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.

More videos like this please! and very happy to see Chris

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

@OverlordAthycus

8 жыл бұрын

alright now I know what is that, you always use it, now how abour a cold creamy xantham beer hhaahaha

@davidtait2758

8 жыл бұрын

Love this video please do some more like this! would love to see one about maltodextrin.

@davidtait2758

8 жыл бұрын

Love this video please do some more like this! would love to see one about maltodextrin.

@davidtait2758

8 жыл бұрын

Love this video please do some more like this! would love to see one about maltodextrin.

@_CoasterNinja

8 жыл бұрын

+ChefSteps Hey Chris! Can you get Heston on a Chef Steps video in the future?

please do more of these kinds of videos. I love all your videos where you discuss the science behind the cooking.

Great video, please do more of these with Chris!!!

Gotta say I love the way Chris presented this video

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.

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.

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!

Perfect! FINALLY FOUND SIMPLE EXPLANATION ON PROPORTION for Xantham Gum !!! THANK YOU!

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

@chefsteps

8 жыл бұрын

+Fion SMACKS Chris always helps the ChefSteps team understand complex food related science, so we thought we would share with the class! ;)

@fi0nne

8 жыл бұрын

+ChefSteps just making me look forward to more 'class' with chef chris! XD

@chefsteps

8 жыл бұрын

+Fion SMACKS Watch for another video with Chris in the coming weeks!

@fi0nne

8 жыл бұрын

+ChefSteps YAAYYYYYYYYY!!!™

Make more videos like this that go more in depth.

@jks15jkhaha2

6 жыл бұрын

been 2 years and we're still waiting lol...

Wish I could work with these guys. Such a passionate and creative group of people!

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

@JohnPaulKhoury

4 жыл бұрын

He was one of the lead Chef researchers at the Fat Duck

@artenman

3 жыл бұрын

Plot twist this is actually a fake account that this guy made to comment on himself 🤣🤣🤣

this video is awesome and extremely helpful, would like to have more vids like this to come in the near future! :)

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.

@Silverfurred

2 жыл бұрын

Same here! Its made a massive difference in my 10 min sauce recipes.

@englishatheart

2 жыл бұрын

Its* viscosity.

@seanonel

2 жыл бұрын

@@englishatheart Complain to the thrice damned "autocomplete", not me.

@katiekey4643

Жыл бұрын

I'm trying to teach myself to cook and you sound amazing at it. How is your cooking life these days? Please share, I'd love to make better sauces

@Leytonstone09

7 ай бұрын

​@@englishatheartIt's *It's

I love to use Xanthan Gum, the textures for different cold sauces, creams, is just so nice.

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!

@sanjidaalam6747

10 ай бұрын

Does it create any "chew" ?

Good and simple video. Nice job, thanks!

thanks for the video..i feel like i read a PhD thesis on starches and thats a beautiful thing!

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

Very informative thanks

I thought this was awesome. I love learning about ingredients and how they work. I have been using xanthan gum in smoothies for a while now. I'd absolutely love to see videos like this on other thickening agents, their properties and how to choose the right one for the job.

Awesome! Do more this kind of tutorials for chems you are using!!! :D

great video, bring on more nerd alerts!

i love you guys! keep up the good work? do you guys have a cooking school?

Wow! Thanks for this!

Thank you so much. How to store after opening

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.

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 ;)

@chefsteps

8 жыл бұрын

+Hapi djus Great call Hapi!

@andreaslied7077

8 жыл бұрын

+Hapi djus but then it's called liquifaction, no?

@Hapidjus_

8 жыл бұрын

Andreas Lied but the attribute of the soil/food(e.g. ketchup) to decrease its inner friction coefficient with vibration is called thixotrophy

Glad I know all about xanthum gum now! So glad it only took a minute and a half

More content like this would be great!

Wonderfull. give more info like this please :)

YES!! something nerdy for advanced cooks!!

great video, now do one for msg!

