J K lol grow up. Just dont watch the video if you dont like it, no need to be so dramatic. Booze doesnt ruin families, people with addictive personalities and low self control do.
Just so you know. Gum Arabic as an art supply is a binder that is mixed with watercolor. It makes the colors more vibrant and transparent. It also extends the drying time, making it easier to blend colors wet on wet. I've never used it, I find you can achieve the same thing using Dr. Martin's Dyes.
Hey! Pro tip: pour just a tiny bit of hot water into the Acacia Senegal (AKA Gum Arabic) and mix it into a paste first, breaking up all the bigger lumps and wetting it all down. Then add the rest of your water. It dissolves within minutes. You're welcome.
Hello. 1st video to watch on your channel. In the future, I'd like to make this with substituting the sugar with monkfruit and/or allulose. Nevertheless, do you think your current version could be used to make a pecan pie in place of the Karo syrup? Hope this inquiry finds you well. New subscriber here!!! Thanks!!!
I really want to see an old fashioned made with whiskey you can get here in Canada. I’ve been attempting this one for a while now and I can’t seem to get it quite right just yet. The most simple things are always so difficult.
Just so you know, the rest of the imperial -> metric is fine, but the Gum Arabic is off, by a double amount or so. Two tablespoons of gum acacia is around 17 grams/ml or so. I hope that doesn't mess up anybody's recipes. Edit: I just want to say thank you for this though. This ratio (by volume) saved me after following another recipe that led to all the acacia being foam on the top and being told to skim it off. I basically wasted all of the acacia and 1 cup of the turbinado sugar I bought which really, really bummed me out. Thanks for this Glen.
Thanks @Kaixe Rho But I don't understand your comment about the Gum Arabic measurement. There are no weight measurements here at all, it's all by volume, so I don't understand why your doing a conversion.
@@GlenAndFriendsCooking I think I might not understand the metric system then. I have a digital scale that I use to measure my coffee grounds and such, and I was under the impression that Milliliters are equal to grams - I put two tablespoons of gum acacia on my scale just to check, and it came out to 17 grams. Do you have any idea what could be going on? Thanks again for the response, by the way.
mL (millilitres) do not equal g (grams) - except in one specific case, and some serendipitous cases. mL is a volume measurement, and g is a weight measurement. To convert for you: 1 Tablespoon is 15 mL (volume). So 2 Tbsp = 30 mL, which in this case for gum arabic weighs 17grams. So the gum arabic that you are working with is .57g per mL Water does weigh 1g for 1 mL (at a certain temp, but that's too technical for this discussion), and the basis of the gram standard is water. So anything with the same density as water will also be 1:1 mL:g.
@@GlenAndFriendsCooking thanks a lot for the clarification, I get it now. I just ran my second batch of gum syrup using your specifications, and it's a lot less foamy and more thick now, which has really turned my day around. The only thing I'm worried about is, there are countless really tiny microbubbles suspended around in the mix. Does that sound normal? It's hard to compare directly to your image because I used turbinado cane sugar, which got me a much more molasses-y color, but I thought it would be a little more clear...I'm just worried it might separate.
I was at a bar in NYC and the drink I had was made with this. It was served in a martini glass.... No clue which bar or what drink as I was pretty well sloshed 🤤🤣
Could you add some flavourless alcohol to it in order to extend shelf life? This is supposed to work with simple syrup. It would be nice to get a straight comparison between this and simple syrup since I have no idea what gum Arabic adds to texture or flavour profile.
It has always seemed more superstition than science given the quantities involved. Thanks for replying, I'm looking forward to future videos in this series... And finding out how Gomme Syrup tastes in an Old Fashioned.
how come in the cola vids you're mixing the gum arabic for 20 min but here it's just a minute and set aside...can we just use this method for the cola?
In the cola video you're mixing oil and gum arabic at room temp. GA doesn't 'want' to mix with oil at room temp, and you can't heat it or you loose all the volatile compounds in the oil. So you really need to mix it, mix it hard. Here we're combing the GA with water (easier) and hot water (even easier).
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
Thanks for watching everyone. We'll be getting into cocktails soon enough - what drinks would you like to see?
An Old Fashioned, naturally. Maybe after the video where you show us how to make our own bitters.
Long Island Ice Tea!
I love a sour... Whisky-Sour, Gin-Sour and so on. It would be interesting to see your version of these classic cocktails🥃
Penicillin or something cherry related.
J K lol grow up. Just dont watch the video if you dont like it, no need to be so dramatic. Booze doesnt ruin families, people with addictive personalities and low self control do.
Love the videos. One note: the metal clasps on your apron are getting picked up on the mic.
Yes I noticed in the edit that the new apron needs some tape to keep it quiet.. sadly there will be 4 or 5 videos like this.
Awesome. Thanks for showing this. I want to start making cocktails in the original fashion and this is so helpful.
This is a great idea for a series, thank you Glen!
Just so you know. Gum Arabic as an art supply is a binder that is mixed with watercolor. It makes the colors more vibrant and transparent. It also extends the drying time, making it easier to blend colors wet on wet. I've never used it, I find you can achieve the same thing using Dr. Martin's Dyes.
