3 ways to use XANTHAN GUM (Molecular ingredients breakdown)
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- Опубліковано 14 чер 2024
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What is Xanthan Gum? What does it do to our food? How can I use Xanthan Gum in my recipes? All these questions and many more are answered in this video.
I am using various molecular cuisine ingredients in my video recipes, and I thought it would be useful to breakdown some of them. So, you guys would better understand them, their properties and applications in cooking.
We start with Xanthan Gum, as the most widely accessible molecular gastronomy ingredient and also one of the most useful ones. You can buy Xanthan Gum in most supermarkets. It will be in the baking or organic sections (it is widely used for gluten-free baking).
You can also order it on Amazon: amzn.to/31EJywa
If you like this video and want me to break down more molecular cuisine ingredients, let me know in the comments below. Thanks!
Little written handout with other properties and cooking applications of Xanthan Gum will be available in my UA-cam Members area (Community tab).
🤓 WATCH THE FULL VIDEO to learn the whole recipe. I mention ALL the ingredients and directions in the video. A few more notes on the recipe are below in the text. Thanks!
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In this video I will show you 3 cooking applications for Xanthan Gum (+ BONUS one if you watch the whole video) , based on it’s useful properties:
1) Xanthan Gum gives a fat-like texture/mouthfeel to foods, that are low in fat content.
Example: Milkless coffee/Latte. Starbucks also uses Xanthan Gum in all of their Frappuccino preparations, because of its binding properties.
2) XG has thixotropic properties.
Example: use in food coating mixes.
3) XG prevents formation of large ice crystals.
Example: making of ice-cream.
| 3 ways to use XANTHAN GUM (Molecular ingredients breakdown) |
#XanthanGum #MolecularIngredients #HowToCook #Recipe #HowTo #ModernistCuisine #CulinaryTechnique #CookingTechnique #MolecularGastronomy #MolecularRecipes #Xanthan #GlutenFree #XanthanGumIceCream #XanthanGumCoffee - Навчання та стиль
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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 🤓✌🏻
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🙌👏
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.
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.
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
This is great, I love the chemistry breakdown
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.
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
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🤓
To insure thorough combining, add the xanthun gum to the sugar first, stir, then add to the ice cream mixture.
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?....
Very useful! Congratulations for your. Amazing job
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🤓✌🏻
Very cool. Nice video
I’m only learning about Xanthan gum today. It’s so cool!
A dicas foram fantásticas, abriram minha mente e minha visão com este produto! Parabéns pelos vídeos! Me tornei fã
obrigado por assistir meus videos! 🤓
Amazing video as always!
Super rare i run into a channel that actually blows my mind with super simple tricks. Will be watching much more ^_^.
Natalia, your accent is so charming! Thanks for a great informative video, subscribing.
Thanks for sharing your video, I was looking for xantham gums usage but don’t know how to use and where to use. It’s a great help.
Thanks for the video chef
Very interesting!!
awesome video, thanks!!
Very informative! Many thanks!
I’m glad you’ve enjoyed it!🤓✌🏻
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!✌
loved it. i have a few ideas how to use it now. Thanks
You're so underrated. So glad I found this channel!
I'm glad too🤓✌🏻
Great video, will love to learn more from you😊
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.
Thanks chef! Subscribed!♥️♥️♥️
OH MY GOD
MIND BLOWING
I m subscribed to yr channel
Once again an amazing video. Please keep making explanations vidéo like this one.
Thanks for watching and responding! I absolutely will🤓
another useful 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.
Thank you 😊
I am new using Xanthan gum
Excellent!!!
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!
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!
very nice video excellent ,thank you for the guidance
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 ✌️
Love this
Thanks you for video chef ❤️
Thanks for watching!
Thank you for the video and explanation! Please make more explanatory videos ;)
Very good, thank you very much.
Thank you for watching, Eric 🤓✌
Found your channel on my way to London and it looks amazing 👏
Thanks 😊
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!🤓✌
Great info. Thanks
Thank you for watching🤓✌🏻
groovy video…. very informative
Thank you. so informative i enjoy watching your video and i subcribe your channel .
Such a great channel 🖤
Thank you so much! 🤓
Thank you for the info
Any time!🤓✌
dear chef very useful video's, I learn lot from this. Thanks.
thanks for watching 🤓✌🏻
great video. thanks
Glad you liked it! 🤓✌🏻
Love you madam.
Feel better about myself that your special speech.
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
Really love this channel 😍😍 the content is really useful
Allen Febrianto thank you! 🤓
Non other like it...and she is funny
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✌🏻
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.
Love it thank you so much
I'm glad you like it 🤓✌
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.
very interesting, thanks! please continue with this series! :-)
Thanks for responding!🤓 I’ll make a new one for next week
One of the best food science accounts. Thank you!! Quick question, do you think its very similar to gum arabic?
Lovely video! Thanks much! Could you elucidate for us the difference between: Gum arabica, xanthan gum and guar gum.
Thankyou. Such a valuable information
I have one question! Can i use xanthum gum while making cheesecake..
I came to find out about this product while on the Keto diet.👌😃
Nice video
Cute chef.. i smile.everytime she smile.. what a smile..
Thx Chef.. Xie Xie.
Hi I was wondering if you could do a video on maybe doing a merenguie desert.
Omg my brain...I literally was looking at how to make frappucinos at home and bought Xanthan without knowing that was what they used. Thank you for the great video!
Glad I could help!
try adding a half spoon it to water or juice or kool aid, it tastes soooo good
Hi, thanks for the video. Can u freeze the ice-cream and still enjoy the good and creami texture after it was froozen?
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!
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!
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 🤓
Thank you chef . From syria
🤓✌
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.
Ur amazing 👏 💖
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.
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.
Hello!!!!! Can you help me? How much xanthan has to use to prevent synersis? For a baked cheesecake
Xanthum gum can give non-dairy frozen treats the texture of ice cream. Thats my favorite application.
noice🤓✌
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 🤓✌🏻
thank you!! a quick question, did you freeze the ice cream? or is it just the mixture at room temperature?
Could you also use corn starch for all those uses with the same effectiveness?
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
Nice vid. Is xanthum better than guar gum in ice cream?
A little tip… a little bit goes a LOOOOOOONG way! I didn’t really know when I first used it, so I used a quarter cup. I ended up making dough! lol
Start with a pinch and go from there.
I 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✌🏻
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
Can I mix xanthan gum for preparing thick shakes 🥤
New sub here. Does Xanthum gum work for lotions or body whips?
thank you chef for the information your beautiful
Would almond milk give the same texture along with a sweetener (not sugar )
I try to give the Chantilly cream a foam consistency (more air like a chocolat mousse)
can you recommend an ingredient to use please ?
Can you put this in mayonnaise to thicken it and make a design using piping bag?
What's the temperature for the ingredients in the ice cream recipe? Do you add any ice?
Hello, Chef Rudakova what % of xanthan gum would you use for making a puree? Thanks
hi Chef, guar gum/ xathan gum its mandatory to mix with water/liquid?
chef can you do foam without siphon and only using egg white ? yes chef
please tell me a good secret ingredient for making biscuits especially shrewsbury biscuit..thank you