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?

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.

placeholder image

Cookie Consent

This website uses cookies or similar technologies, to enhance your browsing experience and provide personalized recommendations. By continuing to use our website, you agree to our Privacy Policy