Do you have access to downloading these videos and watching offline? I work on a yacht and many times don't have access to wifi nor is wifi ever really good from any marina. Thanks!
Did this video help you, guys, to understand Xanthan Gum a little bit better? Should I make more videos like this, breaking down other molecular cuisine ingredients?🤓
Yes, please Chef! This was fascinating and I would love to learn about some of the other magical ingredients you use. (I actually have some xanthan gum and had only used it to thicken my fermented hot sauces, but now I’ll certainly be using it for *much* more!)
I love to play around with molecular gastronomy in my cooking and finding small channels like yours is so unbelievably helpful in understanding molecular gastronomy further, thanks so much
I use Xanthan Gum to make cheesecake or marshmallow fluff. 250g of cottage cheese, 150ml milk, 50ml hot water, 2 tbsp gelatine, 3/4 tbsp Xanthan Gum, sugar/sweetener, anything that will give some taste (fruits / food flavor / cocoa).
@@harithzaini2036 I just melt gelatine in water, mix cheese with milk usually using hand mixer, but blender should do the job too. When cheese and milk are combined (1 minute) I add slowly water with gelatine, and all other ingredients, at the end I add Xanthan Gum. To get more volume and better fluff it needs to be mixed for 8-12 minutes on high speed. Then 1-2 hours in refrigerator and it's done.
Used it today to make fresh keto raspberry/rhubarb crumble. Used 2 tsp. Of Xantham gum instead of 4 tsp of corn starch . Result was perfect . Great video safe to use in all keto recipes
I challenged myself to see, read or listen at least 15 minutes of cooking content as a way to open my brain to new ideas and spend like 30 mins looking your channel and didn't even realized it, thanks for sharing your videos🙌👏
Note that many of these hydrocolloids, used individually,are thickeners when used in small quantities, though they may form a gel in larger quantities. But, some have a synergistic effect when combined. Some examples are xanthan gum & guar gum, glucomannan, locust bean gum or carrageenan; locust bean gum and carrageenan or glucomannan; agar & pectin; etc. What is fascinating is that, the characteristics of the gum that forrms in the combination may be different than what forms with individual gums. Particularly, the gum may be of a stretchy sort, rather than one that fractures when stretched. Xanthan gum & guar gum in 59/50 proportions, or carrageenan & locust bean gun in 10 to 1 proportions are particular proportions. These gels still melt when heated (compared to non-thermally reversible glucomannan & alkali)...which means that they can replace tapioca starch in "vegan cheese" recipes, when one wants a low carbohydrate product. You have done videos on these individual products. Can you expand on what I wrote, above, and do a video on combining these hydrocolloids?....
Thank you for the brief summary of Xanthan Gum. A useful tip if you want to thicken something without having to create foam, you can dissolve xanthan gum in a oily substance and put it in the blender.
Hopefully, UA-cam will transform over the years the home cuisine. Thank you for getting the eye on how modern cuisine should look like. Definitely gonna buy xanthan gum now!
I teach a English. When a vowel sound (a, e, i, o, u, y, silent h) comes after the letter X, the 'x' makes a "GZ" sound (if the x is in the middle of a word), or a "Z" (usually when X is at the beginning. GZ - Exit, exhume, exhibit, exact, exude... Z - xantham, xylophone, Xander, xenophobia, Xavier... When a consonant sound (or silent vowel), comes after the X, the x makes a "KS" sound. KS - Excited, exhale, explain, excrete.... As always, there are exceptions🙂
Chef, thank you for your amazing content. I've learned more about molecular gastronomy from you than from any other source, it's really educating and well edited.
Idk how the algorithms led me to you but so thankful! New wannabe baker and love the science/molecular breakdown of vegan/alternative ingredients. More helpful low calorie/vegan ways of cooking plz🙏🏽❤️🥰
Oil and water doesn't mix but making hot sauce at home, adding a small amount as a binder keeps them from separating and smoothes out the sauce and adds a bit of change to the viscosity.
I just used it to thicken a mixture of water and liquid dish soap to put in my empty hand soap pump because I’m out of hand soap and won’t have any money until this beginning of next month! It works great!!
