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:
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 YouTube 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) |
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