dissolve, like I dont want to put so much water in my ice cream base and at the same time I cant dissolve it directly to the cream.
Thank you for the awesome video! I love learning the "chemistry" behind cooking. I feel it empowers me. I like to make my own dressings and rarely buy "store bought" premade foods. I was wondering on this topic of Xanthan gum if I would be able to make gravy with it? I am off flours and cornstarch and wondered if XG can take the heat and if so, could you direct me to a recipe to make beef gravy. I know I am asking a lot. I have now subscribed to your chanel and am so grateful I found you! Thanks
You can thicken gravy with xanthan gum, it's not our favorite product to use for gravies but if you're off starches then it could work. Try taking your favorite gravy recipe and adding 0.05% by weight to start and increasing by very tiny increments from there. The biggest mistake people make when using xanthan is using too much and ending up with a slimy texture.
@@clouds8668 Xanthan is not good for adding volume. You may want to look at our I'm Free Baking Powder episode blog.modernistpantry.com/wtf/the-secret-of-im-free-baking-powder/
We do not, we don't find that it works well for this application. Here are our recipes: blog.modernistpantry.com/recipes/plant-based-sausages/ blog.modernistpantry.com/recipes/kitchen-alchemy-diy-plant-based-ground-beef/
Hi guy, thank you for the video! would you recommend Xantham Gum to thicken a lacto-fermented coconut yoghurt? I'm after a more thick, stable looking yoghurt. thank you
If you don't recommend using xanthan gum for gluten-free baking, what would you use instead? I usually use xanthan gum in a combination with eggs to hold a structure. Is there another ingredient which would hold a better structure than xanthan? Thanks!
@@veedapadamsi9513 You can start low at around 0.05% by weight and adjust until you get a desired result. Keep in mind over-usage of xanthan results in a snotty texture and is a sign to pull back the amount.
Hi. Thanks for the great video! One question though, I've got both regular and perfected Xanthan gums, and the mixture with perfected becomes significantly thicker than the one with regular Xanthan. I'm just wondering if I should use in 1:1 ratio?
Go easy on the culinary dogma. The 'correct' concentration of xantam gum powder (or anything) and the resulting texture is determined by whatever the cook is trying to achieve, not some arbitrary percentage. You may want higher concentrations than you indicate here for many applications, baking for example, or if you're trying to achieve a jelly/gum like consistency. There are also many applications for the viscosity you're describing as 'messy'/ 'slimey' here, especially when one gets creative. Otherwise very informative video.
@@Modernist_Pantry Yes I figured you hadn't found any uses for xanthan in more viscous form - doesn't mean there are any though, does it? When Xanthan is used in baking (biscuits/cakes etc.) you realise what happens to the xanthan-water concentration right? Inside the food it goes way past the 'slimey' stage level of viscosity and eventually becomes like a gum. It's that gumminess that holds the food together! There's little, or even zero, water in some baked foods. Other times it will be highly viscous, but it wont look or feel 'slimey' because it is IN the food, contributing to creating different textures. Why do higher concentrations that 0.5% mean that you are 'overusing' it?
A stick blender demo would be of value to us, who are amateur home cooks. Paraphrasing; “combining xanthan gum with locust bean gum creates a mixture, greater than the sum of its parts,” this demo too, would be of benefit to us, your viewers. Permission to speak freely? To the rep wearing his chef’s whites; a wee bit less waving of hands, would be far less distracting. Thanks for bringing your perfected xanthan gum to market, as an alternative.
Hi Nelson , if you have an opportunity to catch any of the more recent WTFs we are definitely doing way more demos based on feedback. And yes, once we've covered all the basics we'll be circling back to some of our favorite techniques and going into greater detail on them
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
You both work well together to demystify long-time commercial ingredients that we all have seen on labels and have never understood or completely trusted as being 'human friendly.' I am in my seventies, and I have been a serious home cook 'forever.' In recent years I have been looking to lift my 'game' from dinner club days into the Modernist Cuisine technology. My goal is 'natural', 'flavor neutral' and 'let the sun shine through!' Thank you for your videos. You are both bringing 'mystery' label ingredients to life for the home cook. In the end, these should become as 'natural' in a residential kitchen as baking powder.