It's added to everything these days to just add more weight to foods so they can charge more, while we develop colitis, constipation, weight gain and gut pain. Avoid gums.
Omg my brain...I literally was looking at how to make frappucinos at home and bought Xanthan without knowing that was what they used. Thank you for the great video!
Xanthan Gum is one of my favourite ingredient, I used it a while on my old Hotel. 5 years passed now and I wanted to try it again, it's just amazing to use. I still try out a lot of different stuff, because I didn't used it for so long. But yeah, I also thinking about Soy Licitin, I also remembered it really well.
Dont know if I already told you. But I´m currently experimenting with xantangum and butter. I´m trying to make a burger patty that blows your mind. I heat butter in the microwave until I almost start to brown it then I take a little bit of salt water and xantangum and make it thicker. Then i incorporate it with ground chuck that I mixed in about 1% salt and 2% gelatin powder. and let it set in the fridge over night. The problem is that the xantangum inhibits the burger meat from binding so I haven't found a stable amount yet. I think perhaps less is more. Never the less when you fry the meat in a pan and taste it, its other worldly. The brown butter flavor does not melt out in the pan and the gelatin retains the moister although the meat is tanned with malliard all over like a perfect sunny vacation. If you read this and have time. try it for yourself. :)
Oh my gosh, Dan! It sounds amazing 🤩 I have so many ideas now, but with the veg burger 🤓 haha Because, its true what they say, fat is flavour and if you figure out how to seamlessly incorporate it in food, you got it, you got the flavour✌🏻 Thanks for sharing!
@@ChefRudakova Cool I´de love to see you show us that. remeber I saw a recipe years ago with transglutaminase and black beans. I think it was halv beans rinsed and have pureed with flavors and liquids . formed to a log in plastic wrap. when the transglutaminase has set you can cut burgers of it and cook as desired.
I would love her to say "We haaaaave ways of getting the information we neeeeeed". Great video. I'm on a mission to make the perfect veggie burger and have methyl cellulose and might pick up some Xanthan gum.
Great video! Another widely used property of xanthan gum is its ability to work as a binding agent. A friend of mine has a gluten intolerance, and I used xanthan gum to add structure to oat flour lasagna sheets. It worked spectacularly well. I knew about the #1 and #2 properties, but the prevention of large ice crystals is a new one to me. I'll definitely try it out in the future.
Thanks so much for this video! I used xanthan gum to make natural lipglosses, but then had a lot leftover, so now am excited to try a few of these applications especially the ice cream! 🎉 yum!
Thank you. This really helped with the full learning. What it is, why it works, as well as the examples and demonstrating. It can be hard to see how it works and how much to add for the uses.
Hello, 🎉 😊 do you happen to know, if you can use it in homemade food dishes and products that you want to. (can or freeze)? Is it safe to do and not spoil the food products? 😮 😊 🎉 Thank you very much.
I have a bag in the pantry and had no idea what to do. I hate to waste it. I will try the latte today because I recently gave up creme to cut down on fats. Also on my apples. Thank you!
Thank you for this video! I'm preparing for a presentation about this gum for tomorrow and this info definetly helped me understand better and know how its properties are applied in food making
Hi chef Rudakova I just come across your channel and it’s really interesting and I like it a lot. I need some advice regarding how much Xanthan Gum should I add to 1 and a 1/4 cups of gluten free flour to make a yeasty dough? Thank you. Cambridge UK.
Thankyou so much for your lessons. With the ice cream demonstration what did the mixture look like after adding the coconut cream? Before putting it in the freezer
you also can replace (at least partly) a Roux as thickener in the most sauce-based dishes nice for cutting calories and gluten. ...and if you dont like that typical roux flavour it's a game changer.... ;)
Bonjour et merci pour vos vidéos. J*aimerais savoir comment utiliser la gomme de xanthane pour les conserves de betteraves rouges. Merci de votre réponse
That's was a really great informational video. I stumbled over xantham gum on alex' (French cooking guy) video when he made a sauce. I am curious, according to his channel he has a problem dissolving it just in water, and you seem to have totally no problem with it. So I am a bit confused. He dissolved it first in oil and then in water🤔. Is that now not necessary?
