Xiao Long Bao Spheres - Texturas Substitutes

Hey all,

I finally stumbled on the XLB sphere recipe from chef Alvin Leung: http://www.four-magazine.com/articles/1003/a-recipe-by-alvin-leung

He calls for two of the Texturas products "gluco" and "xantana" are these simply glucose and xanthan?

Also, any additional adaptations needed to do this via frozen reverse?

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mike.minasian

So...to answer my own question a bit, further research indicates that xantana is indeed Xanthan equivalent, and gluco is calcium lactate glutonate equivalent? Still curious about frozen reverse method.

tshewman

I see no reason not to and may leng itself well to timing for serving as you could simply use a warm alginate bath to thaw them in and warm water to rinse and warm oil to serve. Let us know which you decide and how it works out.

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