You forgot using it to get breads with 500% to 5000% hydration (5 to 50 times more water than flour). I mean, water-roux made from wheat flour gets you to 150% hydration easily, rice water-roux (with rice flour or with boiled rice blended with hot/warm water) gets you to 200% to 300% hydration (depending on the type of rice), so using xanthan gum for 500% hydration wouldn't be a far stretch (bad pun intended). And you can dissolve xanthan gum in oil, and then mix that with water. Either the water or the xanthan-gum-with-oil needs to be hot, while the other cold, for a proper smooth water-roux, without all those bubbles messing with the appearance and texture.
There are definitely a lot of special things you can do with xanthan that we didn't cover in the primer. :)
First time hearing such a full of knowledge discussion,❤🎉
Thanks and welcome!
Measuring spoons do exist in lesser amounts than 1/8th. I have a set of 4 measuring spoons that are called in descending order: "hint", "pinch", "smidge" and, smallest, "drop". "Hint" = 1/8th and the others are half of the one immediately larger. Your advice on appropriate usage of these amounts would be GREATLY APPRECIATED.
If you're not sure with xanthan use a little as possible. You can always add a little little bit more.
I use it in my icecream recipes as it stops large ice crystals from forming and produces an amazing texture!
Thank you! I'm just now learning this ingredient.
have fun!
if by mistake i make this thick gooey stuff... can i use parts of it in more liquid to "save" it somehow?
If you mean can you dilute it to lower the viscosity the answer is yes. You may need to use high shear (i.e. immersion or traditional blender) to incorporate more liquid.
Kitchen Alchemy from Modernist Pantry btw, what is the actuall differanse between the regular and perfected gum?
@@MariusNilsen Perfected Guar is easier to handle and can be incorporated with less dust and easier dispersion. You can use a whisk to activate it instead of a blender.
@@Modernist_Pantry how do I mix it without foaming up? I just want my sauce as thick as what I make with cornstarch but adding just a little bit in a blender cause it to be foamy.
how much amount of xanthan should i use to thicken 100 ml of water
Depending on your desired thickness level the typical range is 0.05% - 0.35% by weight
@@Modernist_Pantry that's for 100 ml of water right??
@@eswar3409 For any amount of water weigh it out and use those ratios as the starting point
I really like new format and length
Thanks!
I wished I had seeing your video before I used it. Thank you for your help. 😊👍❤️
Glad it was helpful!
I can add gelatin to anything and with hot water make it super firm. But I can't figure out how to make a chewy protein bar without the gummy jiggly consistency.
Do you know how to mix a protein powder with only warm water and some kind of thickener to make a protein bar consistency?
I do not know why this is not available in my local hobby lobby. They have a different brand but i would rather use this.
Thanks for the support!
What do you suggest for gluten free baking instead
I'm Free Perfect Gluten Replacement: ruclips.net/video/jRi1_2hvlWI/видео.html
Hello I want to thicken peanut butter and almonds flour I want it to be like a chew dogh to form it into balls and cover with chocolate
However is xanthan gum would help make it? How much percentage is suitable without having a sticky gummy texture that sticks in teaths?
Not sure without having tried this, I'm not sure if you really need xanthan since it sounds like what you're doing is already thick enough.
Does xantham reduce the freezing point of water?
It does not
What would be the best way to use this in a stir fry sauce, is it best to add it in as a slurry mix it into the sauce before it hits the pan?
Also, is this useful for making a cheese sauce for Mac and cheese?
yes it would be best to thicken the sauce before cooking. For mac and cheese it would be sodium citrate and sodium hexametaphosphate: blog.modernistpantry.com/advice/the-meltiest-cheese/
I use scant 1/8 tsp in 16 oz franks hot sauce to thicken it up. I use same in 28 oz homemade mayonnaise. It's good stuff.
it's so easy!
Yes it is, but I wish I'd have only bought a 4 ounce bag instead of 8 oz about 5 years ago, it's still half full and I use it so often, LOL @@Modernist_Pantry
I really do love this channel, all the info i craved for is all here!