Hey there 🙋♀️ Great question! You’ve actually made me go on the @FrenchGuyCooking channel to watch that video you are referring to 🤓 I don’t know about the oil dissolving method, never tried it, but now I will, so thanks for that 👍🏻 The trick with dissolving Xanthan Gum in water-based liquids (same actually as with mixing oils with water) is the right way to mix/blend it. If you are having a regular “home” blender as I do, you should start the blending process, so a little funnel forms inside and then slowly add the appropriate amount of Xanthan Gum (or if we are talking about oil, slowly add oil, like you do when making mayo). If you are lucky and have a commercial extra-powerful blender (e.g. @Vitamix ), you can go ahead and do like Alex did in his video and just put the powder (or oil) in and start blending after. As for the bubbles that Alex had in his water experiment, there are 2 reasons: 1) the blending method as I’ve explained earlier (you don’t want to overblend it and create too much bubbles either) 2) too large amount of Xanthan Gum that he had used. But, I’ll definitely try the oil method myself and let you know 🤓✌🏻 Thanks again for this comment
@@sadowl467 I had the same problem dissolving the xanthan gum in water. If you have a blender is easier but if the recipe has melted butter or oil I dissolve it first in the oil by hand and then put the water/milk/broth etc slowly. Usually when I want to thicker a water based recipe I use cellulose gum (CMC ).
My casein protein has xantham gum already in it, I mix 1 scoop of the protein with 200g of High protein Greek yogurt, 1 packet of stevia and frozen 150g mangos and it turns my yogurt into a mouse style which tastes like cheesecake and the yogurt freezes around the mango pieces.
Hi Tyson I am going to make my first protein, yogurt, and stevia milkshake for my lunch today. I'm using yogurt that didn't thicken which won't matter for this but I wasn't going to toss it so began to look on how to use xanthan, and guar I think my experiment will be just like cheesecake which I love- but was thinking about how much I like Chia Seed. Have you made a yogurt protein chia seed parfait before? If not you might just love it. Take your shake (leftover perhaps) mix about 1/2 cup or more with some chia seed, let sit in fridg. It's SUPERFOOD
Hello, i m making tea bombs and they get a bit sticky. I want to coat it with something that can prevent the stickyness ... Of honey or sugar or isomalt. Can u please tell me if i can use it?
My Skillshare: www.skillshare.com/en/r/profile/Chef-Rudakova/154353781?gr_tch_ref=on&gr_trp=on
Do you have access to downloading these videos and watching offline? I work on a yacht and many times don't have access to wifi nor is wifi ever really good from any marina. Thanks!
Xantham gum & stabilizer powder , both are same ? Please clarify my doubt ???
How many grams is 0.1% xanthan gum ma'am
1g/ kg @@maryanncaseres384
Did this video help you, guys, to understand Xanthan Gum a little bit better? Should I make more videos like this, breaking down other molecular cuisine ingredients?🤓
Yes chef.
Pan Cook 👩🏼🍳
Yes chef
I just found your channel, its beautiful!
Yes, please Chef! This was fascinating and I would love to learn about some of the other magical ingredients you use. (I actually have some xanthan gum and had only used it to thicken my fermented hot sauces, but now I’ll certainly be using it for *much* more!)
I love to play around with molecular gastronomy in my cooking and finding small channels like yours is so unbelievably helpful in understanding molecular gastronomy further, thanks so much
Thanks for watching 🤓✌🏻
To insure thorough combining, add the xanthun gum to the sugar first, stir, then add to the ice cream mixture.
I use Xanthan Gum to make cheesecake or marshmallow fluff. 250g of cottage cheese, 150ml milk, 50ml hot water, 2 tbsp gelatine, 3/4 tbsp Xanthan Gum, sugar/sweetener, anything that will give some taste (fruits / food flavor / cocoa).
Amazing! Thanks for sharing this idea 🙃
do you blend it?
@@harithzaini2036 I just melt gelatine in water, mix cheese with milk usually using hand mixer, but blender should do the job too. When cheese and milk are combined (1 minute) I add slowly water with gelatine, and all other ingredients, at the end I add Xanthan Gum. To get more volume and better fluff it needs to be mixed for 8-12 minutes on high speed. Then 1-2 hours in refrigerator and it's done.
