ChefSteps Nerd Alert: All About Xanthan Gum
ChefSteps Nerd Alert: All About Xanthan Gum
Xanthan gum: What is that stuff? How do you use it? ChefSteps founder Chris Young breaks it down.
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I’m a cooking NERD, so this is right up my street. I still don’t know why it’s called for in a keto (flourless) bread I make. The main ingredient is wheat gluten.
Wow! This is the first chef’s video I’ve seen that expresses the weight of an ingredient as a percent of another ingredient! I really appreciate that, so few folks in the U.S. measure by weight, but I’m one who does. Usually I have to make conversions, but 0.5% of the water weight gives me an initial number I can use in my recipe spreadsheets without making tedious volume-to-weight conversions. Really, thank you!
ground chia seeds works well too
does it have side effects ?
Could you please make same for Guar Gum , Locust bean gum ETC!!! Everyone is so complicated.
Just make it so simple as this video.
x – gram of add to x- grams of liquid…
x=x simple…
How do I mix it without incorporating too much air? Like it’s still not as thick as I want but it’s already frothy.
Xanthan gum dust explosive?
Excellent video, thank you. I’m not a foodi, so can you tell me that if you are using 200 grams of water, is that a weight measurement or a liquid measured in a measuring cup?
Does it work as an emulsifier replacement for lecithin?
Being on a Keto diet and was looking for a non carb thickener, first time I tried it I wanted to thicken a gravy and ended up with a glob it didn’t dissolve, it must be blended in water as shown in the video and then added to a gravy. 😳
Thank you so much. How to store after opening
Can i use it as a binding agent eg to bind a burger meat n what the ratio of usage . Tqvm
Yucky when it gets on the fingers and hands. Weird stuff all in all.
Wait did you use xantham gum in coffee?
This stuff is pure poison to the human body.
When i look it up it says it’s made with a bacterium. Is that safe??
I love to use Xanthan Gum, the textures for different cold sauces, creams, is just so nice.
This was cringeworthy the way you call science “nerdy” and using words as “nerd words”. It’s incredibly condescending, as if you need to make it tolerable to the unwashed masses on YouTube.
i came here because of keith from the try guys. i saw him put a lot of the stuff on his ice cream
It doesn’t need the immersion blender to mix if you disperse it into fat instead of water. I hold back a little of the fat I’m using in a recipe and stir the xanthan gum into it. It doesn’t clump, i don’t get unwanted aeration from thr immersion blender and everything plays nicely.
Can I use it to make syrup, I mean if I use it with stevia?
Great info and insight. Just wondering, could I use this instead of flour when making creamed beef (military sos type)? If so, would I blend it into the milk before adding to the beef or add it as if I’m making a roux? Thanx for your expert insights!
Mmmmm bacterial sh1t
Xanthum gum is not really good for digestion . Do some research . If you dig deep enough.
hi, one should use xanthan gum or ghar gum for a thick milkshake, and in what ratio?
This ingredient is in my almond milk.
Coffee?
Its made from bugs
You have to be careful with it because it clumps easily. It emulsifies beautifully in oil.
Yes but it’s too slimy for making gravy😒
Poop of a pathogenic bacteria 🤢🤮
thanks for the video..i feel like i read a PhD thesis on starches and thats a beautiful thing!
I have read many articles on Xantham gum. Some were not bad others say stay away from it. I still don’t know about it so I won’t eat anything with it in it.
Sir 0.5% of liquid material like oil and water or 0.5% of total product volume which has oil, onion, garlic, etc.
Is it ok to mix it in Milk Tea?
The shear thinning property of xanthan gum is called pseudoplastic and not thixotrophic. Solutions of Xanthan Gum immediately get back to the same viscosity when shear or stirring or pouring is stopped
Thank you!👌
For free-gluten muffin baking, do we dissolve xanthan gum in the water first (e.g like this video) and followed by the dry ingredients OR do we straight away mix xanthan gum with the dry ingredients? Please do more videos on xanthan gum in baking. Thank you for sharing 🙂
saying white powders are unfamiliar to Americans with a straight face is some skill-full mental gymnastics right there
Wow! Thanks for this!
I’ve known this additive since I was a kid, always read the ingredient labels of everything I found because I’ve always liked finding out what’s in food.
xanthan gum doesnt need to be heated to activate fully ?
Huh. I guess i was misinformed – I thought it needed 150F.
Thank you Soooooooooo Much
will it still thicken the liquid if I only stir it with a spoon? have seen people using mixers in every xanthan gum video I’ve seen so far, I’m wondering if that’s what really expands it
Good and simple video. Nice job, thanks!
Just had some in my protein shake and I’m not feeling that great, I think this is something you should stat away from. Listen to how you feel.
I’m a Professional Chef,…..when i want someone to hand me the X gum I say….." pass me the Magic Powder "
hahaahah, we keep it in a dredger and handy…….It literally has 1001 uses…..and it’s magic!
great for tightening any runny product…..made some crab cakes and they are too juicy to bread and deep fry….add some magic powder, your tuna or egg salad is too slack….add some magic powder….made some bruschetta and its a bit too watery,….add some magic powder…made some creamy pasta salad and it’s too watery…..add some magic powder….made a salad dressing and you want it thicker…..add some Magic powder !!!!!!
lol.
You are so delicious. If I were a python I would eat you.
What is the ratio for adding it to food ? Have a video for this
I use it for thickening my fermented hot sauces. Just a bit gives a runny sauce an easy flow and stay consistency.