Guest guest Posted September 10, 2002 Report Share Posted September 10, 2002 Has anyone played with different gums like Xanathan or Arabic? I'm not a food scientist, but it occurs to me that there should be ways of making different combinations/formulations of the various gums to create interesting textures for foods using fiber-filling ingredients. Specifically, I am playing around with different ways of using Guar in the traditional pudding recipie with mixed results: Like using an electric mixer with the whisk adds air into the pudding which gets " captured " in the pudding and makes it lighter and fluffier, adding some Psyllium (cellulose fiber) makes it a bit lumpy but in smaller amounts also creates a more creamy mixture, etc. Has anyone else played with the different additives a bit? Just curious if any other chef-wannabes out there can give me some tips or share their successes (and more importantly, their failures!) with me. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.