Used it today to make fresh keto raspberry/rhubarb crumble. Used 2 tsp. Of Xantham gum instead of 4 tsp of corn starch . Result was perfect .
Great video safe to use in all keto recipes
I challenged myself to see, read or listen at least 15 minutes of cooking content as a way to open my brain to new ideas and spend like 30 mins looking your channel and didn't even realized it, thanks for sharing your videos🙌👏
Note that many of these hydrocolloids, used individually,are thickeners when used in small quantities, though they may form a gel in larger quantities. But, some have a synergistic effect when combined. Some examples are xanthan gum & guar gum, glucomannan, locust bean gum or carrageenan; locust bean gum and carrageenan or glucomannan; agar & pectin; etc. What is fascinating is that, the characteristics of the gum that forrms in the combination may be different than what forms with individual gums. Particularly, the gum may be of a stretchy sort, rather than one that fractures when stretched. Xanthan gum & guar gum in 59/50 proportions, or carrageenan & locust bean gun in 10 to 1 proportions are particular proportions. These gels still melt when heated (compared to non-thermally reversible glucomannan & alkali)...which means that they can replace tapioca starch in "vegan cheese" recipes, when one wants a low carbohydrate product.
You have done videos on these individual products. Can you expand on what I wrote, above, and do a video on combining these hydrocolloids?....
Thank you for the brief summary of Xanthan Gum. A useful tip if you want to thicken something without having to create foam, you can dissolve xanthan gum in a oily substance and put it in the blender.
Hopefully, UA-cam will transform over the years the home cuisine. Thank you for getting the eye on how modern cuisine should look like. Definitely gonna buy xanthan gum now!
Alexander Perelygin thanks for following up with my videos🤓
I teach a English.
When a vowel sound (a, e, i, o, u, y, silent h) comes after the letter X, the 'x' makes a "GZ" sound (if the x is in the middle of a word), or a "Z" (usually when X is at the beginning.
GZ - Exit, exhume, exhibit, exact, exude...
Z - xantham, xylophone, Xander, xenophobia, Xavier...
When a consonant sound (or silent vowel), comes after the X, the x makes a "KS" sound.
KS - Excited, exhale, explain, excrete....
As always, there are exceptions🙂
I use it to make mayonnaise without any egg yoke. 1/2 teaspoon of xanthan gum blended in 1/3 cup of water for one egg yoke. It is fantastic.
Chef, thank you for your amazing content. I've learned more about molecular gastronomy from you than from any other source, it's really educating and well edited.
So nice of you
Idk how the algorithms led me to you but so thankful! New wannabe baker and love the science/molecular breakdown of vegan/alternative ingredients. More helpful low calorie/vegan ways of cooking plz🙏🏽❤️🥰
Awesome 🤓Welcome aboard!✌
Oil and water doesn't mix but making hot sauce at home, adding a small amount as a binder keeps them from separating and smoothes out the sauce and adds a bit of change to the viscosity.
I just used it to thicken a mixture of water and liquid dish soap to put in my empty hand soap pump because I’m out of hand soap and won’t have any money until this beginning of next month! It works great!!
Xanthan gum is also added to gluten free bread mixes so that the bread doesn’t crumble
Absolutely 🤓✌🏻
But xanthan gum is made of GMO corn and soy which is not a good ingredient to consume if you’re allergic or health conscious.
It's added to everything these days to just add more weight to foods so they can charge more, while we develop colitis, constipation, weight gain and gut pain. Avoid gums.
Omg my brain...I literally was looking at how to make frappucinos at home and bought Xanthan without knowing that was what they used. Thank you for the great video!
Glad I could help!
try adding a half spoon it to water or juice or kool aid, it tastes soooo good
Super rare i run into a channel that actually blows my mind with super simple tricks. Will be watching much more ^_^.
Xanthan Gum is one of my favourite ingredient, I used it a while on my old Hotel. 5 years passed now and I wanted to try it again, it's just amazing to use. I still try out a lot of different stuff, because I didn't used it for so long.
But yeah, I also thinking about Soy Licitin, I also remembered it really well.
Dont know if I already told you. But I´m currently experimenting with xantangum and butter.
