I'd love a deep dive into emulsifiers and surfactants and what criteria are for choosing one emulsifier over another are. You've done a lot of great emulsifier content before, but mostly in the context of a single emulsifier rather than a survey of the whole range.
This was a great, comprehensive video. I found this site while looking for a way to thicken liquids (milk, cream, etc.) into gravies without the "snotty" texture. I know you try to keep the videos under 30 min but a comprehensive series similar to this video (or one long deep dive) into thickeners with notes would be worth paying for. Thanks for what you do!
I’d like to see the difference of protein powders in low carb baking. Egg white, whey, collegan…. When you use what. I’d like to know more about when to use guar gum and when to use xanathan. Also agar. Maybe add that episode on next My first time watching. This is so valuable!!!
Well, this is exactly the content I was looking for - special effects with pairs of emulsifiers/stabilizers. Congratulations to me for a solid learning experience. I'm a timid 0.3% xanthan type, so the presentation of progressing concentrations rang the bell. TY
Omg I’m so happy to see this, in our low carb way of living thickeners are so tricky and frustrating. Xanthan is one of the few we can get in this little town so it was incredible to finally see the science of effective use.
Loved this presentation, so many alternative ingredients we have opportunity try and experience. Thank you for sharing your experimentation and wonderful ingredients with us.
God this demo you did of the synergies helped me sooo much in guiding me towards what I need to R&D further on a difficult food project I have. Thank you for your channel and doing more than superficial few minute videos which CZcams is saturated with (makes it hard to dive deep for information on YT with anything food related especially.)
You need to deep dive Koji. There was a lot of good education provided in your earlier videos with a lot of suggestions but you never showed the short ribs, or potatos. you can pickle vegitables in shio koji. show it.
Thank you for this video! I’m constantly having to re-research and guess every time I want to thicken or use a gel. I loved the section on mixing with other ingredients, as that’s what I often end up doing. I would love to see a series on these focusing on considerations for thickening and gelling water based vs. fat based vs. alcohol based liquids. Do some ingredients work better in high fat content like oil? How do these ingredients react with acids like lemon juice or vinegar?
Love this episode!!! I am all about the hydrocolloids. I would like to see a series of videos on fibers and how we can use them to make healthier meal choices. Oat fiber, konjac fiber, psyllium, inulin, apple fiber, resistant starch, and so on.
Great episode again! 🎉 I think multiple episodes on sweeteners/sugars would be great. I have family members that are diabetic or keto or vegan and trying to find the best sweetener is always a challenge; how does a sweetener effect insulin? Just a thought…. Keep up the great videos and love your camera and editing team ❤️
I would love to see a series on keto sauces and glazes. There’s so many different way to thicken gravy‘s, sauces, and glazes. Egg yolks, all the various hydrocolloids etc. It can be confusing and overwhelming to the home cook.
This one will be a hit. Everyone buys this stuff once and then realizes that it's so potent that the amount they bought is like a 3 year supply for a modernist chef.
I always love your videos. I would love to see a "long read" on allulose. It's a game-changer in the keto/diabetic world, because it actually tastes like sugar. But I would love to know, among other things, how to make a "brown sugar" version and also whether it's possible to make something crisp -- a cookie, for example -- using allulose, rather than erythritol, which I think tastes disgusting.
Excellent episode! I use Xanthan gum a lot, but never knew the ratio, so this was very helpful. You talked about using various gums/thickeners together which was also very instructive. Is there a reason you used carrageenan vs one of the gum combos for developing your gummies? Also, Is there a chart available which lists the various gums with their uses, preparation (hot/cold/either), base ratios (eg. 1%) , and best used for? Maybe even potential issues to be aware of when using? I understand that usages vary, but this would be helpful for those of us dipping our toes into this. It would be great to have a multi-part, deeper dive into gums/thickeners. Thanks!
