ChefSteps Nerd Alert: All About Xanthan Gum

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Xanthan gum: What is that stuff? How do you use it? ChefSteps founder Chris Young breaks it down.

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Nice explanation. It is so much easier to learn this stuff from a video, compare to reading it from a webpage or book. Thanks for doing this.

MrBluefish

Xanthan gum: What is that stuff? How do you use it? ChefSteps founder Chris Young breaks it down.

chefsteps

as a junior cook, please continue to do this type of tutorials that let us understand :D thankyou!

finne

I love my Xanthan gum. The fact that it is a thickener and a stabilizer at both hot and cold temperatures and also has a neutral flavour means it has almost completely replaced my other starch thickeners. It's also a lot faster as you don't need to waste time with slurries etc.

I used it in a honey, mustard and pineapple sauce last night and was completely enamoured by it's viscosity. Perfectly clear sauce, allowing all the ingredients to stand out individually, but with just the right amount of 'clinginess' to be able to plate and present with absolute confidence and control.

seanonel

i like this guy, sounds like he's been teaching/recording videos for a long time. very personable

jscottmp

Make more videos like this that go more in depth.

thhkilrs

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.

Weareonenation

Fun fact: Soils can be thixotrophic too. That's why whenever the base (fundament) for any building is made they use heavy machinery to compact the soil very tightly underneath. Otherwise the the soil could turn "liquid" due to the vibration/stress during construction. Just google for sinking buildings. You should find plenty ;)

Hapidjus_

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!

truthhighlyvalued

ok I just asked you guys about this in the last video and you make a whole video about it? I feel a little too special for this to be a coincidence

Leonar

This is timely - I was speaking to my gluten free friend in my food technology class today, and I mentioned using xanthan gum in her gluten free baking, but she had never heard of it. This has helped me understand it as a product, and so now I can actually explain it to her without being unsure (: Thank you!

PhoebeGrigor

Great video, and so nice to see Chris again. Please, make it even more nerdy! Use your superior graphics and illustration skills combined with Chris' scientific prowess to illustrate the molecular mechanisms.

anderslundberg

Another fun fact infants and children I think under the age of one or two shouldn't have xanthan gum as some Studies have shown xanthan gum to be a cause of colon cancer or colon degradation in infants

Stig

It would be great if you guys could make more videos like this, and have more in depth topics on the subjects of more modernist ingredients and hydrocolloids. as of right now its very difficult to make our own recipes using such ingredients because the information on how to use them is so sparse.

spider

I thought corn starch was used! this is the first time i heard of this the most important thing wasn't said what does it taste like and can you use this instead of corn starch?

dippster