I´m trying to make a burger patty that blows your mind. I heat butter in the microwave until I almost start to brown it then I take a little bit of salt water and xantangum and make it thicker.
Then i incorporate it with ground chuck that I mixed in about 1% salt and 2% gelatin powder. and let it set in the fridge over night.
The problem is that the xantangum inhibits the burger meat from binding so I haven't found a stable amount yet. I think perhaps less is more.
Never the less when you fry the meat in a pan and taste it, its other worldly.
The brown butter flavor does not melt out in the pan and the gelatin retains the moister although the meat is tanned with malliard all over like a perfect sunny vacation.
If you read this and have time. try it for yourself. :)
Oh my gosh, Dan! It sounds amazing 🤩 I have so many ideas now, but with the veg burger 🤓 haha Because, its true what they say, fat is flavour and if you figure out how to seamlessly incorporate it in food, you got it, you got the flavour✌🏻 Thanks for sharing!
@@ChefRudakova Cool I´de love to see you show us that. remeber I saw a recipe years ago with transglutaminase and black beans. I think it was halv beans rinsed and have pureed with flavors and liquids . formed to a log in plastic wrap. when the transglutaminase has set you can cut burgers of it and cook as desired.
I would love her to say "We haaaaave ways of getting the information we neeeeeed". Great video. I'm on a mission to make the perfect veggie burger and have methyl cellulose and might pick up some Xanthan gum.
Hi, thanks for the video. when adding Xanthan gum to water, you used % vs grams, what did you mean by that?
Thank you 😊
I am new using Xanthan gum
I’m excited to try it when I make popsicles so the ice crystals will be softer!!
This is great, I love the chemistry breakdown
Great video!
Another widely used property of xanthan gum is its ability to work as a binding agent. A friend of mine has a gluten intolerance, and I used xanthan gum to add structure to oat flour lasagna sheets. It worked spectacularly well.
I knew about the #1 and #2 properties, but the prevention of large ice crystals is a new one to me. I'll definitely try it out in the future.
Please do, let ma know how it goes for you🤓 And a great tip for gluten-free bakers by the way✌🏻
Thanks for the video. It made my ice cream so much better
Very cool. Nice video
Thanks so much for this video! I used xanthan gum to make natural lipglosses, but then had a lot leftover, so now am excited to try a few of these applications especially the ice cream! 🎉 yum!
You're so underrated. So glad I found this channel!
I'm glad too🤓✌🏻
Criminally underrated channel
yes 🙌 thank you! feel free to share my video with friends to help me grow❤
@@ChefRudakova no doubt! Are you on TikTok? With your editing, you could easily blow up
@@RamboUnchained yes, I am 🤓
but not anywhere near to blowing up🤣
@@ChefRudakova just gotta wait for your moment!
Thank you. This really helped with the full learning. What it is, why it works, as well as the examples and demonstrating. It can be hard to see how it works and how much to add for the uses.
I’m only learning about Xanthan gum today. It’s so cool!
Hello, 🎉 😊 do you happen to know, if you can use it in homemade food dishes and products that you want to. (can or freeze)? Is it safe to do and not spoil the food products? 😮 😊 🎉 Thank you very much.
Cute chef.. i smile.everytime she smile.. what a smile..
Thx Chef.. Xie Xie.
I have a bag in the pantry and had no idea what to do. I hate to waste it. I will try the latte today because I recently gave up creme to cut down on fats. Also on my apples. Thank you!
Awesome! I’m glad it was helpful🤓 be mindful of the amounts, though. You need only very little✌🏻
loved it. i have a few ideas how to use it now. Thanks
Natalia, your accent is so charming! Thanks for a great informative video, subscribing.
Very useful! Congratulations for your. Amazing job
This is a great video! I’m getting inspired to try some new recipes now! 😊
A dicas foram fantásticas, abriram minha mente e minha visão com este produto! Parabéns pelos vídeos! Me tornei fã
obrigado por assistir meus videos! 🤓
Once again an amazing video. Please keep making explanations vidéo like this one.
Thanks for watching and responding! I absolutely will🤓
dear chef very useful video's, I learn lot from this. Thanks.
thanks for watching 🤓✌🏻
Very interesting!!
awesome video, thanks!!
Love you madam.