The Vegan Gelatin is a proprietary pre-blended formula. Certain types of carrageenan has an elasticity in its gel that most other gelling agents don't that is key to making that gelatin-like mouthfeel. Here is our guide to gums: blog.modernistpantry.com/advice/a-guide-to-gums/
Amazing resource right here. Thank you so much for the experiments. Does there exist a gelling agent, that sets even at hot temperatures, and stays set when reheated or warmed? Ideally with comparable consistency as the Xanthan and agar sample you just showed?
Thanks for this video, it was excellent! I am subscribing to this channel. I want to substitute gum Arabic (acacia) on my sugar syrups. What would you recommend as a substitute gum/gums?
I have been experimenting using this to solidify liquid to add to my Italian buttercream frosting, but my question is, does the xanthan gum make a liquid more heat stable when it solidifies?
So for my hotsauces i make and sell im having a problem with my sauces separating and not looking good. What amount would I start with just to hold it all together.
Hi, I'd deeply appreciate your reply. Can you please describe specifically how you made the last synergy example @16:31 of locust bean gum, xanthan, and agar? I realize consistency will vary widely depending on ingredients, and ratios, but I want to successfully replicate that cube texturally exactly as you have it as a starting point. Thank you!
@@Modernist_Pantry Thank you so much!!! (and to others: you have to heat this mixture up to get it activated.. I first tried to do it just cold to no success.)
I was looking forward to get the ratio of xanthan gum to thicken 1 ltr. Of sugar syrup to medium consistancy.my sugar syrup is already 1:1 ratio with water plus sugar. I wish to further thicken this solution.Please advise.regards,and should I use a mixer or blender?
We can't exactly provide ratios for everything, but you can start at 0.1% and increase by 0.1% ratio until you get your desired consistency. If you're not using our Perfected Xanthan you'll need a high shear blender.
Xanthan is not actually derived from corn. It is harvested from a microbe that is grown on various mediums, and corn is one of them. That does not mean that xanthan contains corn.
I'd love a deep dive into emulsifiers and surfactants and what criteria are for choosing one emulsifier over another are. You've done a lot of great emulsifier content before, but mostly in the context of a single emulsifier rather than a survey of the whole range.
Noted!
This was a great, comprehensive video. I found this site while looking for a way to thicken liquids (milk, cream, etc.) into gravies without the "snotty" texture.
I know you try to keep the videos under 30 min but a comprehensive series similar to this video (or one long deep dive) into thickeners with notes would be worth paying for. Thanks for what you do!
Thank you so much! We love to help!
I’d like to see the difference of protein powders in low carb baking. Egg white, whey, collegan…. When you use what.
I’d like to know more about when to use guar gum and when to use xanathan. Also agar. Maybe add that episode on next
My first time watching. This is so valuable!!!
Noted!
Well, this is exactly the content I was looking for - special effects with pairs of emulsifiers/stabilizers. Congratulations to me for a solid learning experience. I'm a timid 0.3% xanthan type, so the presentation of progressing concentrations rang the bell. TY
Glad you liked it!
Omg I’m so happy to see this, in our low carb way of living thickeners are so tricky and frustrating. Xanthan is one of the few we can get in this little town so it was incredible to finally see the science of effective use.
You are so welcome!
Loved this presentation, so many alternative ingredients we have opportunity try and experience. Thank you for sharing your experimentation and wonderful ingredients with us.
You're so welcome!
God this demo you did of the synergies helped me sooo much in guiding me towards what I need to R&D further on a difficult food project I have. Thank you for your channel and doing more than superficial few minute videos which CZcams is saturated with (makes it hard to dive deep for information on YT with anything food related especially.)
Glad we can help!
I love your daring and inventive minds. Great ideas!
Thank you! 😊
You need to deep dive Koji. There was a lot of good education provided in your earlier videos with a lot of suggestions but you never showed the short ribs, or potatos. you can pickle vegitables in shio koji. show it.
Thanks for the suggestion!
I just discovered Xanthan Gum a few months ago when I was looking for a good thickener for gravies. I love it!
Glad you're using it!
Great video!
Would love to see you cover plant based ground beef. To see how to perfect it and how to avoid making mistakes.
