AnxiousCowboy
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Anyone have any experience using xanthan gum to thicken sauces and purees? I'm looking for a proper ratio and method. Any help would be great!
We've had success with a 1.5% ratio. It sort of has the body of say our demi glace like this. We had a workshop with Alexander Talbot from Ideas in Food where we picked up a few tips. http://blog.ideasinfood.com/ He's got a helpful book as well. http://www.amazon.com/dp/0307717402/?tag=skimlinks_replacement-20
As a guideline I work off of this, all are by weight:
Xanthan:
.25% thin sauce
.7-1.7% thick sauce
.5%-.8% foam
.2% to stabilize ice cream or whip cream
If a recipe calls for corn starch and i want to sub Xanthan I will cut the recipe 8x
If it calls for roux I'll cut the recipeb16x
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