I'm not sure if you noticed but your mic was picking up the noise coming from your apron (the metal bits)
Yes I noticed in the edit that the new apron needs some tape to keep it quiet.. sadly there will be 4 or 5 videos like this.
@@GlenAndFriendsCooking No Worries, great content nonetheless! :)
Hey! Pro tip: pour just a tiny bit of hot water into the Acacia Senegal (AKA Gum Arabic) and mix it into a paste first, breaking up all the bigger lumps and wetting it all down. Then add the rest of your water. It dissolves within minutes. You're welcome.
Where do you get those bottles?
I would also like to know?
Hello. 1st video to watch on your channel. In the future, I'd like to make this with substituting the sugar with monkfruit and/or allulose. Nevertheless, do you think your current version could be used to make a pecan pie in place of the Karo syrup? Hope this inquiry finds you well. New subscriber here!!! Thanks!!!
I really want to see an old fashioned made with whiskey you can get here in Canada. I’ve been attempting this one for a while now and I can’t seem to get it quite right just yet. The most simple things are always so difficult.
Just so you know, the rest of the imperial -> metric is fine, but the Gum Arabic is off, by a double amount or so. Two tablespoons of gum acacia is around 17 grams/ml or so.
I hope that doesn't mess up anybody's recipes.
Edit: I just want to say thank you for this though. This ratio (by volume) saved me after following another recipe that led to all the acacia being foam on the top and being told to skim it off. I basically wasted all of the acacia and 1 cup of the turbinado sugar I bought which really, really bummed me out. Thanks for this Glen.
Thanks @Kaixe Rho But I don't understand your comment about the Gum Arabic measurement. There are no weight measurements here at all, it's all by volume, so I don't understand why your doing a conversion.
@@GlenAndFriendsCooking I think I might not understand the metric system then. I have a digital scale that I use to measure my coffee grounds and such, and I was under the impression that Milliliters are equal to grams - I put two tablespoons of gum acacia on my scale just to check, and it came out to 17 grams.
Do you have any idea what could be going on? Thanks again for the response, by the way.
mL (millilitres) do not equal g (grams) - except in one specific case, and some serendipitous cases. mL is a volume measurement, and g is a weight measurement.
To convert for you: 1 Tablespoon is 15 mL (volume). So 2 Tbsp = 30 mL, which in this case for gum arabic weighs 17grams. So the gum arabic that you are working with is .57g per mL
Water does weigh 1g for 1 mL (at a certain temp, but that's too technical for this discussion), and the basis of the gram standard is water. So anything with the same density as water will also be 1:1 mL:g.
@@GlenAndFriendsCooking thanks a lot for the clarification, I get it now. I just ran my second batch of gum syrup using your specifications, and it's a lot less foamy and more thick now, which has really turned my day around. The only thing I'm worried about is, there are countless really tiny microbubbles suspended around in the mix. Does that sound normal? It's hard to compare directly to your image because I used turbinado cane sugar, which got me a much more molasses-y color, but I thought it would be a little more clear...I'm just worried it might separate.
The bubbles are ok - they will disipate.
Wonderful as always
was the darker lighting intentional? I like it in these alcohol themed videos
Yes - working out ideas of how to give these videos an After Dark kinda feel.
@@GlenAndFriendsCooking It's working, it's good mood lighting for a "quiet adult time."
@@GlenAndFriendsCooking Definitely gives it an 'after hours' vibe.
I was at a bar in NYC and the drink I had was made with this. It was served in a martini glass.... No clue which bar or what drink as I was pretty well sloshed 🤤🤣
I have a bunch of Xanthan Gum. Can it be use in place of Gum Arabic?
Not traditionally - though both are a mix of polysaccharides. It's worth a try?
What kind of measuring scoop is that?
It's 30 mL ( 2 Tbsp) - picked it up at a restaurant supply store.
I see Gum Arabic in Ice Cream ingredients. What's going on there?
It makes everything 'feel' smooth in your mouth.
Probably stabilizes, thickens, keeps sugar from crystallizing, from what I read.
Could you add some flavourless alcohol to it in order to extend shelf life? This is supposed to work with simple syrup.
It would be nice to get a straight comparison between this and simple syrup since I have no idea what gum Arabic adds to texture or flavour profile.
Alcohol does extend the life - but not as long as everyone thinks. We will be comparing gomme syrup to simple syrup in the upcoming cocktail videos.
It has always seemed more superstition than science given the quantities involved.
Thanks for replying, I'm looking forward to future videos in this series... And finding out how Gomme Syrup tastes in an Old Fashioned.
gnome syrup?!
Gnomes Rule!
how come in the cola vids you're mixing the gum arabic for 20 min but here it's just a minute and set aside...can we just use this method for the cola?
In the cola video you're mixing oil and gum arabic at room temp. GA doesn't 'want' to mix with oil at room temp, and you can't heat it or you loose all the volatile compounds in the oil. So you really need to mix it, mix it hard. Here we're combing the GA with water (easier) and hot water (even easier).
I was trying to figure out what that noise was then realized it was the clips on the apron.
Yes I noticed in the edit that the new apron needs some tape to keep it quiet.. sadly there will be 4 or 5 videos like this.
@@GlenAndFriendsCooking I will still watch them all, I was more letting people know because I thought I was having audio issues.