Feel better about myself that your special speech.
OH MY GOD
MIND BLOWING
I m subscribed to yr channel
Thank you for this video! I'm preparing for a presentation about this gum for tomorrow and this info definetly helped me understand better and know how its properties are applied in food making
Glad it was helpful!
Xanthum gum can give non-dairy frozen treats the texture of ice cream. Thats my favorite application.
noice🤓✌
I gave you a like because of the very good video explaining Xanthan Gum. I SUBSCRIBED because I’m excited about your other cool cooking videos. :-)
Awesome and thank you! Welcome aboard!🤓✌
Hi I was wondering if you could do a video on maybe doing a merenguie desert.
Thankyou. Such a valuable information
I have one question! Can i use xanthum gum while making cheesecake..
very nice video excellent ,thank you for the guidance
Hi chef Rudakova I just come across your channel and it’s really interesting and I like it a lot. I need some advice regarding how much Xanthan Gum should I add to 1 and a 1/4 cups of gluten free flour to make a yeasty dough? Thank you. Cambridge UK.
I’m curious about using it in cookies and breads. Any thoughts? Great video. Thank you x
That’s definitely a great idea. In fact if you look at the ingredients of the gluten-free flours, you’ll notice Xanthan Gum already present 🤓
Thankyou so much for your lessons. With the ice cream demonstration what did the mixture look like after adding the coconut cream? Before putting it in the freezer
tthankkkk youuu so much for these informativee videossss, in love with them
You are SOOO welcome!🙃 Stay tuned and switch on your notification bell, so you don’t miss my new videos, there’re lots more to come🤓✌🏻
Lovely video! Thanks much! Could you elucidate for us the difference between: Gum arabica, xanthan gum and guar gum.
Very informative! Many thanks!
I’m glad you’ve enjoyed it!🤓✌🏻
Liked this video. We need more like this.
Thank you.
glad you've enjoyed it🤓 there's a whole playlist of videos like this on my channel, check it out ✌️
Great video, will love to learn more from you😊
What's the temperature for the ingredients in the ice cream recipe? Do you add any ice?
Could you also use corn starch for all those uses with the same effectiveness?
Do you measure the ratio of xanthan gum to water by weight or volume?
I came to find out about this product while on the Keto diet.👌😃
Thanks chef! Subscribed!♥️♥️♥️
Great video ! Would be cool to see a video on preservatives such as potassium sorbate as they are rarely talked about but SO COMMONLY used !
Cool idea! 🤓 Thanks✌🏻
I’m about to do a recipe with both xanthan gum AND potassium sorbate! Cool! Gummies!
you also can replace (at least partly) a Roux as thickener in the most sauce-based dishes
nice for cutting calories and gluten.
...and if you dont like that typical roux flavour it's a game changer.... ;)
Great tip!
Amazing video as always!
Would almond milk give the same texture along with a sweetener (not sugar )
Hello!!!!! Can you help me? How much xanthan has to use to prevent synersis? For a baked cheesecake
Hi, thanks for the video. Can u freeze the ice-cream and still enjoy the good and creami texture after it was froozen?
Can we use the Guar gum instead of Xantham Gum. Will that be the proper substitute? What is the difference?
I have learnt that xantham gum need to be non gmo, guar gum is safer choice as it’s non GMO
Thank you for sharing. Can you explain guar gum and it’s uses, please?
Already done🤓 check out other Molecular Ingredients Breakdown videos on my channel✌🏻
Bonjour et merci pour vos vidéos. J*aimerais savoir comment utiliser la gomme de xanthane pour les conserves de betteraves rouges. Merci de votre réponse
Thank you. so informative i enjoy watching your video and i subcribe your channel .
Thanks for the video chef
I am loving your videos! I have one question. Can I use regular heavy cream instead of coconut cream?
Thank you, Sebastian! I’m glad you’re enjoying them🤓✌🏻 Of course, you can use regular heavy cream as well.
Hai chef i wonder can xanthan gum.used for making hot sauce just to thinken it or for ketchup, salam.from Indonesia chef I🇮🇩
Absolutely 👍
Can you put this in mayonnaise to thicken it and make a design using piping bag?
Very good, thank you very much.
