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Thickening Agents

Steve_Brenman_156231

Hi Y'all,

I have a number of different thickening/emulsifying agents in my larder all use at different times to different effect - which is difficult to track and define ie whens best to use which agent and why?

These include

Xanthan Gum

Soy Lecithin

Agar agar (various types)

Locust bean Gum

and good old-fashioned arrowroot

Now I am aware that some work both hot or cold / and some not- but what I'd like to better get a handle on is where are they each best used ? And when to combine?

Almost like the very simple Chef Steps sous vide guide- but for these thickeners

can you guys help?

Thanks (Pic of the weekends birthday breakfast snaps to follow)

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Comments

tshewman

See page 120+ of the Khymos guide http://blog.khymos.org/wp-content/2009/02/hydrocolloid-recipe-collection-v3.0.pdf

The chart lays things out quite nicely. Modernist Cuisine et al also has their "best bets" guides for the various components with examples as well.

Steve_Brenman_156231

Hey Todd- thanks for this. In fact the simpler table on 126 is very like what I had in mind- using the other more comprehensive tables for more info - thanks again

Paul_Raphaelson_79373

As a last minute thickener for sauces, I find xanthan and arrowroot work well together, at a ratio of about 1:10. mix them thoroughly, make a slurry, whisk them in, and heat to the gelatinizing point of the arrowroot (around 60°C?) they're both robust enough to survive simmering.

This combination is just a bit trickier to use than pure arrowroot, because the xanthan hydrates right away and can clump. But it works in much lower quantities than pure starch, has a bit of shear-thinning, and feels a bit more gelatiny than starchy.

And you already have the stuff.