Well, more kitchen science. I really did sleep through science and chemistry....and now I sit here trying to understand why people use things like baking soda, apple cider vinegar, salt, xanthum gum, guar gum, modified food starch, rice starch, tapioca starch, agar, carrageen.....all to perfect a recipe. Will it bind, will it thicken, will it separate....does it change if you freeze it or cook it? At what temperature? And the biggest mystery...how does it thicken when you have to add water?
And who really cares, right? Well, it may go no where, but it may go somewhere and it is too early to say. So cryptic I remain. If anything, I'll at least advance my level of kitchen science that much more.
Anyone, use this stuff successfully?
Xanthum gum is my all time favorite recipe miracle worker so far!
Subscribe to:
Post Comments (Atom)
I have no idea how to use xanthum gum - please do a post on that!
ReplyDelete