Thank you for watching, Eric 🤓✌
Really love this channel 😍😍 the content is really useful
Allen Febrianto thank you! 🤓
Non other like it...and she is funny
Hi, can i use it to stabile a mix of whip cream, milk , alchol and water? or the soy lecithin will be more appropriate or a mix of both??
Can I mix xanthan gum for preparing thick shakes 🥤
That's was a really great informational video. I stumbled over xantham gum on alex' (French cooking guy) video when he made a sauce. I am curious, according to his channel he has a problem dissolving it just in water, and you seem to have totally no problem with it. So I am a bit confused. He dissolved it first in oil and then in water🤔. Is that now not necessary?
Hey there 🙋♀️ Great question! You’ve actually made me go on the @FrenchGuyCooking channel to watch that video you are referring to 🤓 I don’t know about the oil dissolving method, never tried it, but now I will, so thanks for that 👍🏻 The trick with dissolving Xanthan Gum in water-based liquids (same actually as with mixing oils with water) is the right way to mix/blend it. If you are having a regular “home” blender as I do, you should start the blending process, so a little funnel forms inside and then slowly add the appropriate amount of Xanthan Gum (or if we are talking about oil, slowly add oil, like you do when making mayo). If you are lucky and have a commercial extra-powerful blender (e.g. @Vitamix ), you can go ahead and do like Alex did in his video and just put the powder (or oil) in and start blending after. As for the bubbles that Alex had in his water experiment, there are 2 reasons: 1) the blending method as I’ve explained earlier (you don’t want to overblend it and create too much bubbles either) 2) too large amount of Xanthan Gum that he had used. But, I’ll definitely try the oil method myself and let you know 🤓✌🏻 Thanks again for this comment
@@ChefRudakova awesome. Sorry for not replying so long. But somehow the comment went lost. Did you try now the oil method?
@@sadowl467 I had the same problem dissolving the xanthan gum in water. If you have a blender is easier but if the recipe has melted butter or oil I dissolve it first in the oil by hand and then put the water/milk/broth etc slowly. Usually when I want to thicker a water based recipe I use cellulose gum (CMC ).
Found your channel on my way to London and it looks amazing 👏
Thanks 😊
please tell me a good secret ingredient for making biscuits especially shrewsbury biscuit..thank you
Thank you for the video and explanation! Please make more explanatory videos ;)
Love this
Madam, can we use xanthum gum in hot tea / Coffee???
Great info. Thanks
Thank you for watching🤓✌🏻
Hello, how much xanthan gum would you use for stabilising meringue?
Could you use xanthan gum for making both gelato and sorbet? And is it the same thing with their so-called "stabilizer"?
Hello Chef Natalia! Can you make one of these videos but of gellan gum 😮 thanks and your channel is awesome ✌
Hey there 👋 Yes, absolutely! In fact the Gellan Gum video is coming up very soon on this channel. Thanks for watching 🤓✌🏻
My casein protein has xantham gum already in it, I mix 1 scoop of the protein with 200g of High protein Greek yogurt, 1 packet of stevia and frozen 150g mangos and it turns my yogurt into a mouse style which tastes like cheesecake and the yogurt freezes around the mango pieces.
Hi Tyson I am going to make my first protein, yogurt, and stevia milkshake for my lunch today. I'm using yogurt that didn't thicken which won't matter for this but I wasn't going to toss it so began to look on how to use xanthan, and guar I think my experiment will be just like cheesecake which I love- but was thinking about how much I like Chia Seed. Have you made a yogurt protein chia seed parfait before? If not you might just love it. Take your shake (leftover perhaps) mix about 1/2 cup or more with some chia seed, let sit in fridg. It's SUPERFOOD
One of the best food science accounts. Thank you!! Quick question, do you think its very similar to gum arabic?
Hello, i m making tea bombs and they get a bit sticky. I want to coat it with something that can prevent the stickyness ... Of honey or sugar or isomalt. Can u please tell me if i can use it?
Thank you chef . From syria
🤓✌
With the example you used of xanthum gum in icecream, can you replace the coconut cream with just regular cream?
ToastedVegemite yes
Hi, in the ice cream recipe, would using egg yolks go well with this as a custard style? I want to try with a oat milk