Alternative Starches: How to thicken sauces without flour
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- Опубликовано: 28 сен 2024
- Corn, tapioca, arrowroot, rice, potato, xanthan gum - let's put all the thickening polysaccharides to the test! Thanks to Raycon for sponsoring this video. Go to BuyRaycon.com/r... to get an amazing Black Friday deal on Raycons!
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Q: Why are you always talking about "the Brits"?
A: A few reasons. I am a long-time connoisseur of British cooking shows, in particular some old ones. (I'm binging "Floyd on Fish" at the moment.) I've also traveled through the U.K. quite a bit, and am an avid English/Scottish history buff. I'm interested and amused by the differences in our dialects, in particular as they relate to food. Also, the U.K. is (distant) second to the U.S. in the list of countries where my clicks originate, so I try to take care of that audience. I still feel guilty for how confused so many of you were by my broiler cookies video. But mostly I just do it now because it's become a running joke, and I love running jokes.
Q: I live in the U.K. and have never heard of "gravy browning." What are you talking about?
A: Gravy browning is a real thing, and (in the Anglophone world, at least) it is almost exclusively a British thing. Google "gravy browning" - all of the hits will be for British recipes and websites. Y'all own this one. But just because it's a British thing doesn't mean all of you use it. Most Americans don't say "y'all," and yet it remains a feature of American English, because pretty much only Americans say it. My sense is gravy browning is a very old-fashioned ingredient and is now quite passé. Maybe your grandmother used it. People who still cook like your grandmother did (i.e. Marco Pierre White) still use it. It's a common sight in the vintage BBC/ITV/Channel4 cooking shows I like to watch.
Q: Why didn't you talk about using butter/cream, egg yolks, gelatin or any of the other non-starch means of thickening sauces?
A: As the title indicates, this video is about alternative starches, not starch alternatives. While xanthan gum and agar are not technically starches, they are polysaccharides (like starch), so I figured I'd include them on that basis. Certainly there are lots of great ways to thicken sauces without starch, but this video was about starch, and being that it ballooned to almost 15 minutes long, I think I had enough to cover within those constraints! Also, I suppose I adhere to the more narrow definition of "gravy," which states that it is a sauce made of a meat-originating liquid thickened with starch, and gravy is on my mind because of the holidays.
Q: You said the texture of the xanthan gum sauce was the "same" after you heated it, but it looked thicker after you heated it. What's up with that?
A: Yeah, I should have been clearer about that. By "same," I was trying to say that the sauce didn't thin out when the sauce got hot, which is what starch-thickened sauces usually do. The sauce got a little thicker over that time because xanthan gum takes a few minutes to reach its maximum thickness. It was still actively thickening as I was doing the experiment. In my head, I was purely checking to see if it would thin when it got hot.
Q: Why didn't you pronounce words like "yuca" and "agar" they way we do in my country?
A: Pronunciation is a highly variable thing. Lots of people pronounce those two words the way that I did in the video. I have a pretty standard northeastern U.S. accent (though I currently live in the southeast), and I generally try to keep to that accent/dialect. I think when you start trying to imitate other people's accents in an effort to sound "authentic," you usually just sound like a douchebag (or, in my case, even more of a douchebag).
Q: Did you get a new camera?
A: A new lens - a macro. Where has it been all my life? Amazing. The only hitch I've run into is some pronounced focus breathing, but I actually like that - makes shots more dynamic. Non-sponsored link: www.adorama.com/car3518.html?gclid=CjwKCAiAws7uBRAkEiwAMlbZjkbDJvGQeFILY1H6AqW85FS1YrHnxtB-S8f1KaXlHlJe7wVKUJ-pWhoCJmgQAvD_BwE
Q: Why did you say "reputedly" so many times in this video?
