How to Use Ultra-Tex in the Kitchen
Ultra-Tex is a modernist starch that makes it easy to create smooth, creamy sauces from liquids.
Table of Contents
What is Ultra-Tex Used For?Top
Ultra-Tex is used in the culinary world for thickening liquids like a traditional cooking starch, but it doesn't need to be cooked. It is flavorless and doesn't have a starchy mouthfeel; the end result is a very smooth and creamy, glossy texture. Ultra-Tex is very similar in use to xanthan gum but at higher concentrations it has a better mouthfeel than xanthan gum. Ultra-Tex performs well in hot, cold and frozen applications, and in acidic liquids.
There are several different kinds of Ultra-Tex that are modified in different ways, including Ultra-Tex 3, 4, and 8. They are used for similar thickening applications with only minor variations.
- Ultra-Tex 3 possesses excellent textural stability but with slightly less resistance to high heat and acidity. Ultra-Tex 3 is the best option for the smoothest, creamiest texture.
- Ultra-Tex 4 is the best Ultra-Tex for handling extremely harsh processing conditions such as intense heating, high shear and low pH.
- Ultra-Tex 8 provides the highest viscosity resulting in a slightly thicker but still smooth, creamy consistency. This product possesses good textural stability in cold temperatures or extended refrigerated storage conditions.
Where to Buy Ultra-Tex?Top
You can buy Ultra-Tex 3, Ultra-Tex 4 and Ultra-Tex 8 in several places. However, we highly recommend ModernistPantry.com, they have great service and are really good to work with (because of this, we do have an affiliate relationship with them).
What is Ultra-Tex?Top
Ultra-Tex is an all-natural modified starch used in the culinary world for thickening liquids into a very smooth and creamy, glossy end-product. Ultra-Tex performs well in hot, cold and frozen applications, and in liquids with a low pH factor.
There are several different kinds of Ultra-Tex that are modified in different ways, including Ultra-Tex 3, 4, and 8. They are used for similar applications with only minor variations.
- Ultra-Tex 3 is derived from tapioca and possesses excellent textural stability but with slightly less resistance to high heat and acidity. Ultra-Tex 3 is the best option for the smoothest, creamiest texture.
- Ultra-Tex 4 is made from waxy maize. It is the best Ultra-Tex for handling extremely harsh processing conditions such as in-tense heating, high shear and low pH.
- Ultra-Tex 8 comes from tapioca. It provides the highest viscosity resulting in a slightly thicker but still smooth, creamy consistency. This product possesses good textural stability in cold temperatures or extended refrigerated storage conditions.
How Do You Add Ultra-Tex To a Liquid?Top
Ultra-Tex can easily be added to a liquid by whisking it in, or using an immersion blender to blend it in. It mixes into both hot and cold liquids without creating lumps, and Ultra-Tex hydrates equally well in both.
How Much Ultra-Tex to Use?Top
Usually a percent of 1.0% to 4.0% Ultra-Tex is used for basic thickening and a 4.0% to 8.0% for major thickening.
How to Thicken with Ultra-Tex?Top
Depending on the application and the desired thickness of the end-product, determine which Ultra-Tex variety to use. Combine the liquid with the seasonings you have selected and blend in the Ultra-Tex.
How to Create an Ultra-Tex Gravy?Top
For this application, it would be best to use either Ultra-Tex 3 or 4 to create a smooth and creamy gravy to highlight your dish.
Combine the stock with the seasonings you have selected into a pot and bring to a boil. Blend in the Ultra-Tex and remove from the heat; the gravy is ready to serve.
Examples of Ultra-Tex Gravy Recipes
View more Ultra-Tex gravy recipes, or how to measure modernist ingredients for more information on ratios.
Looking for More Articles?Top
Ultra-Tex Recipes and Articles
This tasty sous vide turkey bite combines a light and airy soy lecithin cranberry air foam and a smooth modernist ultra-tex gravy which makes a fun party dish!
This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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This tasty sous vide turkey bite combines a light and airy soy lecithin cranberry air foam and a smooth modernist ultra-tex gravy which makes a fun party dish!
