Never Miss an Episode: Subscribe on YouTube
WTF – Locust Bean Gum? Your Friendly Neighborhood Hydrocolloid
Locust Bean Gum, or carob gum, is an easy natural addition to any modern pantry for its versatility and ability to thicken and gel. Get into the swing with LBG… on this week’s WTF.
Product Links:
Locust Bean Gum
Recipe Links:
Timeless Tea Egg
Essence of Mushroom Gel Noodle
Quick and Rich Miso Ramen Broth
Ramen Inspired Deviled Egg
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.
Comments (7)
January 28, 2019 10:42 am
Hello,
I bought your kit to make mushroom noodles as seen in the secret of locust bean gum video. I was wondering if, instead of using 3.5 pounds of chopped mushrooms, one could simply re-hydrate dried mushrooms and use that liquid.
Thanks,
Peter
January 28, 2019 11:03 am
Yes, you could use the liquid from reconstituted dried mushrooms.
August 15, 2019 1:03 pm
[…] and Other Links you Might Like! WTF – Perfect Ice Cream WTF – Guar Gum WTF – Locust Bean Gum WTF – Xanthan […]
July 26, 2020 8:32 pm
Can use Locust Besn Gun when making ice cream using Coconut milk?
July 26, 2020 8:39 pm
Yes, you will have to experiment with the ratios to figure out what works best for your recipe. Typical usage range is between 0.15% – 0.75%.
February 2, 2022 6:13 pm
I was wondering if you have any advice. I am making gelato with the Cuisinart ice-100 Which has the built-in chiller. I have been using your locust bean gum to thicken. I use half whole milk and half of half-and-half. I pre-chill the mixture and pre-chill the machine. The taste is good however it is not nearly as dense as In a gelato store. Any advice to help with the density thanks
February 4, 2022 4:16 pm
Gelatos are generally made with a special gelato machine that ensures it will be extremely rich and dense. The best thing you can do is use our locust bean gum or you can try another one of our ingredients perfect gelato which gives a nice dense texture as well. Even when using a high end at home ice cream maker, it can be very hard to replicate that of a commercial grade ice cream maker. Let us know if you have any luck.