A: I suppose a few reasons. I wanted to make it clear that these claims about how these starches behave are not things I have personally observed, and some of them are things that (to my knowledge) have not been scientifically investigated. They are simply things people say about the ingredients. In my original script, I varied my language more, using various synonyms. But I don't have any kind of teleprompter set-up; I memorize a couple lines of my script at a time, deliver them to camera, then repeat with the next few lines, and as a result the wording doesn't always come out perfect. I was particularly rushed making this video, so there are a few blemishes on it, "reputedly" being one of them.
Love you Adam! Thank you for your efforts in your videos! I made the vegetable soup for my family and it was damn good
Oh, and didn't the British ladies during world war 2 use gravy browning solution to paint 'stockings' on their legs? A kind of 1940's fake tan.
I'm glad I found out today it is caramel water. The idea of a slightly gravy aroma'd great grandma romancing my dashing young great grandad is unsettling.
Then again, she was a cook in a country house, so whatever did it for them...
Two fat ladies!
“””reputed”””
Everyone uses it in nl
I like how Adam is basically bringing Alton Brown's "Good Eats" show back to life. That show taught me everything about understanding the science behind cooking and cooking in general. Adam you're doing a great thing for the young folks!
same. I learned so much about cooking and food science from Alton. I love his recipes, and the various techniques he explained why to do or not to do something.
Hey Adam! I come from Malaysia, where Agar is a very common ingredient used in cooking. However, we don’t use it very much for savory dishes, it’s more of a dessert ingredient.
Unlike gelatin, Agar sets up much firmer which is why a lot of the time we use it to make jelly cake! Here, we like mixing Agar with Coconut milk, though I’m not sure whether that in itself affects the Agar but I think it just tastes good. We don’t blend Agar, because as you said the texture becomes gross.
An easy and popular recipe in Malaysia is Agar jelly, with some food coloring and pandan leaf (for an aromatic sweet flavor) added during the boiling. It’s way firmer than jello, but it is also (somewhat) very cooling as well! It’s a very unique texture that I have grown fond of.
All the best Adam.
I feel like if you used agar it would solidify into a fake vomit like texture when it cools lol
@@Gocunt actually its a great jelly provided you add sugar! Suitable for everybody since its vegan. Too much agar-agar powder ( or agar agar sheets) will make the jelly too firm and chewy though , so its important to follow the instructions on the packet. Agar - agar jelly is common dessert in all over south east asia & flavoured in so many ways. No Asian person in their right mind would use agar-agar in savoury dishes. Lol! - from Singapore.
I like that Adam is trying his best to get us prepped for Thanksgiving.
He's doing a pretty damn good job of it 😁
At least he's not skipping thanksgiving and doing christmas food
Nolan Gimpel wait, when thanksgiving for you guys?!
izabella may - Next week.
Jen Sanaa NEXT WEEK? THATS BASICALLY CHIRSTMAS
ADAM CAN YOU MAKE A VIDEO ON ALUMINUM LEACHING AS IVE BEEN SEEING A LOT OF MISINFORMATION GOING AROUND AND A SOLID EVIDENCE BASED VIDEO WOULD BE GREAT
Sure, good idea! Just out of curiosity though, what kind of misinformation have been seeing? Like, are you doubting that it's really a thing? Because it's definitely a thing. Leave some aluminum foil on some tomatoes in your fridge for a couple days and it will visibly dissolve.
Adam Ragusea there's been a lot of scare articles going around basically saying that even cooking like once a week with aluminum foil will cause dementia via aluminum leaching, i noticed them going around awhile back but now basically every older person i know has been sporting the same stuff about dementia/alzheimer's caused by aluminum leaching in articles on their facebooks-- and i honestly am not super sure if it's credible or not considering i only found a few studies that didn't conclude anything. otherwise i feel an informational video about aluminum leaching in general would be great as it's something people do use frequently and might be scared of continuing to use based on a few scare tactic articles, that don't really go into detail about HOW it could be harmful and instead just give the worst case.
@@aragusea apparently aluminium moka pots are also harmful however I'm not sure if I believe it and another opinion would be great.