Glad you enjoy it!
Hi, correct me if I'm wrong. For 1 litter of water .01 right? What about like for making an ice cream. Like my recipe weigh 1 litter and I need to dissolve it in water first before putting on my base cream. How much of water do i need to use for it to dissolve, like I dont want to put so much water in my ice cream base and at the same time I cant dissolve it directly to the cream.
We don't recommend dissolving xanthan in water first and them incorporating because that is very likely to lead to a gummy clump in your ice cream. Try dry blending the xanthan with the sugars in your recipe instead.
I added 1/4 teaspoon to my cottage cream icecream but it still set like a brick. How much should I have added please ??????
Cottage cheese ice cream? We haven't made them, but if it's super dense that's not a problem that you can solve with more xanthan because it's not a true ice cream recipe.
@@Modernist_Pantry once blended it looks like yoghurt consistency.
I make a nut candy. I want to use it to stick it together. I still am not sure how much I should mix. I want it to not fall apart when I pick it up. Thank you.
Xanthan won't work . Check out Ultra-stik: modernistpantry.com/products/ultra-stik.html
Can I use xantum gum with egg white to make lowcarb/keto pasta? Instead of gelatine.
no, xanthan gum is a thickener and does not set.
i bought some perfected xanthan gum. Cant wait to try it. I'm trying to make eel sauce stay on top of my sushi rolls instead of dissipating into the the rice....... is xanthan gum the right product?
yes, just start with very low amounts
Thanks for the relish recipe! I am so glad I found you. I cannot wait to start working with xanthan gum. I got two types, clear (cosmetic grade) and regular (food grade). How is your perfected xanthan different from say Bobs Mill xanthan that is available in the store? Does it mix easier? TIA,Jen
Never tried Bob's Red Mill so can't say, but ingredients will vary from brand to brand. Perfected Xanthan is prehydrated for easier dispersion (no blender) and handling (less dust).
@@Modernist_Pantry can xanthan gum be used to stiffen whipped eggs whites to make a meringue?
For a bread recipe that uses 450g of gluten-free flour, how much xantham would you recommend?
start at 0.1%, but it really depends on each unique recipe, what else is in the recipe, are there any stabilizers etc etc.
@Modernist_Pantry , thanks for the response, no stabilisers etc. 3 types of flours, yeast, sugar, psyllium, salt
Hi, I would love to know how to use xanthan gum to make protein bars, I read a lot of the commercially produced protein bars contain xanthan gum as a setting agent but I haven't found any information on how its done. Any idea?
We wouldn't use Xanthan. Try Ultra-stik instead: modernistpantry.com/products/ultra-stik.html
@@Modernist_Pantry great thanks a lot
Methacellulose can that be used for making a vegan whipped cream or do you need a gel.
Check out our episode on whipped cream stabilizers.
blog.modernistpantry.com/wtf/the-secret-of-whipped-cream-stabilizers/
How does heat effect xanthan gum? For example, if I’m making soup, can I add it to the hot liquid? Would I still have to shear/blend it in?
Xanthan is not heat sensitive, but you will still have to high shear it in.
what gums could be used for a barley meal (barley flour boiled in water), and homemade peanut or almond butter and hazelnut nutella , thanks
Not familiar with this recipe... depends on what you're hoping the thickener will do
Hi I have a question, I am currently trying to transition to veganism and having a hard time to recreate some textures that cooked meat or eggs give. Specifically I want to make like a dumpling, that traditionally is made with a filling of meat , eggs and breadcrumbs. The raw filling will cook and solidify when the dumpling is boiled in hot broth. I tried to substitute the meat with mushrooms, and experimented to have the thickening effect with cornstarch, carob flour and semolina, which either gave a mushy or a dry texture. Could I use xanthan gum for creating a nice texture, that thickens the filling when boiled? What do you think would be the amount I have to use? Thanks in advance!
Check out our plant-based empanadas - might give you some inspiration to turn it into a dumpling: blog.modernistpantry.com/recipes/plant-based-empanadas/
you said we shall not use xanthan gum for baking gluten-free recipes. so what else shall we use especially if using almond flour as a gluten-free substitute for all-purpose flour and in keto diet?
www.modernistpantry.com/im-free-perfect-gluten-replacement.html
@@Modernist_Pantry is it keto-friendly?
