Questions about Xanthan Gum
In the Modernist Ingredients and Equipment Forum
Hi there. I'm a culinary student that's taking a course in modernist cuisine and as a part of my final project, I have to use xanthan gum. I bought the book and tried recreating the balsamic vinegar syrup in it with a one percent of weight amount of the xanthan gum. I whisked it and everything was fine. Thirty minutes later though, the mixture was snotty like mucus. I'm unsure what I did wrong with the mix? Any help would be appreciated.
5 Replies So Far
Yeah, the mucus texture is something to worry about with xanthan gum. In general, I keep my xanthan gum use around 0.5% at the top, if the sauce will be eaten by itself. I used the vinegar sauce in the book on ribs, so the texture didn't stand out as much, but now I usually start with 0.2% and increase it until it's the thickness I like. Hope that helps some.
Thanks and happy cooking!
Thanks for the help. What do you think could have caused the syrup to go from smooth to mucus? Should I have refrigerated it first or use a blender instead of a whisk?
A blender generally works better than a whisk, but if it was evenly mucus-y (not something you read every day) then it probably was mixed in fine. Xanthan gum just can take on that texture when used in larger quantities, that's why I generally use less these days than I used to.
Thanks this will really help me with my final! Last question. Should I blend the sauce and xanthan mixture on low to prevent foaming of the sauce?
No problem at all! I generally blend it with my immersion blender, which only has one speed and that works well. If you want a completely air-less sauce then you may want to let it sit for a few minutes before serving.
Reply to this Topic
In order to add a reply to this topic please
log in or
create an account, it's free and only takes 30 seconds.
If so, please join the more than 19,000 people who receive my exclusive newsletter and get a FREE COPY of my printable modernist ingredient cheatsheet.
Just click on the green button below!
Get Started!
Thanks for signing up! I look forward to sending you recipes, links, and exclusive content and offers that you can't find anywhere else on the site, and I'll send you a free copy of my modernist ingredient cheatsheet too!
Enter your first name and email below, and I'll see you on the inside!
Thanks for signing up! I look forward to guiding you through the process of discovering sous vide with amazing articles, recipes, and tips and tricks you can use to impress your friends and family by turning out amazing food time and time again!
Enter your first name and email below, and I'll see you on the inside!