Aluminum is one of the most abundant metals on earth. Just because a bunch of people who had alzheimers or dementia also had some in their brains after death doesn't mean healthy people didn't also. I think I'd be more concerned with salt erosion on stainless than leeching of aluminum, but we can always season stainless, but then there's the toxic fumes from polymerizing oil.
@@neetirl Right now there is no consistent evidence for aluminum causing Alzheimers
As someone with Celiac disease I appreciate you showing us different ways to thicken gravy. Could you possibly figure out a gluten free New York style pizza?
@@modedealer8155 thats rude.
@@modedealer8155 Ah look who got here, another troll hiding behind his monitor. Pathetic
America's Test Kitchen had a really good recipe for gluten free pizza. It's some work, and requires par-baking the crust but it came out really good. Here's the link: www.americastestkitchen.com/recipes/7853-the-best-gluten-free-pizza
@@deathstrobe1778 what did he do
Very hard to do, wheat gluten is kinda hard to substitute in bread, I did some experiments with tapioca and other sources back in college, still not good enough.
Loved the chemistry explanation
Yeah, the puppets were absolutely excellent
Interested to try Xanthan Gum. I do the corn starch with wine slurry and it always comes out slimy.
That’s cause wine is a closer to a syrup so it’s a bit more difficult to break it apart and get the starch molecules in between the wine molecules, try cooking the wine for a bit and letting it cool before adding the starch or add some water to the wine, it’ll make the wine thinner
xanthan gum does wonders in cream based sauces, if you try making a clam chowder with it you will be very pleased. It's also wonderful if you are making an apple pie old fashioned style
old fashion style fruit pie being the kind where you don't cook the filling before it goes in the pie
I love love love how much research and detail you managed to put into this video, without making it very long! The one thing I'm missing, though, is some kind of comparison chart at the end. Perhaps you could do a blog sometime where you go over some details from your videos?
A few more good thickeners you might want to check out going from most conventional to least.
1. Gelatin is a classic thickener for pan sauces and I add a packet to all my store bought stocks because they tend to have virtually no gelatin.
2. Wondra is a sort of perfected wheat flour (has gluten) that is processed to prevent clumping. Good for gravies since it can be added hot without making a slurry or cooking a roux first.
3. Pectin is the fruit-derived thickener in jams and also works very well for vegan demiglaces and sauces. It works very well in acidic environments, and there has to be some sugar present.
4. Gum Arabic - a hugely popular ingredient in pre-prohibition cocktails. It's commonly used to thicken raw sugar syrups (eg. demerara gum syrup). It massively improves the texture of stirred drinks like old fashioned.
5. Carrageenan - a great thickener for dairy applications. Can be used to improve the texture and stability of ice cream (Ben and Jerry's uses it) and whipped cream. This is a super old one; its use in China and Ireland began thousands of years ago. There are three types: Iota (opaque, soft gel like in panna cotta), Kappa (clear, brittle gel like jell-o), and Lambda (thickening dairy and adding creaminess to nut milks).
6. Guar Gum, Locust Bean Gum, Tara Gum - All popular ice cream additives, where they add elasticity, stability, body, and smoothness. Also work in sauces and synergize with each other and other hydrocolloid thickeners.
7. Kelcogel F (AKA Low-Acyl Gellan) is a super powerful thickener like agar that is best used to make fluid gels (also like agar, imo). You make a slurry, boil about 0.5% in by weight then set it into a firm block and blend it. Like Xanthan Gum, it is derived from a bacterial fermentation product.
8. There's also the various Ultra-Tex thickeners which are modified tapioca starches. I haven't used them myself, but I remember an episode on Chopped where a chef made something pretty offensive (panna cotta?) using one of them in too high a concentration. I think Scott Conant said it was "the worst thing [he's] ever put in his mouth". So I haven't been too excited to try it out, lol.
i was literally about to comment about how much you remind me of Alton Brown. he was my favorite as a kid. then you directly addressed him. thank adam
I swear my teacher watched this and planned a lesson around it. Miss Curtis I know you did
What did she do-
Did they attribute credits, tho?