@@sansona31260 Yes.
hi... am looking for an ingredient that is used help in puff pastry products ... what can i use in puff pastry products
Check out our whipped cream stabilizer episode:
blog.modernistpantry.com/wtf/the-secret-of-whipped-cream-stabilizers/
I would like to use Xanthan gum as a stabilizer with my fresh juice drinks but don’t want to introduce more air (oxidization) by sheering the gum into the liq.
Any suggestions?
Try Perfected Xanthan, it's prehydrated so it can be whisked in and does not require a high shear. www.modernistpantry.com/perfected-xanthan-gum.html
Hello! What would the purpose be for adding xanthan gum into cake batter?
Thanks!
Usually for gluten free recipes to provide some structure.
doesnt it take a time to fully hydrate xanthan gum? At which point do i have to gauge its viscosity usually?
You want to give it about 5-10 minutes to hydrate
What a great episode
Thanks!
Hello, is Xanthan Gum a good binder ingredient to add to a no-bake cheesecake?
Thanks!
Yes, it is!
😄👍Good Stuff, Great Tips
Thanks! 👍
Hi there, thank you for the information. If I use xanthan gum in a cake recipe that does not require it originally, will that improve the texture of my cake? Thank you.
It really depends on the recipe and what you're hoping the xanthan will accomplish. There's no blanket answer to that type of question.
Does this work similarly to a kudzu root starch? Also, I am trying to make a pineapple purée but it doesn’t have a smooth consistency as I could like it to have- I’m aware it’s composed of water, but maybe I could try a thickener for that? THANKS!
Xanthan is pretty different from kudzu, we wouldn't recommend trying to use them interchangeably. For your puree you can try to thicken it with one of our ultra-tex or ultra-sperse productions. blog.modernistpantry.com/wtf/the-secret-of-ultra-tex-and-ultra-sperse/
The liquid to dissolve it it has to cold or hot?
Xanthan is cold water soluble.
I want to know what exact quantity xjyanthamgum to be added to 1 liter Of water to get a medium thigh sugar solution
Exact quantities are found through testing, sometimes very extensive testing
@@Modernist_Pantry that is not answering my question.
@@rafequetbava We can't specifically answer this question. We provide rough guidelines on our packaging, but because every application is different and we have no idea what your definition of a medium thigh sugar solution is we can't possibly provide an exact quantity. In other words, you have to do the work of testing to determine what works for you.
@@Modernist_Pantry the thickness I insist is like thick water melon juice or thick curd solution.
What’s the best ingredients for gluten-free baking?
I'm Free Gluten Replacement
modernistpantry.com/products/im-free-perfect-gluten-replacement.html
Check the page for recipes and videos
Does that 0.05g:1L ratio work for making sorbet and/or ice cream? Thanks.
It really depends on the recipe. You can start there and adjust depending on your desired results
Hello, I am trying my hand making ice cream with a Cuisinart machine and wondering if,or how xanthan gum can be used. Can you recommend a recipe?
Hello, can I use it to thicken demi glace so that I don't have to reduce it so much?
Yes. Start with a tiny amount, a little xanthan goes a very long way
Can xanthan gum be added when making Italian ice to get a smoother product?
Not really, the coarseness is related to the size of the ice chunks. Adding xanthan wouldn't affect that
@@Modernist_Pantry ok, going to try and use perfect sorbet
Sir, Your explanation was superb, Pls suggest the amount of xantham gum to make 5ltr artificially flavoured juice slightly thick to drink, because l make juice is watery, pls help.
You'll need to really R&D this... start at 0.1% by weight
I see this used in keto baked cheesecakes, I assume it’s also good for regular baked cheesecakes, or would it be of little value?
A regular cheesecake probably does not need any additional stabilization or thickening.
Have you ever tried mixing xanthan gum and tara gum and acacia gum together and what were the results.
