Working with Xanthan

Anyone have access to a good article about ratios when adding xanthan to thicken purees? Looking for proper ratios.

I have just started to play with this and my first two attempts developed a lumpy texture upon reheating puree. I assume that too much xanthan was used.

Thoughts or links?

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Jason_M_105819

For a puree I like to keep it around .1% to .2% of the puree weight. There's a nice mouth feel, not slick and it won't weep on the plate. For sauces I like it around .2% to .5%. These are just personal starting points for xantham; play around and see what you like. And if you don't have your scale, start SMALL!

Modernist Cooking Made Easy has nice articles regarding these "off the path" thickening and emulsifying ingredients.

Good luck.

Brendan_Lee_56950

I agree these are the percentages I typically use to start with

Jason_M_105819

Also when I re-heat any purees I usually "double-boil" them with the container in a saucepan with water on low/simmer.

Brendan_Lee_56950

Oh I just usually throw them in the microwave

Bafoza_7742

Check out the Texture: Hydrocolloid Recipe Collection at khymos.org the next best thing would be Modernist Cuisine. But Texture is the best hydrocolloid reference and its free

T__2156

Modernist Cuisine says: To use dispense into a cold liquid at a scaling of 0.5% – 0.8% and allow to hydrate for one minute. Mix thoroughly with an immersion blender.

a little dab'll do ya, and just like adding corn starch, lump prevention is key.

NB: Xanthan is my #1 "make it magic" ingredient. I can't stand it when all the press on modernist cuisine is about technique-picky, flavor-picky, spherification instead of this easy and magical ingredient.

tony_110796

thanks for that, awesome site loads of information,