I made my own hot sauce and it kept separating in the jar. I added 1/4 tsp of xanthan gum to the sauce and 6 months later and it still hasn't separated. Good stuff.
I am a huge fan of Xantham gun in soups, I frequently make roasted carrot and sweet potato soup and with no thickener it has a tendancy of spliting and leaving pools of water on the surface so I put in a small amount while I'm blitzing the soup smooth.
It also has the property of Thixotropic,meaning its thick while its still but it thins out when its moving, So in soups where solids like meat or veggies sink to the bottom you can put a super small amount of xanthan in the soup the solids will stay suspended in the soup without the soup it self having a thick mouthfeel
I really want to know where Adam gets all this information on Brits that he mentions in all his videos because I'm British and have never heard of or seen most of the stuff he talks about
BBC/ITV cooking shows.
@@aragusea ha ha BBC
BBC/ITV cooking shows from the '70s by the sounds of it.
@@regmemer9198 While I do love my vintage shows, I also watch the contemporary ones.
Sorry, *whilst.
I came to learn a 4 ways to thicken the sauce, but ended up being taking notes for almost an hour. So much condensed knowledge and great research! One of the fastest subscriptions ever!
I have watched cooking/cooking tips videos on RUclips uncountable times but this video is probably the Best informative video that I have ever watched. Thank you so much for all the experiments! Saved my time so much! Cannot thank you enough! Cheers!
I love this video. So much information. I have a celiac at home and 2 diabetics getting a suitable sauce or a salad dressing can be very challenging. Thank you very very much indeed
As a Canadian, these videos are a few weeks too late, but it's handy for Christmas.
My mom actually taught me to thincken stews and such with a wheat flour slurry as opposed to a roux or adding flour earlier and deglazing.
Usually we'd mix flour with some water, mix, maybe also add stuff like paprika, add to the dish and stir immediately. If the stew is at a simmer, it will cook out the flour quite quickly.
My mom prefers to avoid frying flour as much as possible. IDK if her health concerns are warranted, but it works well! It also helps avoid scorching. People in our country really like frying flour and paprika quite a bit to use as a thickener.
Brit here on gravy Browning... It's basically the same colouring as is used in many baked products, Coke, whisky and commercial sauces and gravy. It is used as a dye, but it is also an emulsifier, and reducing sugar. Mixed with a tad of sodium bicarbonate it promotes the Maillard reaction. Works in vegetable and meat gravies and can be painted on low and slow roasts to promote browning.
11:28 I didn't know I was watching a ContraPoints video...
This is the best channel on youtube right now! Great work, Adam. I love your videos and appreciate your effort.
Please do more gluten free alternative videos! Super helpful!
I have been diagnosed gluten intolerant for almost 10 years, and the best starch I have found is actually a combination of all of them except for the gums, I have a container labeled starch that I put basically all the ones you have shown and then another container I just mark flour with non starch flours then just use the two in different combos for baking and cooking but I use my "starch" container for thickening and being a combination of all of them it mellows out the good and the bad making something that just works.
Thank you for making this adam. This is my first thanksgiving gluten free and I’ve been kind of stressed about it, this helps.
Made Adam's Pot Roast recipce, and forgot to add flour early on so I added a Xanthum Gum/oil slurry towards the end and it turned out better than with flour!
I'm gluten sensitive, and have noticed that corn starch makes my gravy not reheat well. I am so glad to have discovered this video! I am definitely trying with rice flour next time!!
This under-rated video was like food for my soul. Thanks Adam.
I've definitely seen "gravy browning" in the UK even though it's not commonly used. It's usually Sarsons brand and on the shelf near the all the other stock/gravy items. I guess a lot of your British viewers just haven't noticed it before but it's certainly there.
