Xanthan thickened dish won't freeze solid

In the Modernist Ingredients and Equipment Forum

I use Xanthan Gum to thicken various meat dishes, which I put in small polythene bags in the freezer. The recent batch has thickened but never frozen solid. The freezer temperature is 7 degees C, which is fine.

Did I use too much Xanthan, thus producing a chilli dish not unlike a thick ice cream? Is it still safe to re-heat and eat? Or is there different problem?

By Alison Nalder on Monday, November 21, 2016 at 06:52 PM

0 Replies So Far

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.

Like What You've Read?

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!

Did you enjoy this?
I'd really appreciate you sharing it with your friends:

Sous vide quick start lead magnet header.png

Want to Level Up Your Sous Vide Game?

My FREE email course will help you make perfect meats, master searing, and discover the sous vide times and temperatures you need to make everyday food amazing...and impress your friends and family.

Anova precision circulator sous vide square

Xanthan thickened dish won't freeze solid

0 Replies So Far

Reply to this Topic

Want to Level Up Your Sous Vide Game?

Cookie Consent