We have not. We typically don't blend hydrocolloids just for the sake of it. Especially for our recipes we actually try to minimize the amount of ingredients needed to get good results to make the recipe accessible to more people
Does temp of fluid matter?
You can use xanthan in both hot and cold liquids
Can you add it to Cauliflower mash so it’s not so runny?
Quite possibly, haven't done it ourselves but give it a shot. Always start with very small amounts of xanthan.
Kitchen Alchemy from Modernist Pantry Thank You!
Is it good to mix with dairy cream to hold keep
Texture together ?
It would help, but I would try 210S instead. modernistpantry.com/products/210s.html
Thanks for your advice, I really appreciate it!
What would you recommend for long shelf stable for hot sauce in closed containers is the 210s also good for it
Does 210s also work good in cold/frozen environment once warmed up keeps it’s texture still
When you have a chance could you reply been waiting 3 months for a response been waiting to buy some product. Thanks lots
Please can you show me how to use it to make foam,thanks
Xanthan doesn't foam, it's added to other foaming agents to stabilize a foam. Use Foam Magic, you won't need anything else. www.modernistpantry.com/foam-magic.html
Want to use it in my stir fry sauce 2:26 2:27
would be cool!
How much does pH affect the thickening?
very low pH will always make gelling/thickening more difficult. There's no real chart for it.
@@Modernist_Pantry ok. Thanks.
I would add that X-gum "reduces" the size of ice crystals, not softens them, and thus makes a creamier ice cream... Also, it dissolves in cold rather than hot substances, where agar agar is more successfully used and effective... Also, when you mix it with cold water at high speed as you have indicated in this video, and make a sort of glaze, you can brush that glaze on fruits such as apples to avoid and/or diminish oxidation thus presenting more appetizing fruit tarts with true, natural colors... etc., ...
Can x gum be added when making Italian ice to make it a smoother product ?
Hi, what about like for making an ice cream. Like my recipe weigh 1 litter and I need to dissolve it in the water first before putting it on my base cream. How much of water do i need to use for it to dissolve, like I dont want to put so much water in my ice cream base and at the same time I cant dissolve it directly to the cream.
Thank you for the awesome video! I love learning the "chemistry" behind cooking. I feel it empowers me. I like to make my own dressings and rarely buy "store bought" premade foods. I was wondering on this topic of Xanthan gum if I would be able to make gravy with it? I am off flours and cornstarch and wondered if XG can take the heat and if so, could you direct me to a recipe to make beef gravy. I know I am asking a lot. I have now subscribed to your chanel and am so grateful I found you! Thanks
You can thicken gravy with xanthan gum, it's not our favorite product to use for gravies but if you're off starches then it could work. Try taking your favorite gravy recipe and adding 0.05% by weight to start and increasing by very tiny increments from there. The biggest mistake people make when using xanthan is using too much and ending up with a slimy texture.
You never said anything about thickening gravy.
For gravies we actually prefer a starch: blog.modernistpantry.com/recipes/make-ahead-gravy/
@@Modernist_Pantry I'm keto. No starch.
Great video as always, thank you!!
Glad you enjoyed it!
What does WTF mean?
We Transform Food
@@Modernist_Pantry from when I get
Can I use this in baking vegan cookies and bread?
You can but it does not always yield the best results. It can create a very gummy texture. Are you looking for an egg replacement?
@@Modernist_Pantry not an egg replacement but rather a fluffy ness in cakes and breads
@@clouds8668 Xanthan is not good for adding volume. You may want to look at our I'm Free Baking Powder episode blog.modernistpantry.com/wtf/the-secret-of-im-free-baking-powder/
Hi. Your guys are so knowledgeable. Do you have a full recipe for a vegetarian burger or sausage using xantum gum. Thanks
We do not, we don't find that it works well for this application.
Here are our recipes:
blog.modernistpantry.com/recipes/plant-based-sausages/
blog.modernistpantry.com/recipes/kitchen-alchemy-diy-plant-based-ground-beef/
What if you want to make a homemade BBQ or Teriyaki sauce (sugar free) and you want a much thicker consistency than the sample you showed?
You may want to consider other thickeners. Xanthan tends to have a "snotty" texture if used in larger amounts.