Dude, what a awesome explanation to open with. You had me polymers. The science really makes sense and helps so much. You've just scored a subscriber.
The first time my mom tried to verbally walk me through making a roux, and somehow I turned it into flaky biscuits right in the pan! After that I went over in person to learn 😂
If you're gonna screw up a roux, that is the right way to do it.😁
Adam i stumbled upon your channel back when you made the "why i season my board not my steak video" just want to say ive been subscribed since i found that and love your videos. Keep it up and never stop.
@Adam Ragusea the reason you hear people say not to bring slurry-thickened sauces to an extended boil (or soups, which is where this is more relevant) is because when you cool the liquid and store it the sauce (or, again, soup) will break apart/thin out again faster than it otherwise would. All slurry-thickened liquids break down over time, varying depending on how much starch you added to it and some other factors, after cooling and subsequent reheating, not as quickly as your tests in the video would have shown (think several days, not just the change in temperature from hot to cold and back again). All of that being said, though, even in a commercial setting you would probably use whatever you're making long before it breaks unless the volume you're working with is astronomically high.
Ran across this after watching a few of your other videos, and I appreciate the experimentation you put into it! As someone with celiac myself, I often use a mixture of starches to thicken sauces. Most of the time I just make a roux using a "cup for cup" replacement flour like the ones made by Bob's Red Mill and King Arthur Flour, but if not, I typically use a mixture of sweet rice flour and potato or corn starch and make a roux, sometimes also adding a _tiny_ bit of xanthan gum after the liquid. The biggest issue you'll usually run into if using rice flour without first making a roux is that it can be kind of grainy and taste a bit raw until it gets broken down, much like wheat flour.
since my mom has an issue digesting gluten I always throw a ladellfull of the sauce into the blender with a chunk of raw potato and then pour that back into the pan of sauce. I usually cook it until the sauce in the pan leaves trails when I stir it. This method always worked for me. I've never really cared about starches and mixing in any sort of powdered thickener always has gotten clumpy for me.
Never seen gravy browning in my life and I live in gravy country
Same, I thought gravy browning was an American thing not the other way around... I just thought british gravy was darker because we dont put any milk (!!!) in ours.
@@ColinsBaldGrandma agreed!
A neat trick i learned awhile back was when dicing potatoes for stew for instance is to dice a portion really fine to the point that they disintegrate and thicken the stew or soup ... cant recall where i picked that up but it works really good
"nice smooth mouth feel"
I use xanthan gum in low calorie salad dressings - dissolve a quarter teaspoon of the gum in a tablespoon of olive oil (for flavor), and the rest of the dressing is just broth/water and lemon juice+seasonings.
Just like to add. I'm a 24 year old brit and I cook everyday. Ive never used "gravy browner" or even heard of it. We do tend to use gravy granules which is essentially instant gravy.
Somebody didn't read the pinned comment
Love this kind of semi-scientific approach. Also I'm a Brit now living in Canada and getting used to recipes etc. in cups so your mid-Atlantic stuff feels like it's specifically for me! For the record, I have heard of Gravy Browning and I'm in my 30s, and vegetarian so I have never used it.
Daddy agar agar have you found the cigarettes yet? I want to see you again
We used rice flour. It works. BUT - it needs to cook for a bit to thicken up. It worked so well I ended up thickening a turkey stew with it after I made a second stock with the bones.
Hands down the best cooking channel if you want to go beyond simply being shown recipes. Excellent info - I‘m off to shop for some Xanthan & rice flour. Thanks!
one trick I use when working with xanthan gum is to mix it with another powder (I typically use granulated sugar) before adding it to the other we ingredients. This disperses the Xanthan gum more evenly and seems to prevent a lot of the clumping. Since the amount of XG used is very small you aren't changing the flavor profile with that tiny bit of sugar, but I imagine any other flour or starch would work similarly (even salt if the recipe has added salt).
Adam just learned the word “reputed” and wants us all to know how well he learned it.