I’m a new follower thank u for the tip 🎉🎉🎉

We use it in old age homes here in canada to feed residents and patients with dysphasia. We thicken water, juice, milk with it.

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!

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

@swervsplatt9672

5 ай бұрын

But you'll line up at the vacks man, huh?... 😂🙄

@jessicag630

3 ай бұрын

bbbgoodfood website says: "safe for the general population, including infants (over the age of 12 weeks) and young children when consumed at levels used by the food industry." though.

@jbb8261

2 ай бұрын

@@jessicag630sounds likebs, so I’m just going to NOT give it to my kids 💁🏾‍♀️

@drvpbayless

Ай бұрын

Man probably adults too smh

we use this all the time to bake for people with wheat allergies. so you're suggesting this may be helpful in thickening something like a hot sauce? maybe I'll have to test that out on a video on my channel.

At the end you show a drink,im looking into making that whipped coffee but with thai tea since i do not drink coffee... ill do some more research but will this work?

What model of scale are you using in that video? Would it be possible to have you do a video on the various measurement equipment you are all using in the ChefSteps kitchen?

Hi Chris Young and Chefsteps! I am using Xantham gum for body wash but when I mix the gum it has tons of air bubbles. is there a way to have that clear look and feel the way you get from regularly sold soaps and washes?

ground chia seeds works well too

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?

Could you please tell me what blender do you use here? Looks like it helps to avoid extra air bubbles, I need one like this!

Thank you Soooooooooo Much

Thank you!👌

It's great in an egg nog that mixes custard and whipped cream as it will keep the two from separating.

More more more more more please!

I just made some amazing juniper and lavender incense using this as a binder, a little bit goes a long way. This is going to bring back more hand rolled incense! Will try in my next bread and pizza recipes to replace yeast as well. Yeast is tacky, hard to clean and back up your works.

@trijezdci4588

4 жыл бұрын

Xanthan cannot replace yeast because yeast is not a thickener. Yeasts are living organisms that feed on sugar and they produce CO2 and a bit of alcohol as waste products. The CO2 is trapped in dough and thereby forms gas bubbles. It is those gas bubbles that raise the dough. You can use gums like Xanthan (or guar bean flour, locust bean flour, fleawort and other such materials) to make a dough sticky and thick enough to trap the CO2, but you still need the yeasts to produce the CO2 (although you can also use baking powder, which chemically makes CO2 when heated).

The man himself! Great vid.

@SlowJoman

8 жыл бұрын

+Michael Tang exactly

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 :)

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.

Ok, we need more videos like this, awesome info.

Is it possible to make up a batch of this and keep it in the fridge until you need it? If so how long would it last?

I use it for thickening my fermented hot sauces. Just a bit gives a runny sauce an easy flow and stay consistency.

who makes/where can I buy the double walled mugs you guys use? They look relatively sturdy. Are they?

More of this!

Does it work as an emulsifier replacement for lecithin?

Does xanthum gum affect the effectivity of ingredients within a liquid formula or does it only alter the viscosity?

So should we use it instead of corn starch which thickens the sauces ?

hi, one should use xanthan gum or ghar gum for a thick milkshake, and in what ratio?

Can i use it as a binding agent eg to bind a burger meat n what the ratio of usage . Tqvm

What is the machine you used to stir the xanthan gum and water?

Hi Chef. How if their pouring into honey? For making of hard candy

loved this vid, #wantmorenerdalerts

hi , my question was is it fine if I use xanthan gum in the sauces without cooking the sauces and then freeze the sauces and use it in the one year shelf life . will this be any food safety issue . please let me know.thanks ,

I used it with cold water and nothing happened, do I have to use it with hot/warm water or do i need to heated it up after mixing to get the liquid to thicken?

I wonder if I can add this to egg whites to make a batter for french toast?

Good to see I'm not the only one who was fed up with the cord on my Bamix :-D

More of this.

