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WTF Gum Synergies at Work: Kappa Carrageenan & Locust Bean Gum
Kappa Carrageenan is a great gelling agent, and Locust Bean Gum is a fantastic thickening agent. When combined, they synergize to create a beautifully clear, elastic thermo-reversible gel. Scott and Janie showcase how to make the most of your hydrocolloids, and share one of our favorite recipes, a ramen inspired deviled egg… on this week’s episode of WTF.
- Ramen Inspired Deviled Egg
- Quick and Rich Miso Ramen Broth
- Essence of Mushroom Gel Noodle
- Timeless Tea Egg
References and Other Links you Might Like!
- WTF – Carrageenan
- WTF – Locust Bean Gum
- WTF – Xanthan Gum
- WTF – Super Agar
- WTF – Functional Properties of Agar
- WTF – Fluid Gels
About ‘We Transform Food’
We Transform Food is a weekly series from Modernist Pantry exploring cool ingredients and gadgets that can help any chef transform food into more memorable experiences.
May 13, 2022 9:54 am
gelling agents with acids like fruits
May 15, 2022 7:05 pm
I have an idea for future segment. When making a reduction using red wine and aromatics then adding it to a brown sauce or the like, thickening the sauce with a cornstarch or other but not using a roux, after awhile, the thckened sauce will break down and lose it’s viscosity. Is this the result of tannins in the wine or heat or a combination of both. Thank you , Phil