Fuck off Brody
BADASSMANDO Fuck off BADASSMANDO
My dad is doing keto/low carb. He’s come up with 1 cup almond flower (low carb bulk) and one tablespoon guargum. It’ll take about three cups of water. Works pretty good for us.
Chemistry Classes with Adam Ragusea ...
I use xanthan gum in my simple syrup (for cocktails). It gives the drink a really nice mouthfeel.
"Whether you're cooking for someone with Celiac's disease, or you're just......one of *those* people"
Hey, there's gluten conditions other than Celiac's, you know!
@@Not_an_alligator yes there are. stop being ignorant
@@Not_an_alligator Wheat allergy and gluten intolerance are both real. That some people avoid gluten as part of a fad diet doesn't change that.
@@loisavci3382 my gf is allergic to wheat, and isn't celiac herself. The pain is real
@@mjohnsimon1337 Yep. My wheat-allergic grandson had a serious asthma attack when he got his little hands on a piece of bread once. Not trivial. He ended up in the hospital once because some know-it-all gave him "regular" meatballs instead of his bread-crumb-free ones. That he didn't have celiac is so not the point.
Gravy browning is still widely used in Denmark. Probably our most popular sauce 'brun sovs' (literally just 'brown sauce') uses gravy browning. It is served with a bunch old-timey meat-and-potatoes dishes especially at Christmas. 'Real' brun sovs is quite a dark brown colour, which you'd never get naturally. I doubt It'll ever go out of fashion for that reason. And anyways, it's just caramel, the same substance that makes natural gravy brown, just more of it.
Gravy browning is also used in traditional danish food. Called “sovsekulør” which translates directly into gravy colouring
This is one of the best RUclips videos I’ve ever found. Thank you
We need more of the Alton brown style examples!!!
Nice video, Adam. Thank you for sharing. I use rice flour whisked directly into hot liquid. I find It definitely a lot more forgiving than AP flour with regards to clumping. I use this technique quite often generally because I'm lazy and thickening is often an afterthought. Since the rice flour seems to be a great gluten-free alternative, I don't feel too guilty about being lazy.
Xantan and Agar Agar are also widely used in fancy restaurants.
As a UK northerner (we basically drink gravy) and I have never seen that gravy browning water u got there
I really like these experimental videos. Also, loving the pipecleaners demonstration!
It always catches me off guard when he hits the perfect switch from the video to the sponsor.
You can reduce the xanthan gum clumping by mixing it with other powders (e.g. salt and/or sugar) and then gradually adding to your liquid.
I'm British - I don't know anyone who uses that browning stuff nor have I even seen it in any shop
I am a brit. I have NEVER seen this browning stuff ever. All I use are bistro gravy granules when making gravy. Its good when mixing in meat juices and stock
I actually learned so much from the video. I had no idea that adding flour to cold water first instead of hot, will stop it from going lumpy.
stop flexing on us with your children
Cornstarch is just popular in Chinese cooking as a whole, as a historical replacement for water chestnut starch for slurry making.
This is easily my favourite video you have done love the science behind it and how committed you are.
Methylcellulose is also fun, it is a thermally reversible gel (like gelatin) but behaves the "wrong way": it thickens/gels when heated and thins/melts when cooled down.
This is so practically explained.
Lovely...
I learned to cook from Alton Brown, so I really loved this video. In the future, though, please consider doing a side by side comparison of your different sauces in clear containers. I found this video trying to search for what gravies thickened with Clear Jel (modified corn starch) look like compared to conventional rue, and really couldn't get a good idea from a shallow layer in your pan.
14 minutes and 42 seconds well spent. Thanks, Adam!
We chinese use cornstarch , potato starch to thicken the sauce . It holds everything together and coats well with the meat or vege
I always figured that corn starch is called starch in the US because we don't generally have ultra-fine milled flour like corn starch is. So the finer powder is not what most people in the US think of as flour. Whereas in Europe, it's common. In fact making a "traditional" US-style pancake in Europe can be a challenge because you have to find a flour that ISN'T ground as fine. (Sure, using finer flour works, but the texture of the pancake is weird if you're US born and bred.)
