Hi all,
Does anyone have more information or input on the use of Xanthan Gum in soups or stews - specifically around texture or taste? I'm making a big batch of French Stew, around 10 main course serving sizes and am unsure on scaling a cornstarch slurry for that much and timing it perfectly.
Personally I don't notice much of a taste or texture difference when doing a smaller single serving test run with Xanthan Gum but trying to research if others notice it provides little information.
Do y'all notice any difference in soups or stews when you use Xanthan Gum vs Cornstarch, and if so, what's the difference? Positive or negative?
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