They have a many deep dives into making various plant based meats: beef, chx, fish, bacon, steak. The taste great. Check them out
Have you seen this episode? We are due for an update...
blog.modernistpantry.com/wtf/the-secret-of-diy-plant-based-burgers-and-more/
@@julietittler9171
I did already. They are truly great!
I’d just love to see more, especially more of the ground beef they are planning on updating.
@@Modernist_Pantry
I did. Waiting excitedly!
Thank you for this video! I’m constantly having to re-research and guess every time I want to thicken or use a gel. I loved the section on mixing with other ingredients, as that’s what I often end up doing.
I would love to see a series on these focusing on considerations for thickening and gelling water based vs. fat based vs. alcohol based liquids. Do some ingredients work better in high fat content like oil? How do these ingredients react with acids like lemon juice or vinegar?
Great ideas!
Yess!! So happy you all do these videos. Love it.
More to come!
Love this episode!!! I am all about the hydrocolloids. I would like to see a series of videos on fibers and how we can use them to make healthier meal choices. Oat fiber, konjac fiber, psyllium, inulin, apple fiber, resistant starch, and so on.
Great suggestion!
Great episode again! 🎉 I think multiple episodes on sweeteners/sugars would be great. I have family members that are diabetic or keto or vegan and trying to find the best sweetener is always a challenge; how does a sweetener effect insulin? Just a thought…. Keep up the great videos and love your camera and editing team ❤️
Have you seen this episode? blog.modernistpantry.com/wtf/the-secret-of-sugar-substitutes/
Woohoo! I’ve been waiting for this!
Enjoy!
I would love to see a series on keto sauces and glazes. There’s so many different way to thicken gravy‘s, sauces, and glazes. Egg yolks, all the various hydrocolloids etc. It can be confusing and overwhelming to the home cook.
stay tuned!
This one will be a hit. Everyone buys this stuff once and then realizes that it's so potent that the amount they bought is like a 3 year supply for a modernist chef.
Facts!
Thank you so much! I really like the topic of gelatines & thickeners! Vegan gelatin update would be fun!
Noted!
I add 1/4 tps to blended drinks.
Thank you for your videos! I would love to see a video about Keto tortilla chips... something I haven't been able to perfect in my own experiments.
Stay tuned! We have a very exciting recipe coming...
Would love to see multiple episodes on keto pastry crusts
Did you see the pie episode? blog.modernistpantry.com/wtf/the-secret-of-keto-pie-crust/
The science behind it is awesome
Thank you!
The chef sold me on this. Never trust a thin chef.
😅
I always love your videos. I would love to see a "long read" on allulose. It's a game-changer in the keto/diabetic world, because it actually tastes like sugar. But I would love to know, among other things, how to make a "brown sugar" version and also whether it's possible to make something crisp -- a cookie, for example -- using allulose, rather than erythritol, which I think tastes disgusting.
We do have a basic primer on allulose:
blog.modernistpantry.com/wtf/the-secret-of-allulose/
Excellent episode! I use Xanthan gum a lot, but never knew the ratio, so this was very helpful. You talked about using various gums/thickeners together which was also very instructive. Is there a reason you used carrageenan vs one of the gum combos for developing your gummies? Also, Is there a chart available which lists the various gums with their uses, preparation (hot/cold/either), base ratios (eg. 1%) , and best used for? Maybe even potential issues to be aware of when using? I understand that usages vary, but this would be helpful for those of us dipping our toes into this.
It would be great to have a multi-part, deeper dive into gums/thickeners.
Thanks!
The Vegan Gelatin is a proprietary pre-blended formula. Certain types of carrageenan has an elasticity in its gel that most other gelling agents don't that is key to making that gelatin-like mouthfeel.
Here is our guide to gums: blog.modernistpantry.com/advice/a-guide-to-gums/
Thanx guys for video
Thanks for watching!
Amazing resource right here. Thank you so much for the experiments.