For gravy, I pretty much always use corn starch. It's what I grew up with, so it's what I know. LOL I do like the (white wheat) flour roux approach for dark gravy as it has a nice flavor, but for pork and poultry, corn starch. But now I want to try rice flour because I love the popcorn smell of toasting rice, and I'm hoping that smell comes through as flavor in gravy made from rice flour. LOL Experimentation is fun. Thanks for the idea! :D
One thing I missed in the video though is the use of ... gelatin. I add gelatin to a lot of my sauces, but only in part, and I'll admit it's more for joint health than it is for texture. I also add a pinch of gelatin to my morning coffee, same reason, because we as a society have maybe gotten a bit too picky about our protein, and thus lose out on important nutrition. I've never tried to only-gelatin thicken a sauce ... does that even work? And is it any good? I don't know. It'd probably take a LOT and I'm kinda afraid to waste that much just to try when I might lose out on all of the good flavor if it doesn't work out well.
But that's also why I make my own stocks whenever opportunity presents itself. It's not just good, it's healthy to add to a balanced diet. Why pay close to ten bucks for a little jar of chicken bone broth when I can pay less for a whole chicken and make much more than that jar of bone broth AND eat a lovely roast chicken AND have leftover meat bits for making soup? ROFL But I guess that's another video altogether. I just mention it because this video will likely end up viewed by a lot for that Thanksgiving gravy, and the leftovers just scream for some good homemade Thanksgiving Leftovers Turkey Soup. LOL Assuming you were good little boys, girls, and otherwise and made lots of traditional veg to go with your bird. :P That and Thanksgiving Leftover Pizza (Pillsbury crescent roll dough as crust, thickened gravy as sauce, instamash-thickened mashed potatoes as cheese, and the rest as toppings) are my two favorite ways to polish off the beastly remains of one of my favorite holidays. Happy Thanksgiving everyone!
I usually make a stock, reduce it until it thickens and emulsify with butter.
That's some good gravy.
If you're going for a low-carb diet, I recommend Green Bean Amylum.
In Canada, it's possible to find it at T&T Supermarket, but your local Asian grocer or Amazon are other good places to get it.
Hi Adam, I noticed that you used a hand blender for your Agar Agar experiment. The results were expected as you typically need a higher RPM blender to achieve the smooth texture from Agar Agar based liquids. Of course, adjusting the amount of Agar Agar initially added will drastically help as well. Typically we use Agar Agar at 1% weight of total liquid. Also, don't be afraid to add some water/liquid while blending. It will help greatly with achieving the right consistency and make the blending process much easier. Let me know if you get this message! Thanks for making the videos!
I almost burned the whole kitchen when I made my first roux at 9yrs
I started using xanthan gum in my fermented hot sauce. Since it's basically half vinegar, starches tend to break down over time and the sauce gets thinner and thinner. The xanthan gum worked much better and I needed to use far less. A teaspoon for five cups of sauce. Not sure I'd want to add an oil to it for slurry purposes though.
Im early and dont know what to comment.
HELP!!!
“”””reputed””””
Nathan Guerrette dit Latulippe Do not be fooled! He's obviously being held captive and was forced to make that comment in order to throw off the most vigilant of commentators.
yes
I did your Roast Chicken/Mashed Potato recipe with Rice Flower Roux for the gravy just a couple days ago. Absolutely delicious and couldn't tell it wasn't wheat flour.
nice!
Adam Ragusea thank you for this video though. My wife is on an anti inflammatory diet (no dairy, no gluten) so I’ve had to be creative. This video was awesome and I’m glad I made the right choice up front about the rice flour.
Also your mashed potatoes are just as good with almond milk!
Adam Ragusea oh something interesting I noticed about the rice flour gravy. It didn’t congeal in the fridge. It was still runny cold. By any chance did you come across this?