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

NERDS!!! But seriously this is great stuff. More please :)

Does xanthum gum act differently in hot vs cold liquid? (Like how gravy gets thicker as it cools)

@hobojump7651

4 жыл бұрын

It doesnt act differently. No heating or cooling is needed to form thicker consistency, it does so as soon as it is in contact with a liquid. Unlike corn starch, can only active it by bringing liquid to boil temperature. Hope it helps 🙂

Hi! Would like to ask for your suggestion if I want to thicken a juice concentrate. 1% is 1 tsp of Xanthan Gum with 200mL water? Thanks!

@JohnSmith-oe5kx

Жыл бұрын

No, 1 g of xanthan gum is more like a rounded quarter tsp. (1/4 tsp is 0.8 g)

chef steps return to your roots of beautiful food and cinematography without so much talk

@bmartin2949

8 жыл бұрын

+Sebastian Henshaw they actually discussed this in another video. they really didn't like the format of those videos and are not likely to return to said format

Can i use plain white flour also

Can I use it to make syrup, I mean if I use it with stevia?

can i use it in hot coffee or tea ?

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?

@JohnSmith-oe5kx

Жыл бұрын

Grams are a unit of weight. One gram of water has a volume of 1 ml (slightly more if very warm). So he is using 1 g xanthan gum in 200 ml water

@Lorgayle1

Жыл бұрын

@@JohnSmith-oe5kx thanks, I did not know that.

Is it ok to mix it in Milk Tea?

What was that last latte looking drink? That’s clever if it is what it looks like...

Can I use it in gluten-free bread baking to get that gluten texture?

Guar gum and xanthan can be substituted 1:1 right?

@0:10 "chief executive nerd" Bahaha xD

Was that thickened coffee in the last video frame?

Would love to see an episode for other thickeners as well. One on agar, ultratex, gellan. Would be great! Thanks guys

@chefsteps

8 жыл бұрын

+Mike8913 Thanks so much for letting us know what you're interested in content-wise! We'll keep this in mind!

hello!! nice video, actually i have a challenge for you guys i need a pizza dough and cinnamon rolls but also need gluten free, dairy free, nut free and egg free sounds crazy right? i tried to do that and fail i used rice flour for my cinnamon rolls and oatmeal flour too So this is my challenge for you i know you gonna make it :) good luck!!

What is the ratio for adding it to food ? Have a video for this

Will there be more nice tricks how to use hydrocolloids and thickeners in class that you're making. Like Grant's "not a latte"

Nice info, I tried to use xanthan gum but a lot of air bubbles got trapped while mixing it with hand blender. I also tried hand mixer as well but the same result. Please let me know how to mix it without the air getting trapped inside?

@bmartin2949

8 жыл бұрын

to the best of my knowledge, the only way you could try to achieve this is with a wooden spoon or similar. the problem with that is the xanthan thickens the mixture and allows for it to hold the air bubbles. that will most likely take quite a while to achieve. are you making something that you need to have the air bubbles out? you might try heating it gently to see if they dissipate, but I'm thinking it might be something you have to deal with.

@kavyabanerjee4772

8 жыл бұрын

Thanks for replying!! Will try to heat it next time. I am trying to make thing that should not have the bubbles inside because the final look does not look good with that.

the don of chefsteps right here

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. 😳

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.

I was looking for if it was dangerous to the body

Whats the non glutee free alternative to this. ie what is the traditional thickening agent i can use in home cooking

@JohnSmith-oe5kx

Жыл бұрын

starch

Sooooo ,is it safe? because I heard it wasn't due 2 the bacteria (bad) that it produces in the digestive system

So, it thins out to pour, but once immobile resume its thicker consistency. Was this stuff MADE for sauces??? That seems too good to be true.

Hi chef steps I want to help me for make Apple pie because I try lot of recipts but no success I don't know why thank you