Does there exist a gelling agent, that sets even at hot temperatures, and stays set when reheated or warmed? Ideally with comparable consistency as the Xanthan and agar sample you just showed?
Probably a blend of gums - check out our guide to gums: blog.modernistpantry.com/advice/reference-sheets/a-guide-to-gums/
@@Modernist_Pantry handy!!
Thanks for this video, it was excellent! I am subscribing to this channel.
I want to substitute gum Arabic (acacia) on my sugar syrups. What would you recommend as a substitute gum/gums?
You can try a variety of other gums, but none of them would have the same texture. You can experiment with xanthan as it's the most accessible.
Multiple episodes on dairy free alternatives for baking please.
Noted!
I would like to see how xanthan can be used to better keto dishes. Thanks
Great suggestion!
I use Xanthan for my Brazilian cheese bread.
Sounds yummy!
I have been experimenting using this to solidify liquid to add to my Italian buttercream frosting, but my question is, does the xanthan gum make a liquid more heat stable when it solidifies?
It does not.
So for my hotsauces i make and sell im having a problem with my sauces separating and not looking good. What amount would I start with just to hold it all together.
Check out our episode all about hot sauces: czcams.com/video/bA6pg4V5bfA/video.html
More info please..ie does it change flavor. ?? I can taste and identify if something has agar in it...
If you taste or truly get a 'slimy' feeling from xanthan you've used way too much.
What was the ratio of xanthan and guar and what ratio would create the solid state gel?
That's all R&D and testing to find out what works for you
Hi,
I'd deeply appreciate your reply.
Can you please describe specifically how you made the last synergy example @16:31 of locust bean gum, xanthan, and agar?
I realize consistency will vary widely depending on ingredients, and ratios, but I want to successfully replicate that cube texturally exactly as you have it as a starting point.
Thank you!
This was 100g water, 0.75g agar 0.25g xanthan 0.25g LBG. Keep in mind in this is just water with food coloring.
@@Modernist_Pantry Thank you so much!!! (and to others: you have to heat this mixture up to get it activated.. I first tried to do it just cold to no success.)
I was looking forward to get the ratio of xanthan gum to thicken 1 ltr. Of sugar syrup to medium consistancy.my sugar syrup is already 1:1 ratio with water plus sugar. I wish to further thicken this solution.Please advise.regards,and should I use a mixer or blender?
We can't exactly provide ratios for everything, but you can start at 0.1% and increase by 0.1% ratio until you get your desired consistency. If you're not using our Perfected Xanthan you'll need a high shear blender.
how much xanthan gum and locust bean gum to suck-up the water in my flexible but firm agar agar dessert?
That will depend on your recipe, there's no easy answer for that.
I made some blueberry syrup but it was very watery. Can xanthan gum be used to thicken that finished product?
Yes, try starting with 0.1%
Well anything up above .5% is more likely used in cosmetic products or polishing compounds
I don't disagree, less it more when it comes to xanthan.
What would be the best emulsifier to hold a pesto together?
Try soy lecithin powder: modernistpantry.com/products/soy-lecithin-powder.html
@@Modernist_Pantry could sunflower lecithin powder work as well?
how do they perform during hot application?
Same, xanthan is not temp sensitive
The majority of xanthan gum in the market is derived from corn...what about yours? thanks as always!
Xanthan is not actually derived from corn. It is harvested from a microbe that is grown on various mediums, and corn is one of them. That does not mean that xanthan contains corn.
When you say by weight, do you multiply it or divide it?
If you're talking ratios you multiply. For example 0.1% of 1000g is 1000 x 0.001 = 1gram of xanthan
Alright then. Would it be the same for ounces ?
I thought you have to boil xanthan gum for one minute in what ever you are cooking with, so is that right or wrong as I see you do it without cooking.
Xanthan Gum does not require heating.
@@Modernist_Pantry ok thanks
How do l get xanthan gum? I'm in Ghana
We ship globally: modernistpantry.com/pages/international-shipping.html
Would like to see multiple episodes on vegan cheeses.
Noted!