Thank You, MACON,
I was looking for a way to emulsify my hot sauces. The stir plate I purchased was not strong enough to cut through the liquid/mash ratio. I'm going with the xanthan gum. I am a subscriber for ever
I've always kept this video in mind, and now that I'm helping develop a recipe for a restaurant chain contest, this is proving to be extremely useful. Thank you for this guide!
Everyone should get xanthum gum, it’s so useful, and a package of it lasts for basically ever
I really appreciate that you made a roux with a bunch of these starches, i like to substitute out ingredients for others that furfill the same role. Be it salinity, acidity, sweetness etc. and i'd never thought to do that with roux.
In my recent recipes i've been trying to go a bit oldschool and coat meat in flour before browning for a stew, it would be interesting to try the same idea with potato or rice flour, see if the same thickening is observed and maybe an improved flavour.
Thanks from "a Brit"
Excellent video. I would great and appreciated if you created a chart of these results and posted that! Lots of information and a short memory,... cheers
I've never heard of that Gravy Browning stuff, however "Bisto" is quite popular over here, they're gravy granules that you mix with boiling water, some people use Bisto on its own but I find the gravy to be lacking taste and it's also too runny unless you use a lot of it, I prefer adding it to the natural gravy juices leftover from cooking the meat, the gravy then comes out just how I like it, thick and flavourful. Bisto granules seem to be primarily made from potato starch and wheat flour.
Agar is more of a jello-style setting powder more than it is a thickener like starch, its made for deserts and sweets to keep that jello comsistency
Down here (Northwest Florida) we sometimes use Kitchen Bouquet or Gravy Master as a gravy browning..
Idk how to say how awesome he demostrated it and explained bettet than chemistry books.
I like French fries (who doesn’t) and washing them after cutting is mandatory. Let the water sit and all the starch will settle at the bottom. Drain the water and let the sediment dry, it works just like what you buy from a store.
I use chick pea flour in place of regular wheat flour in a roux and it works great.
As a biologist I work constantly with agar agar in the lab, and you can reliquify it. Its melting point is just really close to the boiling point. We normally just put it in the microwave until it's all a boiling liquid. If it cools down to about 45°c 113°f it solidifies again.
I use cornstarch directly into my sauces and i dont get any clumps, i have been doing this for almost 5 years now.
Oh, and im doing your meat with tomato sauce in the oven for 3 hours recipe today, lets hope for the best.
Was it good?
Agar does melt, you just gotta pressure cook it. It only melts at 95°C. That's 203° in your exotic units.
Xanthan gum is excellent for people on a low carb diet, like diabetics and "keto people". It's very versatile. I'm a type 1 diabetic on a low carb diet, so I use it a lot. :)
But I had no idea that you could dissolve it in oil! That changes everything for me. Thank you!
I've used it in sauces before, but dissolved it in water based liquids, which tends to give whatever I'm making sort of a "snotty" texture, if the liquid has to be on the thicker side...
I use beef gelatin or coconut butter to thicken my low-carb sauces.
@@alex_stanley Great idea, I'll have to try that. Thanks! :)
I consider myself a great/knowledgeable cook and all but hot damn I learned a ton in this video. It's evident you worked a long time on this so thank you so much!
I have been using rice flour for years. I dated a girl who was celiac and when I'd make any sort of gravy/sauce or a stew I would use rice flour. I love how it mixes in smooth under most conditions and though you may need a bit more of it than you would regular flour and it needs to cook down I find it gives me a result that I feel is better than regular flour. My mother uses corn starch in sauces and I always mess that up so I just don't bother with it.
This is really helpful, as I have friends who are gluten intolerant. Thanks for posting!!!
i had been making a corn starch roux for years before i know what a roux was. its the way my dad did it, it was just how you did it
Yesterday after cooking I thought I wanna learn more about how to thicken a sauce but was to tired to look it up.
Thanks.