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/ck/ - Food & Cooking

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Anonymous 06/27/14(Fri)08:15 UTC+1 No.5553237 Report

I just bought some xanthan gum.

What do I do with this?
>>
Anonymous 06/27/14(Fri)08:26 UTC+1 No.5553256 Report

>>5553237

Well, you're going to need a shit ton of sodium benzoate and food colouring yellow 6
>>
Anonymous 06/27/14(Fri)08:48 UTC+1 No.5553275 Report

idk unless you're making gluten free baked shit, in which case add it to everything

oh or it can be good in smoothies as an emulsifier in place of something like sorbet or ice cream
>>
Anonymous 06/27/14(Fri)08:56 UTC+1 No.5553280 Report

>>5553237
http://blog.khymos.org/recipe-collection/
>>
Anonymous 06/27/14(Fri)13:00 UTC+1 No.5553554 Report

>>5553237

Make retrobrite of course.
>>
Anonymous 06/27/14(Fri)13:02 UTC+1 No.5553557 Report

>>5553237

Why? I mean, did you just see it in the shop and buy it on impulse, because it's a bizarre thing to just up and buy for no reason.
>>
better plating for this? 06/27/14(Fri)14:04 UTC+1 No.5553656 Report

>>5553557
That's a fine reason to buy a new ingredient.

I have some palm sugar in my cubard for just that reason.
>>
Anonymous 06/27/14(Fri)14:09 UTC+1 No.5553662 Report

>>5553656
>cubard
wow you really are retarded
>>
Anonymous 06/27/14(Fri)15:01 UTC+1 No.5553710 Report

>>5553656
>cubard
>>5553662
these people vote anon...
>>
Anonymous 06/27/14(Fri)15:03 UTC+1 No.5553713 Report

>>5553662
>>5553710

>Bitch about spelling.
>Completely fuck up capitalization and punctuation.

hello pot, kettle here!
>>
Anonymous 06/27/14(Fri)15:06 UTC+1 No.5553717 Report

>>5553713
You didn't typo cupboard, you legitimately thought it was spelled cubard, making you retarded. You really are a diamond dozen.
>>
Anonymous 06/27/14(Fri)15:14 UTC+1 No.5553731 Report

>>5553717
Do you legitimately think it's "a diamond dozen?"
>>
Anonymous 06/27/14(Fri)15:17 UTC+1 No.5553739 Report

>>5553717
>a diamond dozen
this shit is getting ridiculous
>>
Anonymous 06/27/14(Fri)15:20 UTC+1 No.5553743 Report

I bought some N-Zorbit M.

Should I mix it with some rosemary oil and snort the powder?
>>
Anonymous 06/27/14(Fri)15:33 UTC+1 No.5553756 Report

>>5553717
>You didn't typo cupboard

You're right. That wasn't my post at all. I just found it fucking ridiculous that you're calling out someone on spelling while fucking up the grammar just as badly.
>>
Anonymous 06/27/14(Fri)16:10 UTC+1 No.5553815 Report

>>5553656
>>5553662
>>5553710
>>5553713
>>5553717
>>
Anonymous 06/27/14(Fri)18:06 UTC+1 No.5554016 Report

>>5553662
>>5553710
>>5553717

Jesus /ck/ is such a steaming pile of angry faggots who love getting mad SO MUCH that they will literally latch onto anything. It is so fucking pathetic.

>>5553237

Xanthan gum is frequently used in "modernist cuisine". That is pretty nerdy in and of itself but it might be fun to dabble in it for a dinner party or something. I know chefsteps is always yapping about it as well as their other bullshit activa, centrifuges, and sous vide every fucking thing.

It is essentially a thickener and you can use it to thicken things without the heavy starchy taste that cornstarch or flour gives it. It is also used in gluten free baking but fuck that. Just make some pretentious modernist cuisine to annoy your friends with for some dinner party.
>>
Anonymous 06/27/14(Fri)18:09 UTC+1 No.5554023 Report

>>5553731
>>5553739
what guys? It is a doggy dog world
>>
Anonymous 06/27/14(Fri)18:14 UTC+1 No.5554031 Report

I prefer to thicken dishes with boogers and semen.
>>
Anonymous 06/27/14(Fri)18:24 UTC+1 No.5554043 Report

>>5553656
I spent the longest time trying to figure out what a cubard was
>>
Anonymous 06/27/14(Fri)18:25 UTC+1 No.5554044 Report

>>5554023
irregardless, for all intensive purposes we know what they meant
>>
Anonymous 06/27/14(Fri)18:47 UTC+1 No.5554068 Report

>>5554044
>>5554023

http://www.qwantz.com/index.php?comic=1841
>>
Anonymous 06/27/14(Fri)18:49 UTC+1 No.5554071 Report

>>5554023
>>5554044
I guess this thread this was just a blessing in the skies.
>>
Anonymous 06/28/14(Sat)00:26 UTC+1 No.5554771 Report

>>5554071
People always using grammar as an escape goat.
>>
Anonymous 06/28/14(Sat)01:09 UTC+1 No.5554871 Report

>>5553237
I bought some of this and throw a teaspoon into my loaves of bread... I don't do gluten free.. But i find this helps the bread stay softer longer.

I am also interested in other uses for this sstuff.
>>
Anonymous 06/28/14(Sat)01:12 UTC+1 No.5554878 Report

>>5553237

http://www.modernistcookingmadeeasy.com/info/modernist-ingredients/more/xanthan-gum

http://modernistcuisine.com/2013/03/what-is-xanthan-gum/
>>
Anonymous 06/28/14(Sat)01:15 UTC+1 No.5554884 Report

>>5553662

i saw somebody spell it "cubburd" yesterday.

nearly as gear-grinding as the inexplicable amount of people that don't understand the difference between "every day" and "everyday."
>>
Anonymous 06/28/14(Sat)01:17 UTC+1 No.5554890 Report

I used to work in a factory making protein shakes and we used to put xanthan gum in as a thickening agent.
>>
Anonymous 06/28/14(Sat)01:21 UTC+1 No.5554896 Report

>>5554878
>>5554068
>>5553280

Thanks for the links. If op wanted google results, he could have asked his parent/guardian to do an internet search for him...

Still waiting for, literally, anyone to post a recipe.
>>
Anonymous 06/28/14(Sat)01:27 UTC+1 No.5554909 Report

>>5553237
I like my broth thick so i use it to thicken things like chicken noodle soup/beef stew/etc. Not everyone In the house feels this way so I can just add a bit to my bowl and mix it in.
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