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  • lkapigian
    lkapigian Posts: 11,549
    edited May 2018
    JustOneOfTheGuys said:
    @CarolinaCrazy @lkapigian - any idea how it stacks up to the cold version of clear jell?
    I think clear gel is a starch, I use cornstarch as a thickener in stews and such, I recently substituted Xanthan Gum for CornStarch in a Chile Verde, I can tell you it took substantially less, and  IMO did a better job with the "mouth feel" of the verde.....otherwise I just use it in my Fermented sauces and it thickens, the sauce stays "whole" IE does not separate ...that's about the best input I can give

    It will take liquid like this


    To this viscosity with a little over a teaspoon per blender full



    Does not separate when bottled, this stuff keeps for months





    Visalia, Ca @lkapigian
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  • HendersonTRKing
    HendersonTRKing Posts: 1,803
    Great post!

    Image result for the more you know gif
    It's a 302 thing . . .
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  • JustOneOfTheGuys
    JustOneOfTheGuys Posts: 142
    edited May 2018
    @lkapigian Yes, clear jell is a modified corn starch, and there are two different ones, clear jell (cold) and clear jell hot.  The cold version is what makes things like instant pudding work.

    I was first turned on to the clear jells about 6 years ago while taking a class at the CIA in Hyde Park by one of the chefs there.  My grandmother would make this lemon cream filled pie who’s filling would begin to weep after a few days,  I asked him what could be done to correct that and he recommended clear jell as it would not be affected by the acid from the lemon and would prevent it from weeping. 

    The XG looks like it would be great for making salad dressings and such.  Thanks for passing on the info.  Gonna see about ordering some and experiment with it a bit.
    Southwestern CT
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  • lkapigian
    lkapigian Posts: 11,549
    Saw this yesterday........and the winner is

    https://youtu.be/L8gawBFj8JE
    Visalia, Ca @lkapigian
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  • TEXASBGE2018
    TEXASBGE2018 Posts: 3,831
    Darn you @JustOneOfTheGuys you made me spend $14 on some white powder (Sodium Citrate) on Amazon that I will now have to make Queso with this weekend. Thanks for the info. I've been trying to make homemade Queso for a decade and every time I don't use American Cheese its chalky or Gritty.


    Rockwall, Tx    LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.

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  • JustOneOfTheGuys
    JustOneOfTheGuys Posts: 142
    I haven’t tried to make mac-n-cheese this way just yet.  I have some of the cheese sauce I made the other day refrigerated that I going to try for tonight’s dinner.

    The issue I have with the video is that he was trying to make the cheesiest MnC. And while he goes out of his way to say he was using everything exactly the same, he really didn’t. He could have easily adjusted the liquid content in the rue based formulation to concentrate the cheese flavor and change the consistency of the sauce.  Heck, for the cheesiest MnC, he could have just grated cheese into hot pasta and have called it a day.

    Eating involves multiple senses.  We eat first by sight, then smell, then taste, and lastly mouth feel. IMHO, neither of his  finished products looked good to me.  One was cheese plaster, and the other was a cheese broth. More isn’t always better, unless we are talking about cha-ching or bling, of course =) . 

    As with everything YMMV; cooking and taste are subjective.  I was using the SC to create something smoother than I was capable of with a rue that didn’t break when adding a bit more cheese for a queso / nacho cheese sauce and I think that the SC helped me accomplish that goal.
    Southwestern CT
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  • JustOneOfTheGuys
    JustOneOfTheGuys Posts: 142
    edited May 2018

    TEXASBGE2018 said:
    Darn you @JustOneOfTheGuys you made me spend $14 on some white powder (Sodium Citrate) on Amazon that I will now have to make Queso with this weekend. Thanks for the info. I've been trying to make homemade Queso for a decade and every time I don't use American Cheese its chalky or Gritty.
    I have about a pound of pepper jack that I’m going to marry with some left over chopped up Thai chilies, a bit of garlic, chopped scallion, a shake or two of yardbird, and beer to make a queso in the near future.  I’ll post the ratios and how it comes out when I do.
    Southwestern CT
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  • blind99
    blind99 Posts: 4,974
    xanthan gum is great stuff.  very good for building glazes to brush onto grilling meats, or adding to dressings and marinades to stop them from separating. you can add it to cold or hot liquids. easiest way is with a blender or stick blender.  a little goes a long way, and a lot turns your liquid into a snot-like consistency.
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • JustOneOfTheGuys
    JustOneOfTheGuys Posts: 142
    Heh-heh... he said snot!   Heh-heh...
    Southwestern CT
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