.02 of what, oz,?
By weight of what you're thickening
Hi guy, thank you for the video! would you recommend Xantham Gum to thicken a lacto-fermented coconut yoghurt? I'm after a more thick, stable looking yoghurt. thank you
Would recommend checking our Lambda Carrageenan: www.modernistpantry.com/carrageenan-lambda.html
Wine, bread, antibiotics anything Of value uses fungi!
Facts 🤓
If you don't recommend using xanthan gum for gluten-free baking, what would you use instead? I usually use xanthan gum in a combination with eggs to hold a structure. Is there another ingredient which would hold a better structure than xanthan? Thanks!
Yes we recommend the I'm Free Perfect Gluten Replacement:
modernistpantry.com/products/im-free-perfect-gluten-replacement.html
Many words but not a single one about how much 0,05% is in grams. My scale has unfortunately not %.... Well, I figure it´s 0,5 grams.
That is because a percentage is based on the total weight of other ingredients, which will be different for every recipe. It is simple math.
Is xanthan gum generally recommended for cheese sauces or does it tend to interfere with the proteins in cheese?
What are you trying to do with it?
Use it to thicken a cheese sauce that contains about 28% cheese
@@veedapadamsi9513 You can start low at around 0.05% by weight and adjust until you get a desired result. Keep in mind over-usage of xanthan results in a snotty texture and is a sign to pull back the amount.
It's great for gluten free baking!!!!
Hi. Thanks for the great video!
One question though, I've got both regular and perfected Xanthan gums, and the mixture with perfected becomes significantly thicker than the one with regular Xanthan. I'm just wondering if I should use in 1:1 ratio?
Both our brands? If it's our brands it should be 1:1. If you're mixing brands then who knows?
If you have more usage questions please email in to service@modernistpantry.com with more details about what you're working on.
Would this work to make vegan gummy bears.
no, xanthan is not a gelling agent. But here is our favorite vegan gummy recipe: blog.modernistpantry.com/recipes/yummy-vegan-gummy/
Kitchen Alchemy from Modernist Pantry Thank you 😊 ‼️
Thank you Paps! i love you mwah! hehe ;P
Go easy on the culinary dogma. The 'correct' concentration of xantam gum powder (or anything) and the resulting texture is determined by whatever the cook is trying to achieve, not some arbitrary percentage. You may want higher concentrations than you indicate here for many applications, baking for example, or if you're trying to achieve a jelly/gum like consistency. There are also many applications for the viscosity you're describing as 'messy'/ 'slimey' here, especially when one gets creative. Otherwise very informative video.
We always encourage experimentation but xanthan is best in small doses. We haven't found any good application for the slimy texture of overusing it
@@Modernist_Pantry Yes I figured you hadn't found any uses for xanthan in more viscous form - doesn't mean there are any though, does it? When Xanthan is used in baking (biscuits/cakes etc.) you realise what happens to the xanthan-water concentration right? Inside the food it goes way past the 'slimey' stage level of viscosity and eventually becomes like a gum. It's that gumminess that holds the food together! There's little, or even zero, water in some baked foods. Other times it will be highly viscous, but it wont look or feel 'slimey' because it is IN the food, contributing to creating different textures. Why do higher concentrations that 0.5% mean that you are 'overusing' it?
I feel like if they were a couple … she would physically beat him regularly
A stick blender demo would be of value to us, who are amateur home cooks. Paraphrasing; “combining xanthan gum with locust bean gum creates a mixture, greater than the sum of its parts,” this demo too, would be of benefit to us, your viewers.
Permission to speak freely? To the rep wearing his chef’s whites; a wee bit less waving of hands, would be far less distracting. Thanks for bringing your perfected xanthan gum to market, as an alternative.
Hi Nelson , if you have an opportunity to catch any of the more recent WTFs we are definitely doing way more demos based on feedback. And yes, once we've covered all the basics we'll be circling back to some of our favorite techniques and going into greater detail on them
What is this “WTF” ...I wanted to watch, but this is really a conflict with being a Christian
"We Transform Food"
The WTF is ok, its the???? After them you just need to remove those