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.

@Modernist_Pantry

2 жыл бұрын

Noted!

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!!!

@Modernist_Pantry

2 жыл бұрын

Noted!

Yess!! So happy you all do these videos. Love it.

@Modernist_Pantry

2 жыл бұрын

More to come!

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!

@Modernist_Pantry

2 жыл бұрын

Thank you so much! We love to help!

Loved this presentation, so many alternative ingredients we have opportunity try and experience. Thank you for sharing your experimentation and wonderful ingredients with us.

@Modernist_Pantry

2 жыл бұрын

You're so welcome!

I love your daring and inventive minds. Great ideas!

@Modernist_Pantry

2 жыл бұрын

Thank you! 😊

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

@Modernist_Pantry

2 жыл бұрын

Glad you liked it!

Woohoo! I’ve been waiting for this!

@Modernist_Pantry

2 жыл бұрын

Enjoy!

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.

@Modernist_Pantry

2 жыл бұрын

You are so welcome!

The science behind it is awesome

@Modernist_Pantry

2 жыл бұрын

Thank you!

Thanx guys for video

@Modernist_Pantry

10 ай бұрын

Thanks for watching!

I just discovered Xanthan Gum a few months ago when I was looking for a good thickener for gravies. I love it!

@Modernist_Pantry

2 жыл бұрын

Glad you're using it!

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.

@Modernist_Pantry

2 жыл бұрын

Thanks for the suggestion!

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 KZread is saturated with (makes it hard to dive deep for information on YT with anything food related especially.)

@Modernist_Pantry

2 жыл бұрын

Glad we can help!

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?

@Modernist_Pantry

2 жыл бұрын

Great ideas!

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.

@Modernist_Pantry

2 жыл бұрын

Great suggestion!

Thank you so much! I really like the topic of gelatines & thickeners! Vegan gelatin update would be fun!

@Modernist_Pantry

2 жыл бұрын

Noted!

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.

@Modernist_Pantry

2 жыл бұрын

Facts!

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 ❤️

@Modernist_Pantry

2 жыл бұрын

Have you seen this episode? blog.modernistpantry.com/wtf/the-secret-of-sugar-substitutes/

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.

@Modernist_Pantry

2 жыл бұрын

Stay tuned! We have a very exciting recipe coming...

Great video! Would love to see you cover plant based ground beef. To see how to perfect it and how to avoid making mistakes.

@julietittler9171

2 жыл бұрын

They have a many deep dives into making various plant based meats: beef, chx, fish, bacon, steak. The taste great. Check them out

@Modernist_Pantry

2 жыл бұрын

Have you seen this episode? We are due for an update... blog.modernistpantry.com/wtf/the-secret-of-diy-plant-based-burgers-and-more/

@TUG657

2 жыл бұрын

@@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.

@TUG657

2 жыл бұрын

@@Modernist_Pantry I did. Waiting excitedly!

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.

@Modernist_Pantry

2 жыл бұрын

stay tuned!

Would love to see multiple episodes on keto pastry crusts

@Modernist_Pantry

2 жыл бұрын

Did you see the pie episode? blog.modernistpantry.com/wtf/the-secret-of-keto-pie-crust/

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?

@Modernist_Pantry

7 ай бұрын

Probably a blend of gums - check out our guide to gums: blog.modernistpantry.com/advice/reference-sheets/a-guide-to-gums/

@gjaeigjiajeg

7 ай бұрын

@@Modernist_Pantry handy!!

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!

@Modernist_Pantry

2 жыл бұрын

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/

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.

@Modernist_Pantry

2 жыл бұрын

We do have a basic primer on allulose: blog.modernistpantry.com/wtf/the-secret-of-allulose/

I add 1/4 tps to blended drinks.

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?

@Modernist_Pantry

8 ай бұрын

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.

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

Жыл бұрын

This was 100g water, 0.75g agar 0.25g xanthan 0.25g LBG. Keep in mind in this is just water with food coloring.

@marksamuelsoncable

Жыл бұрын

@@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.)

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.

@Modernist_Pantry

5 ай бұрын

Check out our episode all about hot sauces: kzread.info/dash/bejne/lHVq0slthpjIlqQ.html

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?

@Modernist_Pantry

2 жыл бұрын

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.

More info please..ie does it change flavor. ?? I can taste and identify if something has agar in it...

@Modernist_Pantry

Жыл бұрын

If you taste or truly get a 'slimy' feeling from xanthan you've used way too much.

I use Xanthan for my Brazilian cheese bread.

@Modernist_Pantry

Жыл бұрын

Sounds yummy!

The chef sold me on this. Never trust a thin chef.

@Modernist_Pantry

Жыл бұрын

😅

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?

@Modernist_Pantry

Жыл бұрын

It does not.

I made some blueberry syrup but it was very watery. Can xanthan gum be used to thicken that finished product?

@Modernist_Pantry

6 ай бұрын

Yes, try starting with 0.1%

What was the ratio of xanthan and guar and what ratio would create the solid state gel?

@Modernist_Pantry

2 ай бұрын

That's all R&D and testing to find out what works for you

Multiple episodes on dairy free alternatives for baking please.

@Modernist_Pantry

2 жыл бұрын

Noted!

I would like to see how xanthan can be used to better keto dishes. Thanks

@Modernist_Pantry

2 жыл бұрын

Great suggestion!

how do they perform during hot application?

@Modernist_Pantry

2 жыл бұрын

Same, xanthan is not temp sensitive

What would be the best emulsifier to hold a pesto together?

@Modernist_Pantry

2 жыл бұрын

Try soy lecithin powder: modernistpantry.com/products/soy-lecithin-powder.html

@shanemelott3131

2 жыл бұрын

@@Modernist_Pantry could sunflower lecithin powder work as well?

how much xanthan gum and locust bean gum to suck-up the water in my flexible but firm agar agar dessert?

@Modernist_Pantry

7 ай бұрын

That will depend on your recipe, there's no easy answer for that.

When you say by weight, do you multiply it or divide it?

@Modernist_Pantry

6 ай бұрын

If you're talking ratios you multiply. For example 0.1% of 1000g is 1000 x 0.001 = 1gram of xanthan

@AbeC116

6 ай бұрын

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.

@Modernist_Pantry

Жыл бұрын

Xanthan Gum does not require heating.

@CaptMarkSVAlcina

Жыл бұрын

@@Modernist_Pantry ok thanks

The majority of xanthan gum in the market is derived from corn...what about yours? thanks as always!

@Modernist_Pantry

2 жыл бұрын

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.

How do l get xanthan gum? I'm in Ghana

@Modernist_Pantry

10 ай бұрын

We ship globally: modernistpantry.com/pages/international-shipping.html

Well anything up above .5% is more likely used in cosmetic products or polishing compounds

@Modernist_Pantry

2 ай бұрын

I don't disagree, less it more when it comes to xanthan.

Would like to see multiple episodes on vegan cheeses.

@Modernist_Pantry

2 жыл бұрын

Noted!